Page 1 of 2 12 LastLast
Results 1 to 10 of 19

Thread: What's In Your Spice Rack? page

  1. #1
    kuno1chi's Avatar
    kuno1chi is offline Senior Member
    Join Date
    Aug 2009
    Location
    San Francisco, CA
    Posts
    4,498

    1



    So...as spices make life so much better, what spices and combinations of spices do you find yourself using?


    I do a lot of South Asian cooking, but would love to branch out a little. I buy all my spices in bulk at the Indian Market right now, but I also go to all kinds of other small stores, as well. I see a lot of things I would like to buy...but don't really know how to use them.


    Anybody do Moroccan/Persian/Thai/Vietnamese/Chinese/Japanese/

    Portuguese???


  2. #2
    John R's Avatar
    John R Guest

    1



    I have probably a hundred things in my spice rack, having been very seriously into Chinese, Thai, Indian, Spanish, and classical French cuisines at various times over the years. Penzey's is a wonderful source.


  3. #3
    AmyMac703's Avatar
    AmyMac703 is offline Senior Member
    Join Date
    May 2009
    Location
    Northern Idaho
    Posts
    461

    1



    I cook a lot of Mexican-ish stuff ... so I go through a TON of chili powder, cumin, and cayenne pepper.

    Fried some pork chops a while ago in the above combo and ate them with scrambled eggs and green chili, and it was awesome.

    I would like to do more Indian cooking, but I usually talk myself out of it because I think it will take too much time. Still though, I have curry powder and an assortment of other Indian spices (tumeric, garam masala, etc) on hand that I like to add to sauteed vegetables now and then

    I definitely would like to experiment more with cooking food from other cultures, especially the Middle East and the Himalayan region.

    Subduction leads to orogeny

    My blog that I don't update as often as I should: http://primalclimber.blogspot.com/

  4. #4
    Ika's Avatar
    Ika
    Ika is offline Member
    Join Date
    Nov 2009
    Location
    Kaukauna, WI
    Posts
    74

    1



    Oh, I would love to hear what spices everybody else uses! I have such a HUGE spice collection...LOL...right now they're all in little baggies, but once we move to our new house I'm going to get magnetic containers to keep them all in and keep them magneted on the fridge or a magnetic whiteboard. I usually use:

    red pepper

    black pepper

    parsley

    basil

    oregano

    tarragon

    fennel

    rosemary

    garlic powder

    chili powder

    cinnamon

    cardamom

    My etsy shop: http://www.etsy.com/shop/UrthForged
    *hand-carved wood and bone jewelry*

  5. #5
    Sherissima's Avatar
    Sherissima is offline Member
    Join Date
    Jan 2010
    Location
    London, UK
    Posts
    66

    1



    I do Moroccan: Ras el Hanout and Harissa mixes are excellent in a tagine (lamb or chicken stew with olives, chickpeas and dried apricots or raisins) . If you can't get the pre-mixed spices, you can make do with ground cumin, coriander, cinnamon, pinch of cloves and saffron, orange water and dried rose petals (or rosewater). Yum! Hot pepper too, for Harissa.


    Saffron is also good in a Spanish rice-free paella (chicken thighs, chorizo chunks, king prawns and baby octopus) with smoked paprika (pimento), possibly hot if you like it.


    I also love Indian mixtures like Garam Masala (for a Karahi type curry with tinned tomatoes) and Tandoori (just sprinkled on chicken wings before grilling, yum!)


    Thai: lemongrass, ginger or galangal, onions, garlic, hot red chillies and fish sauce form a base for a red curry (with coconut milk) or a hot and sour soup (with lemon juice and kaffir lime leaves). Mmmm, I feel like some soup now!


    What kind of spices were you looking at?


  6. #6
    PrimalWannabeGirl's Avatar
    PrimalWannabeGirl is offline Senior Member
    Join Date
    Feb 2010
    Location
    upstate NY
    Posts
    413

    1



    I'm new to primal, but I've always been an adventurous cook, so FWIW, here are some of my favs:


    For lots Morrocan/Middle Eastern dishes, I use harrisa (sp?) it's a hot sauce. Also preserved lemon and rosewater, and cinnamon.


    I've learned to buy whole black (or yellow) mustard seeds and cumin seeds as the basis for a good, quick curry.


    I grow all kinds of herbs in my summer garden, and it sure livens up a salad to throw in fresh mint, basil, dill, oregano.


    If I want something to taste Italian, I use basil, garlic and tomatoes.


    If I want something to taste Asian, I use ginger, garlic, soy or fish sauce, sesame oil.


    If I want something to taste Caribbean, I use ginger, garlic, hot pepper sauce, mangoes, cilantro.


    If I want something to taste sort Mexican-y mole, I use cumin, garlic, oregano, cinnamon, and cocoa powder.


    I always have a jar of kim chee (fermented vegetables) in the frig. These can really liven up a salad or a soup.


    Great question!

    PWG


  7. #7
    Tara tootie's Avatar
    Tara tootie is offline Senior Member
    Join Date
    May 2009
    Location
    FL
    Posts
    616

    1



    I do some persian, thai and japanese!


    Here are my top spices:


    SAVORY (Used weekly, at least):

    turmeric

    cumin

    chili powder

    black pepper

    white pepper

    garam masala

    fennel pollen

    taco seasoning (on eggs in the morn)

    fennel seed

    caraway

    smoked paprika


    SWEET (Used weekly, at least):

    cardamom!!!

    cinnamon

    anise

    lavender

    rose (and rose water)

    vanilla BEANS


    HERBS(Also used weekly):

    lemongrass

    cilantro

    thyme

    GARLIC x9287340273

    dill

    herbs de provence

    mint (used as a savory too in a lot of persian food)


    OTHER flavor enhancers (Used a lot but not as often as the above suff!):

    tarragon

    fish sauce

    bonito

    wakame/furikake (Okay I lie I eat seaweed like every other day)

    saffron

    harissa

    capers

    fresh curry leaves (occasionally)

    gochujang (red pepper paste and *SO GOOD*)

    tamarind


    THINGS I WANT

    Galangal

    File

    Zatar

    Szechuan buttons


    Im prob forgetting some but I DO use all these! I have quite a developed spice cabinet!!!


    I saw someone posted preseved lemons!!! I have a jar "cooking" right now of my own!

    Life on Earth may be punishing, but it includes an annual free trip around the sun!

  8. #8
    musajen's Avatar
    musajen is offline Junior Member
    Join Date
    May 2009
    Posts
    27

    1



    Sherissima - could you share some tagine recipes? I'd love to try them but am intimidated by the one's I've come across so far.


    Favorite Spices:

    Garam Masala

    Lemon and Orange Zests

    Curry

    Cumin

    Chili Powder

    Garlic (YUM!)

    Cinnimon

    Fresh italian herbs, especially basil and parsley


  9. #9
    hannahc's Avatar
    hannahc is offline Senior Member
    Join Date
    Jun 2009
    Location
    Cincinnati
    Posts
    1,134

    1



    My go-to spice blend is thyme/oregano/parsley/salt/black pepper It goes with everything! I love thyme the most though. It's a fairly "French" combo, but then again that's most of what I cook. I also use a lot of red chili flakes, fennel if I want something to taste Italian (like in meatballs), and sometimes I'll throw in marjoram/tarragon/sage/bay leaf for variety (not together necessarily). I love spices though, I use almost everything I have in my cupboard (too many more to list!).

    You are what you eat,
    and what you eat eats too - Michael Pollan


  10. #10
    kuno1chi's Avatar
    kuno1chi is offline Senior Member
    Join Date
    Aug 2009
    Location
    San Francisco, CA
    Posts
    4,498

    1

    Primal Blueprint Expert Certification


    Dang, you guys. This is AWESOME!!!


    Here's what I currently have:

    Turmeric

    Cumin (ground and seeds)

    Coriander

    Chile Powder

    Kalonji seeds

    Cloves

    Bay Leaves

    Ground Cardamom

    Whole Cardomom

    Cinnamon sticks

    Hot Madras Curry Powder

    Mild Curry Powder with Fenugreek

    Garam Masala blend


    Sounds like I need a shopping trip, though ;-)


Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •