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Thread: Let the Spice flow! page 2

  1. #11
    Leida's Avatar
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    Spices that are not worth it: dry basil and dry ginger. I buy fresh and freeze it. Grating frozen ginger - nice!

    The most underrated spice imo is fennel seed. That's what makes store-bought sausages taste so nice.

    The minimum spices I would go for are garlic and black pepper. And coarse salt!

    I mix spices for specific meats:

    For beef, I prefer black pepper, cumin and coriander seed
    For pork, I like black pepper, fennel seed, cloves and coriander seed
    for ground meats, I like nutmeg, cloves and paprika
    for poultry I prefer thyme, fennel seed and black pepper
    for salmon I like lemon in addition to thyme, oregano and black pepper
    for dressings I always have dry mustard
    for stews I keep dry whole chilies and bay leaves.
    for squashes I go with cinnamon, cloves and nutmeg
    for mixed vegetables with a heavy doze of cabbage or beets, I always add caraway seed and celery seed
    for Indian, I use curry mix and turmeric in addition to cinnamon and cloves and bay leaf

    I also love mixes with chili and chipotle chili
    for oriental flavors, I like sesame oil, lemon grass, sechuan peppers, star anise, cinnamon bark and cloves
    Last edited by Leida; 09-26-2012 at 12:14 PM.
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  2. #12
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    Quote Originally Posted by Leida View Post

    for squashes I go with cinnamon, cloves and nutmeg
    s
    I am so trying this! I've only put onions and salt with squash.
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  3. #13
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    i use melange in everything

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  4. #14
    Anna Katherine's Avatar
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    Quote Originally Posted by quelsen View Post
    i use melange in everything

    it is the only way to control the universe

    "Though she be but little, she is fierce!" - William Shakespeare

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  5. #15
    Leida's Avatar
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    I am so trying this! I've only put onions and salt with squash.
    I should have specified winter squash. For my zucchinis I do brown butter, nuts/seeds, garlic and black pepper for 'zuc-inguini' and olive oil/pepper/salt for broiling in chips.
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  6. #16
    Anna Katherine's Avatar
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    Quote Originally Posted by Leida View Post
    I should have specified winter squash. For my zucchinis I do brown butter, nuts/seeds, garlic and black pepper for 'zuc-inguini' and olive oil/pepper/salt for broiling in chips.

    All of that sounds good!
    "Though she be but little, she is fierce!" - William Shakespeare

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  7. #17
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    Quote Originally Posted by Leida View Post
    The most underrated spice imo is fennel seed. That's what makes store-bought sausages taste so nice.
    Agreed! I use fennel to season my sauteed cabbage. A couple of weeks ago I used the cabbage as the "spaghetti" for my homemade spaghetti sauce and the combination was amazing. I will be experimenting much more with fennel.

  8. #18
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    Sea salt and pepper, Cayenne pepper!
    Trader joes 21 seasoning salute. I use it for everything. Marinating, salads, shrimp. So yum

  9. #19
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    Quote Originally Posted by Anna Katherine View Post
    I think I have that in the cabinet. What do you use it with?
    I use coriander alot in recipes that call for cinnamon, nutmeg, and cloves as I think it does really well in the sweet department.

    I also like to use it in combination with turmeric and cumin to make my own curry blend to put on all kinds of vegetables. I used it in this recipe recently. It is phenomenal:
    Curried Shrimp | Paleo Shrimp Recipe | Elana's Pantry

  10. #20
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    Quote Originally Posted by Leida View Post
    The most underrated spice imo is fennel seed. That's what makes store-bought sausages taste so nice.
    The only way I like steamed carrots is with fennel seeds and butter on them. YUMMY!!!

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