spices

[freyley]

I finished the spice racks

Comments

ohlookpictures

[linettasky]

[polyhymnia]

I like fennel, but not everyone does.

It's always seemed funny to me that so many spices start with c.

[freyley]

I like fennel bulb, as a vegetable. What do you use the spice for?

And yes. cinnacardachilicumericallicious.

[polyhymnia]

Hm, it occurs sometimes with dill, or in Indian recipes, and Isa Moskowitz (whose vegan cookbooks I use) puts it into various things.

[keturn]

Supercook suggests that adding fennel to our inventory would take us from 960 available recipes to 1004. Those include various curry powders, garam masala, ras el hanout, five spice, greek seasoning... so basically, name a spice mix and you can probably find someone who's put fennel in it.

[ms_nico_blue]

Hmm, yes....probably. Stacy, what do we need?! :)

[freyley]

Oh, sorry Sam! I wrote that poorly. There were duplicates of meaning I found two mostly empty jars and combined them, not that I need to get rid of anything. Except maybe bay leaves. =)

[ms_nico_blue]

Hah! No, I think I read it wrong. Oops! ;)

[keturn]

PLZ TAKE MOERE BAY LEAFS

[katealaurel]

Paprika! I am a fan of different varieties of paprika.

Also, I presume you have multiple varieties of pepper hanging out somewhere else.

[keturn]

I got Hungarian paprika. Do we need other varieties?

[linettasky]

Only two varieties of pepper right now, but that's what we use most.

[freyley]

I've been told about the different varieties of paprika, but having tasted a few supposed different kinds, I wasn't able to tell much of the difference between the sweet paprika and the not-sweet paprika. I could tell the smoked. Are there others? Or maybe bigger differences in higher quality paprikas?

We actually have 3 different kinds of pepper: cubeb, black, and white. We don't have a grinder for the cubeb, and as much as I'd like to try other kinds (long pepper, grains of selim, and grains of paradise are the ones I know of), I need to find at least a test grinder first.

[tiktok]

What I have that you don't: celery seed (I like it in pickles, just a little sprinkle, and sometimes in pot pie or soup); caraway seeds (good in sauteed cabbage and sausage over noodles, or add to sauerkraut); fennel seed (I've used it in pickles too, and it's good as one of the seeds on seeded bread); fenugreek, garam masala (my fave indian spice blend), peppercorns and long pepper (ask Jenn about long pepper, I don't even know what it is except it goes in hot cider), bay leaves (essential for adding depth to anything soupy), smoked Spanish paprika (adds smokiness without meat or spiciness), black mustard seed (I think this is what makes most of my favorite Indian foods delicious).

[freyley]

ooh, excellent! we used to have black mustard seed, and also black sesame seed, and I was forever forgetting which was which. It was lovely.