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taco24
Taco24  (Level: 131.3 - Posts: 589)
Sat, 2nd Aug '08 11:00 PM

HERBS AND SPICES

Ok
What are the three most necessary herbs/spices in your opinion?

summertime
Summertime  (Level: 111.0 - Posts: 1122)
Sun, 3rd Aug '08 7:12 AM

Oh...tough one! Foremost, I would choose to keep whole black pepper, coarsely ground and fresh from the peppermill. Next in line would be cinnamon, and third would be cilantro (I think).

summertime
Summertime  (Level: 111.0 - Posts: 1122)
Sun, 3rd Aug '08 7:19 AM

Oh...sorry! Misunderstood the question....haven't finished the first cup of coffee as yet...it's 6:10 AM CT. I listed the three I would choose for me, myself and I!

taco24
Taco24  (Level: 131.3 - Posts: 589)
Sun, 3rd Aug '08 4:53 PM

Ok, pepper, oregano, sage (poultry seasoning)



betwixt
Betwixt  (Level: 116.0 - Posts: 5)
Fri, 8th Aug '08 12:03 PM

Only 3? Egads.... I'm listing the 3 I use the most.

Cayenne
Cumin
Italian Seasoning

bbear
Bbear  (Level: 161.7 - Posts: 2301)
Sat, 9th Aug '08 2:52 AM

A little off the path, but I have discovered a new spice. Garam Masala (found it at Whole Paycheck, oops I mean Foods). An Indian spice that has cardamom, cinnamon, cloves, cumin, pepper and coriander. Fantastic on chicken, fish and in rice. Recommend it highly.

As far as what I use most, it is definitely Tony Chachere's Cajun Spice Mix. You should be able to find it. I put it in absolutely everything and it substitutes for about everything. If you can't find it, PM me with an address and I'll send you some.

Beth

rnmorg
Rnmorg  (Level: 128.2 - Posts: 690)
Sat, 9th Aug '08 5:04 PM

Curry, Curry and Curry. Are there others? LOL. Actually, I am slightly a loner in my house with my penchant and deep love of curry in everything; even ice cream if I could get away with it! Seriously, I'd say that Curry, Cumin and Thyme are what I use the most. My husband likes to use a lot of rosemary. In the summer, we like to use a lot of fresh basil with tomatoes and fresh mozzarella.

summertime
Summertime  (Level: 111.0 - Posts: 1122)
Sat, 9th Aug '08 6:01 PM

I've never developed a taste for curry either, but it is a very, very popular spice for sure. I think curry falls into the category of "you like it or you don't and nothing in between! Now...can we talk a moment about "a lot of fresh basil with tomatoes and fresh mozzarella during the summer"?



taco24
Taco24  (Level: 131.3 - Posts: 589)
Sat, 9th Aug '08 8:51 PM

I have had to get used to curry. I teach many South Asians, and they bring me oodles of their foods. Quite yummy. What I like about that is that they also like to share the salsa with me as they are so used to hot/spicy.

bushyfox
Bushyfox  (Level: 174.4 - Posts: 2403)
Sat, 9th Aug '08 11:10 PM

*Ahem* (clearing throat)
"My name is Bev, and I am a cardamom addict".

I use it in any recipe I think I can get away with that distinctive fragrant touch: mostly carrot cakes and pumpkin pies....that kinda thing.

Next, I would go for freshly-ground black pepper.
Garlic is a MUST.
I am hard-pressed to limit my choices to FOUR, but no Asian dish would be right without coriander (cilantro).

~Bev


summertime
Summertime  (Level: 111.0 - Posts: 1122)
Sun, 10th Aug '08 4:43 AM

Coriander (a seed), and cilantro (a leafy plant) are unique in taste and aroma, but are both in the parsley family...cilantro yes, but coriander?

I am from California where cilantro is sold by the bunch! No joke, but a bunch or two look fresh and lovely in a vase on the kitchen counter...just add fresh water daily..stick in a couple of freshly cut flowers, viola! Cliantro has a parsley and citrus flavor and fragrance, is a must in Mexican cooking, but is also used in Middle Easter and Asian dishes. Cilantro is grown only in California, and because it is so plentiful, the price remains stable at a low price of approximately forty-nine cents per bunch, and I've never been told by anyone in the produce department, "Oh sorry...we're out of that." (Cilantro leaves behave nicely when thawed after freezing .)

Coriander has the flavor and fragrance of lemon and sage and is grown in Morocco and Romania. I don't use this herb,so know very little about it, but on the "net" I discovered this fascinating piece of information - "The traditional ethnic uses of coriander are in Indian curries, gin, sausages...and hold on for this... American cigarettes!


rnmorg
Rnmorg  (Level: 128.2 - Posts: 690)
Sun, 10th Aug '08 4:35 PM

Unfortunately, I'm one of those with an intolerance to cilantro that causes it to taste like soap. I can't stand even the smallest amount of it in a dish

taco24
Taco24  (Level: 131.3 - Posts: 589)
Sun, 10th Aug '08 7:00 PM

I am so sorry,. Durn! Cilantro works well in so many dishes.


Another problem is that it so "in" right now. So many products contain this item now.


bigbird
Bigbird  (Level: 239.6 - Posts: 3302)
Sun, 10th Aug '08 9:15 PM

Only three?

Interesting that I don't think anyone mentioned salt. I never add salt when I eat, but how can you not cook with salt? At least a little bit.

Gotta have cumin. And basil. I guess that makes three.

bushyfox
Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 10th Aug '08 9:35 PM

Summertime, Coriander and Cilantro are the same thing...just that Coriander is the name we use down here. I also buy it in bunches, and put it in a vase or in the fridge crisper, but in foil.
I crush Coriander seeds for some Thai dishes.
I grow the stuff in as much abundance as I can every summer.

Cheers, Bev


rnmorg
Rnmorg  (Level: 128.2 - Posts: 690)
Sun, 10th Aug '08 10:13 PM

I know that the powdered coriander is different from the cilantro that we have here and I DO use the coriander in my rice and bean dishes. I think I forgot to add that to the recipe I gave Jeremy in the vegetarian thread!

taco24
Taco24  (Level: 131.3 - Posts: 589)
Sun, 10th Aug '08 11:14 PM

Colantro leaves
Coriander seeds

http://www.ochef.com/413.htm

taco24
Taco24  (Level: 131.3 - Posts: 589)
Sun, 10th Aug '08 11:15 PM

Sorry for the typo

Cilantro leaves
Coriander seeds


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