top 15 herbs and spices????

Trinny

Hello all

My top 15 would be

1. black peppercorns - for grinding
2. Fennel seeds for fish
3. Rosemary - for lamb and roasties:D
4. Garlic - usually kept in the fridge though
5. Herbes de provence - good alternative to mixed herbs
6. Italian seasoning - as above - good for pasta, pizza
7. Hot chilli powder - use less if you need less of a kick
8. Cinnamon - for baking
9. Vanilla pods - as above
10. Nutmeg - for baking and HM bechemel sauce;)
11. Ras el Hanout - a blend of 35 spices used in moroccan cookery - tagine, couscous etc
12. Coriander
13. Cumin
14. Garam masala
15. Turmaric - last four for making curry ( altho curry powder could count instead)

IMHO its all down to what you usually make and what you need. Grow fresh sage, thyme, rosemary, mint and winter savoury - they survive outside all winter, put cut and come again basil and mint on the windowsill and you should be able to squeeze 15 extra spices on your rack

Good luck

Trin

bluebag

I couldn't live without :

powdered garlic
oregano
black pepper
turmeric
chilli
tandoori powder
parsley
chinese 5 spice.
I use others but those are my 'desert island' stuffs.

Olliebeak

The ones I use are:
Black pepper (whole and ground)
Ground white pepper
Celery salt
Bay leaves
Dried mixed herbs
Dried sage
Dried chopped chives
Dried garlic flakes
Dried oregano
Dried basil
paprika
medium chilli
cayenne pepper
medium curry powder
turmeric
coriander
ground ginger
mixed spice
cinnamon
nutmeg

Still building my herbs/spices/seasonings collection - but the ones I use the most are those in bold print - especially the black pepper, white pepper, celery salt (don't use ordinary salt at all), dried mixed herbs and mixed spice.

hotcookie101

thriftlady wrote: »

This might turn out to be one of those white elephant gadgets but it might do the trick.

NOOOO! I have been trying to resist that. Only problem is I think I have too many to fit on it