Essential herbs and spices

Helen2k8

Ooooo how could I forget cumin and paprika, my weaknesses, they go in wherever I can justify them!

Careful - if your spices are from Asian brands (e.g. East End) they are more pungent than supermarket standards e.g. Schwartz.

My family does mashe parsnip with nutmeg, same idea with the creaminess I guess. Yum!

Stephen_Leak

I seem to have settled on just a few key spices.

Indian: Chilli powder, cumin, garam masala and turmeric. My basic medium "curry powder" for 2 servings is 1 teaspoon of chilli powder, 1 tablespoon of garam masala & ½ a teaspoon of ground turmeric.

Tex-Mex: Chilli powder and also cumin. It rounds off the rough edges of the chilli. Cumin comes from Asia, but the Spanish brought it with them to the New World, where it is now widely used in Tex-Mex cuisine.

Chilli powder: Use hot chilli powder. What's the point of mild chilli powder? If you need less heat , just use less chilli powder. A word of warning about Rajah extra hot chilli powder. The clue is in the name. Use a level measure and resist any temptation to add a little bit more!

Mixed spice and nutmeg (freshly grated) for apple sauce, apple pie, rice pudding, etc.

Paprika is the richest natural source of vitamin C.

PS. Try adding 1 square of dark chocolate (cooking for preference, but eating chocolate will do) per serving to a chilli con carne. It won't make it taste of chocolate, but it will make it taste smooth. It's been used a cooking ingredient in the New World for thousands of years.

alex21

I use cinnamon (powder) for my apricot and cinnamon scones, cinnamon toast and I use it in moussaka. I use the cinnamon sticks for pears poached in red wine.

Stephen_Leak

That's reminded me. I do also have cinnamon sticks, cloves, fennel seeds, Sichuan pepper and star anise for Chinese five spice powder.

rachbc

absolute basics for me

cumin
coriander
cayenne
crushed chillis
turmeric
cinnamon
cardamon
ground ginger
paprika/ smoked paprika

blends

5 spice
garam masarla

Tish_P

I forgot ginger! Ground for baking and Middle Eastern tajines, and fresh (it's cheap at Asian shops and keeps well in the fridge) for stir-fries and curries - or this, which takes no time at all but tastes fanstastic:

http://www.onceuponachef.com/2011/10/broiled-salmon-with-thai-sweet-chili-glaze.html

ab.da54

Helen2k8 wrote: »

Ooooo how could I forget cumin and paprika, my weaknesses, they go in wherever I can justify them!

Careful - if your spices are from Asian brands (e.g. East End) they are more pungent than supermarket standards e.g. Schwartz.

My family does mashe parsnip with nutmeg, same idea with the creaminess I guess. Yum!

Thank you.

A lot are East End brand spices.

I assume then I would use less.

What would I add cardamon seeds to, please?

Tish_P

Cardamon is strong so don't use too much. It's good in curries and pilafs, essential in pilau rice, and works best used sparingly with bland things like rice or milk - so, unsurprisingly, it's great in rice puddings and Indian spiced milky tea. It also goes well with white chocolate or coffee in desserts.

jennyo

ab.da54 wrote: »

Thank you.

A lot are East End brand spices.

I assume then I would use less.

What would I add cardamon seeds to, please?

I use cardamon in curry and also making pilau rice, I love it.

zippychick

we have a couple of threads to help you

Essential herbs and spices

Storecupboard essentials

What kind of thing would you like to eat? What we keep in our store cupboard and spice collection is dictated by our tastes

I cook more or less everything from scratch - i make curries, soups, casseroles, pies, savoury rice, pasta dishes, the list is endless.

ill merge this with the first link later

Zip