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What unusual seasonings and spices do you have at home? Login/Join 
always with a hat or sunscreen
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posted
I'll start with a few Big Grin
-- Tajin
-- Shichimi Togarashi
-- Za'atar with Hyssop
-- Tahini
-- Everything Bagel Seasoning



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Posts: 16608 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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Saffron for paella.



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Posts: 2985 | Location: See der Rabbits, Iowa | Registered: June 12, 2007Reply With QuoteReport This Post
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Who determines what would make some seasonings and spices to be considered unusual???? What you might consider normal by be just the opposite to someone else. ...................................................... drill sgt
 
Posts: 2154 | Location: denham springs , la | Registered: October 19, 2019Reply With QuoteReport This Post
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quote:
Originally posted by bald1:
Tajin


Great stuff when sprinkled on watermelon, with a squeeze of lemon over that!




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always with a hat or sunscreen
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quote:
Originally posted by drill sgt:
Who determines what would make some seasonings and spices to be considered unusual???? What you might consider normal by be just the opposite to someone else.


What terminology would you have me use to solicit input about seasonings and spices folks might have that are not perceived to be commonly used by others? Roll Eyes



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Posts: 16608 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
always with a hat or sunscreen
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quote:
Originally posted by vthoky:
quote:
Originally posted by bald1:
Tajin


Great stuff when sprinkled on watermelon, with a squeeze of lemon over that!


Agreed. Local market has Picasso melons (step up from Honeydew) currently in stock and adding a sprinkle of Tajin really adds a nice zing!



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Posts: 16608 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
אַרְיֵה
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quote:
Originally posted by bettysnephew:

Saffron for paella.
I haven't had paella for several years. There was a local seafood restaurant chain called "Shells" that had a decent paella.

While I was working at the SEAT auto factory in Barcelona, one of the vendors trying to sell us their equipment took us to Valencia to see the operation at the Ford factory. They hosted us for lunch at the restaurant that claimed to have created paella, long time ago.



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Posts: 31692 | Location: Central Florida, Orlando area | Registered: January 03, 2010Reply With QuoteReport This Post
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I have a whole mess of Indian spices and dried herbs that Indian folks use.
Also have Harissa powder which I got from our local Moroccan/Tunisian/Algerian grocery store. Plus, I also have a big bottle of Berbere powder also from my Moroccan friends.


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Berbere


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Fennel salt.
 
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Shrimp paste.
 
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quote:
Originally posted by bald1:

-- Za'atar with Hyssop

I have some of that. It's wonderful stuff. Kinda like oregano only a lot better.

- Baharat
- Sumac
- Fennel pollen
- Shawarma seasoning mix


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I always keep McCormick Roasted Ground Cumin on my spice shelf. Plain cumin is pretty common, but roasted ground cumin – not so much. And it’s MUCH better.



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Love me some Aleppo pepper and homemade garam masala.


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I make a mix for seafood…



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Red Hot Riplets.

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Hillbilly Wannabe
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I have some sumac and fenugreek but don't remember why.

Any ideas for those two?
 
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Juniper berries. Use it in brines and making Sauerbraten


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Truffle oil


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Posts: 4381 | Location: Florida Panhandle | Registered: September 27, 2009Reply With QuoteReport This Post
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We have many but not all on this thread. We buy if an interesting recipe calls for a particular spice. I make my own Old Bay Seasoning and Tony Chacheries and make an empty Mayonnaise jar full at a time.


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