Gumbo file’.

Jerk Seasoning (makes a great marinade)
Vulcan's Fire Salt

Both from the Spice House

Shawarma spice from The Spice House

We love this garlic salt to which we were introduced by some friends that live in Bavaria. It’s great on chicken, pork, etc.

We have three 8oz jars of Pappy's. I'm betting that's three times more than anybody else in the entire UK.

Probably the only thing I haven't tried it on so far is rhubarb crumble.

I'll let you'all know how that goes.

quote:

Originally posted by 9x18:
I have some sumac and fenugreek but don't remember why.

Any ideas for those two?

We use sumac pretty often. It's a Middle Eastern/Mediterranean spice. We like to use it when we roast a chicken with onions.

quote:

We use sumac pretty often. It's a Middle Eastern/Mediterranean spice. We like to use it when we roast a chicken with onions.

Ok ! Thanks

First one that comes to mind is Ancho chile powder. Not to be confused with regular "chili powder".

Chili powder is a commonly encountered spice blend consisting of ground red chiles, garlic powder, onion powder, paprika, and a little bit of cayenne pepper.

Whereas Ancho chile powder is ground dried poblano chiles.



And Adobo sauce. (Not a spice, and not a dried seasoning, but I'd say it qualifies as a seasoning since I use it to add a kick of smoky heat flavor to various dishes.)


Also Cardamom and Coriander, which you don't usually hear about often, but which are used in a lot of Thai and Indian dishes.

quote:

Originally posted by vthoky:

quote:

Originally posted by bald1:
Tajin

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

Also great on slices of cucumber, with lime juice.

Harissa.

I also have a preference for whole spices and use a coffee grinder to blend them after toasting.

-Berbere
-Shawarma
-Walkerswood Jerk Paste
-Franks Red Hot Powder- recently discovered this stuff in powder form. I'm not a huge fan of Franks generally, but a tablespoon or so of this stuff in a pound of ground beef for burgers is fantastic.
-Manitou Truffle, Parmesan, Black Garlic seasoning- Fantastic on roast veggies and probably anything else you put it on.
-Coriander. Don't really care for it on it's own, but mix just a little bit in with other seasonings and it adds a whole new flavor dimension.

I also usually have a pretty large pepper garden (grew 32 varieties or so last year). I dry the peppers and turn them into powders and I put them on everything. I typically do two blends, one of milder peppers and one of superhots that will melt your taste buds if you get a little heavy handed. The blends are different every year depending on what I grew, so every year it's a slightly different experience!

Not a big curry fan but I have this bottle of Jamaican Curry powder that is fantastic in scrambled eggs

I have a fair amount of Indian spices which I get at an Indian grocery - green and black cardamom pods, coriander, turmeric, cumin, star anise, nutmeg (not all that odd). I also have some Thai materials sometimes, too - lemongrass, galangal, and kaffir lime leaves.

Tajin may be odd in some places, but here in Houston, it is common. Just goes to show that it is a matter of taste as to what is odd.

quote:

Originally posted by bald1:
Tajin

Great stuff when sprinkled on watermelon, with a squeeze of lemon over that![/QUOTE]

Also great on slices of cucumber, with lime juice.[/QUOTE]

Good ideas. But the best use of tajin is to salt the rim of a spicy margarita glass.

Forgot celery seed from my opening list. Use it in all kinds of salads.

quote:

Originally posted by frayedends:
...the best use of tajin is to salt the rim of a spicy margarita glass.

Or for Bloody Mary's which is how I was introduced to it.

One that I stumbled across earlier this year.

Beau Monde Seasoning

Forgot to add this one:

quote:

Originally posted by bald1:
Tajin

Try it on Mexican Street Corn...



https://letsdishrecipes.com/me...orn-torchys-copycat/

I grow super hot peppers. Last year was a bumper crop, so I got a dehydrator to make my own chili powder.

https://www.amazon.com/photos/...vp35OA8vYgCrlM6ozyvI

It's a mix of 5 or 6 different peppers. The least hot is ghost and the hottest is probably the chocolate bhutlah.

A lil bit goes a long way.