What's your must-have spices besides salt and pepper? I kinda wanna try paprika. Saw some cinnamon too. I head about 5 spices here and then when watching Chinese food vids. This thread is brought to you by my Italian seasoning and Basic leaves.
are they considered spices even though they are usually used directly and not preserved? I use them a lot since I sauté frequently.
Well, unlike westerner's garlic & onions which are quite large the way I see it on most cooking channels (maybe 'coz they cook it for large members), here in Indonesian households most of them are quite small, +/- 'bout the width of a grown-up thumb It's also a must in most Asian cuisine
talking about spices...how do you use them? what flavour do you get out of which spice...how do you know the right spice to use...
Almost forgot, cumin Most food of Sundanese here are using it Some Indonesian foods also using dried clovers, bay leaves & tamarind One of the unusual is teak leaves, they use it to both giving a certain taste & color for Javanese gudeg
I am not so sure too tbh. I see some recipes use multiple spices and then I look at my sad little salt and pepper... Oh i use Italian seasoning for pasta usually. Yum! Can I ask for examples and specifics?
Oh noooooooo. Self-made pizza is so good and easy as well. I guess you can make wraps and put the wraps in a pan before.
Basil, thyme,ginger. Love fresh crushed mint with a bit of sugar for my water. If you're at a loss, there's "everything except the bagel". It's got sea salt, sesame seeds, onion, garlic, and other stuff. I put it on everything. Edit: I know your title said spices, but if you ever decide to look for something different, Herbs de Provence is yummy. It has lavender in it, among other herbs. It's great with poultry, pork, seafood, and vegetables. Especially tomato.
We usually have ginger, onion and garlic at home. Have coarse sea salt and iodized salt (?). oh I wanted to try sesame oil too. As for mint and other herbs, how easy is it to keep the herb? How different it is with buying the bottled spices directly?
I don't even know how many spices of mom uses to make food in a regular basis....i mean Desi food is all about spices right?
Sesame oil, stick at the end of cooking for flavor. You don't cook with it. Herbs can be fresh or dried. If fresh, you add at the end. I stick my fresh herbs in the fridge. Sometimes you can get it frozen in a cube, or in a tube which is refrigerated. The frozen last a long time. Tube, depends on the herb. If fresh, it lasts like maybe a week-- depending on the herb. Whenever I buy a fresh herb, I use what I need. Then I dry the rest. That way I can use it later. You can also chop up the herbs and mix it up with softened butter. Stick it in saran wrap and roll it into a cylinder. Then stick it back in the fridge. Put it on toast, or add it to anything you cook.