Is there a list here of spices

[bigbadbrenda]

I want to make a list of spices that I can keep on hand to refill my bottles also to try new ones.

[Sitnalta]

bigbadbrenda wrote:
I want to make a list of spices that I can keep on hand to refill my bottles also to try new ones.

Hi BBBrenda - try these sites

http://www.theepicentre.com/Spices/spiceref.html

http://www.ehow.com/topic_1262_spices.html

you may also want to check your local greenhouse/garden center for Herb plants as may can be dried and/or grown in pots year round for fresher things
Hope that helped

[bigbadbrenda]

I kinda found what I wanted I looked a places that sold spices and wrote down most of them. I guess I pretty much have all the spices I want but I always figured I was missing things. The list will remind me what I need to buy.
Thanks for the help.

[AskCy]

It would depend on what sorts of things you are going to cook as to what spices you need to keep. You must remember that spices lose flavour over time and can go off !

For Greek cooking I always have dried oregano to hand, mint (that with lemon and garlic is a good start to authentic Greek flavourings)

For Italian again I have dried oregano and dried basil (I much prefer to use fresh basil though), paprika (smoked if you can get it)

Indian spices need more work.. the basics would be fenugreek seeds (might be listed as methi), cumin seeds, corriander seeds, turmeric powder (might be listed as haldi), cinnamon, blackpepper, ginger, paprika,chilli powder, cardamon pods....

Mexican, again smoked paprika, chilli powder are a must..

English - mustard powder, thyme, sage, pepper

and I keep other bits and bobs like celery salt (great for things like the secret fried chicken mix !) mace, nutmeg, fennel seeds, star anise, saffron, rosemary (great in cheesy bread) and a few others..

but remember its no good having a cupboard full of 2 year old spices that aren't being used... you need to use them and replace when you are running out rather than go out and buy 20 different spices that might sit in the cupboard for months..

The most regular spices I replace are oregano, fenugreek seeds (I make a lot of curry), smoked paprika and black pepper...

Steve

[bigbadbrenda]

Thank you

[GlobalTableAdventure]

AskCy wrote:
The most regular spices I replace are oregano, fenugreek seeds (I make a lot of curry), smoked paprika and black pepper...

Steve

Mmm. I love making homemade curry. I thought it would be hard until I tried it myself. Really just two steps - toast spices and blend together in a spice grinder/coffee grinder.

[AskCy]

You don't even have to grind most spices !... cinnamon sticks, cardamon pods etc... can all be left in and picked out before serving or warn guests and let them take them out themselves..

Steve

[Karen From Colorado]

Check out the index at the very top of this forum. You will find 3 articles in regrds to spices under "S" there that you might find helpful.

[bigbadbrenda]

I got my list thanks and its great to see some posted here

[deepfryerdan]

I had a hard time choosing spices for the longest time. I started my collection with the Holy Trinity of Spice basics: onion powder, garlic powder, black pepper. From there I added things as I needed them. Mustard seed, celery salt, marjoram. Now, if I feel like I need a new spice, I look one up and then try to find a recipe to go with it. Fun stuff.

BTW, that ehow link is really great. I don't normally like that site but that's a good guide.