Essential herbs and spices?

[Kiltox]

Going to buy a spice rack like this: http://www.argos.co.uk/static/Product/partNumber/8...

What 16 herbs and spices would you consider to be essential if it were yours? Going to be cooking a lot more meals from scratch (chillies, pasta sauces, curries, etc)

I already have an assortment (chilli flakes/powder, dried garlic, coriander, couple of others) but I'm interested in what the PH Chefs use regularly

[eskidavies]

cayene pepper,chinese five spice,garam massala,tumeric

[calibrax]

eskidavies said:

cayene pepper,chinese five spice,garam massala,tumeric

as above, plus basil, oregano, cumin, paprika, rosemary, parsley, sage, thyme, garlic powder, onion powder, black pepper.

[BlackVanDyke]

Paprika, oregano?

[Lets Torque]

http://www.youtube.com/watch?v=Az080LXT7FA

[Kiltox]

Damn you LT i can't view Youtube at work

[jmorgan]

I have a cupboard with stuff in, if you use it a lot that small dosage will not last. I do tend to knock up my own garam masala or tandoori mix, not the packet stuff and the batches are big. I do use dried herbs but buy the large packets from the local shop (supermarket doses are titchy). Coriander seed and fenugreek or cumin or cardamom will take a lot of space. I have small buckets of pepper corns and a small match box sized tray with saffron in.

Not enough space in one of them things


PS good on you for doing it the proper way.

[jas xjr]

We have been using a lot of fenugreek ( methi ) lately.
Essential for us now

[Simpo Two]

Lets Torque said:

http://www.youtube.com/watch?v=Az080LXT7FA

Very good!

2-3 years ago I made prawn cocktails for a dinner party (the second dinner party I've hosted in 20 years, so pretty confident). However I wasn't sure if the pink dust on top was supposed to be paprika or cayenne pepper, so I bought both to be sure. Used one (can't remember which). As intimated, both untouched since.


But the one I DO use, because I love cheese on toast, is celery salt

[Mobile Chicane]

I tend to buy whole seeds and grind them as needed since whole spices keep better. I eat a lot of curries and dals, as well as bake my own sourdough bread, hence I use a lot of:

- coriander seeds
- cumin seeds
- turmeric
- black peppercorns
- mustard seeds
- fennel seeds
- fenugreek seeds
- dried curry leaves
- black onion seeds
- dried chillies (of various heat levels)
- ground ginger
- ground cinnamon
- allspice
- caraway seeds

I grow herbs such as bay leaves, rosemary, thyme, sage, marjoram, chives etc outside in gravelly soil, where they fend for themselves year-round.

Basil, mint, dill and parsley in pots.

[jmorgan]

Mobile Chicane said:

I grow herbs such as bay leaves, rosemary, thyme, sage, marjoram, chives etc outside in gravelly soil, where they fend for themselves year-round.

Basil, mint, dill and parsley in pots.

Not having much luck with a few of them, Bay is OK and superb. They in pots or the ground (guessing the ground as basil etc you mention pots) and what is the soil like or is the gravelly stuff you have done?

[jas xjr]

Whilst I cook quite a bit of curry I have never used any curry leaves.
What do they add ? Or what do they taste like ?

[Simpo Two]

jas xjr said:

Whilst I cook quite a bit of curry I have never used any curry leaves.
What do they add ? Or what do they taste like ?

They taste of curry, stupid.

[jmorgan]

I was going to say myself....


Grew that in our first home garden. Forgot about it until now. Might give it a go. If memory serves it was a nice curry smell not a bad curry smell.

[drivin_me_nuts]

In addition to the usual suspects mentioned above

- Saffron
- Zeresh
- Advieh
- Dried limes
- fresh flat leaf parsley
- fresh corriander
- Tumeric
- Salt
- smoked Garlic
- ground ginger
- ground cinnamon
- Garam Masala

Prefer to have the parsley, corriander in pots. Also an abundance of fresh limes.

[Porkbrain]

jas xjr said:

Whilst I cook quite a bit of curry I have never used any curry leaves.
What do they add ? Or what do they taste like ?

Dried curry leaves are not worth bothering with.

Tear a fresh curry leaf and there will be a burst of a fragrant curry smell.

Fry 10 to 20ish before adding spuds and the fragrance is magnified and truly delightful.

The potato recipes in Das Sreedharan's book Fresh Flavours of India I find to be brilliant.

They used to be really hard to find but I get mine from a stall in Croydon's Surrey street market, 50p for a large bagful.
Even the Morrrisons in Caterham has 'freshish' curry leaves, fresh turmeric and galangal.

Well worth trying.

[markreilly]

Star Anise

[jas xjr]

Simpo Two said:

They taste of curry, stupid.

Not all curry tastes the same. It's like saying it tastes of food to me

[Kneetrembler]

I have a spice cupboard and buy my Spices by the bag as I make a lot of curries & use a lot of different spices, so keep them in containers.

Coriander seeds
Cumin seeds
Tumeric
Black & White Peppercorns
Brown & Black Mustard seeds
Fennel seeds
Fengreek powder
Black Onion seeds
Ground Ginger
Black & Green Cardamom seeds
Saffron
Garam Masala
Nutmeg
Ground Mace
Cloves
Smoked Paprika
Cinnamon sticks & powder
Star Anise
Amchoor
Tamarind Paste
Asafoetida
Allspice
Anis seeds
Curry leaves

Growing in the garden:- Bay trees,Rosemary,Mint,Flat leaf Parsley,Curly Parsley,Chives,Marjoram,Thyme,Lemon Thyme, Coriander,Kumquat & in the summer Dill.

Edited by Kneetrembler on Sunday 18th September 14:21

Edited by Kneetrembler on Sunday 18th September 14:23

[Kiltox]

What do you use to grind the seeds if you buy those instead of ground spices?

(a grinder, I guess - but what/where)