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Discussion in 'Food and Drink' started by MotoMike, Mar 18, 2015.

  1. zwiefel

    zwiefel Rest in peace brother

    No, not a finishing salt at all. I believe it is mined, and it has a little sulfur content which gives it a distinct flavor/aroma. it's a bit of an acquired taste. Used in many Indian snacks in particular, but also used along with asofetida. NOTE: certain Indian sects (Jains, for example) not only forgo meat, but will also not eat any veggies that grow in ground (potatoes, onions, ginger, garlic, etc.)...I believe this is the origin of the use of Asofetida in the cuisine, as a substitute for the otherwise omniprescence of ginger/garlic/onion (the SubContinental Trinity?). As long as you get a compounded variety, you'll be fine. A friend of mine that lives in Korea accidentally got a raw chuck of it but did not adjust amounts to suit...he did not find it a positive experience. They are both an acquired taste.

    Also...on the subject of storage...after trying a number of things over the last 8 years...I'm following the lead of my Indian friends: mason jars are where it's at! Also, a Masala Dhubba is great for keeping stuff you use all the time handy...even looks nice on the countertop.


  2. Jim

    Jim Old Curmudgeon Founding Member

    I forgot Epazote Herb, its nice in chile and on yard bird.

    I have been using Monterey Bay spice co for all my stuff now- its so much better than the other "usual suspects''
  3. Lucretia

    Lucretia Founding Member

    Just had to put in an order at My Spice Sage and get some of the items mentioned. You guys are really good at helping me spend my money!

    Epazote is also supposed to help with the unwelcome side effects of beans. Unless you like the side affects (and pulling the sheets up over the head of your bedmate. Not that I would ever do that.)
  4. I've made it in the past...but honestly now I mostly buy it.

    Great addition to the list - can't believe I forgot to mention it - that's why your the wisest!

    I love spending your money Lucretia :D.
  5. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Dang, I can't believe the prices from Montery Bay. I've been happy with My Spice Sage and they ship free.
  6. Wagner the Wehrwolf

    Wagner the Wehrwolf Founding Member

  7. zwiefel

    zwiefel Rest in peace brother

    I go to the local Indian grocer.....good prices and quality (not the best but good...they have high turnover)
  8. bieniek

    bieniek Founding Member

    Yes, the only chilli powder frenzies know and will ever admit of using. Comes from atlantic Pyrénées in Aquitaine. Great stuff.
    However Neal, when I used it last time, must be 5 years ago btw to prepare foie gras terrine, it added pleasent strength.

    I must say my spice cupboard is poor. I really like fresh herbs or salt pepper and butter.
    I have some indian bay leaves, balls of nutmeg, some smoked spanish chilli powder, long ago bought ginger powder but using fresh anyways. So it just sits there
  9. Taylor

    Taylor Professional Craftsman Founding Member

    I think Lucretia and zwiefel covered most of my spices, though I do buy quite a few varieties of whole dried chiles. I tend to have a spice grinder, so that I can grind everything fresh. Whole spices last a lot longer than already ground. And I also go to a local Indian market for my spices. They are good quality, and come in fairly large bags, so I don't have to feel guilty about using a ton of spice in things. Though I do have to remember to bring cash, as they charge you extra if you don't spend over $15, which, believe it or not, is a very hard thing there.
  10. MotoMike

    MotoMike Founding Member

    Ok. I've now micro-planed some citrus peel with great results (thanks Mike) and have my first Spice Sage order in the mail.

    on the way:
    Piment d'Espelette (that stuff's pricey)
    smoked paprika
    sun dried tomato powder
    lemon peel powder
    orange peel powder

    wish me luck.
  11. Jeffery Hunter

    Jeffery Hunter Founding Member

    If your interested in powders like the sun-dried tomato, Keller has some great recipes for many of them in his French Laundry book.
  12. larrybard

    larrybard Founding Member

    Unless I missed some other reference to it: sumac. I like it on otherwise unadorned rice sometimes, but that is by no means its exclusive use.

    (It is sometimes a component of za'atar.)

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