Some seasoning aficionados insist on only fresh herbs, but I hate buying a bunch of fresh (insert your favorite herb here), using a tablespoon and having the rest turn into slime in my refrigerator. On the other hand, dried seasonings sometimes just seem like gray-green sawdust. I recently heard of a nice compromise, located in the freezer section of your local Safeway. Apparently they sell flash-frozen packages of your favorite aromatic herby greens (No — not THOSE greens). I haven’t had a chance to test them out. Anyone have any experience with these?
I would add thyme, somthing I’ve only just discovered. A soup recipe called for it, and is a great finishing touch. I’ve started using it as much as sprigs from our rosemary bush.
similar to cayenne pepper would be kochijan (I’m not korean, and I don’t know how to spell it in english) a red pepper paste (granted not a dry spice). Put in some stir fry, in pretty much anything for a savory spiciness.
it’s more likely to be anglicized as “gochu jang” in case anyone wants to google it. 😉
or, also “gotchu,” “jjang,” or any combination of the above.
Cilantro is the 357 of my spice arsenal. But it is also something to not purchase in its dried form; the flavor of the dried has nothing on the fresh greens.
Agreed on thyme, definitely.
And whatever you do, please avoid that pre-packaged minced garlic in a jar. Yuck!
I like thyme. I’m with Kanishka on dried cilantro – don’t bother – and canned minced garlic has its place: nowhere near me!
I love the red pepper paste – it has a deep, roasted-like flavor, and it lasts forever – but I think the single essential pepper element is Rooster Sauce. Technically it’s called “Sriracha,” but whatever. Most folks see the rooster on the bottle. You know, the one with the green lid. Biggest thing on the table in a pho place. There’s very few savory foods that don’t benefit from a squirt or two of the Rooster.
I’m a Penzey’s fan, myself; their garlic powder puts the jarred minced garlic to shame.
Regarding minced jarred garlic, yes, it is revolting, and surprise, you guys have a traitor in your midst. That’s right, I happen to know that an unnamed dcfud staffer buys the stuff! I’ll let you figure out who it might be.
Anyways, thanks for helping me out in my quest for a complete kitchen. I will out buying spices post-haste.
Great article; good suggestions.
Cumin
Of the pre-made combinations, I’m a fan of poultry seasoning, a blend of basil, rosemary, sage, marjoram, thyme, and oregano. I’ve had good experiences with blended chili powders, such as a mild one, supposedly for enchiladas, that I picked up prepackaged at Rodman’s. I keep a ready-made garam masala for attempted Indian cooking, but for some reason I avoid pre-mixed curries in favor of blending my own.
I second MJF’s recommendation on cumin. It can be used in many different types of dishes and should be one of the first seasonings acquired.
Tony Chachere’s Creole seasoning is a nice mixture – it’s based around salt and cayenne and is a really nice way to add a little zing to anything in a hurry. It’s not too overtly Cajun so it does work on just about anything. Sazon Goya is another one I’m learning to use – it makes everything red, but goes great with green beans and fish.
Anyone know of a good spice store (other than Whole Food, TJ’s, Wegman’s) in DC or metro DC area?
A friend of DCF
12 Responses
Some seasoning aficionados insist on only fresh herbs, but I hate buying a bunch of fresh (insert your favorite herb here), using a tablespoon and having the rest turn into slime in my refrigerator. On the other hand, dried seasonings sometimes just seem like gray-green sawdust. I recently heard of a nice compromise, located in the freezer section of your local Safeway. Apparently they sell flash-frozen packages of your favorite aromatic herby greens (No — not THOSE greens). I haven’t had a chance to test them out. Anyone have any experience with these?
I would add thyme, somthing I’ve only just discovered. A soup recipe called for it, and is a great finishing touch. I’ve started using it as much as sprigs from our rosemary bush.
similar to cayenne pepper would be kochijan (I’m not korean, and I don’t know how to spell it in english) a red pepper paste (granted not a dry spice). Put in some stir fry, in pretty much anything for a savory spiciness.
it’s more likely to be anglicized as “gochu jang” in case anyone wants to google it. 😉
or, also “gotchu,” “jjang,” or any combination of the above.
Cilantro is the 357 of my spice arsenal. But it is also something to not purchase in its dried form; the flavor of the dried has nothing on the fresh greens.
Agreed on thyme, definitely.
And whatever you do, please avoid that pre-packaged minced garlic in a jar. Yuck!
I like thyme. I’m with Kanishka on dried cilantro – don’t bother – and canned minced garlic has its place: nowhere near me!
I love the red pepper paste – it has a deep, roasted-like flavor, and it lasts forever – but I think the single essential pepper element is Rooster Sauce. Technically it’s called “Sriracha,” but whatever. Most folks see the rooster on the bottle. You know, the one with the green lid. Biggest thing on the table in a pho place. There’s very few savory foods that don’t benefit from a squirt or two of the Rooster.
I’m a Penzey’s fan, myself; their garlic powder puts the jarred minced garlic to shame.
Regarding minced jarred garlic, yes, it is revolting, and surprise, you guys have a traitor in your midst. That’s right, I happen to know that an unnamed dcfud staffer buys the stuff! I’ll let you figure out who it might be.
Anyways, thanks for helping me out in my quest for a complete kitchen. I will out buying spices post-haste.
Great article; good suggestions.
Cumin
Of the pre-made combinations, I’m a fan of poultry seasoning, a blend of basil, rosemary, sage, marjoram, thyme, and oregano. I’ve had good experiences with blended chili powders, such as a mild one, supposedly for enchiladas, that I picked up prepackaged at Rodman’s. I keep a ready-made garam masala for attempted Indian cooking, but for some reason I avoid pre-mixed curries in favor of blending my own.
I second MJF’s recommendation on cumin. It can be used in many different types of dishes and should be one of the first seasonings acquired.
Tony Chachere’s Creole seasoning is a nice mixture – it’s based around salt and cayenne and is a really nice way to add a little zing to anything in a hurry. It’s not too overtly Cajun so it does work on just about anything. Sazon Goya is another one I’m learning to use – it makes everything red, but goes great with green beans and fish.
Anyone know of a good spice store (other than Whole Food, TJ’s, Wegman’s) in DC or metro DC area?