# Help me build up a spice collection. . . **URL:** \ **Category:** Cafe Society\ **Created:** [September 7, 2010, 3:06am UTC](https://boards.straightdope.com/t/help-me-build-up-a-spice-collection/552874 "2010-09-07T03:06:02Z")\ **Posts on this page:** 5\ **Page:** 3
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 8, 2010, 1:38pm UTC](https://boards.straightdope.com/t/help-me-build-up-a-spice-collection/552874/41 "2010-09-08T13:38:25Z")
> [@DanBlather](#): > > > [@Chronos](#): > > > > On the salt question, if it’s going to dissolve, there’s no difference besides price between the ordinary Morton’s stuff and kosher. The advantage of kosher salt is when you add it to something on the table, so you still have the crystals as you’re eating it. . > > It’s a little more complicated than that. Kosher salt has two attributes:[ol] > [li]It is pure, no additives,[/li][li]It has larger crystals.[/li][/ol]The former lets you avoid any flavor from iodide or the anti-caking agents. This is why chefs like it. The larger crystals do give more “crunch” when used at the table, but because of this kosher salt measures out different than ordinary table salt. An equal volume of kosher salt weighs about half as much as Morton’s, so you may need to adjust your recipes accordingly. While I can taste the difference between iodized and non-iodized in its crystal state, once it’s in the cooking I’d defy the best chef in the world to identify either one. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [September 8, 2010, 2:42pm UTC](https://boards.straightdope.com/t/help-me-build-up-a-spice-collection/552874/42 "2010-09-08T14:42:39Z")
> [@Chronos](#): > > And there’s never any reason whatsoever for garlic powder, in my opinion. Just keep a bulb in the fridge and break off a clove or three whenever you need it. Garlic will stay good pretty much indefinitely in the fridge, far longer than it’ll take you to go through it. My personal view of garlic is that if it ever makes sense to ask the question “should I put garlic in this?”, the answer is always “yes”. Garlic powder is definitely an affront to the taste buds. Granulated garlic is available, and is slightly less offensive, and will do in a pinch. But you’re right about keeping the real thing in the fridge, as well as your rule for when to use it. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [September 8, 2010, 2:49pm UTC](https://boards.straightdope.com/t/help-me-build-up-a-spice-collection/552874/43 "2010-09-08T14:49:14Z")
Garlic powder is essential when making Chex Mix. That’s about the extent of its utility, however. ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [September 8, 2010, 3:32pm UTC](https://boards.straightdope.com/t/help-me-build-up-a-spice-collection/552874/44 "2010-09-08T15:32:53Z")
> [@lindsaybluth](#): > > Also love the **Chip Dip** - throw it with some light sour cream in a bowl and you have a healthy veggie dip. I don’t like the **Fox Point** seasoning, so if anyone wants it ($7.50 large jar with 2 tsp missing!) PM me your address. There are two seasonings–Fox Point and…um…another (Sunny Paris?) that are pretty similar but one doesn’t have salt. If Fox Point is the salt-less one, add salt. Both are good if you put a tablespoon or so in 2 tablespoons of warm water and let it rehydrate for a few minutes–then add olive oil and smear the stuff on chicken (under the skin, if it’s skin-on) then bake. ---
**Author:** ![DanBlather](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@DanBlather](https://boards.straightdope.com/u/DanBlather)\ **Post date:** [September 9, 2010, 5:16am UTC](https://boards.straightdope.com/t/help-me-build-up-a-spice-collection/552874/45 "2010-09-09T05:16:07Z")
> [@Fenris](#): > > > [@lindsaybluth](#): > > > > Also love the **Chip Dip** - throw it with some light sour cream in a bowl and you have a healthy veggie dip. I don’t like the **Fox Point** seasoning, so if anyone wants it ($7.50 large jar with 2 tsp missing!) PM me your address. > > There are two seasonings–Fox Point and…um…another (Sunny Paris?) that are pretty similar but one doesn’t have salt. If Fox Point is the salt-less one, add salt. > > Both are good if you put a tablespoon or so in 2 tablespoons of warm water and let it rehydrate for a few minutes–then add olive oil and smear the stuff on chicken (under the skin, if it’s skin-on) then bake. Fox Point has salt, Sunny Paris does not. [Previous page](https://boards.straightdope.com/t/help-me-build-up-a-spice-collection/552874.md?page=2)