Some of the best is mined on Kessel.
Agreed. To me, saffron has a strong, distinct flavor and scent–a little goes a long way. The first few times I had dishes with saffron in it, I didn’t really like them. Perhaps Ruken had one of those cheap knockoffs like safflower that are occasionally sold under the name “saffron.”
In regards to vanilla extract, no less an authority than Cooks Illustrated says that generally there’s no difference between real and imitation in most applications. Nonetheless, they say that their members always buy the real deal when buying vanilla extract - http://www.cooksillustrated.com/tastetests/overview.asp?docid=18889.
There is a special kind of savoury grown only in Newfoundland that all the Newfs use. There are few stores that sell it outside of there but it is called Mt. Scio Farm Pure Savoury. It has a different flavour from normal savoury but we use it in everything. Give it a try!
Another thing at Penzey’s that is amazingly good is their “sweet curry” powder. OMG. I cooked some potatoes and onions with it, recipe here, and it is SO good. I can’t wait to cook more things with it (I keep forgetting I have it though, because it’s in the cabinet because all my spice rack shelves are already full–I once counted and I have something like 65 different spices.)
I wonder whether this is winter savory. It’s supposed to have a stronger flavor than summer savory.
Wow, I wasn’t aware there were different types of savory. I just knew that most people I met hadn’t ever even heard of savory, which is a crime, considering how good it is.
Summer and winter savory are the two most common varieties. I plant them in my yard. Summer savory is usually considered more prized of the two, but it’s an annual plant, so it needs to be resown each year. Winter savory, on the other hand, is a perennial, and is slightly more bitter than summer savory. Savory is also known as “the bean herb,” for its association with bean dishes (and supposed antiflatulent properties.)
To be specific - there’s little to no difference if you’re going to be heating it like baking or boiling. There’s a hell of a lot of difference if you’re going to use it in cold or even warm preparations where it goes in at the end (like semi-freddo or custards)
Never mind that I only use extract for baking. I use fresh pods for desserts, mostly. And believe me, there really is a difference there.
I got some ground cardamom and its very peppery. I mean, it taste like weak bitter black pepper. Should it taste like that? It gives an off taste when I use it in baked goods.
Not really, at least not to me. Cardamom to me tastes and smells like something in the “Christmas spices” family of spices (nutmeg, mace, ginger, cinnamon, allspice, clove, etc.) but not like any one of those individual spices, if that makes any sense. But it’s got a character that I associate with those family of spices. However, it is a very distinct flavor, and a little goes a long way. I love it, but it doesn’t remind me of pepper in any way.
Are they easy to grow? Consider that I have no gardening experience whatsoever (I was raised in the desert; we didn’t even try to grow things). One of these days (maybe not next year because we’ll be moving mid summer) I want to have an herb and vegetable garden.
I’ve never grown them from seed–just got them from the local plant nursery (well, not exactly the local one, I had to go to a specific one to get the savories.) But after getting them, I just treated them like most of my other herbs. Plant in a sunny place, water when needed, and they did fine. It’s not a difficult herb to grow.
No, it is either very old and lost its flavor, or black/large cardamom which is more of a savory/smoky flavor. Freshly ground green/white cardamom has a very perfumey scent.
Cardamom quickly loses its scent and flavor when ground. It makes sense to buy small amounts of good quality ground cardamom before baking season, or whole pods or seeds and grind them yourself right before using.
Oh, that’s a good point. I just assumed bog standard green cardamom. This is black cardamom, and it does have quite a different taste than the green, and smoky/savory is a good descriptor of it.
I hope this isn’t too much of a hijack. I’m trying not to have to start a new thread. Here’s my question:
I generally prefer to buy ground spices over dried flake/leaf spices because they don’t leave that gritty texture in the food you’re cooking. What I want to know is what is the substitution in recipes? Say a recipe calls for 2Tbsp of minced (dry) something or other and all I have is ground something or other, how much should I use? I realize it packs in a lot more densely with a lot less air, so I assume I’d use less, but not sure how much less.
I have tried both winter and summer. They are not the same. I don’t know the difference but all the newfs I know (in my family and without) search out a newfie store to get this particular brand.