[QUOTE=Chefguy]
Most pices and herbs lose their potency after about a year, and you may as well add sawdust to your food as use them.
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Will it make a difference if you use store-bought spices and store them in the freezer (space permitting)?
[QUOTE=levdrakon]
I’m probably alone in this, but parsley does impart a nice flavor to some soups and stews - even dried, and fresh picked and frozen parsley has even more flavor. The flavor is there folks, it really is. Try it in some cream potato soup or a chowder.
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Parley is loaded with flavor. Are there people who don’t think it has flavor? When I was a kid, I didn’t much like it because of its assertive “green” flavor, but now I like it for the freshness it adds to dishes and the slight peppery note it gives 'em. Add them late in the cooking, preferably at serving, except when using as part of a bouquet garni for soups or stews.
Dried parsley tastes like nothing, though.
Well, if we’re going to go into fresh herbs, I consider these staples and I grow them in my yard every year:
Basil (preferably, several varieties. At the moment, I have Thai basil, Italian sweet basil, cinnamon basil, and some type of purple basil growing. About half my herb garden space is devoted to basil.)
Rosemary
Thyme
Dill
Sage
Chives
Parsley and Cilantro, too, but I don’t grow them, because they’re practically free at the supermarket.
I’m also growing French tarragon (not Russian, which is not good for culinary purposes), peppermint, lovage. Some years, I also throw in chervil (if I can find it), summer savory, oregano, and marjoram. But these are all second-tier herbs for me in terms of how often I use them. You may get more mileage with some of these herbs, like oregano, which many people like growing fresh.
I used to grow chervil when I lived in Germany, but haven’t found it here in the US. I hate full-strength anise flavor, but chervil’s got an extremely mild form of it that can really spruce up a dish.
[QUOTE=silenus]
Then you can swing by Penzey’s the next time you are near Grand Central Terminal and browse. I recommend their spice blends, especially their new BBQ3000 blend. Very useful stuff.
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I missed this yesterday; where is Penzey’s in relation to the clock (south, north, in the concourse)?
Also, what do you guys think of Sofrito?
I forgot I had a jar in my refrigerator. For those who don’t know (you guys probably do), its a Spanish sauce made from achiote (annotto seeds) rendered pork fat, along with other ingredients such as chopped onion and garlic, peppers (capsicums) and seasonings. I used it in a stewed chicken dish I made last night.
As near as I can tell, it’s to the South-East. Penzey’s is #78 Grand Central Terminal, which to me means that if you enter via the 42nd Street entrance, you would approach the clock and turn right.
Blends of theirs that I like are: BBQ 3000, their Rojo Taco blend, and Kracow Nights, which goes great on pork chops.
Here is m y compilation of the spices, herbs and other food enhancements recommended. I tried to combine suggestions where possible, including types and sidenotes. Apologies if I missed yours or misinterpreted a suggestion. I’ll try to do a comilation of the olive oil thread later.
Allspice Berries: (Whole)
Asafoetida
Basil: (Fresh, flakes & leaves)
BBQ 3000 (Penzeys)
Bourbon (Madagascar) Vanilla Beans
Canola Oil
Caraway Seed: (Whole)
Cardamom
Cayenne Pepper: (Expansion Pack #1)
Celery Seed
Chachere’s Creole Seasoning
Chervil: (If you can find it)
Chili Peppers: (Assorted, ground & whole)
Chili Powder
Chinese Five Spice
Chives
Cider Vinegar: (Basic Liquids)
Cinnamon: (Whole (not cassia)
Coriander Seeds: (Whole)
Crystal Sauce
Cumin: (Amber, white or black; ground (Expansion Pack #1))
Cumin Seeds: (Whole)
Curry Powder
Dill
Extract(s): (Almond, lemon, vanilla, etc.) (Basic Liquids)
Fennel Seeds: (Whole)
Fenugreek
Fenugreek Seeds
Garam Masala
Garlic: (Fresh, Minced (in Olive Oil))
Garlic Powder: (Expansion Pack #1)
Garlic Salt
Ginger
Ginger Powder
Greek Oregano: (Expansion Pack #1)
Hot Sauce(s): (Basic Liquids)
Italian Seasoning Flakes Mix
Kracow Nights spice blend (Penzeys)
Lawry’s Seasoning Salt
Lemon Pepper
Les Herbes De Provence: (Combo of basil, thyme, oregano, bay leaves)
Lobotomyboy63 Mix: (1 pt kosher salt, 2 pt coarse ground black pepper, 2 pt. onion powder, 2 pt. garlic powder)
Lovage
Mace
Marjoram: (Also ground)
Mint Leaf: (Excellent in salad)
MSG
Mustard Seed: (Black)
Nutmeg: (Whole, ground or grated)
Old Bay Seasoning
Olive Oil: good, better & high-quality (Basic Liquids)
Onion: (Powdered and minced)
Onion Powder: (Expansion Pack #1)
Oregano: (Greek or Mexican, ground and flaked, (Expansion Pack #1)
Paprika: (Quality – Hungarian or Spanish)
Parsley
Penzey’s Spice Blends: (Catalogue and store recommended by several posters)
Pepper: (White, black, ground & peppercorn)
Peppercorns: (Whole – white, Szechuan or Malabar, w/ a good grinder)
Peppermint
Poultry Seasoning Mix
Red Chili Peppers
Red Pepper Flakes: (Expansion Pack #1)
Rogan Josh & Rocky Mountain Mixes: (Penzeys)
Rojo Taco blend (Penzeys)
Rosemary: (Dried (good all year round)
Saffron
Sage: (Ground, rubbed)
Salt: (Table, kosher & sea; others)
Savory: (Ground)
Soy Sauce
Summer Savory: (Also known as “the bean herb”)
Tarragon: (French, not Russian, which is not good for culinary purposes)
Thai Spice Blend: (If available)
Thyme: (Ground and flaked) (Expansion Pack #1)
Thyme Leaves: (Dried, not powder)
Turmeric
Vinegar: (Balsamic or red wine (also fake balsamic), others (Basic Liquids))
White Pepper
Worchestershire Sauce: (Basic Liquids).
[QUOTE=silenus]
As near as I can tell, it’s to the South-East . . . .
[/QUOTE]
Thanks, although I don’t get to Grand Central too much anymore, I know exactly where that is.
That’s a helluva list!
I’m hoping you’ll be able to go to that Penzeys and sniff things and take home a small batch to start with. My experience of going hog-wild is that if you get too much, most of it languishes and goes stale while you fall in love with the five or ten things that taste wonderful to you on first try.
Bon appetit anyway!
ETA: Oh, and asafoetida and fenugreek may seem foul by themselves but can be oh so right when mixed with other things and cooked. Which is why you don’t want to try too much too fast or go by first impressions necessarily.
[QUOTE=emilyforce]
That’s a helluva list!
I’m hoping you’ll be able to go to that Penzeys and sniff things and take home a small batch to start with. My experience of going hog-wild is that if you get too much, most of it languishes and goes stale while you fall in love with the five or ten things that taste wonderful to you on first try.
Bon appetit anyway!
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I compiled the list so I (and interested others) can print it and take it along shopping.
I’m definitely going to Penzey’s real soon. Don’t think I’ll go overboard though. In addition to taking a look this weekend at the cheaper spices I’ve ignored at my Korean greengrocer, I’ll buy what I need from Penzeys based on the way I cook now. I will also definitely sniff and take home a couple of new things in the smaller packages. I’ll expand from there.
[QUOTE=Rachael Rage]
Well, heck, since you’re in Brooklyn why not join the Park Slope Food Co-op? If you’re looking for food that inspires you to experiment, you can’t beat it. And you can create a VERY impressive spice rack for less than five bucks. The spices are bagged in small quantities so you can get just the amounts you need or want. You’d have to provide the jars (or buy them there) but I never quite seem to get around to that, and tend to collect piles of baggies in my cupboard. . . . It’s not for everyone, but I LOVE the co-op.
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If that’s the same co-op I went to many years ago with a friend of mine, I’m not sure I’d want to join just to sample spices. I appreciate the thoughtful suggestion and I know they have a full food shopping array, but what with the distance, limited parking (I’d have to do all shopping there to make it worthwhile) and requirement to participate in work equity (is that the right term?), it might not be for me.
I loved going there the two or three times with my friend though. It was the Whole Foods experience but at a very basic, great, food-for-survival level.
Brainglutton, as has been answered, there are still actual spice racks. I don’t have one but just used that to symbolize the idea of a group of herbs, spices and flavorings that fit my cooking needs.
[QUOTE=pulykamell]
Basil (preferably, several varieties. At the moment, I have Thai basil, Italian sweet basil, cinnamon basil, and some type of purple basil growing. About half my herb garden space is devoted to basil.)
[/QUOTE]
I have a “new” variegated basil that supposedly does not flower.. Oh, and it is delicious.Variegated basil
Branching out a little for the original OP, I was wondering if anybody uses a meat injection for marinades, etc. for meats to be grilled? What are some of your favorite meat marinades in general?
[QUOTE=5-4-Fighting]
Brainglutton, as has been answered, there are still actual spice racks.
[/QUOTE]
Well, just this evening I’ve called Target, Wal-Mart, Macy’s, Penny’s, Sears, Bed Bath & Beyond, Linens & Things, and Williams-Sonoma, and not one of them has the flat kind you can hang on the wall. (Williams-Sonoma, believe it or not, doesn’t carry any spice racks). Linens & Things has a flat one but it’s a freestanding countertop model (I’m trying to save on limited counter space) and comes with the spices (I don’t want to pay for that, I’ve already got the spices). It’s very strange.
[QUOTE=BrainGlutton]
Well, just this evening I’ve called Target, Wal-Mart, Macy’s, Penny’s, Sears, Bed Bath & Beyond, Linens & Things, and Williams-Sonoma, and not one of them has the flat kind you can hang on the wall. (Williams-Sonoma, believe it or not, doesn’t carry any spice racks). Linens & Things has a flat one but it’s a freestanding countertop model (I’m trying to save on limited counter space) and comes with the spices (I don’t want to pay for that, I’ve already got the spices). It’s very strange.
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Silenus’ link included this – is it what you mean?
Also, Broadway Panhandler in New York has this, a more modern version. They’re closed now but I’m wouldn’t be surprised if you could order it.
Or you could have your son (or daughter) make you one in shop class. 
[QUOTE=5-4-Fighting]
They’re closed now but I’m wouldn’t be surprised if you could order it.
[/QUOTE]
I mean they’re closed for the evening.
[QUOTE=5-4-Fighting]
Or you could have your son (or daughter) make you one in shop class.
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This is how I get my hot sauce racks made. Find a student who also has woodshop and needs a few bucks. Good work cheap.
Here’s a pic of my spice cabinet. I found these little lazy susans at Target to put most of my spices on. Very handy!
I have a lot of different spices, and I also have a coffee grinder that I use to grind stuff like whole allspice berries. I also have a mortar and pestle for things like whole cumin seeds. Such a difference in flavor from ground cumin, but ground has it’s place, too. I use dried parsley, but just for color if I’m out of fresh. Fresh parsley is so good!
I agree with most everyone, just buy as you need them. I keep whole nutmeg in the freezer, as well as fresh ginger root. I will try the ice cube trick for fresh herbs. I usually don’t use up a whole package of the expensive stuff.
Target has some…
But they don’t have the one I bought there…must have been discontinued. It’s two tiered, lazy susan style but still not big enough.
Y’know, another place you might look is Ross/TJ Maxx. They often have nice kitchen stuff discounted. I also use something I found there but I don’t recall if it was really intended as a spice rack.
It looks like the “stepped” piece underneath but it’s made of wood. And there’s another set of smaller steps nested inside that pulls out.
And with the above-mentioned lazy susan, it still isn’t enough room for all my spices. Sheesh!
[QUOTE=Cicero]
Fenugreek seeds.
Black Mustard seeds.
[/QUOTE]
What are some of the things you use these in?
[QUOTE=fluiddruid]
If you’re a narrow cook, buy what you need when you need it. I find that a lot of these lists aren’t good for me - as a near-vegetarian, a lot of the common spices aren’t that handy (rosemary, thyme) but I use a ton of things like nutmeg because, well, I just really like nutmeg.
[/QUOTE]
True, rosemary and thyme are used with meats a lot, but anything with needing a savory kick can use them, including vegetables. Lentils and thyme go well together. Here is a recipe for lentil soup with tarragon and thyme. Personally I love it with white beans as well.
Rosemary and tomatoes beg to be joined together. Even canned tomato soup is greatly improved with a dash of rosemary. Ditto for eggs, if you’re ovo-lacto.
[Granny Weatherwax] I ain’t ded! [/GW]
Just as a note, rather than start a whole new thread…
Got a shipment from the San Francisco Herb Company about an hour ago. Just to offer some comparisons on pricing:
Dried Green Bell Peppers
Grocery store price = $2.97/oz
Mail Order = $5.75/lb
Dried Chopped (not minced) onion
GSP = If found, 2.37/oz
MO = $3.85/lb
Smoked hot paprika
GSP = $4.87/oz
MO = $7.95/lb
Garam Masala blend
Unavailable at my grocery store
MO = $4.55/lb
I just stash the stuff in a clean mason jar in the pantry. If I end up throwing half of it away next year when I restock, I’ve still saved 400+% on the stuff!
^I once read about the McCormick Spice Companies incredible fortune. . .
The article was amazing, discussing how spices are grown/harvested in the Caribbean, then shipped to the end user and marked up a bijillion percent.
