# What are these spices, and how do I use them (central Asian/Russian)? **URL:** \ **Category:** Cafe Society\ **Created:** [April 11, 2019, 1:00am UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372 "2019-04-11T01:00:12Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![puddleglum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puddleglum/32/137_2.png) [@puddleglum](https://boards.straightdope.com/u/puddleglum)\ **Post date:** [April 11, 2019, 4:00pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/21 "2019-04-11T16:00:15Z")
The black sesame seed looking things could be nigella. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 11, 2019, 4:06pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/22 "2019-04-11T16:06:45Z")
> [@puddleglum](#): > > The black sesame seed looking things could be nigella. Yes. From what I remember about my two weeks in Uzbekistan back in 2002, nigella seeds were quite popular at the spice markets. This would be my guess, too, for the black sesame looking seed. ---
**Author:** ![Filbert](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/filbert/32/3433_2.png) [@Filbert](https://boards.straightdope.com/u/Filbert)\ **Post date:** [April 11, 2019, 5:52pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/23 "2019-04-11T17:52:57Z")
> [@Gray\_Ghost](#): > > I had no idea Sumac, from Jordan, was crushed barberries. It’s delicious, kind of lemony and bitter. I’m pretty sure it’s not, unless it’s some kind of local name (like the yam and sweet potato conflation)- they’re both fruit that have a similar kind of lemony flavour, but barberry is from the genus Berberis and sumac is Rhus, they’re not even in the same plant order. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [April 11, 2019, 7:26pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/24 "2019-04-11T19:26:00Z")
To be clear, I’m not just interested in what these spices are, but also how to use them. Ultimately, I know, that’s going to come down to “taste them and decide what I think of them”, but I’m not even sure what sorts of dishes some of these would work well in. Could I use the “green tree” in the same way as rosemary? ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [April 11, 2019, 7:36pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/25 "2019-04-11T19:36:33Z")
Evergreen needles: > **[Cooking With Conifers: An Evergreen Trick That's Newly Hip](https://www.npr.org/sections/thesalt/2014/01/19/262793911/cooking-with-conifers-yes-it-s-a-thing)** > > American chefs from coast to coast are using evergreens to develop unique flavors in dishes from white fir and sorrel broth to pine needle vinegar to smoked mussels. It's a food trend with roots that go back centuries. and > **[Cooking With Conifers: An Evergreen Trick That's Newly Hip](https://www.npr.org/sections/thesalt/2014/01/19/262793911/cooking-with-conifers-yes-it-s-a-thing)** > > American chefs from coast to coast are using evergreens to develop unique flavors in dishes from white fir and sorrel broth to pine needle vinegar to smoked mussels. It's a food trend with roots that go back centuries. The late Euell Gibbons: _“Ever eat a pine tree? Many parts are edible!”_ ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [April 11, 2019, 7:43pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/26 "2019-04-11T19:43:45Z")
Evergreen needle recipes: > **[34 Pine needle recipes ideas | wild food, herbalism, pine needles](https://www.pinterest.ca/arnica1281/pine-needle-recipes/)** > > Jul 8, 2015 - Explore rose red's board "Pine needle recipes" on Pinterest. See more ideas about wild food, herbalism, pine needles. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [April 11, 2019, 9:16pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/27 "2019-04-11T21:16:39Z")
I was just reading about a recipe that uses nigella seeds called [Qizha](https://munchies.vice.com/en_us/article/9ag4xz/black-tahini-is-the-dark-magic-of-palestine). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 11, 2019, 9:41pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/28 "2019-04-11T21:41:36Z")
> [@Chronos](#): > > To be clear, I’m not just interested in what these spices are, but also how to use them. Ultimately, I know, that’s going to come down to “taste them and decide what I think of them”, but I’m not even sure what sorts of dishes some of these would work well in. > > Could I use the “green tree” in the same way as rosemary? Star anise can be used in a number of things. The first things that come to mind are in the broth for pho, and also as part of the spice mixture for Indian curry-type dishes. It’s also one of the components in five spice powder. You can even put a little bit of it in your spaghetti sauce, if you’d like. Basically, anything where you like that fennel/anise type of taste. And it works with plenty of desserts, too. ---
**Author:** ![Balance](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@Balance](https://boards.straightdope.com/u/Balance)\ **Post date:** [April 11, 2019, 10:47pm UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/29 "2019-04-11T22:47:06Z")
> [@Chimera](#): > > FULL INGREDIENTS > > Organic Distilled Vinegar, Water, Organic Mustard Seed, Salt, Organic Turmeric, Organic Paprika, Organic Spice, Organic Natural Flavor, Organic Garlic Powder. > > [https://www.mccormick.com/frenchs/products/mustard/true-organics-classic-yellow-mustard](https://www.mccormick.com/frenchs/products/mustard/true-organics-classic-yellow-mustard) > I’m curious as to what constitutes “organic spice”. Possibly onion powder. The company seemed to come to the conclusion years ago that customers like onion in their mustard, but not on their labels. (They repeatedly relabeled their “Onion Bits” mustard, trying to determine how well hidden the word “onion” had to be.) ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [April 12, 2019, 12:27am UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/30 "2019-04-12T00:27:29Z")
> [@Filbert](#): > > I’m pretty sure it’s not, unless it’s some kind of local name (like the yam and sweet potato conflation)- they’re both fruit that have a similar kind of lemony flavour, but barberry is from the genus Berberis and sumac is Rhus, they’re not even in the same plant order. Well, the person who told me that owned a Persian restaurant, so I kind of took his word for it. I have no clue about the botany side of things. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 12, 2019, 12:40am UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/31 "2019-04-12T00:40:56Z")
> [@Eva\_Luna](#): > > Well, the person who told me that owned a Persian restaurant, so I kind of took his word for it. I have no clue about the botany side of things. Yeah, they’re two different things, although both are used in Middle Eastern cooking, so I could see them easily being conflated. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [April 12, 2019, 5:41am UTC](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372/32 "2019-04-12T05:41:59Z")
> [@Eva\_Luna](#): > > Ground dried barberries are sumac No. [Sumac](https://en.wikipedia.org/wiki/Rhus_coriaria)is sumac. Dried barberries are much "fruitier"than sumac. More like tarter cranberries than sumac’s lemony notes. [Previous page](https://boards.straightdope.com/t/what-are-these-spices-and-how-do-i-use-them-central-asian-russian/832372.md?page=1)