# Yay spices! **URL:** \ **Category:** Cafe Society\ **Created:** [December 23, 2009, 8:34pm UTC](https://boards.straightdope.com/t/yay-spices/522368 "2009-12-23T20:34:59Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [December 23, 2009, 8:34pm UTC](https://boards.straightdope.com/t/yay-spices/522368/1 "2009-12-23T20:34:59Z")
I bought myself a Christmas present off of Woot and it finally came. A spice rack of 30 test tube like bottles of spices. I already have many of the spices, but It is a nice little set up I figure I can keep on my tiny counter and refill from the clunkier bottles which can get moved to the crappy cabinet over the fridge. But some of them I havn’t gotten around to using before, or just havn’t had around in a bit and am looking forward to a little mad scientist action. Who’s got a recipe for Bay leaf, Sichuan Peppercorn, chinese chive, Cardamom, sage, coriander, dill and five spice? 😉 ---
**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:** [December 25, 2009, 6:37pm UTC](https://boards.straightdope.com/t/yay-spices/522368/2 "2009-12-25T18:37:47Z")
What, all at once? Sorry…I don’t smoke the ganja anymore. Bay leaf goes into stews. Sage goes in stuffing. Dill goes into canned green beans. ---
**Author:** ![Inner\_Stickler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inner_stickler/32/318_2.png) [@Inner\_Stickler](https://boards.straightdope.com/u/Inner_Stickler)\ **Post date:** [December 25, 2009, 6:55pm UTC](https://boards.straightdope.com/t/yay-spices/522368/3 "2009-12-25T18:55:07Z")
Those little Tone’s canisters of spices often tell you on the side what sort of dishes they’d be good in. I think cardamom is good in desserty foods. There are lots of sites on the internet that will give that info as well. Like [here](http://www.goodcooking.com/herspice.htm). ---
**Author:** ![kayT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayt/32/3633_2.png) [@kayT](https://boards.straightdope.com/u/kayT)\ **Post date:** [December 25, 2009, 7:45pm UTC](https://boards.straightdope.com/t/yay-spices/522368/4 "2009-12-25T19:45:48Z")
Here’s a delicious one for using cardamom: [rice pudding with bananas](http://www.epicurious.com/recipes/food/views/Chilled-Banana-and-Pistachio-Rice-Pudding-13009) ---
**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:** [December 25, 2009, 8:07pm UTC](https://boards.straightdope.com/t/yay-spices/522368/5 "2009-12-25T20:07:45Z")
\*Dill for potato salad, tuna salad, macaroni salad. Also for sauteed salmon. \*Cardamom for cookies. \*Five spice is good in Asian cooking, of course, but also works in cookies. \*As mentioned, bay leaf usually goes into stews or soups and is inedible in its dried state. I also use it in my au jus for prime rib. \*Sichuan is for Asian cooking and adds significant heat to dishes \*Coriander is just dried cilantro, and is pretty much unusable in that state. It ranks down there just above dried basil, IMO. You might add some to chili. \*Sage: I use this in stuffing, of course, but it’s great in sausage gravy, also. I’ve also had it in ravioli made with squash. Sage as part of a rub for poultry is a natural. ---
**Author:** ![meflin](https://avatars.discourse-cdn.com/v4/letter/m/ecb155/32.png) [@meflin](https://boards.straightdope.com/u/meflin)\ **Post date:** [December 25, 2009, 8:25pm UTC](https://boards.straightdope.com/t/yay-spices/522368/6 "2009-12-25T20:25:39Z")
> [@Chefguy](#): > > \*Coriander is just dried cilantro, and is pretty much unusable in that state. It ranks down there just above dried basil, IMO. You might add some to chili. In the USA Coriander means the seeds , most often ground, not the leaf known as cilantro. Corinader, Sage, Bayleaf, Rosemary is my pot roast combo. Meflin ---
**Author:** ![Two\_Many\_Cats](https://avatars.discourse-cdn.com/v4/letter/t/8dc957/32.png) [@Two\_Many\_Cats](https://boards.straightdope.com/u/Two_Many_Cats)\ **Post date:** [December 25, 2009, 8:32pm UTC](https://boards.straightdope.com/t/yay-spices/522368/7 "2009-12-25T20:32:18Z")
> [@meflin](#): > > In the USA Coriander means the seeds , most often ground, not the leaf known as cilantro. > > Corinader, Sage, Bayleaf, Rosemary is my pot roast combo. > > Meflin Yeah, I was just about to come in to defend the honor of coriander! And you better not dis basil either or somebody’s gonna get hurt reeeaalll bad!! ---
**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:** [December 25, 2009, 8:56pm UTC](https://boards.straightdope.com/t/yay-spices/522368/8 "2009-12-25T20:56:04Z")
_Dried_ basil is an offense to all that is holy. _Fresh_ basil is sublime. ---
**Author:** ![meflin](https://avatars.discourse-cdn.com/v4/letter/m/ecb155/32.png) [@meflin](https://boards.straightdope.com/u/meflin)\ **Post date:** [December 25, 2009, 9:06pm UTC](https://boards.straightdope.com/t/yay-spices/522368/9 "2009-12-25T21:06:28Z")
> [@silenus](#): > > _Dried_ basil is an offense to all that is holy. _Fresh_ basil is sublime. I used to agree with you when I bought jars at the grocery. Now I use .. [http://www.savoryspiceshop.com/spices/basileur.html](http://www.savoryspiceshop.com/spices/basileur.html) Pistols at dawn, Loaded with herbs and spices!. Meflin ---
**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:** [December 25, 2009, 9:27pm UTC](https://boards.straightdope.com/t/yay-spices/522368/10 "2009-12-25T21:27:38Z")
Fine. My load will be a mix of Aleppo pepper, home-grown basil, and a touch of garlic, all acting as a wad for the whole nutmeg that serves as my shot. 😛 A note: for those of you who grow your own herbs and such - measure one tablespoon of chopped fresh herb into each bin of an ice cube tray. Fill with water and freeze. Bag and label. When you need some for a soup or stew, just toss in a cube. ---
**Author:** ![meflin](https://avatars.discourse-cdn.com/v4/letter/m/ecb155/32.png) [@meflin](https://boards.straightdope.com/u/meflin)\ **Post date:** [December 25, 2009, 9:44pm UTC](https://boards.straightdope.com/t/yay-spices/522368/11 "2009-12-25T21:44:52Z")
> [@silenus](#): > > Fine. My load will be a mix of Aleppo pepper, home-grown basil, and a touch of garlic, all acting as a wad for the whole nutmeg that serves as my shot. 😛 A very fine choice Sir! “I would as soon destroy a stained-glass window as an artist such as yourself. But, as I can’t have you following me…” So I will load by dry basil with grains of paradise and Urfa pepper as my wad with Black Mustard Seeds as my shot. Best of luck to you Sir! Meflin ice cube tray tip not only works for fresh herbs but also wine, stock and just about any cooking liquid. I have a to small collection of wine-cubes and veal-stock cubes. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [December 26, 2009, 5:53am UTC](https://boards.straightdope.com/t/yay-spices/522368/12 "2009-12-26T05:53:52Z")
A little cardamon in your coffee. We are replacing spices we’ve had for 10-20 years (you know, the first marriage spices) and it’s _great!_ ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [December 26, 2009, 6:52am UTC](https://boards.straightdope.com/t/yay-spices/522368/13 "2009-12-26T06:52:15Z")
Sichuan Peppercorn works really well in a made-from-scratch chicken stock. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [December 26, 2009, 11:36am UTC](https://boards.straightdope.com/t/yay-spices/522368/14 "2009-12-26T11:36:19Z")
> [@Oslo\_Ostragoth](#): > > Sichuan Peppercorn works really well in a made-from-scratch chicken stock. try adding some galengal and penzeys fine dice preserved ginger … gives a very nice asian flavor ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [December 26, 2009, 1:19pm UTC](https://boards.straightdope.com/t/yay-spices/522368/15 "2009-12-26T13:19:01Z")
> [@silenus](#): > > Dill goes into canned green beans. So you’re the guy who eats all those canned beans. Lemon zest is nice on fresh ones. ---
**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:** [December 26, 2009, 4:31pm UTC](https://boards.straightdope.com/t/yay-spices/522368/16 "2009-12-26T16:31:22Z")
> [@meflin](#): > > In the USA Coriander means the seeds , most often ground, not the leaf known as cilantro. > > Corinader, Sage, Bayleaf, Rosemary is my pot roast combo. > > Meflin True enough. Cilantro (and other spellings) and coriander are generally interchangeable as terms for the same herb, however. Coriander _seeds_ are a different animal, and the OP wasn’t specific as to what was in the bottle. I stand by my assertion that dried basil as a substitute for fresh basil is tantamount to substituting the lighting of a candle stub to watching the sunrise. Many dried herbs work wonderously well (thyme and oregano come first to mind), but dried basil (or dried parsley) is not one of them. Of course, it all really comes down to what flavor one is striving for. ---
**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:** [December 26, 2009, 4:44pm UTC](https://boards.straightdope.com/t/yay-spices/522368/17 "2009-12-26T16:44:10Z")
> [@don\_t\_ask](#): > > So you’re the guy who eats all those canned beans. Lemon zest is nice on fresh ones. rephrase - Dill is nice when you are _canning_ green beans. They make a nice [pickle](http://www.cooks.com/rec/view/0,1650,153172-227199,00.html). ---
**Author:** ![notfrommensa](https://avatars.discourse-cdn.com/v4/letter/n/f14d63/32.png) [@notfrommensa](https://boards.straightdope.com/u/notfrommensa)\ **Post date:** [December 26, 2009, 6:38pm UTC](https://boards.straightdope.com/t/yay-spices/522368/18 "2009-12-26T18:38:43Z")
I inherited my mothers spices (and spice rack) after she unexpectedly passed away, 24 years ago. all those McCormick spice jars that I have no idea what to do with. but they remind me of Mom’s kitchen and throwing them away seems like I would be throwing away a memory. Mom died over 24 yrs ago, and these spices have to go back further than that. There is a McCormick mustard spice jar that has a 45 cent price written on it. The one jar that is really fascinating is the vanilla bean jar. The beans look fossilized. ---
**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:** [December 26, 2009, 9:37pm UTC](https://boards.straightdope.com/t/yay-spices/522368/19 "2009-12-26T21:37:06Z")
> [@notfrommensa](#): > > I inherited my mothers spices (and spice rack) after she unexpectedly passed away, 24 years ago. all those McCormick spice jars that I have no idea what to do with. but they remind me of Mom’s kitchen and throwing them away seems like I would be throwing away a memory. > > Mom died over 24 yrs ago, and these spices have to go back further than that. There is a McCormick mustard spice jar that has a 45 cent price written on it. The one jar that is really fascinating is the vanilla bean jar. The beans look fossilized. Dump out what’s in them and replace with fresh? ---
**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:** [December 26, 2009, 9:45pm UTC](https://boards.straightdope.com/t/yay-spices/522368/20 "2009-12-26T21:45:31Z")
Keep the memories, but replace the spices. [Next page](https://boards.straightdope.com/t/yay-spices/522368.md?page=2)