Hi,
I have some Ethiopian spices that I wrote phonetically but I don't think I got them right. Can someone help me understand what I have here so I can look them up to see what they're used for?
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posted by watercarrier
on Jun 11, 2013 -
17 answers
What are some vegetarian uses for
Zaatar? I'm not a vegetarian, but I don't eat meat that often, and almost never do at home. But I can't get enough of zaatar! Besides breads/olive oil, and sprinkled on homemade pizza, what else can I eat/make with zaatar?
posted by raztaj
on Jun 7, 2013 -
27 answers
Is spikenard inherently unsafe for human consumption? If not, where can I get some food-grade spikenard oil? If so, what is the closest equivalent spice?
posted by jedicus
on Jan 18, 2013 -
5 answers
Where can I get tasty bulk spices at awesome prices online? I'm particularly looking for dried whole ancho chiles (which seem to cost upwards of $10/lb online)
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posted by arnicae
on Aug 31, 2012 -
13 answers
I know it's a rule of cooking that ingredients that grow together taste good together: the same climate conditions give us the best tomatoes
and the best basil. But are there any pairs (or trios, or whatever) of foods from really really disparate parts of the world that go shockingly well together?
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posted by firstbest
on May 15, 2012 -
33 answers
Where is the best place in Cairo to purchase spices in bulk, assuming I can't speak Arabic and want a few hundred grams of, say, dukkah, saffron, sumac, anise, za'atar, or ras el hanout? Happy to go to a supermarket or something, but I'm also happy to attempt to bargain!
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posted by mdonley
on Dec 23, 2011 -
4 answers
What are the essential spices to have around for cooking modern, eclectic/internationalized vegetarian food?
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posted by threeants
on Nov 29, 2011 -
17 answers
Why doesn't my chai taste like cardamom? What can I do to the cardamom to make its flavor more robust?
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posted by pyrom
on Nov 29, 2011 -
14 answers
My herb and spice rack never gets used. I would like to use them all up this year, if not I will probably throw them away. Since I don't have a chef's instinct, I don't know what foods they are best used for, or probably more importantly, what foods they wont work well with.
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posted by chrisdab
on Apr 18, 2011 -
28 answers
Present ideas for the chili lover. I'm trying to think of a gift basket for a burgeoning chili-chef, but I know very little about chili and have no ideas outside a nice cut of meat and it would be nice to get them something that would last a little more long-term. Chili-makers, are there any really nice spices you like in your chili or other special ingredients? A specific tool or pot you find indispensable? Any "idea" books (this person is not the type to follow strict recipes, but would likely follow something that said "try this for this effect")?
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posted by schroedinger
on Dec 8, 2010 -
23 answers
I have been using seasoned salt lately, and noticed that they mostly share a combination of paprika, onion, pepper, chili powder, etc.
So I was wondering, what's your absolute favorite, game-changing seasoned salt, the one that turns something bland into a dish that you impress your friends with? It can be a commercial or DIY recipe, of course.
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posted by mecran01
on Nov 5, 2010 -
37 answers
I want to buy
pimentón (smoked paprika) online. Can you recommend good european spice shop? I've checked ebay, but I want to see if I can get a better deal somewhere else.
posted by leigh1
on Oct 25, 2010 -
14 answers
Help me understand the differences between Pakistani, North Indian and Hyderabadi (Indian) curry flavours.
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posted by xm
on May 3, 2010 -
7 answers
Recipes that feature a rarely-used spice? Or a spice out of its normal context?
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posted by kitcat
on Dec 17, 2009 -
33 answers
I like cooking, and I have a variety of spices, but I have never learned how to really use them. How should I learn to use them? What are some tips for trying things out? Do you have any any good recipes that highlight particular spice blends in traditional or unusual ways?
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posted by filthy light thief
on Sep 29, 2009 -
16 answers
Help Me Give The Gift Of Drunkeness: What can I infuse in
these little jars? I got a case of them as a gift and I want to turn it around into another gift, little jars of infused vodka, but I have some questions, mostly about making them pretty.
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posted by The Whelk
on Sep 7, 2009 -
14 answers
What are some good New York City (and environs) culinary herb and spice shops?
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posted by webhund
on Jul 7, 2009 -
6 answers
Multi-part query: Which foodstuff has the strongest flavor, in your experience? Garlic, onions, peppers, spices? Which spices? Cheeses? Which category---meat, grains, dairy, fruit, veggies, spices?
Which category has the least flavor?
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posted by ragtimepiano
on Apr 26, 2009 -
18 answers
I've inherited some fresh cubed salmon (left by roommate who is gone for the week). I'm thinking of grilling it. But salmon is sort of boring. What sort of spice, rub, marinade or other goodness can I use to add some zing?
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posted by rokusan
on Apr 24, 2009 -
17 answers
How do you deal with cooking while traveling? I specifically want to cut down on buying spices/condiments we've already bought at home. By bringing them with us. How?
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posted by cestmoi15
on Apr 8, 2009 -
23 answers
Will I have trouble with customs bringing homemade Indian food spice mixes (made in Australia) into Japan?
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posted by teem
on Mar 8, 2009 -
7 answers
I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up?
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posted by netbros
on Jan 22, 2009 -
79 answers
I thought I'd make my pregnant wife a nice cup of home brewed chai from a pregnancy recipe book. But it's awfully bitter and difficult to drink. What is causing the bitterness?
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posted by joshnunn
on Jun 17, 2008 -
15 answers
