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Meat Rubs and Spice Blends for a Gift

Please recommend me your favorite meat rubs and spice blends (pre-packaged, not homemade) that will make grilled or braised meat taste AMAZING. [more inside]
posted by subject_verb_remainder on Aug 15, 2014 - 12 answers

Best resources for buying spices? (Online or Seattle)

One of the things I miss about living in the big city is access to a Penzeys spice store. The other thing I miss is having enough money to afford to shop there. I am looking for any good resources on where to buy spices, either online, or within a few hours of Seattle, which is now my nearest metropolis. "The spice must flow!" [more inside]
posted by seasparrow on Aug 14, 2014 - 13 answers

Suggestions for unusual, exciting condiments

I enjoy foods that have a great deal of flavor. But I'm getting tired of the standard condiments you're likely to find in North America (like ketchup, mustard, Sriracha, Tabasco, salsa, or mango pickle). What are some new condiments for me to try? [more inside]
posted by akk2014 on Jun 18, 2014 - 61 answers

Is it possible to train oneself into tolerating spices?

I like mild to moderately spicy dishes (crispy chilli beef, jalfrezi, chilli-tomato pasta sauce), but anything hotter numbs my mouth to the point where I can't actually taste anything, or worse, unable to eat it. Even if I go to Nandos, I don't want to try anything hotter than the mild piri-piri, because I'm worried I won't enjoy my meal due to the heat. Can I 'train' myself into getting used to spices? And does a higher tolerance enable the flavours, rather than the heat, to come through?
posted by mippy on Feb 10, 2014 - 15 answers

Help Me Jazz up baked chicken breasts!

As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
posted by nickhb on Feb 2, 2014 - 26 answers

Spice me up

Can you help me meet and learn about spices, but the minimal cooking version? [more inside]
posted by Wolfster on Dec 19, 2013 - 26 answers

Looking for commercial kitchen supply store, north Chicago burbs

I'm looking for a restaurant supply/commercial kitchen supply store in the northern (near Gurnee) Chicago burbs. I'm setting up a business in Japan, and there are some things (like clothing in my size, certain specialized utensils) that are difficult or expensive to find here. I'm also interested in GFS/non-membership stores that sell bulk spices, if there are any in the area.
posted by Ghidorah on Dec 18, 2013 - 5 answers

How can I make spices the most packable?

My brother is a vagabond ski-bum, who lives in a tree house in the summer, cooks on a camp stove, and lives off of oatmeal, rice and beans, ramen, cans of tuna, and PB+Js. He does not like "owning things." I'm going to civilize him a little bit by sending him a selection of spices for Christmas. BUT they need to be able to kept in a backpack or in a shoebox or something, take up very little space and weight. Any suggestions on A. How to package them? and B) Which herbs and spices you think I MUST INCLUDE? [more inside]
posted by Grandysaur on Dec 4, 2013 - 24 answers

Source for myrtle leaves and berries

Where can I order myrtle leaves and berries online for delivery to the United States? [more inside]
posted by jedicus on Sep 6, 2013 - 6 answers

I have time and tamarind paste

I would like to make worcestershire sauce in my kitchen. I have an extensive spice cabinet and I can get my hands on anything and everything else necessary. I'm willing to toast, mince, simmer, ferment, and strain for as long as it takes. [more inside]
posted by mgar on Aug 26, 2013 - 4 answers

Which Indian spices should I get to be able to cook Indian food?

I have a gift card for a fancy spice store, and the only spices that are missing from my kitchen are Indian food spices, which is a shame because I LOVE Indian food. What spices/herbs/seeds/nuts should I get to be able to cook complete Indian dishes? And what should I make with them? [more inside]
posted by never.was.and.never.will.be. on Aug 3, 2013 - 22 answers

Need Help With Ethiopian Spices Names

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? [more inside]
posted by watercarrier on Jun 11, 2013 - 17 answers

Zaatar is my spirit catnip

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

Tastes, smells, and looks fine

What's the actual shelf life of dry spices? [more inside]
posted by Dansaman on May 17, 2013 - 15 answers

How to clone Symeon's seasoning?

How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
posted by wenestvedt on May 10, 2013 - 10 answers

Food-Grade Spikenard Oil

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

Top Rub?

What is your favorite (and tested) meat rub recipe? For beef? For chicken? For ribs? [more inside]
posted by anastasiav on Nov 11, 2012 - 16 answers

Where can I get dried spices?

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) [more inside]
posted by arnicae on Aug 31, 2012 - 13 answers

Spice variety is the spice variety of life

I need new Seasoning. What should I season eggs with, for breakfast? [more inside]
posted by cashman on Aug 27, 2012 - 62 answers

One world, one pantry, all that jazz

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? [more inside]
posted by firstbest on May 15, 2012 - 33 answers

Mahlab Filter

What can I do with some possibly rancid mahlab? [more inside]
posted by chocolatepeanutbuttercup on Jan 16, 2012 - 1 answer

Turkey Meatloaf Muffins, new and improved?

I need more ideas for how to spice up/flavor my turkey meatloaf muffins. [more inside]
posted by booksherpa on Jan 1, 2012 - 26 answers

Best place for bulk spices in Cairo?

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! [more inside]
posted by mdonley on Dec 23, 2011 - 4 answers

Best book on how to cook with herbs and spices, and NO Salt?

Best book on how to cook with herbs and spices, and NO Salt? [more inside]
posted by talljamal on Dec 14, 2011 - 6 answers

the spice who loved me

What are the essential spices to have around for cooking modern, eclectic/internationalized vegetarian food? [more inside]
posted by threeants on Nov 29, 2011 - 17 answers

Chai doesn't taste like cardamom?

Why doesn't my chai taste like cardamom? What can I do to the cardamom to make its flavor more robust? [more inside]
posted by pyrom on Nov 29, 2011 - 14 answers

How do I make a good curry with a curry powder?

How do I make a good Indian curry with a pre-made curry powder? [more inside]
posted by lunasol on Sep 15, 2011 - 13 answers

Involuntary desalination

Anyone know where I can buy a refill for my Montosco salt grinder in NYC? [more inside]
posted by Artifice_Eternity on May 12, 2011 - 10 answers

Why have a herb & spice rack if you dont use it?

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. [more inside]
posted by chrisdab on Apr 18, 2011 - 28 answers

Explain business ethics, and how they are applied today.

Is my new employer (a spice company) acting ethically in its business practices? [more inside]
posted by anonymous on Apr 17, 2011 - 11 answers

Penzey's-Pick-and-Choose

What spice blends (and perhaps other stuff) from Penzey's should I try? [more inside]
posted by rachaelfaith on Jan 25, 2011 - 44 answers

Presents for a chili cook?

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")? [more inside]
posted by schroedinger on Dec 8, 2010 - 23 answers

It's the season..for salt.

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. [more inside]
posted by mecran01 on Nov 5, 2010 - 37 answers

Boston suppliers for my fish n' spices?

Cooking Latakia style fish fillets...where to get aleppo pepper in Boston? [more inside]
posted by ajliberto on Nov 4, 2010 - 6 answers

get my smokey on

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

tabasco sauce, packets or bottles?

Is Tabasco sauce in bottles different than Tabasco sauce in packets? [more inside]
posted by scharpy on Sep 19, 2010 - 10 answers

He who controls The Spice, controls The Universe.

Halp! We have too many spices and not enough time. [more inside]
posted by ThaBombShelterSmith on Aug 9, 2010 - 19 answers

We'll sail 'round the horn, and bring back spices and silk, the likes of which ye have never seen.

Is it OK to store my spices in a shipping container for 2 weeks? [more inside]
posted by King Bee on Jul 21, 2010 - 8 answers

Flavours of the Indian Subcontinent

Help me understand the differences between Pakistani, North Indian and Hyderabadi (Indian) curry flavours. [more inside]
posted by xm on May 3, 2010 - 7 answers

Spice me up!

Spices. We just discovered Saffron and want to know more. [more inside]
posted by Mutant on Feb 17, 2010 - 32 answers

Help me not have to eat a giant vat full of tasteless mush

Help me save this giant pot of soup I just made! [more inside]
posted by Dormant Gorilla on Jan 3, 2010 - 30 answers

What recipes feature rarely-used spices, or spices used outside of their standard contexts?

Recipes that feature a rarely-used spice? Or a spice out of its normal context? [more inside]
posted by kitcat on Dec 17, 2009 - 33 answers

Help! My steak seasoning is a rock!

How do I "de-solidify" my steak seasoning? How do I prevent it in the future? [more inside]
posted by kgreerRN on Nov 29, 2009 - 5 answers

Light Metal Indian Dishware?

Indian Cooking - I want those authentic tin plates and bowls - where? [more inside]
posted by watercarrier on Nov 27, 2009 - 8 answers

Can I order prepared black recado online?

Is there someplace I can order prepared black recado (aka recado negro aka chilmole) online? [more inside]
posted by anazgnos on Nov 23, 2009 - 2 answers

I like sugar and spice, but which ones are nice?

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? [more inside]
posted by filthy light thief on Sep 29, 2009 - 16 answers

The Intoxicated Aesthete

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. [more inside]
posted by The Whelk on Sep 7, 2009 - 14 answers

I love you, fresh egg

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 135 answers

Delicious date-based falafel seasoning

Help me find a date! Powdered dates, that is, in Seattle. [more inside]
posted by hattifattener on Jul 23, 2009 - 8 answers

Parsley, Sage, Rosemary & Thyme in NYC?

What are some good New York City (and environs) culinary herb and spice shops? [more inside]
posted by webhund on Jul 7, 2009 - 6 answers

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