Seasonings/Condiments

[Haven]

Autumn--My advice would be to get some *good* resources (I personally love Cook's Illustrated, myself) and start trying out new recipes that include spices and herbs you haven't yet used. Then, buy the spices and herbs as you go.

You'll get a really good feel for a spice or herb after using it a couple times. You'll also develop a sense of which types you do and don't like. My husband hates cumin, for example, so I don't use much of that.

It's important to remember that spices and herbs lose their strength over time, herbs faster than spices. SO, I never buy a new spice or herb until I need it for a specific recipe, and I always check them when I haven't used them for a while to make sure they're still strong. (They'll lose their color and scent after sitting for too long in your spice cabinet.)

I also only buy a small amount at a time, and never the expensive and LOW QUALITY McCormick or Spice Islands herbs and spices you can find in the grocery store. Try to find a store that sells high quality spices and herbs. They'll probably cost less than the McCormick and Spice Islands, as well, because they don't have such huge marketing expenses.

That being said, my cabinet is filled with old McCormick and Spice Islands jars that I refill when I buy my small packets of high quality stuff now. It took me a while to figure it out when I started getting serious about cooking, but boy oh boy is there a difference!

I can't recommend a source more than Cook's Illustrated. It's fantastic. A year of their magazines is $25 right now, they come out every other month, and they are truly filled with informed, tested, and proven recipes and information. I think it is an especially wonderful resource for a newer cook, or someone who is really interested in learning great *techniques* as well as the reasons behind *why* certain decisions are made about how to prepare dishes. Your library should have the latest mag, you should totally check it out.

And, have fun!

 

[HopeDream]

Sriracha! The ketchup of the hot sauce world - excellent on anything savory.

Unlike tabasco which is just pure spicy, Sriracha has a tasty flavour behind it's fire. Use sparingly at first.
I like to mix it into scrambled eggs.

My spice rack overfloweth - I cook European/North american food, and different types of Asian food and Indian food, so I have condiments as diverse as whole vanilla beans, cardamom pods, miso, worchestershire sauce and fish sauce.

 

[MichelleCarmen]

Sriracha! The ketchup of the hot sauce world - excellent on anything savory.

Unlike tabasco which is just pure spicy, Sriracha has a tasty flavour behind it's fire. Use sparingly at first.
I like to mix it into scrambled eggs.

My spice rack overfloweth - I cook European/North american food, and different types of Asian food and Indian food, so I have condiments as diverse as whole vanilla beans, cardamom pods, miso, worchestershire sauce and fish sauce.

We have Sriracha in our fridge! My husband puts it on everything. It's weird. Drives me nuts. Why bother to spice a dish if he's going to put that on it?! lol

 

[TooPatient]

cumin seeds
corriander
cardamom seeds
cardamom pods
star anise
anise seeds
cinnamon sticks (2 varieties)
ancho chili
New Mexico chili
cayanne pepper
dried red chilis
red pepper flakes
dry mustard
mustard seeds
fenugreek
fennel
fennel pollen (haven't used this yet)
thyme
sage
oregano
sweet paprika
smoked sweet paprika
tumeric
black peppercorns
white peppercorns
kosher salt
sea salt
allspice berries
nutmeg (whole)
arrowroot
chives
garlic granuals
garlic powder
ground ginger (Love fresh though!)
onion powder
marjoram
dill
vanilla beans
saffron
dried mint
dried roses
gumbo file
bay leaves
cloves
rosemary
basil (dry & fresh)


I feel like I'm missing a bunch....

Anyway, we make our own dry rub, pastrami spice, garam masala, and other spice mixes with these.
Indian, Chinese, Persian, mmmm...... So many good foods from so many places.

Fresh herbs are best in most things but some are better with dry (like dried rosemary in stuffing!). Many spices are better if you toast them and grind them fresh for each time you cook.

We also use different sauces (or combine to make our own thing):
black bean sauce
white wine vinegar (usually have at least 2 varieties)
red wine vinegar (usually have at least 2 varieties)
balsalmic vinegar
soy sauce
rice wine vinegar
sesame oil
toasted sesame oil
hoisin sauce
pomegranate molasses
DARK brown sugar
lemon juice
lime juice
chipotles

Whole Foods has some really good sauces/marinades that we use sometimes too. They've got a fair selection and I've never really been disappointed.

 

[Autumnovember]

So many great suggestions, I'll respond to you all once I get home later tonight.

 

[diamondringlover]

We use alot of spices, but we like to use Mrs. Dash on lots of things

 

[Ninna]

I only keep oils, salts, peppers, vinegars, extracts and vanilla beans on our cupboard

Freezer:  
Good chocolate to avoid blooming 
Bay Leaves 
Garam Masala 
Bouquet Garni 
Crystallized, powdered & fresh Ginger [peeled]
Powdered & whole Cardamom 
White Pepper 
Thyme 
Onion Powder 
5 Spice  
Saffron & Turmeric powder 
Celery salt & seed 
Mace 
Marjoram 
Nutmeg 
Cumin powder & whole 
Mustard Powder, Chinese & Seed 
Allspice 
Cinnamon sticks & ground 
Annatto Seeds 
Coriander powder
2 kinds of Curry powder 
2 kinds of Oregano 
2 kinds of peppercorns 
2 kinds of sesame seeds 
2 kinds of paprika 
Flax, caraway, midget sunflower, poppy and anise seeds
Also have bags of fresh basil, chives, tarragon, sage and parsley from the garden in there.


Pantry:
Coconut milk
Dry mushrooms
Champagne, wine, apple, balsamic and rice vinegar 
Shaoxing rice wine 
Mirin 

Fridge:
Tamari 
Premium light, dark, mushroom flavored dark soy sauce 
Sriracha or Sambal Oelek
Hua jiao 
Toasted Sesame Oil 
Chili Oil 
Peanut Oil 
Chile Bean Paste 
Plum sauce 
Oyster Sauce 
Fish sauce 
Bean sauce 
Chipotle adobo
Fermented bean curd [red] 
Rose & orange water
Worcestershire sauce
Ketchup
Crushed peppers
Yeast

About salt, I use Kosher salt lightly during cooking then sprinkle a tiny bit of Maldon salt before serving. Sampling apple slices sprinkled with different finishing salts can convert many in a second. My all time faves Black salt over vanila ice cream, eggs or salads rocks!




 

 

[lliang_chi]

My favorites in no particular order:

* Rice wine vinegar for salad dressings; a little sour, a little sweet, juuuust right. Also good in any kind of dipping sauce
* Anything truffle, swooon!I'm so in love with truffle.
* Bay, love it in so much stuff. Mild, flavorful. I just keep forgetting to pull it out when I bring the dish to the table.
* Collection of sea salts.

My standard base dry rub for any meat: Sugar, ground cumin, ground mustard (if grilling), garlic, onion, salt, pepper, paprika or chili powder for color. From there I'll mix in stuff depending on my mood.

Something that's useful to know is substitutions when cooking, that way you can keep making something even if you're out of X. There are a few things that have no substitutes but for the most part it's good.

 

[Haven]

Do you have any Palestinian friends? If so, ask them for some za'atar. It's my favorite spice mix ever, and my friend keeps me happy in fresh batches of it year round. She won't give me the recipe, though, and old family secret.

I drizzle olive oil on labna and then sprinkle the za'atar on that and poof! Best lay around appetizer ever.

 

[elrohwen]

Do you have any Palestinian friends? If so, ask them for some za'atar. It's my favorite spice mix ever, and my friend keeps me happy in fresh batches of it year round. She won't give me the recipe, though, and old family secret.

I drizzle olive oil on labna and then sprinkle the za'atar on that and poof! Best lay around appetizer ever.

Is that the same thing as zahtar? I saw some at Williams-Sonoma (though I'm sure it's not as good as your friend's homemade mix!)

 

[stringtheorygirl]

I also endorse TRUFFLE OIL. Expensive, (get a great quality bottle!) but adds the most incredible, indescribable flavor. Drool...

 

[Haven]

Do you have any Palestinian friends? If so, ask them for some za'atar. It's my favorite spice mix ever, and my friend keeps me happy in fresh batches of it year round. She won't give me the recipe, though, and old family secret.

I drizzle olive oil on labna and then sprinkle the za'atar on that and poof! Best lay around appetizer ever.

Is that the same thing as zahtar? I saw some at Williams-Sonoma (though I'm sure it's not as good as your friend's homemade mix!)

Probably! I've seen it transliterated as zatar, za'tar, etc. so I bet it's all the same.
It is so droolworthy. You should try it!

There is a lot of regional variation, so it really changes based on who makes it. My mom has an old family recipe that came from Israel, but I like the Palestinian version better. (I'd feel bad saying that, but my mom does, too! She always steals some out of my fresh batches, so . . . )

Mmmm, I'm going to go make myself a snack right now!

 

[luv2sparkle]

Autumn, these all sound so good... I forgot a couple I love.

I am not sure where you live but we have a store here in CA called We Olive. They have the most amazing olive oils. The olives
are locally grown here in California, but what really makes them different is that they press the olives at different times, and this
gives the olive oil different 'flavors'. I never knew there was such a difference. Also, the flavored oils are wonderful. They are
so much better than oils you can get at a market or specialty store. The thing that makes them better is that they are not simply
flavored, but the add-on's are pressed WITH the oil so all the natural flavor is permeated through the oil. They have garlic,
lemon, blood orange to name a few. I was never a big olive or balsalmic vinegar even liker, but I could drink their balsalmic
vinegar for breakfast. I put in on everything. Salads or veggies need nothing else. Rice, amazing. I just love the stuff.
I am sure there are other stores that have good olive oils, just look at their methods of pressing, and how they make their
flavored oils.

Also, I mentioned roasting the garlic and I failed to mention that the garlic I purchase is peeled already. You can roast it in the
bulb, but this makes it a littler easier to me.

Happy cooking!

 

[charbie]

I also endorse TRUFFLE OIL. Expensive, (get a great quality bottle!) but adds the most incredible, indescribable flavor. Drool...

OMG...add truffle oil to gormet mac and cheese. You wont regret it.

 

[Autumnovember]

Sorry this took me so long to respond back to! I fell asleep at 8:00ish last night and woke up at 11:30 am today


Sillyberry-- I might be visiting Chicago in April! Might have to make a stop at that place. Gonna go check the site out after responding to the posts....thank you!!!

Agent P-- horseradish IS really good. My parents use an awesome Russian brand that I like to put on sandwiches. I've never tried it on french fries so next time they're around...I'm gonna give it a shot. Bet it tastes awesome!! I like lemon in my tea, on salmon and calamari but thats about it for me!

Soocool--No room in the kitchen Our appliances are taking up all the room. When we move into a house with a bigger kitchen, I'll definitely do it. Hopefully I won't kill the plants. I'd love to grow my own garlic...yummm!!! Dill is really good too...I use it in my radish salad a lot. I try not to use it too often but ugh, I just love salt! I watch my intake for the most-part. I haven't been to the organic grocer on state street yet, I had no clue there was one! I eat breakfast at Patrick's on state street every Sunday morning, you would think I'd have passed it by now. My mom always goes to tanners for all her herbs....they also have REALLY good banana nut bread if you're into that!

Ksinger--I love love love vegetable soup!!!!! I don't really like to eat sausage but I love the way it smells so I'm sure it would taste great in a soup. OoOoO Tequila! Anything with tequila in it has to be good. I gotta try making this!! Thank you! I usually don't put salt in any of the food I make because SO *hates* it. I just add my own at the end. He is obsessed with pepper...me, not so much. I'm going to try to add it in through out the cooking and see if he notices!

Vc10um--We eat chicken constantly so that sounds like it would be perfect for us. I really never even thought about the fact that you could make a sauce out of a jam or jelly! I really like apricot paired with chicken so I imagine that would taste great. Gotta try this one, too! I never used cummin before but when I opened it, it instantly reminding me of Mexican food so putting it on rice makes a lot of sense. Part of my problem is that I have yet to expand my cooking to different dishes, seems like I just can't get creative in that department yet. When I look at recipes, I end up feeling overwhelmed with all the ingredients and I give up before I can even begin.

Elrohwen--I REALLY love old bay on french fries so I'm gonna try making it with some potatoes soon. I'll have to try it on the shrimp too, I'm a big shrimp lover. My mom loves to put parsley in almost every dish....tastes really good and makes it pretty I had no clue truffle salt existed! I must hunt this down at the store when I go next. Thank you for the recipe!!!!!

Chemgirl--The problem is that we can't move ANY furniture. It sucks. I'm gonna have to put them on the sills if anything. SO hates the blinds being up but he's just gonna have to get over it for the time being!

MC--I really love spicy food too and same with SO. That is a new one for me, cayenne and mayo! I'll suggest this to SO too since he loves mayo. I used light or non-fat mayo so I'm hoping it kicks up the flavor for me. I really think I could live off of stir fried tomatoes/basil on toast....its so light yet so good. Whats saffron? I'm such a newb. Not the biggest fan of cilantro, although I do like it in mexican dips. I'll have to try growing on my sill, my only problem is that I might kill the plant because I suck like that. I'll have to ask SO to take care of them because he is completely a susie homemaker when it comes to caring for plants, haha.

Haven--Great suggestion. I just get overwhelmed with new recipes because I hate going to the store and finding all the ingredients. If I *DO* find all the ingredients I feel like whatever left over I have of the ingredient goes to waste later because I don't end up using it again. I frustrate myself. I had no idea that spices lose their flavor over time! I'll stop buying McCormick I'm still a very new cook...might as well get good now Absolutely going to check out Cooks Illustrated. I think might mom my be subscribed but I'm not too sure. Anyways, if its good for newer cooks, I'm all for it. Thank you

Hopedream--My best friend is IN LOVE with Sriracha sauce!!!! Can I buy it at the local store or is it only sold at an asian store? Do you know how to make miso soup? If so, pleeeease share...I really love Miso soup. I'm sure I could eat it every day and never get sick of it.

 

[Autumnovember]

I also endorse TRUFFLE OIL. Expensive, (get a great quality bottle!) but adds the most incredible, indescribable flavor. Drool...

OMG...add truffle oil to gormet mac and cheese. You wont regret it.

What is the fat content in truffle oil? I do love it, I just never bought it because I figured EVOO was healthiest in terms of fat.

 

[Autumnovember]

Autumn, these all sound so good... I forgot a couple I love.

I am not sure where you live but we have a store here in CA called We Olive. They have the most amazing olive oils. The olives
are locally grown here in California, but what really makes them different is that they press the olives at different times, and this
gives the olive oil different 'flavors'. I never knew there was such a difference. Also, the flavored oils are wonderful. They are
so much better than oils you can get at a market or specialty store. The thing that makes them better is that they are not simply
flavored, but the add-on's are pressed WITH the oil so all the natural flavor is permeated through the oil. They have garlic,
lemon, blood orange to name a few. I was never a big olive or balsalmic vinegar even liker, but I could drink their balsalmic
vinegar for breakfast. I put in on everything. Salads or veggies need nothing else. Rice, amazing. I just love the stuff.
I am sure there are other stores that have good olive oils, just look at their methods of pressing, and how they make their
flavored oils.

Also, I mentioned roasting the garlic and I failed to mention that the garlic I purchase is peeled already. You can roast it in the
bulb, but this makes it a littler easier to me.

Happy cooking!

I'm allllll the way on the east coast Those oils sound absolutely delicious. I'll have to find a specialty store around here.

 

[Haven]

I know how you feel, Autumn. I felt the same way when I first started cooking.

I started out by trying one NEW recipe a week, and then the rest of the week I made things I was comfortable making. It gets easier over time, and I definitely started out with recipes that don't require many new ingredients.

It's really fun once you start throwing together your own ideas, so stick with it, you'll get the hang of it!

 

[stringtheorygirl]

Fat content is around 14 grams/tablespoon (only 2 of those saturated, however) and 130 calories according to my bottle. Just a little goes a LONG way, though. I concur about the mac & cheese and it is fantastic drizzled over french fries with freshly grated parmesan. MMM!