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Honest question: I'm seeing lots of "curry powder" on here. Define "curry." There are SO MANY different variants of the blend. Which ones are you all referring to?
Honest question: I'm seeing lots of "curry powder" on here. Define "curry." There are SO MANY different variants of the blend. Which ones are you all referring to?
For me, Madras. Badia makes what I suspect is a generic of it. Overall makeup is curry leaves, turmeric, chili, coriander, cumin, cinnamon, cloves, and some lesser notes.
Spice combinations can all be fun, and some of what I throw together might be stretched and called a "curry." If folks want to be purists, great. If folks want a quick add to a dish, great. Tastes can be very idiosyncratic and there is no "one size fits all." Cilantro makes some people gag. Heat may be a problem for people with sensitive digestion. Other than "try this combination, you might like it" I see no need for comparing or rating. YMMV
OMG. I would cry if I had to choose just ten. OK, maybe not cry, but definitely pout.
Here's my spice rack - see my dilemma?
But off the top of my head, not counting the fresh herbs that I grow in the garden, I'd have to say (in no particular order):
Cinnamon
Smoked salt
Herbs of Provence blend
Garam Masala
Vindaloo curry
Red pepper flakes
Turmeric
Cloves
Cardamom
Ginger
I didn't include fresh herbs like garlic, basil, sage, oregano, thyme, parsley, onion, etc. And I admit - I do buy my vindaloo curry premixed! Wow, it's great in chicken salad!
I also didn't include wasabi powder because I use a paste.
And I didn't include sriracha or other sauces (love me some Asian and Tex Mex and Cajun sauces!).
Those top five shelves make me jealous. The bottom four look very familiar, except for some reason I never could stand Braggs and I have more extracts. Nicely done.
Black Pepper
Pink Peppercorns
Cumin
Coriander
Smoked Paprika
Cayenne Pepper
Bay Leaves
Thyme
Turmeric
Cinnamon
This is in the neighborhood of what I'd want at minimum with maximum flexibility.
Salt is not a spice.
This is true... I was going to ask about garlic and onion powder, but then more often than not, I use freshly crushed/chopped instead. Then again, I do that with hot peppers too.
My list is similar to yours, but I guess, considering my affinity for cooking with fresh scotch bonnets and habaneros, I'd replace cayenne and throw in fenugreek.
OMG. I would cry if I had to choose just ten. OK, maybe not cry, but definitely pout.
Here's my spice rack - see my dilemma?
But off the top of my head, not counting the fresh herbs that I grow in the garden, I'd have to say (in no particular order):
Cinnamon
Smoked salt
Herbs of Provence blend
Garam Masala
Vindaloo curry
Red pepper flakes
Turmeric
Cloves
Cardamom
Ginger
I didn't include fresh herbs like garlic, basil, sage, oregano, thyme, parsley, onion, etc. And I admit - I do buy my vindaloo curry premixed! Wow, it's great in chicken salad!
I also didn't include wasabi powder because I use a paste.
And I didn't include sriracha or other sauces (love me some Asian and Tex Mex and Cajun sauces!).
But it doesn't look like you use them. All the jars are full. All that unused spice will go stale in a heartbeat.
I wish I could buy little tiny containers of spice. I don't cook for an army so other than the staples such as onion and garlic powder/salt, most of what I buy for specialty dishes goes to waste. I don't cook the same dishes over and over in close succession, so for me, sticking to the basics is enough. Spices are too expensive to buy just for a showy spice rack.
But it doesn't look like you use them. All the jars are full. All that unused spice will go stale in a heartbeat.
I wish I could buy little tiny containers of spice. I don't cook for an army so other than the staples such as onion and garlic powder/salt, most of what I buy for specialty dishes goes to waste. I don't cook the same dishes over and over in close succession, so for me, sticking to the basics is enough. Spices are too expensive to buy just for a showy spice rack.
I use them all the time. I fill up the jars when they're empty. I took this photo right after I ordered all the jars and labels and filled them up. This photo is from three years ago - if I was predisposed to do so (which I'm not) I could take a close up of the same cabinet now and show you various stages of spice levels in various jars.
I often dry herbs from my garden and fill these jars with those - especially sage, rosemary, basil, and oregano. Flakes, not the ground type, obviously. I'm not that much of a purist!
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