Thanks for the suggestions. I have been in a rut lately trying to figure out some way of changing the same old recipes up. I will have to try some oif these. I am heading to the grocery store tomorrow and stocking up on some more spices for sure!!!
Thanks for the article. When I decided to become vegan (after being vegetarian for MANY years), I purchased lots of spices, herbs, etc...... (through Penzey's - LOVE THEM!) But,
7/16/2012 4:34:38 PM
How could they leave out tarragon for poultry?
And then there's the classic, put just a little coriander in the grinder along with your black pepper. (Actually, I use cayenne pepper almost exclusively.)
But the biggest find I've made recently is sumac. It's widely used in the middle east, one of the oldest culinary herbs It has a wonderful lemony taste, and if you do a web search for it, you'll find a lot of health claims made for it.
Oh, and of course, I never make any kind of beans or soup without putting a piece of kombu kelp in it. Really amps up the nutrition, and it adds the undefinable "yummy" factor that's the other oriental taste.
We buy all our herbs and spices at a local health food store. It's incredibly cheaper, and everything's way fresher, has a lot better flavor than from the grocery store.
Great suggestions. But except for ginger & curry, these are generally in the European-US tradition.
For Latin flavor: cilantro, cumin, turmeric, plus diced jalapeno or other hot pepper (or cayenne).
For Thai: cilantro, ginger, lime juice, plus jalapeno or other source of heat. I consider this to be the most heavenly combination of flavors ever!
FYI for the person who asked: turmeric is an ingredient of most curry-powder mixes & is also used in many Mexican & other Latin American foods. It's not a strong flavor--can be added liberally to many dishes.
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