Favorite spice or herb?

[Cheryl J]

I bought this in November 2014 and still have plenty: Amazon.com : Badia Gourmet Peppercorn Blend, 16-ounces : Grocery & Gourmet Food

I'm pretty loyal to Penzeys, but I a few things are outrageously expensive, including the peppercorns and the vanilla extract. I make my own extract.

Thanks for the link, GG. I've been wanting to try the peppercorn blends, and that sure is a much better price than Penzeys.

 

[Kayelle]

Thanks for the link, GG. I've been wanting to try the peppercorn blends, and that sure is a much better price than Penzeys.

Next time you're at Trader Joe's, check out the rainbow pepper in the grinder. Excellent, in a reusable grinder for $2.00

 

[Aunt Bea]

Next time you're at Trader Joe's, check out the rainbow pepper in the grinder. Excellent, in a reusable grinder for $2.00

I second that!

Also try mixing a few allspice berries with your regular black peppercorns and grinding them together.

 

[PrincessFiona60]

I second that!

Also try mixing a few allspice berries with your regular black peppercorns and grinding them together.

I put whole coriander in my peppercorn blend...YUM!

 

[GotGarlic]

I put whole coriander in my peppercorn blend...YUM!

That's an interesting idea.

 

[msmofet]

I like this place because all orders ship free, and they include a freebie with every order.

Chives - Also Known As Allium Schoenoprasum - My Spice Sage

I LOVE Spice Sage!!

I bought this in November 2014 and still have plenty: Amazon.com : Badia Gourmet Peppercorn Blend, 16-ounces : Grocery & Gourmet Food

I'm pretty loyal to Penzeys, but I a few things are outrageously expensive, including the peppercorns and the vanilla extract. I make my own extract.

LOL I bought the exact bottle from Amazon in February 2014.

 

[rodentraiser]

Other than that, it is mostly freshly ground Sea Salt and freshly ground Pepper. I have found that there is a difference in the strength of flavor with the Sea Salt. I have to make sure it has no iodine. I have a thyroid problem and I take meds for it. Doctor's orders. No iodine.

That's interesting. When I was taking a chemistry class, I had to recreate an experiment at home and had to buy salt with no added iodine to complete it. I decided to just keep using the salt and after a while, I began to have just a terrible problem with over sweating to the point where I finally made a doctor's appointment for it. I got the I-don't-know-there's-nothing-wrong spiel, but the doctor had mentioned diet and so on the way home, I remembered the salt. I went to the store and got the iodized salt and in just a couple days, my sweating problem disappeared. To everyone's relief!

Oh, by the way, I've been getting McCormick's minced garlic in a jar for almost a year and a half and I've never had a problem with it. It's easy to add to dishes needing garlic but I'm ashamed to say I just guesstimate how much to put in when the recipe calls for a minced garlic. I go through maybe a jar every month, month and a half. It keeps very well in the fridge after it's opened.

 

[Addie]

Addie, next time, get the minced garlic in oil. The garlic in water will spatter when you add it to a hot pan with oil to cook it with some onion, etc.

You know Andy, I usually chop or slice a whole head of garlic and put it in olive oil. It only sits in the oil for no longer than a week or two and then it is time to do the next head. We use a lot of garlic in this house. And I do keep it in the fridge. But I haven't been doing it lately and Pirate decided to save me some work. So he bought the jar.

 

[GotGarlic]

Oh, by the way, I've been getting McCormick's minced garlic in a jar for almost a year and a half and I've never had a problem with it. It's easy to add to dishes needing garlic but I'm ashamed to say I just guesstimate how much to put in when the recipe calls for a minced garlic. I go through maybe a jar every month, month and a half. It keeps very well in the fridge after it's opened.

The rule of thumb is that one clove is about a teaspoon minced.

 

[Andy M.]

You know Andy, I usually chop or slice a whole head of garlic and put it in olive oil. It only sits in the oil for no longer than a week or two and then it is time to do the next head. We use a lot of garlic in this house. And I do keep it in the fridge. But I haven't been doing it lately and Pirate decided to save me some work. So he bought the jar.

Addie, you have to be careful with storing garlic in oil. It's a great place to grow botulism! I'd stick with the store bought stuff.

 

[Kayelle]

I put whole coriander in my peppercorn blend...YUM!

I keep whole coriander in one of my empty TJ's griners, and also another with Porcini mushrooms.

 

[rodentraiser]

The rule of thumb is that one clove is about a teaspoon minced.

Really? Then I've been putting in way less garlic than I thought. Hey! That means I can start adding more garlic! Yes!

 

[PrincessFiona60]

I keep whole coriander in one of my empty TJ's griners, and also another with Porcini mushrooms.

I had to make Mom a batch of my peppercorn blend...after she used mine she just had to have it for her eggs.

I have porcini in a grinder, too...I'm sure I got the idea from you.

 

[Addie]

Addie, you have to be careful with storing garlic in oil. It's a great place to grow botulism! I'd stick with the store bought stuff.

Andy, I use garlic up so fast that it doesn't have a chance to grow anything. I must use a whole bulb a week at least. And I keep it in the coldest part of my fridge.

 

[GotGarlic]

Andy, I use garlic up so fast that it doesn't have a chance to grow anything. I must use a whole bulb a week at least. And I keep it in the coldest part of my fridge.

You know Andy, I usually chop or slice a whole head of garlic and put it in olive oil. It only sits in the oil for no longer than a week or two and then it is time to do the next head. We use a lot of garlic in this house. And I do keep it in the fridge. But I haven't been doing it lately and Pirate decided to save me some work. So he bought the jar.

A week is too long. Two weeks is way too long.

 

[Cooking Goddess]

Well, Addie, if we don't see you showing up on DC anymore, I guess we'll just figure that the garlic got ya.

Addie, I think you should just use that jarred garlic and thank Pirate for possibly saving your life.

 

[Cheryl J]

Next time you're at Trader Joe's, check out the rainbow pepper in the grinder. Excellent, in a reusable grinder for $2.00

I'll definitely do that. Added to my ever-growing list! Thanks, Kay.


I also like the ideas of the additives to ground pepper that some of you mentioned. I need to check out the dried porcini - sounds like something I would love.

 

[CraigC]

I'll definitely do that. Added to my ever-growing list! Thanks, Kay.


I also like the ideas of the additives to ground pepper that some of you mentioned. I need to check out the dried porcini - sounds like something I would love.

Ground, dried porcini adds that extra kick to many dishes, especially those focused on mushrooms.

 

[msmofet]

I ground a package of dried porcini to powder in my mini food processor. I keep it in a Tupperware midge stored in the fridge. I use a pinch or two in anything I want to kick up or enhance. Like in pilaf, mushroom soup, and meat loaf. So many more dishes also. Ground last a long time also.

 

[Vanitas]

How yummy - dried, ground porcini mushrooms! I'm definitely going to be giving that a try!!