That's how I remember them.That's because one of my favorite of all time songs only mention these four herbs in its lyric.
I use them quite a bit as well...
That's how I remember them.That's because one of my favorite of all time songs only mention these four herbs in its lyric.
I use them quite a bit as well...
Why dried chives?Spices:Black pepper,Cumin,ground Chilis,Montreal blend,ground Ginger (not all together)
Herbs:Fresh Rosemary,fresh Thyme,fresh Oregano,dried Chives,fresh Cilantro (not all together)
Oh, it's not a preference.I much prefer fresh chives but they are rare and sub-par in the supermarket most of the time. I try and grow them with little luck.
I have access to freeze dried ones that are o.k.
I just looked in my garden and they are just starting to come up. I tasted one, to make sure it was chives and not just some grass. What a surprise! That tiny, little piece of chive packed a punch. Much stronger chive flavour than when they get bigger. I planted a small pot's worth of chives about 10 years ago and they just keep coming back.
cinnamon, nutmeg (whole, not ground), ginger, paprika and caraway seed (I love old-fashioned seed cake). Not necessarily in that order.I need your help! One of my next blogs will be on kitchen spices, so I would love it if you could help, by sharing your preferences with me
QUESTION: What FIVE spices do you tend to grab MOST OFTEN (not including Salt & Pepper)
Here are mine, in no particular order:
Garlic Powder
Fresh Nutmeg (grated)
Cinnamon
Tarragon
Oregano
cinnamon, nutmeg (whole, not ground), ginger, paprika and caraway seed (I love old-fashioned seed cake). Not necessarily in that order.
As you are writing an article about spices I'll throuw in other frequently used spices from my cupboard. I also have sumac, black, green, white and pink peppercorns, cayenne pepper, white and black mustard seeds and mustard powder (I see on various demos on Food Network that Mr Colman of Norfolk, England has managed to insinuate his yellow mustard powder into the USA).
I also have Grey Poupon Dijon mustard and their whole grain mustard in the 'fridge.
I cheat when it comes to making chilli. I use Schwartz mix for chilli con carne (the milder one) it's the one I like best and I've never managed to replicate it from scratch.
(Nit picking) tarragon and oregano are herbs not spices.
MSMOFET, what do you use the Goya spices for? I love using the Sazon Goya in rice and would love to expand further with other Goya spices. Do you have any recipes you could send me? Thanks.I mix these together for my All Purpose spice blend and use on just about everything (I count it as 1 spice (blend)):
Granulated Garlic powder
Onion powder
Goya Adobo seasoning
Accent (or MSG)
Salt
Ground peppercorn blend
Ground Hot red pepper flakes
Cayenne
Hungarian (hot and sweet) Paprika
Additional spices/herbs:
Smoked paprika
Dry oregano
I only use Goya adobo - I use it to season just about everything.MSMOFET, what do you use the Goya spices for? I love using the Sazon Goya in rice and would love to expand further with other Goya spices. Do you have any recipes you could send me? Thanks.