The Spice Rack
November 3rd, 2006 by Scott |
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When I was browsing the internet this week, I saw the interesting subject “A Spice Rack” over at the website Rubber Slippers In Italy.
The premise is easy enough – ask yourselves a bunch of predefined questions about the spices you have lying around on your spice rack. It appealed to me since nearly all my spices (dried herbs at least) are from my own garden. My answers are below…
1. Which is the most indispensable spice on your rack?
For mine, probably Oregano. It’s something that grows incredibly well just about all year, and changes simple Pasta with oil and tomatoes into a full meal. It is symbolic of Italian cooking.
2. Which is the most used? This is determined by a near empty bottle compared to the others.
This one has to be dill. I use it sprinkled with rock salt onto salmon fillets as they cook to create a crispy glaze; my wife uses this sprinkled on potatoes for all occasions, and in practically everything else. It makes scallops (my favorite) absolutely delicious.
3. Which is the least used?
Dried ginger. It seemed like a good idea at the time.
4. Is there a spice or seasoning that you just learned about and would like to add to your collection?
Not that I can think of. I know what I am lacking though – good quality Saffron. When you buy this spice in the UK it seems to be all colour and no flavour.
5. Are there any health remedies that you practice with the use of spices?
To fight off cold and flu, we use garlic (the spice) mixed with hot milk and honey as a drink. It’s strangely delicious, actually, but most people will take a little convincing of that.
Oh, and if you like this article, please consider digging it.
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Interesting to know what you have in your spice rack!:) Dried ginger, you could use in pies and any Indian dishes you might cook..
Garlic remedy might not be very popular though:) I love garlic,use it regularly in my cooking..
Interesting topic. I love Rowena’s idea! She does not use dill, you do
Funny, eh?
Great responses Scott! The idea for using dill…I’m totally loving it, and will scrap that old bottle and start fresh (or dried). Sprinkling it with rock salt on salmon and also using it on scallops—this I definitely must try.
As for the saffron, that’s another worthwhile topic. I was at a dinner party last weekend and one of the guests (from Umbria) said that in his region, they grow the BEST saffron. If he meant that to be in Italy, ok, but if that was supposed to be applied to the world then I wouldn’t know. I think Spain reigns supreme on that one, no?
A great question to ask that deserves a wide audience.
Least used doesn’t necessarily meant least useful. I don’t use my asafoetida very often, but it’s irreplaceable and indispensible. And I bought a pot of galangale a while back but have yet to open it… On the other hand, several herbs are used frequently in my house but not necessarily with the greatest effect.
As for saffron, the best comes from La Mancha in Spain.
Nice idea to write about herbs and spices. I think my most often used spice / herb is probably cinnamon, it goes into a range of dishes. Least used is ginger for me too. My newest find is coriander / cilantro seeds … I need to experiment with them for a while though! Dill with potatoes is a nice idea, I’ll try that!
Great entry! Dill is one of my favourites, and garlic-hot milk-honey combo is indispensable during winter. I’ve got a jar of dried ginger that I use in cakes, especially during winter.
PS Aidan – I’ve just bought a jar of asafoetida out of curiousity, so I’m looking forward to trying that one soon..
Hands down my most used herb (as opposed to spice) is my French Provencal mix. Runner up are my dried red chile flakes.
Your dried ginger might do well as a tonic mixed with hot water and maybe a bit of honey. Never tried it myself, but have bought Asian ginger tea and it seems similar.
Asha: Thanks for the suggestion. Maybe I’ll give it a try.
Bea at La Tartine Gourmande: I guess it is a coincidence that I use it and she doesn’t. I love it though.
Rowena: The last lot of Saffron I had was brought back from my holiday in Spain, so I agree with you on that one.
Aidan Brooks: You have some nice and unique herbs in your collection!
dianne: I love cinnamon too. It’s great both sweet and savoury.
Pille: I think I’m swung now on Ginger Cake, so expect me to blog about that soon!
FJK: Nice suggestion for the ginger, I’ll give it a go. I’d have to strain the mix though, I think.