redbird: closeup of me drinking tea, in a friend's kitchen (Default)
Redbird ([personal profile] redbird) wrote2021-02-17 04:07 pm
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spices!

My Penzey's order arrived today.

We now have lots of cardamom pods, rosemary, thyme, and powdered ginger, all of which we have been using a lot of. We have replaced the bay leaves and the (ground) allspice, both of which had lost flavor with age.

I also had them send a small jar of crystallized ginger, which I use slowly but had just finished the previous jar of when I placed this order.

Ajwain, the item we selected specifically because it's something [personal profile] cattitude had never cooked with (and wasn't sure what was) is apparently the little seeds that some south Asian restaurants have bowls of near the door, to freshen your breath with after meals.

Another package, with a small jar of powdered mustard, is also on its way.
replyhazy: (Default)

[personal profile] replyhazy 2021-02-17 10:42 pm (UTC)(link)
I can't have their crystallized ginger in the house -- I'll just EAT it. Yum!
otter: (Default)

[personal profile] otter 2021-02-17 10:50 pm (UTC)(link)
Yummy!
used_songs: (Default)

[personal profile] used_songs 2021-02-17 11:39 pm (UTC)(link)
Ooooo! I love Penzey's!
minoanmiss: A detail of the Ladies in Blue fresco (Default)

[personal profile] minoanmiss 2021-02-18 12:06 am (UTC)(link)
yay spices :)
tarasacon: A single dandelion against a background of blurred bright green grass. (Default)

[personal profile] tarasacon 2021-02-18 04:00 am (UTC)(link)
I am not great at using the ajwain seeds I got a while back, but I am absolutely in love with kalonji seed I bought at the same time and use it in most of my savory dishes. Have you tried it?

For the curious, kalonji's botanical name is Nigella sativa. It's sometimes called black cumin, however it's no actual relation to cumin (Cuminum cyminum). It can be bitter when raw, but toasted or cooked it's got a peppery nutty flavor that I adore. YMMV.

There's also a decent bit of evidence that it has numerous positive health benefits, but fair warning to people who have a uterus that it's an emmenagogue at those doses. (Medically beneficial usage is slightly larger than most people would use for seasoning.)
tarasacon: A single dandelion against a background of blurred bright green grass. (Default)

[personal profile] tarasacon 2021-02-18 05:03 am (UTC)(link)
Oh, I also meant to ask, have you tried black cardamom? It's an interesting twist on the green cardamom usually used in desserts. The smokier flavor works well with meat or bean dishes.
kareina: (Default)

[personal profile] kareina 2021-02-18 06:51 am (UTC)(link)
I haven't had crystalized ginger in years--I used to make regularly a yummy ginger cookie recipe that is basically a brown-sugar shortbread with chunks of crystalized ginger, some fresh ginger, and some powdered ginger. But Swedish grocery stores don't carry it, and I fell out of the habit. I bet the Eastern/Asian grocery store in town has it though...
cmcmck: (Default)

[personal profile] cmcmck 2021-02-18 10:18 am (UTC)(link)
Cardomom is wonderful in tea brewed subcontinent style!
st_aurafina: A shiny green chilli (Food: Green Chilli)

[personal profile] st_aurafina 2021-02-19 06:17 am (UTC)(link)
Crystalised ginger is so delicious!