A small jar of turmeric powder must have gotten some moisture in it and is solid now. It’s brand new and it would be nice to have.

I like adding chili flakes and turmeric powder to my tea, but the powder is too fine. I was wondering if there's an alternative like chili flakes, but with turmeric. Has anyone come across something like this?

Hello I was looking for a good website to design a wrap around label for my new seasoning company , any suggestions ? Been thrown around a loop a bit on this figured it would be easier

Welcome to the 33th Monthly Spice Discussion.

In an effort to collectively build a wiki for every existing spice, there will be a monthly open discussion about a spice.

This month's discussion will be about Akudjura fruit: (bush tomato) Solanum centrale (Australia)

The only place to post your giveaways, sales & advertisements for this month.

^(For any question you can message the mod team in the sidebar.)

The paprika is brand new and the basil I’ve had for awhile. It’s inside of the seasoning jar

I'm trying to eradicate spice mixes so we have more control over the ratios and quality of our flavors (not to mention cost). The one my dad won't let go of is McCormick chili powder - not until I can prove I can imitate it.

The ingredients list themselves as: chile pepper [cayenne?], spices [really?], salt, garlic powder.

Before I run off to the lab and experiment on my own, does anyone know what spices they actually use in this thing, and in what ratios? Oregano, maybe coriander, cumin, paprika, I would assume. He likes this specific jar and has complained about replacements before, so although a "here's my own chili powder recipe, it's way better!" would be nice, it is of no use to me. TIA!

I just received a wonderful gift of an assortment of Middle Eastern and Indian spices and am looking for recipes or dish recommendations that would make use of them. Preferably vegetarian but fish and poultry ok too.

The spices are: Zaatar Sumac (ground) Hariss Spice Shawarma Spice Hawaij (Yemeni) Dukkah Mix Persian Spice Mix Kasoori Methi Garam Masala Kasmirilal Chili Powder Safron

This little spice rack in my parents house has been sitting on the counter for probably 20 years at this point and I'm wondering if any of these spices would still be safe to use?

I came across a bag of tea at a local outlet store and had to use a language translator, but it said the tea was Schisandra chinensis. All I got was a whole bunch of supplement info when I did a few searches, but did get an add that says it's some kind of berry.

Is there any other Spice stores near Wentzville Missouri besides Penzys?

She’s held a light hearted grudge about it all these years lmao 😂😅

I've had this paprika for a while now, probably around a year, and I noticed it split into this weird light brown stuff on one side. I keep it sealed in this glass with a bamboo (I think) lid, and it should be airtight. I haven't used it in a while, but I've never seen this before, even with paprika I've had for longer. Has it gone bad? Is it even possible for paprika to go bad? Could it have been bleached by the sun?

My idea is for a Chicago Hotdog blend. Like maybe citric acid and pepper flakes for pickled peppers, sugar and dill for the relish, mustard powder, onion powder, msg, smoked salt, poppy seed and Caraway? Is there anything to maybe add or remove?

GD inflation

On a hunt for the best chili powder available. What’s your favorite? Where do you get it from?

I've been cooking New York strip steaks by searing each side on medium heat with butter, seasoning with garlic salt, Montreal steak seasoning, and Weber Steak-n-Chop blend; often with chopped potatoes airfried with sprinkled cheese. While I still enjoy steak and this meal, I'm getting tired of this flavor combination and looking for a change.

Can you give me some recipe ideas, as well as go-to seasoning combinations?

What seasonings/spices do people tend to use when preparing meals?

Do you have any preferred brands you buy from?

What are some solid 7-9 seasonings for a chef who loves experimenting but also enjoys traditional American flavors?

Hello guys this is the first time me trying cumin, and when I smelled it for the first time it smelled little bit like a plastic, it's a bit clumped together too. The expiration date it's good until next year. It's in a glass container with plastic on top. It was sealed okay as it seems.

Can you please tell me how do you describe smell of cumin and is my cumin gone bad. I literally bought it day or two ago.

Thank you! 😄

What do I have here? I got it last year from Dubai and it's been sealed. It looks toasted? I honestly forget what it is but I I know it's a spice from the spice Souk and I think it's toasted or smoked?

What would best saffron be use in? Dishes or as a tea?

What are your opinions in this, is there somethings that I should know before consuming it?

Welcome to the 32nd Monthly Spice Discussion.

In an effort to collectively build a wiki for every existing spice, there will be a monthly open discussion about a spice.

This month's discussion will be about Papaya seeds: Carica papaya (Central America)

The only place to post your giveaways, sales & advertisements for this month.

^(For any question you can message the mod team in the sidebar.)

I found a very fresh celery root with a robust head of leaves at my local farm stand. I decided to trim the leaves and dehydrate them in my oven. Inspiration has struck so I want to dehydrate additional herbs I have on hand and raid my spice cabinet to make my own version of Herbal Salt to sprinkle on food for both flavor and micro nutrients.Who else does this and what do you use?

I just made a pasta sauce and I like mine with a little more red pepper flake than usual. I made it and added some experimental ingredients and I found when finished at first taste it was spicy as usual but the spicy stopped or peaked while tasting it. It wasn't a bad thing it was amazing because the sweetness of the sauce took over. Question is, Is there a ratio or scale of combing spices to have control of a 'tipping point'? Something like (Scoville)²×(Brix)³ ‐3.14=Xc-b