I am redoing my pantry and thought it would be a good time to revise how I organise my spices. I was thinking rather than alphabetical could I organise it so that spices that work well together are grouped together. Thus allowing for it to be eaisier to improvise on spice blends for a variety of dishes.

Does this sort of system already exist, are there better systems I could use.

The above example is someone organising based on genus, which gives a benefit of having likely substitutes close by.

How to get rid off china cumin seeds smell?

In Kashmir, saffron is a key ingredient in Kehwa, a spiced tea that’s both warming and aromatic. A few strands of real saffron add depth to its flavor, making it a special part of our culture.

But I’m curious—how do you use saffron in your cuisine? Or do you think another spice deserves more attention?

Welcome to the 36th 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 Maqaw peppercorns: (mountain pepper, may chang berries) Litsea cubeba (East Asia)

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’ve tried so many brands of smoked paprika, and Trader Joe’s smoked paprika is my favorite, it is smoky and sweet but the taste of red pepper isn’t too strong, which is what I want. Unfortunately, although all of them are called “smoked paprika”, the taste varies greatly from brand to brand. I want to ask you guys, if you have tried the Trader Joe’s smoked paprika, could you please tell me some other brand that taste similar to it?

It will be interesting to see what people say here regarding their favorite varieties of rosemary to use in the kitchen.

In the past, I think that I have tasted only common rosemary. I was surprised to learn that there are so many different types out there. Some claim they can not tell much difference in flavor between different ones.

After some online searching, it seems there are just a handful that are often suggested when it comes to cooking.

Blue Tuscan seems like the most popular, by far.

Spice Island sounds like an excellent option for someone who might want a more bold flavor.

Barbeque was mentioned just enough to get my attention.

Here is a link that I found to be the most helpful of the 50 or so that I skimmed.

https://plantura.garden/uk/herbs/rosemary/types-of-rosemary

I know theres a few different varieties, I really love pepper and Id like to get a good quality one!

I know very little about marjoram, but I have been searching about the different varieties. Which are the main types a person might want to consider growing, based on flavor?

In addition to Wild Marjoram (Oregano), It seems the most popular and best tasting varieties of marjoram include these that are listed below; Sweet, Greek, Variegated, Golden and Pot. They all sound like they have something special to offer. It might be difficult to choose only some of these choices. Also, am I missing any important ones in regards to taste?

https://www.hillsboroughswcd.com/spice-up-your-life-a-beginner-s-guide-to-growing-marjoram

• Sweet Marjoram (Origanum majorana):
  • A popular variety known for its delicate leaves and sweet, slightly citrusy flavor.
  • USDA Hardiness Zone: 9 to 11.
  • Growing conditions: Full sun exposure and well-draining soil.
  • Uses: Sweet marjoram adds flavor to a variety of dishes, including meats, vegetables, and soups.
• Greek Marjoram (Origanum heracleoticum):
  • Offers a flavor with hints of pine and citrus.
  • USDA Hardiness Zone: 3-11.
  • Growing conditions: Full sun and well-draining soil.
  • Uses: This variety is commonly used in Mediterranean cuisine, added to dishes like roasted lamb and tomato-based sauces.
• Variegated Marjoram (Origanum majorana ‘Variegata’):
  • Stands out for its variegated leaves and subtle, sweet flavor.
  • USDA Hardiness Zone: 9-11.
  • Growing conditions: Partial shade and moist, well-draining soil.
  • Uses: Its foliage makes it a beautiful addition to herb gardens, while its flavor complements salads, dressings, and marinades.
• Golden Marjoram (Origanum majorana ‘Aureum’):
  • Features golden-yellow foliage and a mild, sweet flavor.
  • USDA Hardiness Zone: 4-10.
  • Growing conditions: Full sun exposure and well-draining soil.
  • Uses: This variety adds a vibrant touch to dishes, including poultry dishes, potatoes, and herb-infused oils.

https://greg.app/marjoram-varieties/

Pot marjoram is known for its compact growth habit, making it perfect for container gardening. Its robust flavor has a slightly peppery note, adding a unique twist to dishes.

Culinary Uses

This versatile herb is particularly popular in Italian cuisine, where it can be used in everything from pasta sauces to pizza toppings. Its adaptability makes it a kitchen favorite.

Special Care Requirements

Watering: Needs regular watering and prefers consistent moisture to thrive.

Sunlight: Enjoys full sun for the best flavor development.

Soil: Grows best in a rich, well-draining potting mix, ensuring healthy roots.

Every time I open my spice drawer, it’s like walking into a tomb of forgotten dreams. "Oregano? 2018. Cumin? 2019. That one pepper from who knows where? Who needs it?" Meanwhile, people who use fresh spices every day look at me like I'm some kind of culinary criminal. Anyone else on the ‘spices-that-last-way-too-long’ train? Let’s commiserate!

just bought some saffron lol. super excited but I have no clue what to do with it? preferably vegetarian but if you have recommendations with meat it can't be shellfish. thanks in advance :)

I have 13-18 spaces that are available on my spice rack. I cook a lot of Japanese/Korean/Thai/Chinese/Indian food along with normal American dishes. Any spices or seasonings I am missing? Or I should give a try? I never remember to write them down when I need something and don’t have it lol. Just seeing if I am missing any stables. I do think mustard powder would be a good addition. I use most of these fairly regularly in my cooking. I am a season by looks, smell, taste and vibes kind of person not big on fallowing recipes so if it’s not on my spice rack I won’t know what I’m missing

They used to have metal lids with the thin plastic band holding them on. In all the years I bought them, the plastic band never came off before I took it off. Now, they replaced the metal lids with cheap plastic lids, and the freshness seal is one of those tabs that goes over the rim underneath the lid. The problem with these new seals is they come off with the lids sometimes.

So what happened was the lid came off in its own when I was carrying my groceries home, the seal came off with it, and $7.49 worth of paprika spilled out over all my other groceries. That never happened with the old seals.

Can someone please tell me what spices I had on my tater tots? I’ve even called the restaurant it’s so good I just don’t know how to identify what it was.

Just wondering what the best brand for shaker basil would be : ) thanks!

Chili seasoning HELP!

I’m making chili and have gotten cans of rotel, beans, beef, and tomato juice. But completely forgot about a pack of chili seasoning !

This is what I have on hand, please help me with what would work for substitute! (I want taste like the McCormick chili seasoning)

I have: Cumin, parsley, cayenne pepper, ground black pepper, onion powder, garlic salt, bay leaves, Lawrys, minced onion, turmeric, taco seasoning, taco sauce, lousina hot sauce and franks red hot.

Any help is appreciated!!!

As stated in the title, I have 2 lbs of ground beef and I want some spice/flavor combos to try. Also open to any other spice/flavors that go with other ground/minced meats, not just beef. Thank you!

any ideas on different spices to "spice up" steak. thanks!

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This is Javanese white cardamom from Indonesia. It is different from green cardamom and black cardamom.

Hello, I use a lot of dried parsley for cooking and was wondering if there are any good quality dried parsley brands that I can purchase thats not too expensive? Thank you

Can you suggest any recipes where I can use Cassia follicles? I have received quite a few as gifts and have no idea what to do with them. Thanks!

It was a little less than 1/4 of an inch, dry and broke away into bits that were a little green? Sorta. I don't know.... It made me think of a clove in terms of texture. Also, this was just in the powder. I didn't add the other little packet.