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!

We eat and cook a lot of South and Southeast Asian inspired food at home (also Middle Eastern). I would like to add a few more spices to our collection. We can’t really find fresh galangal around here, I see that you can get jarred galangal paste online. Is it any good, or pass?

I’m also interested in trying curry leaf and Kaffir lime leaf . What do each of those taste like?

Additionally, we use sumac all the time for meat but I only seem to find the ground kind. Almost all of our other spices are whole and we grind right before use. I have never seen sumac whole. Is there any benefit in using the whole berries?

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.

I stupidly left the bag unmarked. 😭 TIA!

https://imgur.com/a/tnLwwd7

Welcome to the 35th 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 Roselle flowers: (hibiscus) Hibiscus sabdariffa (South 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 been making sausages lately and I do this, does it actually help or add flavor?

Don't get me wrong, cinnamon is a great spice and it's probably one of the more important ones historically. I always hear everyone talk about their "secret ingredient," and they reveal it, 90% of them say it's cinnamon. I feel like even before they tell me, I know because it is such a distinct flavor. It's not really a secret if it's obvious and common, IMHO.

Anyway, i just wanted to hear some other opinions. How do you feel about cinnamon? Is it your secret ingedient?(and so sorry if I've offended you) if not what do you like to stick in everything to make it uniquely yours?

I just added some urfa biber flakes (about 2oz) to my spice collection and am excited to cook with it. I got it because I liked the color, texture and smell and because I had never heard of it before.

Recipe suggestions anyone? Tips for using it effectively/properly?

Thank you!

Hello Spice Enthusiasts!

I'm looking for an electric spice grinder. I read a few reviews online, and they all seem to come from large, multinational companies.

As a small business owner, I like to support other small businesses when I can. Does anyone know of a small business manufacturing electric spice grinders?

This spice almost appears porous. I put the dime in the pic for scale/size.

I have access to fresh whole mace, but have never used it and where I live no one does either. Any tips?

Convince her otherwise

I’m searching for air tight 4 oz standard height glass spice jars with metal lids, without shakers. I hate shakers, and everything I can find on Amazon that claims to be air tight uses them. I want metal caps with internal sealers, not just bare metal. My old jars with plastic lids aren’t air tight.

I found some 2oz bottles that fit the criteria, perfect for those infrequently used spices. But no 4oz.

This is a big refresh project, I have over 50 kinds of spices on my shelf!

Any suggestions for where else to look?

(I considered mason jars, but prefer tall and thin to short and squat. Mason jars also have more surface exposure. The hinged lid options are too fiddly.)

I'm a spice farmer (cloves, nutmeg, pepper, cardamom etc) and I'm curious about people's preferences. The ideal freshness wise for seasonal high quality harvests would be vacuum packs, but I imagine people prefer the glass jars?

I’m trying to break down a spice mix my dad made, he has since passed away. I’m updating this post with a new pic. A couple of replies in the last post thought thyme or Moroccan thyme.

Does anyone know where I can buy lemon zest in bulk? I'm trying to make lemon pepper seasoning at home. I've only been able to find powdery lemon zest which made my food taste poorly. Ideally would like something thats more granulated.

Thanks in advance!

I got this spice in Christmas market in country that isn't mine so I can't go ask, and I lost the receipt 😭 the scent remind me of Indian food, but I could be completely wrong. It's dark brownieh gray, with a tiny of green. Does anyone knows what it could be? Thankk you

i know i’ve had it in indian dishes… i can’t tell if i like it or not very weird on an everything bagel

Hello everyone, I just bought a pack of star anises and some of them look suspicious. They smell amazing, but it seems like some kind of spider web, or could it be fungi? The pack is supposed to go bad in 3 months.

EDIT: Uploaded the photo, I thought I did it previously

https://preview.redd.it/118mbrml385e1.jpg?width=899&format=pjpg&auto=webp&s=749bcf80175c2b6653a8a4bdc12b3b6f743c8964

Does anyone have a recipe that they follow for putting spices in their coffee? I know the thpe if bean can change flavor notes, and I have tried cardamom, cinnamon, and cloves but it ends up tasting a bit off. I may just be off with my measurments. Any advice and experiences would be appreciated!