Which herbs/spices have you never eaten but would like to?

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  • 2 Post By jeepcurlygurl
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There arent too many I haven't tried (in the cuisines typically eaten in the US). The only herb I dont like is dill.
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Last edited by The New Black; 04-01-2012 at 04:51 PM.
I have never had Saffron but would love to try it. I almost picked some up while out shopping the other day,but my husband made a face at the sticker price and I decided I would just have to pick it up when hes not with me LOL. I can't have Cilantro due to an allergy to it, my oldest sister can't have it either.
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^No paella?

I don't think there's anything I can come up with. Done everything really. Juniper berries, grains of paradise, Sichuan peppercorns, Aleppo, fennel pollen, Espelette, pink peppercorns, sumac, lovage, and other spices/herbs considered "less common". Well, I guess there's long pepper. That's one I haven't had yet.

Last edited by Saria; 04-01-2012 at 01:28 PM.
^No paella?

I don't think there's anything I can come up with. Done everything really. Juniper berries, grains of paradise, Sichuan peppercorns, Aleppo, fennel pollen, Espelette, pink peppercorns, sumac, lovage, and other spices/herbs considered "less common". Well, I guess there's long pepper. That's one I haven't had yet.
Originally Posted by Saria
I think she meant herbs from this planet, Saria!

No dill? Love dill!

Saffron...love it--hate the price! Considering opening my own saffron farm and dispensary.

There are so many I'm unfamiliar with, I can't begin to answer this. The better question to ask me specifically would be, "Which herbs don't you know how to use?"
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^No paella?

I don't think there's anything I can come up with. Done everything really. Juniper berries, grains of paradise, Sichuan peppercorns, Aleppo, fennel pollen, Espelette, pink peppercorns, sumac, lovage, and other spices/herbs considered "less common". Well, I guess there's long pepper. That's one I haven't had yet.
Originally Posted by Saria
jeepers, I haven't even heard of these.^^
No MAS.

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smoked paprika
Not sure if this counts - harissa.

very spicy peppers. I've had a few (scotch bonnet, habanero, and probably some from thailand & bali that I cannot name) but there's probably a laundry list that I haven't tried. My stomach can't take them as when I was younger. so I'm fine living without them.
hello.world.
Saffron tastes fuzzy to me. Does that make sense?

I have never tried cooking with lavender, but I always see a lot of recipes that call for it. I like the smell of ACTUAL lavender (not the foofy synthetic stuff, the stuff that smells like a medicine cabinet) but I'm not sure if I'd go for the taste. I am willing to try.
Three more: mahlab, amchoor, and asafetida (aka hing). The last two aren't that uncommon, but I don't cook that much Indian food. The asafetida is not one you'd really want to taste on its own, so it doesn't count for the second part of this question, but it's an important player, basically. The mahlab I'd really like to try, though, and amchoor would be awesome in things outside of Indian food.

Lavender is nice in small doses. Great in caramels or caramel sauce (including dulce de leche), in nougat (because it pairs well with honey), shortbread, a lemon pound cake, in lemonade, rack of lamb, pork, duck, with apricots and other stone fruit (try baked or grilled apricots with honey and lavender), chicken.

Webjockey, get some smoked paprika! It's so versatile and useful! It is great on everything! Smoked paprika aioli is like crack.

Last edited by Saria; 04-01-2012 at 08:07 PM.
Oh, and you also have to make sure it's culinary lavender. Not all lavender is for eating! You don't want the kind that ends up in soap!
I've been an herb gardener for 30 some years so I've tried many different ones.
I love edible flowers and grow and use them often. I use regular French or English lavender (the soap kind) in lemon tea cookies and they are lovely. But a little goes a long way, which is often true with flowers.

I'm sure there are many many herbs and spices that I've never tried or even heard of. But I will try anything!

I just used cardamom for the first time last year.

edited because I can't spell cardamom. : )
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Last edited by jeepcurlygurl; 04-01-2012 at 08:47 PM.
Curry

I've heard it's delicious but I can't get past the smell. I've always wanted to try it. Oh well, maybe someday.


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Amchur, that's dried mango powder, right? I have used it. There used to be a little Indian grocery near my house and I got into Indian cooking since the grocery was so handy. Amchur has a nice tartness. I haven't used it outside of Indian dishes, but I should give it a try.

I've used asafetida too. I'm not sure I could detect the taste of it among all the other spices, though.
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I'm sure I've eaten it on foods, but I have never cooked with herbes de provence before. I just bought some at Trader Joe's but now I don't know what to use it on!

Is it best for poultry, beef, pork, lamb... ? (Saria?)

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I love Scotch bonnets. They make me sweat under my eyes.
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My family eats so much cilantro, it's ridiculous. I be lovin' saffron, cinnamon, and ginger too

I want to try:
-Himalayan Pink salt (it just looks so cool!)
-Carob (keep reading about it on blogs)
-Chicory (it just sounds yummy)
-Smoked Paprika (regular is good, so this should be too, right)
-Star Anise
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My family eats so much cilantro, it's ridiculous. I be lovin' saffron, cinnamon, and ginger too

I want to try:
-Himalayan Pink salt (it just looks so cool!)
-Carob (keep reading about it on blogs)
-Chicory (it just sounds yummy)
-Smoked Paprika (regular is good, so this should be too, right)
-Star Anise
Originally Posted by SaraNoH
Carob isn't a spice, and I wouldn't get my hopes up about the way it tastes.

Star anise is a super versatile and useful spice. It's a favorite for its uses in sweet and savory.

Herbes de Provence: chicken, pork, lamb, beans, roasted veg. It has lavender.
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Curry

I've heard it's delicious but I can't get past the smell. I've always wanted to try it. Oh well, maybe someday.


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Originally Posted by JRock
When people tell you curry is delicious, they're most likely referring to the dish (be it Indian, Thai, Sri Lankan, Japanese, what have you). There's no one spice called curry (there are curry leaves). There's curry powder and curry pastes, but there are various kinds and they're made from different spices. Vadouvan, Madras, Jamaican, those are just some types. They all have a different mix of spices. Turmeric is pretty much found in all curry powders, and coriander and cumin are safe bets, but it can vary a lot from there. I think the spice you smell is cumin, which is likely to be in curry powders.
Curry pastes (Thai ones) smell completely different because they have ingredients like lemongrass, kaffir lime, shallots, and galangal. So, that type of curry won't smell anything like an Indian curry.

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