/ck/ - Food & Cooking

>>18034954

star anise
nigella seed
garlic powder
ajwan
dry raw mango
meat tenderizer
dired semen powder

Also green and black cardamom.
Black pepper,Salt,sage,nutmeg,cumin,ginger and whole dried peppers

>>18034956
What is ajwan?

>>18034954
cumin
chili pepper
paprika
smoked paprika
cayenne
chipotle
jamaican curry
madras curry
garam masala
turmeric
coriander
oregano
parsley
mint
basil
thyme
star anise
cinnamon
cardamom
allspice
clove
bay leaf
marjoram
mustard powder
black peppercorns
szechuan peppercorns
fenugreek
tarragon
saffron
ginger
onion powder
garlic powder
nutmeg
sesame seed
rosemary
fennel seed
celery seed
white pepper
sage
caraway seed
and some blends like five spice, herbes de provence, etc.

i've got a bunch of the stuff in >>18035481 but desu all i ever use is chili powder, tony chacheres, black pepper and goya.

>>18034976
Nice. How much of it is stale?

>>18034954
Cylon Cinnimon. (Powder and sticks)
Kardamom (powder)
Cloves (powder and whole)
Allspiece (powder and whole)
Black pepper (powder and whole)
Withe pepper (powder)
Bay leafes
Salt
Nutmeg (whole)
Coriander (powder)
Diffrent kinds of chilli and paprika in powder and whole.
Ginger (fresh is in the fridge, but also powder)
Anise
Garlic and onion powder
Tumaric (powder)
Cumin (powdee)
Chinese 5 spice and garam masala spice mix
vegetable broth (I use it as a spice)
Rosmary,tyme,parsley, oregana, estragon, dried

>>18034954
Cayenne pepper
Oregano
Garlic powder
Pepper
Several spice mixes

>>18034954
Cylon Cinnimon. (Powder and sticks)
Kardamom (powder)
Cloves (powder and whole)
Allspiece (powder and whole)
Black pepper (powder and whole)
Withe pepper (powder)
Bay leafes
Salt
Nutmeg (whole)
Coriander (powder)
Diffrent kinds of chilli and paprika in powder and whole.
Ginger (fresh is in the fridge, but also powder)
Anise
Vanila (paste and fake aroma)
Tonka bean
Pandan aroma
Garlic and onion powder
Tumaric (powder)
Cumin (powdee)
Chinese 5 spice and garam masala spice mix
vegetable broth (I use it as a spice)
Rosmary,tyme,parsley, oregano, majoran estragon, dried

>>18034954
Cylon Cinnimon. (Powder and sticks)
Kardamom (powder)
Cloves (powder and whole)
Allspiece (powder and whole)
Black pepper (powder and whole)
Withe pepper (powder)
Bay leafes
Salt
Nutmeg (whole)
Coriander (powder)
Diffrent kinds of chilli and paprika in powder and whole.
Ginger (fresh is in the fridge, but also powder)
Anise
Vanila (paste and fake aroma)
Tonka bean
Pandan aroma
Garlic and onion powder
Tumaric (powder)
Cumin (powdee)
Chinese 5 spice and garam masala spice mix
vegetable broth (I use it as a spice)
Rosmary,tyme,parsley, oregano, majoran estragon, dried

Not enough for the British to come, exploit them, enslave me, then leave with my anime figurines

>>18034979
looks like cumin but smaller. very good spice. iirc mainly used northern africa and pakistan

>>18034954
black, white and green pepper
allspice
ginger
mace
nutmeg
chili
pul biber
fenugreek
paprika
marjoram
oregano
thyme
saffron
cumin
coriander
cardamom
cloves
juniper
bay leaves
rosemary
basil
chervil
tarragon
mint
turmeric
curry
lemongrass
dill
cinnamon
vanilla
anis
mustard
caraway
onion powder
garlic powder
nnigella
mugwort

>>18034976
I'm curious about the marygold, is it like dried flower petals? What do you use it for?

best spice is loveage

My spice drawer
>Bottom row
Empty - now whole black pepper
Chili powder (Kashmiri)
Chili flakes
Garlic powder
Oregano
Basil
Rosemary
Thyme

>Middle row
Star anise
Cinnamon powder
Cinnamon sticks
Cloves
Still empty (should be caraway seeds probably)
Ginger powder
Smoked paprika
Sweet paprika

>Top row
Mustard seeds
Cardamom
Garam masala
Turmeric
Coriander seeds powder
Coriander seeds whole
Cumin powder
Cumin whole

>On top
Saffron
Jalapeño powder
Shichimi togarashi
Vanilla extract

>Didn’t make it in the spice jars (I have them in a different drawer with stuff like baking soda/powder etc)
Allspice
Nutmeg
Bay leaf (it’s pain in the ass to get it out from a jar)
Curry leaves
Kasoori Methi (fenugreek leaves)
Fennel seeds
Instant dashi powder
Old bay seasoning
Seaame seeds
Spice mixes I got as gifts (curry mixes from Zanzibar, salad spices from Greece)

-Guérande coarse sea salt, black Hawaiian salt
-fleur de sel de Camargue, Maldon salt, pink Himalayan salt, Canadian sel du trappeur
-Penja and Muntok white pepper, Kampot/Tasmanian black pepper, Kampot red pepper
-ginger
-mountain thyme
-blue thyme
-Cayenne
-piment d'Espelette
-saffron (whole)
-cloves
-mace, nutmeg
-ajowan
-pili-pili
-caraway seed
-sechuan pepper
-grains of paradise
-allspice
-Chinese 5spice
-French 4 spice
-nigella seed
-wild Sicilian oregano
-powdered mushroom (various)
-powdered pistachio
-tamarind
-black and white mustard seed
-ground, whole and crystallized sansho
-cumin
-green, white, black cardamom
-dried fennel, hibiscus, jasmine, lavender, pansy, bear garlic, elderberry, meadowsweet, ngiu, rosebud flowers
-pink pepper
-Pondicherry, Balinese, Thai, Madras, Benares, Japanese, Bombay curry blends
-EdelsüB paprika, 3 types of smoked paprika
-koriander seed
-game mix
-juniper seed
-curry leaves
-black and white sesame seed
-yuzu zest
-Rose water, geranium water
-Saté Petjel
-asafoetida
-chimichurry blend
-zahtar
-dukkah blend
-kombava leaves
-Lebanese 7spice
-Amchoor
-Japanese 7spice
-Mexican spicy chocolate blend
-fennel seed
-Nasi Goreng blend
-tonka beans
-savory
-galanga
-katsuobushi
-liquorice
-green pepper canned
-kaffir lime leaves
-bee pollen
-wild voatsiperifery pepper
-European chicken spices, tikka massala blend
-celery salt
-9 types of garam massala
-sumak
-dried Iranian lemon
-2 types of ras el hanout
-furikake blend
-speculoos spices
-dried bear garlic
-chermoula blend
-a vinaigrette blend
-2 blends with tea for mushrooms and parsley based sauces
-a blend for fruits, cocktails and sorbets
-a blend for lamb and summer veg, one for stock, one for duck and pigeon, a paella blend, a blend for veal and chicken, one for spitroasts
-3 kinds of seaweed and a seaweed mix.
-Gomasio
-Poppy seed
-Homemade Tabasco®
-Ceylon cinnamon
Everything else is in the garden (verbena, tarragon, chervil, parsley,...)

>>18036480
Not him but it's kinda spicy

>>18034954
not pictured:
>black peppercorns
>mustard see
>cloves
>bay leaves

>>18036707
>supermarket spices exposed to sunlight
heh

>>18036709
no direct sunlight anon and also what fucking ever.

>>18036662
A true Spice Master

>>18036715
its your loss. enjoy paying the same price for 1/10th the spice you get at the asian supermarket

>>18034954
Garlic powder
Onion powder
Cumin
Paprika (sweet and smoked)
Fennel seeds
Whole nutmeg
Cinnamon
Chili powder
Cayenne
Dried Dill, parsley, sage, rosemary, bay leaf
A giant container of Montreal steak seasoning
Beer can Chicken seasoning
And like this multipack of mixed "tailgater" seasonings I got from my dad for Christmas.
I'm sure there's more, but I'm taking a shit and this is all I could think of off the top of my head.

>>18036707
kek, I've got those smoked salts too!

>>18036725
there's a limit to how I can buy and store my spices anon. i have expensive hobbies already, spice collection can't be another one

>>18036735
they were a christmas gift and they're really delicious, but I just can't figure out what to use them for.

probably good on things like popcorn and roasted veggies... maybe next time I do a roast chicken I'll just cover that fucker with one of them

>>18036747
Same exact thing for me, except I got them as a father's day gift. I've tried one or two on chicken instead of regular salt and it's ok. Haven't really figured out what to do with all them.

>>18036747
I've seen someone use smoked salt in a chilli con carne dish. Can't afford fancy salts so I did it with regular salt but it was good chilli so would probably be good with the smoked salt.

>>18036939
Just throw in smoked meat or fatback.

>>18036707
>homebrand garlic salt and spices
I've tried that stuff and it's literal garbage. Do yourself a favour and get masterfoods/hoyts versions instead, you've already started with some. Way better quality than those cardboard spices. Hoyts has a nice variety of paprikas.
The McKenzie's white pepper is good.

I have basic spices like garlic/onion salt, sweet Hungarian and sweet smoked paprika, cinnamon etc. Wish I could afford saffron to try it and had something to cook with interesting spices like anise or whatever.
Are there any good guides to the varieties and uses of spices? I'd like a list of all spices but especially expensive or rare ones and a few ways to use them or their pairings. I already want to collect rare fruits so may as well add spices to the collection.

My spice cabinet turned into 3 cabinets....

>>18034954
Nothing. There's no need to ever use spices. Buy fresh meat, cheese, fish, eggs etc that taste nice on their own, with the occassional fresh herb. Also fast regularly so you actually enjoy food without unnecessary added flavors, since you aren't shovelling crap into your gullet all day and ruining your sense of taste or becoming over-tolerant to ingredients (pepper and garlic in every meal? You can't even taste it anymore). Saves time and effort too.

Spices are: A) for poor people who need to make their pleb chow not taste of rot, pesticides and soi-based animal feed, and B) for people with no hobbies and too much time on their hands who want to pretend to be sophisticated or skilled by overcomplicating a simple task, and C) vegans whose diets necessarily consist of disgusting poisons.

Cooking should be just lightly heating or chopping one or two fresh ingredients, at most once a day. It should take 10 minutes max. Anything else and you are either a povvo or a pseud. Throw away your jars of smelly dust.

>>18036964
>Are there any good guides to the varieties and uses of spices?
Completely depends on what you want to cook.

>>18036662
>zahtar master spice reporting in

>>18037013
Just all kinds of home cooked meals, nothing in particular. I was hoping the spice guide would inspire some dish ideas when I saw what they paired with or give a few recipes to try the flavour with.

>>18036964
Here's a relatively good overview of basic herbs and spices: https://www.thekitchn.com/quick-guide-to-every-herb-and-spice-in-the-cupboard-108770
Browsing the herbs and spices categories on wikipedia isn't bad for stumbling across more unusual ones:
https://en.wikipedia.org/wiki/Category:Herbs
https://en.wikipedia.org/wiki/Category:Spices
If you want to get really out there, look into Chinese herbal medicine, basically every plant and a fair few animals got dried and turned into an ingredient.

>>18036955
They're all Masterfoods except my cloves, mustard seed and peppercorns (in the cupboard) are Hoyts. The top row are boutique salt blends that were gifts. Like from High Plains Spice Company.

I don't have a spice drawer. I keep my spices on my fridge (not in, on) in tiny hermetic jars with magnets hotglued to them.

>>18034954
meth
meth
meth
meth
salt

>>18034954
Paprika
Curry
Oregano
Black and white pepper
Tumeric
Cayenne
Onion powder

I mainly use oregano, salt, and black pepper on everything.

>>18037001
Based purist

>>18034954
Paprika, cumin, tumeric, coriander, onion/garlic powder, clove, nutmeg, lots of different peppers (chili, chipotle, etc.), rosemary, basil, oregano, etc.
I can't remember it all off the top of my head

>>18037152
You have to be more specific. Most traditional European dishes don't use that many spices. Although many exotic ones are used in sausagesfor example that people would never use.

>>18034979
Tastes like caraway, may be the same thing as caraway

>>18034954
Pretty much every stereotypical western herb and spice with most of the asian ones. Not many premixes, but a massive jug of Jamaican curry powder. Not sure what's in it, but it's delicious.

Pic somewhat related.

Thyme
Paprika
Smoked paprika
Cumin
Black pepper
Star anise
Whole cloves
Cinnamon sticks
Cumin seeds
Fennel seeds
Coriander seeds
Fenugreek
Chili powder
Mushroom seasoning powder (basically msg)

>>18036662
I kneel.
How do you actually get through that before it goes bland or rancid?

>>18036480
Yes like dried flower petals.
Iv put it in muffins,teas,rice one but couldn't taste it so.

I Garden /I like saving and using anything I can that is edible. So I'm not sure where you could but it.

>>18034954
Picrel is from march, but not too much has changed since then. This are the ones that I have in instant gripping range while cooking, I have more in cabinets.
From left to right, ignorning the spice and salt and pepper of the top row:
* Basil
* Chili flakes
* Curry
* Fennel seeds
* Green cardamom
* A homemade curry mixture by a relative, somewhere between curry and raz el hanout, but fruitier
* coriander
* cumin
* curcuma
* matcha (lost its color from sun exposure, I now store it in the cupboard insteadand use that glass for dried bay leaf
* MSG
* Sumach
* On top of the sumach container some java long pepper
Next row:
* nutmeg
* cloves
* oregano
* paprika
* pepper, whole
* tasmanian mountain pepper
* Raz el hanout
* star anise
* szechuan pepper
* thyme
* cinnamon
* Baharat
* allspice
That's all you see in the picture, apart from that:
In the cupboard:
* whole chilies
* ginger powder
* whole cinnamon
* matcha (not really a spice, but whatever)
* sesame (more of a seed imo, but OP pic claims it's a spice)
* caraway seeds
* lemongrass
* garlic powder
As for fresh herbs:
In those palstic containers that they come in from the store (I go through basil quickly so it's not worth planting):
* fresh basil
* fresh parsley
In proper pots on the balcony:
* mint
* rosemary
* chilies
* thyme
* laurel
Lastly I get thai basil and cilantro fresh from the store, with roots, but don't bother planting them. I keep them in a glass of water so they keep longer until I used them up.

>>18034954
Picrel is from march this year, but not too much has changed since then. This are the ones that I have in instant gripping range while cooking, I have more in cabinets.
From left to right, ignorning the spice and salt and pepper of the top row:
* Basil
* Chili flakes
* Curry
* Fennel seeds
* Green cardamom
* A homemade curry mixture by a relative, somewhere between curry and raz el hanout, but fruitier
* coriander
* cumin
* curcuma
* matcha (lost its color from sun exposure, I now store it in the cupboard insteadand use that glass for dried bay leaf
* MSG
* Sumach
* On top of the sumach container some java long pepper
Next row:
* nutmeg
* cloves
* oregano
* paprika
* pepper, whole
* tasmanian mountain pepper
* Raz el hanout
* star anise
* szechuan pepper
* thyme
* cinnamon
* Baharat
* allspice
That's all you see in the picture, apart from that:
In the cupboard:
* whole chilies
* ginger powder
* whole cinnamon
* matcha (not really a spice, but whatever)
* sesame (more of a seed imo, but OP pic claims it's a spice)
* caraway seeds
* lemongrass
* garlic powder
As for fresh herbs:
In those palstic containers that they come in from the store (I go through basil quickly so it's not worth planting):
* fresh basil
* fresh parsley
In proper pots on the balcony:
* mint
* rosemary
* chilies
* thyme
* laurel
* sage, but mine died at the moment, so I have to replant it
Lastly I get thai basil and cilantro fresh from the store, with roots, but don't bother planting them. I keep them in a glass of water so they keep longer until I used them up.

hops, corriander, tea leaves, cloves, cinnamon, sage, sea salt, ginger, onion and garlic powder, anything that could go in curry like cumin and tumeric but also the other spices associated with it, 2 curry mixes aswell, one is regular and other is hot, star anise, chamomile, mint, nutmeg, rosemary, vanilla and lemon extract, bay leaves, basil, 3 generic italian spice mixes thrown in there, 2 generic mexican mixes, an irish potato mix, and essentials like salt, pepper, sugar, etc.

>>18036638
Based.

>>18036662
>nigella seed

>>18034954
I don't even know what half those spices are lmao>>18034954

let's see here.. just the basics really with a couple exceptions:
salt
pepper
cumin
coriander
parsley
chives (freeze-dried)
garlic powder
onion powder
garlic salt
paprika
smoked paprika
allspice
turmeric
basil
oregano
celery seed
ground mustard
marjoram
"italian" seasoning
"poultry" seasoning
"asian" seasoning
thyme
minced onion
chili powder
old bay
"herbs de province"
cayenne
cinnamon
cinnamon sugar
celery salt
rosemary
red pepper flakes
onion and mushroom "umami" seasoning
lawry's
grocery store brand "24 herbs and spices"
lemon pepper
fennel seed
caraway seed
dill weed
bay leaf
and finally, ground ginger

well damn I had way more than I thought.
thank you /ck/ for reassuring that I won't have to go to the store for spices for awhile. I love spices

I started keeping a text document of all my ingredients so i wouldnt have to check in my various cupboards/pantries to know what i have.

>>18034954

>>18037782
I see most are good, I just know how shit the home brands are. Was wondering what the top jars were, I'll look into those salts.

>>18034954
stuff I use regu
>paprika
>smoked paprika
>oregano
>rosemary (emergency supply for winter)
>yellow curry powder
>garam masala
>cumin
>caraway
>black pepper
>white pepper (milder and a bit of fermented funk)
>MSG
>coriander
>lemongrass
>cinnamon
>star anise
>cloves
>bird's eye chilli powder
>nutmeg
>ginger
>onion powder

stuff I use and grow myself
>basil
>thyme
>rosemary
>bay leaf/laurel
>lime leaves (technically they are kumquat-lime hybrid leaves, but I don't think that's a major difference)
>lovage
>chive
>dill

stuff I have but barely have a use for (and why)
>dry lemon zest
lemongrass is similar enough (if I don't have a fresh lemon around)
>fenugreek
I rarely want food to be more bitter
>dry basil and other herbs
absolutely no taste and I have them fresh
>anise
star anise has better flavor imo
>ground black pepper
trash - tastes like dirt I should just throw it away
>sumak
red fluff that tastes like lemon juice, but leaves nasty dry crap all over just use lemon juice or vinegar if times are desperate.
>turmeric
tastes like stale old ginger that lost 99% of its flavor and I'm not impressed by yellow food
>Moruga Scorpion chilli powder
too hot, it's a hassle to measure out the tiny amounts
>allspice
1 clove and 5 peppercorns taste pretty much exactly the same in a soup as far as I'm concerned
>mace
nutmeg, but too powerful and leaves tiny chunks in bechamel. pointless.
>fennel
generally not a fan of it
>various grill/chicken/ground meat blends
they all are salt, paprika and onion powder with a hint of something else, I can do better myself
>>18036662
how are grains of paradise?
I want to try them but I'm afraid they will be just shittier black pepper that will sit on my counter

>>18037001
>He thinks it takes hours to make a well spiced lentil and chicken curry
Ngmi.

Mace
Black Cardamom
Green Cardamom
Cinnamon
Cassia bark
Coriander seeds
Cumin seeds
Red Szechuan peppers
Green Szechuan peppers
Red Szechuan pepper powder
Black pepper
Nigella seed
Black mustard seeds
Brown mustard seeds
Yellow mustard seeds
Fenugreek leaves
Fenugreek seeds
Turmeric powder
Nutmeg
Star anise
Fennel seed
Dried Mango powder
Bay leaves
Tej Patta
Carom seeds
Asafoetida powder
Garam Masala
Curry powder
Dried tarragon
Dried mint
Sesame Seed
Vanilla
Caraway seed
Aniseed
Cloves
Marjoram
Allspice whole
Saffron
Various dried chillies
Chill powder
Chilli flakes
t. Chinese

Cayenne
Ground coriander
Granulated onion
Basil
Chili flakes
Chili powder (hot)
Bay leaves
Mustard powder
MSG
Himalaya salt
Rosemary
Allspice
Ground cumin
Baconsalt
Granulated garlic
Smoked paprika
Chili (sweet)
Thyme
Nutmeg
Cinnamon
Turmeric
Estragon
Oregano
Ginger