Hiya everyone
I'm looking to go back to class next week and want to stock up on a few herbs and spices to cook with. I'd really like to know what herbs / spices you use in your cooking or what you think would be good to have in the cupboard. Boo xx
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Hiya everyone
I'm looking to go back to class next week and want to stock up on a few herbs and spices to cook with. I'd really like to know what herbs / spices you use in your cooking or what you think would be good to have in the cupboard. Boo xx
Personally, I love chives & chervil for omelettes, chinese 5 spice for mince & casserole dishes and Seasoning Salt sprinkled over veg (particularly BNS) before roasting. I've recently bought the Thai 7 (?) spice on offer at Aldi but not used it yet.
I have started putting smoked paprika in meat balls , burgers and even baked beans! Absolutely delish :)
Great ideas, thanks, I'm going through my cupboard at the minute and need to re-stock. Can't beat a variety of spices to make dishes more interesting Boo xx
Cumin! Adds a lovely, earthy depth to food, without being 'hot'. A tablespoon of ground cumin in chilli and bolognese does wonders!
And I love the Swartz extra hot Cajun spice pot (in same place as chilli power in supermarket). Rub on 1/4'd potatoes (skin on, don't par boil) with fry light, rub on boneless chicken thighs and bang everything in the oven on high for an hour. Add to SW coleslaw (superfree) and baby corn for a brill, free, EE spicy meal - feels like a real teat!
You cant have to many spices!
Attachment 78773
The ones I use lots
Cumin for chillies
Medium curry powder, coriander and turmeric for curries
Paprika for stews , chicken , roasting butternut squash
I just took my time and slowly built up my spice collection. I also bought herbs for big pot in my garden and great for fresh rosemary etc but also picked it and dried it in jars. I also grew chillies last year on windowsill ... They were tiny but tasty and have used them fresh, frozen some and dried some so I have them when I need them
Lisa xxx
Before slimming world I dont think I owned any herbs or spices and now I must have over 25 different ones!
I used chilli powder a lot and paprika is lush with chicken as someone else has said. Ground mixed spice is nice used sparingly in porridge for a bit of a change. I noticed that Bill had lazy garlic and chilli on his spice rack - I love them too and use them all the time. Although technically not a spice I stick garlic in a lot of things and the lazy garlic is so handy.
I found that for a while I was buying 2 or 3 new spices a week as I was trying new recipes and now I do seem to have all the ones I need.
I also have a variety of spices & I think what I use really depends on my mood. I've got Italian spices for SW pizza, chilli, garlic, cumin, chinese, I also have an Asian shop nearby & often go in there & just pick up spices such as Masala, Dahl, why not go to the shop, take a look at all the spices & think how you really would like your food to taste, you can't buy them all in one go, it's something which needs building up over time.
I have a cupboard full and they all get used. I started with the basics (Italian herb mix, basic curry spices) and went from there. Just buy as you need 'em.
I use cumin a lot in soups (it really brightens up a BNS and sweet potato soup), five spice for stir fries, cayenne, paprika, oregano and coriander for chillis and pretty much everything for a curry (main spices are cumin, coriander, cayenne, garam masala, turmeric, cinnamon, cardamom, clove and mustard seeds but this varies depending what curry I'm making!)
I recently bought some cardamoms and cinnamon sticks for curry making and they work so much better than the powdered equivalent.
There are some things that are so much nicer fresh though - garlic, ginger and chilli are way better fresh if possible than dried in a pot. Fresh coriander too - you can't buy anything dried that tastes like it and it lifts any spicy dish beautifully. I grow it now so that I always have some on hand :)
Cumin is the work of the devil to me ha ha. But bring on the chilli flakes,tarragon,garlic minced,sage,parsley,cinnamon :)
Not many at the moment. But have chilli powder (use it in everything), curry powder, all purpose seasoning, worchester sauce. Still trying to build up my collection.
apart from all of the above, I love Heinz chipotle and garlic sauce low in syn 6kcal/Tbs, or chipotle paste. I find they both add a bit of spice and smokeyness that I really like.
Wow!!!Quote:
Originally Posted by bilsat
Another fan of cumin
Also ginger, 5 spice, paprika, mild chilli powder, Cajun, and an all spice thing that we add to nearly everything.
Herbs I use mixed, basil, and rosemary mainly but have many more in the cupboard
Also don't forgot soy sauce, balsamic vinegar, Worcester sauce and mustard powder all good for adding depth and flavour to dished.
