curate a nice exotic rack
curate a nice exotic rack
Comments
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Thai is missing both lemongrass and chillies which are like the two main spices I think of with Thai food.
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Thai basil (holy basil) is also different than regular basil. It should be noted that it’s not the same as Mediterranean basil.
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And Mexican missing cilantro
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And galangal
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These lists are terrible. Get rid of the herb/spice blends. Curry powder, cajun seasoning, ras al hanout, and herbs de province are redundant. Their base components are already included, and you're far better off mixing them based on the dish you're making
Thai should include lemongrass and shallot, among a million other mistakes in this. No reason not to include cayenne is Mexican food
I could rant for a long time. Ignore these lists, use a wide variety of spices. Prioritize fresh when you can. Spices have a shelf life even when dried
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Would love a detailed, quality list, having a short hand when throwing together a meal is always ideal
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Hungarian:
- Smoked paprika
- Sweet paprika
- Spicy paprika
- Pepper
- Salt
- Fennel
- Thyme
- Tarragon
- Marjoram
- Dill
- Lemon balm
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Everyone sleeping on dill. It's a travesty!
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Accidentally killed mine this spring. What do you do with it? Figured I'd learn once I got some going.
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N0t in the Baltics they ain't
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It would have been extra awesome had the spices been sorted alphabetically in each category so you could compare cuisines without having to scan each entire list
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Dude thats amazing. Deserves its own post
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Be the change you want in the world. That's what I'm doing hunting anon to post here
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Shouldn't be regular basil under Thai, it should be Thai basil. They are different.
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The UK:
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- Mustard
- Horseradish
- Garlic
- Rosemary
- Thyme
- Parsley
- Chives
- Paprika
- Ginger
- Nutmeg
- Cinnamon
- Curry Powder
- Bay leaves
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I love a nice exotic rack, especially when it's on top of some thick dark wood.
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🤔
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Need to add the UK lol
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Salt, pepper and all-purpose curry powder please.
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What even counts as UK food? Maybe its harder for me to say because I live here so to me a lot of it is just food. There are probably things I see as normal foods but someone outside the UK may not have heard of it and I am going to be unaware of that.
Look at regional recipes perhaps? Cornish pasty or haggis. Well both of those have black pepper and that is certainly a very common ingredient here for pretty much anything savoury.
Garlic is fairly popular, IIRC it was once considered as something for the poors because it grows easily here while the rich would have imported more exotic spices. This would likely influence a lot of recipes that get written down too, and why things like curry are pretty popular.
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There's a London dish called Eel Jelly that used to popular when the Thames was full of them. I'm genuinely curious about it since I'm not British and I hear all the time "Haha colonialism they don't even use the spices" so I'm wondering what they actually use in traditional recipes. I'd guess onion, garlic and leek with pepper coming in with the Indian colonisation instead of immigrants.
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How is ginger in any way Mediterranean?
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WOW, I have them all right now, and a few extra ones... except Ras El Hanout
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How about Asians?
"Best I got is one tiny country."
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India is literally the most populous country though?
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...Where do I put my salt and pepper? 🤷♂️
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Fuck yeah coolguides
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Misses lemon grass
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What do you (all) think the most important things are in a spice rack?
I've used all these spices, but for a lot of them I tend to use the fresh version: fresh garlic, cilantro / coriander, ginger, and cinnamon in stick form. I like making Mexican, Vietnamese, Thai, Japanese, Chinese, Italian and often "General European" food. So, maybe for me, the powdered / bottled priority is:
- Oregano
- Thyme
- Basil
- Cumin
- Chili Powder
- Paprika
- Bay Leaves
- Cloves
- Star Anise
- Cardamom seeds
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That's a decent selection, but I would miss the pepper and coriander.
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Ha, that's what I'm trying to avoid. It's easy to just buy all the spices, but I'm trying to limit it to the ones I actually use. For coriander, I just use fresh cilantro / coriander. I very rarely use coriander powder. Pepper, obviously, but that doesn't live in the spice drawer.
From your setup, "Dill Weed"? Do you ever use that? Dry parsley? Dry chives? Pumpkin Pie Spice? I don't think I've ever used any of those. Also, you have celery salt, kosher(ing) salt, truffle salt and salt substitute. Do you really use all of them?
I do have to say, your setup is great. Everything in the same kind of bottle, everything labelled well (even the 3 special ones), and all alphabetically sorted. I bet your kitchen is a great place to cook.
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They left out the list for "American"
- Mayonnaise
- Corn syrup
- Guns
- Jesus
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Oh no, a post that's not about the US! Quick, let's make it about the US anyway!
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Why not? Americans are fun to laugh at.
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A bit lazy to list "Cajun seasoning" as one of the main Cajun spices.
Same this with curry powder 😂. Both are basically just combinations of the other spices listed.
And garam masala
You gotta add curry powder to your powdered curry spices if you want the true boss power
Similarly, the North African Ras el-hanout (head of the shop) is a spice blend.
From my u derstanding, za'ataar is basically just oregano.
Uhm... sumac anyone?