Conference turris::cooks

    ah spices - what my kitchen can not do without.  i am forever using
    spices.  got a nice oak rack with the spices in lechmere for $25.00.
    have had it for more than a year and have run out of one or two.
    the following are necesseties in my house:
    
    oregano
    basil
    garlic - fresh, and salt
    paprika
    rosemary
    sage
    onion powder
    crushed red pepper
    mustard, seeds and ground
    chives
    margoram
    
    god, the list goes on and on.  really.  but i think thats the major
    ones for me.  as this subject continues, im sure you'll get more
    ideas.  good luck, i wouldn't cook without them.
    

    cinnamon, cloves, ginger for cookies and spice cake, cloves in some
    N. Africa foods, ditto mint.  I like garlic powder better than garlic
    salt.  I use dried parsley for hor d'ourves, although it needs time
    to rehydrate.  Dried parsley seems to lose it's green color very
    rapidly.  I've been thinking of wrapping the bottles in aluminum
    foil to keep out all light, anyone have a better suggestion?  I
    don't keep it in direct sunlight now.  poppy seeds for cake.  Vanilla,
    orange, lemon, almond extract.

    I forgot celery salt, for putting on baked beans.
    

    
    And don't forget curry ... the 'regular stuff' and then
    a nice fragrant curry (available at speciality stores).
    
    /phil/
    

    and tarragon for tomato dishes, pizza sauce, salad dressing, stuffing
     the list is endless for this spice. i also depend an most of .1
    listing, the best way to find out what you need or should stock,
    i recommend the book "Spices A to Z" you can find it in most book
    stores and department stores ,not expensive at all $7.95 CDN.
    
    carl
    

    May I also suggest Bay Leaves?  They are great for Italian cooking.
    Sarah
    

    ....cant survive without thyme....nutmeg and ginger (fresh)
    
    Rick

    Let's see.  I have spices on the top of my rack, herbs on the two
    shelves within, and a closet for the larger jars and/or less used
    spices.  I'll mark the frequent flyers with *.  Spices are ground
    and herbs are whole unless noted.
    
    Spices:
    	Allspice
    	Caraway seeds, whole
    	Chili powder
    	Chili peppers (korean)*
    	Cinnamon*
    	Cinnamon sticks
        Cloves*
    	Cloves, whole
    	Cumin
    	Curry powder
    	Ginger*
    	Ginger (whole, in fridge)*
    	Mustard, powdered* and seeds
    	Nutmeg
    	Pickling spices, whole
	Poppy seeds, whole
    	Sesame seeds, whole
    
    Herbs
    	Basil, common*
    	Basil, lemon* and other flavors and colors
    	Bay leaves*
    	Capers
    	Chives, cut
    	Dill, leaves and seeds
    	Garlic, fresh and powdered***
    	Horseradish (in fridge)
    	Lemon Balm
    	Marjoram*
    	Mint (common, or spearmint)
    	Lemon mint
    	Oregano*
    	Parsley*
    	Peppermint
	Rosemary
    	Sage, powdered*
    	Savory, winter and summer*
    	Tarragon
	Thyme, common* and lemon*
    ...and I know I've left some out.
    
    Where do I get all of these?  I have a pretty good herb garden,
    and grow several of the annuals in my vegetable garden.  From one
    tiny seed, I now have so much oregano that I've been dividing the
    plant and giving away portions for a few years!  Basil is incredibly
    easy to grow, and there are so many lovely colors and shapes that
    it fits into any flower or veggie garden scheme.  Chives are lovely
    in bloom, and the sharp verticals are a nice accent in a flower
    garden.  Mint is a easy way to cover a shaded spot where the grass
    won't grow, and it'll stand a bit of foot traffic.  I'd grow the
    various sages, variagated and purple especially, just for their
    looks and ease of culture, and that they give the extra bonus of
    scent and taste is a gift!
    
    If anyone in the So. NH area wants a division of Oregano, let me
    know in the spring (say, end of May).  I may also have others, such
    as variagated sage and mint.  First come first serve - you pick
    'em up.

    --Louise

    Here are a couple more I didn't see on previous lists...
    
    Fennel Seed - interesting addition to tomato dishes or beer brazed
                  onions
    
    Coriander - I use it primarily when I make garlic bread
    
    If I had to pick a favorite though it would have to be dill weed.
    
    Evelyn

    As long as there are so many spice/herb experts out there, perhaps
    someone can answer my question : What spice/herb makes your tongue
    tingle?  I had a tuna steak at a restaurant recently, and it had
    something on it that made my tongue tingle, to the point of being
    uncomfortable and making the dish inedible (luckily my sister loved
    it...we traded entrees!).  She said she thought corriander was supposed
    to make your tongue tingle.  Is that so?  If so, I must be especially
    sensitive to it, because my mouth was actually hurting.
    Sarah
    

    This is just a guess, but I'd bet you were allergic to something
    on the tuna steak.  I don't know of any spice that is specifically
    *supposed* to make your tongue tingle.  Food allergies don't always
    result in hives or violent illness.  Sometimes they affect us in
    strange ways.  My favorite example is a note that the Mandalay
    restaurant in Boston/Cambridge has on their menu: "If you think
    our food tastes like soap, you are probably allergic to cilantro...."
    
    Susie

  Interesting, I always thought it was my imagination. Nice to hear
  someone else has the same thing. It used to be so bad (like yours)
  that I couldn't eat the food. I've gotten used to it, though, to the
  point that it doesn't bother me unless it's really strong. Mind you I
  wasn't particularly interested in getting used to it, but so many
  Indian dishes are prepared with it that I had no choice (we like
  Indian food and I hate to waste food). It took around 10 years,
  though, from the first time I noticed it.

    I found a recipe in here for Goulash that I want to make tonight.
    It calls for either Paprika, Hot Paprika, or Hungarian Paprika.
    I was in Shaws and searched for Hot or Hungarian Paprika but couldn't
    find anything like that.  What I picked up was Cayenne Pepper. 
    Is this ok to use?  The reason I picked it up was that on regular
    sweet Paprika it says that it is the ground dried pod of the sweet
    Chili Pepper.  On the Cayenne Pepper it says that it is the dried
    pod of the more pungent varieties of Chili Peppers.  Looks like
    Paprika.  Same texture.  Also says it is for Stews and Soups.  I
    want a spicy hot Goulash.   Does anyone out there know if this is
    the same as Hot Paprika?
    
    Thanks, Pam

  You won't find the essential flavor of paprika in the stuff sold as
  cayenne pepper, and pure cayenne pepper is many times hotter than hot
  paprika. I'm not sure exactly what variety of pepper is used to make
  real Hungarian paprika, either sweet or hot, but it's evidently (from
  my taste experience) not the same stuff as what's normally sold as
  cayenne. If you can't find Szeged brand paprika (which is a decent
  brand fairly widely available), then you can try using a combination
  of your store's sweet paprika and some cayenne. You'll probably have
  to use up to twice as much paprika as the recipe calls for to make up
  for the fact that most regular store paprika is weak in the important
  paprika flavor. This flavor is very important in the taste of
  Hungarian dishes, and the better the paprika you use, the better the
  dish will taste. A mediocre paprika will result in a horrible-tasting
  dish.

  I'm sorry I don't have their address handy, but the telephone number
  (no 800 number) is (212) 288-6117. They also have a catalog, though
  I've never gotten one. Incidentally, they also carry an incredible
  variety of imported goodies from Eastern Europe, including the best
  store-bought curry powder I've ever tasted. A visit to the store is a
  real adventure.

  There are plenty of stores which carry Szeged paprika (though the
  stuff from Paprikas Weiss is *much* better). It comes in a little red
  and white spice tin. If you don't see it in the spice or gourmet
  section of your local supermarket, you could certainly find it at a
  gourmet shop or one of the yuppie farm stands like Idylwilde in Acton,
  or Wilson Farms in Lexington (or is it Lincoln?).

    Pam,

    Alexanders Market on 101A in Merrimack NH has Hungarian (Plain and Hot)
    Paprika.

    keith

    I will read your replies to .1, but I also need to know how to store 
    spices.  I've had these little bugs on my counter that I couldn't 
    figure out where they came from, even after cleaning out the cupboard.  
    Never occurred to me to look inside the spice containers; my ginger was 
    full of them; eewww! yuk!
    
    So, since I think spices cost a small fortune, can someone tell me how
    to store them so they will last?  How long *should* they last?  Should 
    I buy only fresh spices and freeze them?  Should I buy in jars or in
    the little metal containers?
    
    I'm not a gourmet cook, but like to have ginger, cinnamon, nutmeg, ...
    on hand for baking, so how do I take care of them?
    
    Thanks,
    Sherilyn

    Yes yuk!!  I had them some years back and just like you I didn't
    know where they were coming from.  I was trying to remember what
    the exterminator said was best - glass or metal - and I believe it was 
    glass. They liked the dry mustard that I had and that was in a tin.  Was
    your ginger in a tin?  I would suggest
    that you get rid of all older spices and probably all spices in
    tins.  I remember throwing all mine out and it made me sick.
           
    I called the exterminator because I just couldn't seem to get rid
    of them. They kept coming back. Difficult little buggers.
                                                             
    Good luck.
    
    Flo
    

ALWAYS buy spices in as little a container as you can find.  They lose
potency so fast that I rotate them out if not used within 2 months... MAX.
They should be stored in an airtight container at room temperature.
Refrigeration will add to the moisture content and can alter the flavor
and texture - it is not recommended for dried spices of any kind.  

When you can get it, of course, buy the whole spice - whole ginger,
whole peppercorns, etc.  and grate or crack as you need it.  In the
case of ginger, this would mean you should refrigerate the fresh
ginger.

RE: .24

Store the spices in small stoppered jars or other small containers with a good
seal on them.  This will prevent weevils, bettle larvae, and other such
critters from getting in.

--PSW

P.S. - There's an entire topic devoted to what I call "shelf life", namely,
those annoying little insects that infest flour and spices, elsewhere in this
conference.  DIR/TITLE=WEEVIL ought to find it.

--PSW

RE storing spices:  Tupperware recently introduced little containers for storing
spices.  They come in two sizes (1/2 cup and 1 cup capacity), have tops that
allow shaking or pouring, and stack neatly.  Plus Tupperware also offers a
carousel that holds the containers.   Just FYI.

						-- Nina
						(not a Tupperware dealer, just
						 a satisfied customer)

    I store everything I can in glass.  Since I don't have kids, I bribe
    all my friends to save baby food jars for me.  You can't shake
    anything too well, but you can get any sort of spoon inside quite
    easily.
    
    --Karen

    Does anyone know where I can find Cavender's Spice Mix?
    
    It is a Greek/Middle_East type of spice blend in a yellow cylindrical
    cardboard container.
    
    I fear that they do not make it anymore, which is too bad; it put
    Spike and all those other blends to shame.
    
    	-rjc-

		I don't know where you are, or if this place carries 
		it, but if you're in the Worcester, MA area try 
		checking out Ed Hyder's Mediterranean Market on
		Pleasant Street (corner of Pleasant and Park Ave).
		The phone number is: (508) 755-0258. 

		_Marc.

a hint for the busy cook.  Mark a significant date on your personal calendar
and take about an hour to go through your spice and herb jars.  Old spices
and herbs lose flavor and can even acquire unpleasant flavors as they age.
I purge my spice cabinet twice a year, just before Thanksgiving and on the
Memorial day weekend.  I replace herbs and spices - with the smallest
jars of stuff I can buy - and replace my baking powder even though it is
never completely used up.  I always have predictable results when I cook
when my "tools" are "fresh".

    re: Mediteranean Marketplace...
    
    A *GREAT* place to go even just for olfactory stimulation!! 
    
    ...and where else can one buy leeches, tahini, and grape leaves all
    within about 150 sq. ft.?
    
    Edd
    

    
    re: .33,.34
    
    Yes, I was going to say I know a few ponds where you can get 'em
    for free probably.  8-).
    
    Yuk.
    

    I've seen it spelled both ways, liches & leeches, but never would
    I eat leaches...
    
    Edd

    
    Re: .36
    
    Okay, according to the "American Heritage" -
    
    A leech is a worm or parasite.
    A leach is a vessel or substance for leaching material or liquid.
    A lichee, lychee, or litchi is a Chinese tree or the fruit of the tree.
    
    So yes, you'd probably have a hard time eating leaches too. 8-).
    
     

    I didn't want to start a new note, so I thought I'd revive this old
    string.
    
    Does anyone know where I can purchase a 48-jar revolving spice rack? 
    I've seen the 16 and 32 jar racks, but I need something bigger.  The
    last place I saw a 48-jar rack was several years ago in the kitchen
    store (don't remember the name and don't know if it even exists
    anymore) in the Daniel Webster Plaza in Nashua, NH.  
    
    I'm in CT right now, but a reference to a MA or NH store would be fine,
    as I will probably be able to negotiate a purchase via phone and credit
    card.
    
    Thanks-- Sue

	I think that Kitchen store in the DW Plaza, Nashua is 
	Kitchen Etc. and they are still there.  You can order
	from them by phone and have things UPS'd.

	Karen

    I called Kitchens, Etc. in Nashua (thanks for the name, Karen!).
    They have a revolving beechwood 32-jar spice rack for $77.00.  The
    woman I spoke with said that she has never seen a revolving spice 
    rack larger than that one.  
    
    I guess I'll look a little further before I resign myself to it.
    
    Sue

<    I guess I'll look a little further before I resign myself to it.
    
Sue,
	I use a 32 spice rack as a base and the 16 spice rack sits very nicely
on top of it.  As long as both units are the same color it looks fine...

Al

    A lovely 48 container, revolving spice rack is available from a catalog
    called The Wooden Spoon. It's about $125 and worth every penny. I
    cannot find my current copy of the catalog or may have tossed it. They
    are in Connecticut, I believe. The catalog conference may have an
    address or phone, but they have an 800 number. calling 800 Information
    may get it for you.
    
    Tamzen

    I searched BOOKIE::CATALOG for "wooden", "spoon" and "wooden spoon".
    Nothing came up.  I also called 800 Information, but was told there
    is no 800 number under the name "The Wooden Spoon".
    
    I'm at a loss on how to proceed.  Any suggestions?
    
    Thanks -- Sue

    
    	Lets see, it must be here in the cellar someplace...
    
    	Ah, here it is:
    
    		The Wooden Spoon
    		P. O. Box 931
    		Clinton, CT 06413-0931
    
    		(800) 431-2207
    
    rjc

    RE: .47
    
    	Many thank, Robert.  I called The Wooden Spoon and a catalog will
    be on it's way.  
    
    Sue :^)

    Well, I finally managed to get a catalog from The Wooden Spoon, only to
    find that the newest catalog didn't mention the 48-jar spice rack!  I
    called customer services and was told sorry, you're out of luck--TWS
    does not carry the spice racks anymore due to "unreliability of the
    supplier."  I asked for the name of the supplier so I could order one
    directly, and the representative "checked her computer" and lo and
    behold, they did have 8 or so 48-jar racks left in stock.  
    
    The spice rack finally arrived, and it's great!  Very nice blond sugar
    maple, 16 inches high and 8 inches on each side (square).  It fits
    easily under my kitchen cabinets.  I can't wait to clear all those odd
    spice jars/tins off my counter and neaten things up.  Thanks to
    everyone who provided leads!
    
    Because you can't really order these anymore from The Wooden Spoon,
    here's the information on the supplier:
    
    J.K. Adams Company
    P.O. Box 248 
    Dorset, VT  05251
    Phone: 802-451-6118 (ask for retail store)
    
    
    Size		Sugar Maple (blond)	Oak (golden)
    ----		------------------	-----------
    
    16-jar		$ 50.00			$ 55.00
    32-jar 		  90.00                   95.00
    48-jar		 120.00			 125.00
    
    
    A spice rack order consists of the rack, glass jars with lids and
    sifters, and pre-printed labels.  Your can order blank labels
    separately for your non-mainstream spices.