r/spices

I’m flying from Italy to France and I’d like to bring a jar of ’nduja (around 180 g) in my backpack/carry-on.

Has anyone recently done this?

Was it allowed through security, or was it considered a liquid/gel and confiscated because the container is over 100 ml?

Thanks!

I just bought some and I have never used it before and haven't ventured into middle eastern cooking so I was wondering if those of you who use it what dishes and kinds of dishes is it best used with?

Edit: I was thinking of using some of it to make a cold compound to spread on homemade pumpkin spice muffins.

Hey folks I’m moving away for uni and I’ve been trying to learn how to cook!

Ngl I tried to do that one seasoning at a time seasoning stuff… I don’t have that skill

So I’m looking for pre-mixed seasonings you guys recommend, mainly for chicken and ground beef. Open to any style really!

As the title says im cooking for my jamaican girl friend for the first time and i want to impress her, her favourite food is turkey legs, what are some spices, seasonings, and herbs i could use to impress her.

Thank you all.

Greetings guys,

I am always fascinated by spices. I use them a lot. Lately I am trying to create my own blends. Is it just me, or are there more people like me out there?

What do you think of a mix, having these:

Smoked paprika

Cayenne pepper,

Grounded coriander,

Sumac,

Turmenic,

Lemon pepper

What do you think?

I want a sub when cooking chicken. No access to zaatar, sumac, or any middle eastern stores. Please advise

The spicy oil that Fresh puts on their “dragon fries” is delicious and I need it for home!

When I order the dragon fries, I always ask the restaurant for extra on the side, so i have a bit if it for a few days. I would prefer to be able to either: 

(a) buy a larger quantity of it from Fresh directly; 

(b) buy an identical / very similar oil of a different brand; or 

(c) find a recipe that exactly replicates it so I can make it myself.

I’ve tried making the oil at home a number of times with slightly different variations. I mostly tried different combinations of sunflower and olive oil with dried arbol chillies, either marinated in the oil, or steeped by bringing the oil just to a boil before adding the chillies and then taking it off the heat. Nothing even comes close.

If any one has any leads, please share!

*Fresh is a vegan restaurant with locations around Ontario.

The oil from Fresh has a mild sunflower taste, is a reddish orange colour, is decently spicy, and doesn't have any bits in it at all, just pure oil. 

I recently ran out of cumin and got a new bottle, not a different brand or anything and decided to take a whiff since I normally LOVE the smell of cumin. this new bottle, however, smells sickly sweet, like some sort of artisanal honey or something! is this just what an unopened bottle of cumin smells like or could it be something off?

I’m American and saffron and floral flavors like hibiscus and rose water and very rare here, the only floral spice I regularly use is cardamom and that’s cause I love Indian, Arab and Chinese food. I’m trying to understand what flavors complement saffron. I’ve been experimenting with basil, black pepper saffron pancakes using semolina and corn meal, they’re lightly fermented and the basil, corn and black pepper overpower it so I can’t really taste the saffron.

I tried a little saffron crushed in a mortar a pestle and hot water, I like the taste but can’t compare it to anything, it tastes dewy in a way, a bit floral with a tiny hint of turmeric to me.

If anyone else here’s from Chicago, I kinda compare the smell of saffron to that room at the field museum with the plastic mold dinosaur souvenirs, if that makes sense, a bit plasticy in a good way? Like new plastic toy smell. I weirdly mean that as a compliment.

I had what I think was saffron rice at an Arabic restaurant recently and it didn’t add kinda a perfume to it but not a particularly strong flavor, not enough to carry a dish, it was with falafel, spinach pie, hummus and salad.

They say stuff like spices are used to mask the low quality ingredients. we have high quality meats so we don't need too much seasoning or spices. we want to taste the natural taste of meat .