r/spices

Can someone help what spice is this? Somebody told me it is bhainsa laung but I am not sure

I picked up a bunch of spice today. I plan to make my own different blends. Does anyone have any suggestions? It can be an all purpose blend, beef, poultry, pork, etc… It there something missing you would recommend? I’m curious to hear others suggestions.

Quickly I was curious what AI would come up with for different 12oz blends. Heres what it came back with.

Spice Blends Using Your 6 Spices

You have: Granulated Onion, Crushed Red Pepper, Black Pepper, Granulated Garlic, Paprika, Sea Salt

All-Purpose / Everyday Blend

Balanced, works on everything

Spice	Amount
Sea Salt	3 oz
Granulated Garlic	2.5 oz
Granulated Onion	2.5 oz
Black Pepper	2 oz
Paprika	1.5 oz
Crushed Red Pepper	0.5 oz
**Total**	**12 oz**

Beef Blend

Bold, pepper-forward

Spice	Amount
Black Pepper	3.5 oz
Sea Salt	3 oz
Granulated Garlic	2 oz
Granulated Onion	1.5 oz
Paprika	1.5 oz
Crushed Red Pepper	0.5 oz
**Total**	**12 oz**

Poultry Blend

Savory, aromatic, mild heat

Spice	Amount
Sea Salt	3 oz
Paprika	2.5 oz
Granulated Onion	2.5 oz
Granulated Garlic	2 oz
Black Pepper	1.5 oz
Crushed Red Pepper	0.5 oz
**Total**	**12 oz**

Pork Blend

Sweet-savory, paprika-heavy

Spice	Amount
Paprika	3.5 oz
Sea Salt	2.5 oz
Granulated Onion	2 oz
Granulated Garlic	2 oz
Black Pepper	1.5 oz
Crushed Red Pepper	0.5 oz
**Total**	**12 oz**

Spicy Blend

Heat-forward, still flavorful

Spice	Amount
Crushed Red Pepper	3 oz
Black Pepper	2.5 oz
Sea Salt	2.5 oz
Paprika	2 oz
Granulated Garlic	1 oz
Granulated Onion	1 oz
**Total**	**12 oz**

Smoking / Bark Blend

Coarse, high pepper & salt for a deep crust

Spice	Amount
Black Pepper	4 oz
Sea Salt	4 oz
Paprika	1.5 oz
Granulated Garlic	1 oz
Granulated Onion	1 oz
Crushed Red Pepper	0.5 oz
**Total**	**12 oz**

Bark tip: Apply this generously and let it sit uncovered in the fridge overnight (“dry brine”) before smoking. The salt draws moisture out and back in, helping the bark set hard and deep.

Pro tip: Weigh your spices with a kitchen scale for the most accurate blends — volume measurements vary a lot between spice types.

A while ago (last year) I bought saffron in spain. I never really used it as I didn't know how to use it but I got some recipes and tried to confirm it was actually saffron yesterday.

I did the cold and hot water test and it looked exactly like real saffron is supposed to work from what I saw on YouTube, I did the finger/paper test and it was yellow/orange on my fingers and on the paper (see pic).

Although it smells like iodine to me so I wondered if I could have had a false positive so I chose to let the water test simmer all night long and now I see most threads lost their colors (see pics, the more yellow water with only a few threads was hot water and there were more threads but I used the threads for the paper and finger test).

What do you all think, was I scammed ? I don't remember the price but I remember it was neither cheap nor extremely expensive.

Making this for the first time instead of buying it at the shops! Cheers 🎉

Hi everyone,

Like many here I just started my spice adventure fully. As such I wanted to share with you a Persillade recipe, based on French usage but with a slight twist.
I have about 40 different spices so things may get funky

Ingredients
• 2 tsp dried parsley
• 1 tsp chives
• 1 tsp granulated garlic
• ½ tsp ground onion
• ½ tsp black pepper
• ¼ tsp white pepper
• ¼ tsp pink salt
• ¼ tsp very finely crushed rosemary
• pinch of dill
• pinch of combava powder (kaffir lime powder)
• tiny pinch of Urfa pepper

Optional:
• pinch of crushed golden sesame
• tiny pinch of black lemon powder

I’m currently working on weird blends like matcha salt, Black lemon pepper, and other weird ideas, I’ll post more should people be interested!

I have a pretty small galley kitchen with very limited drawer and cabinet space. I’ve been looking for a way to store my spices, but many of the racks leave them open to light (which I understand isn’t great)

I’m wondering if something like this where they are recessed into an enclosure might be the right solution without the light problem that degrades their quality.

Hello everyone,
We are an India-based export business currently supplying high-quality agricultural produce to international markets and are actively looking to connect with importers, distributors, wholesalers, retailers, and food processing companies worldwide.

Our Export Products
Fresh Red Onions
Premium quality Indian onions
Multiple size grades available
Strong shelf life and export-grade packaging

Fresh Green Chillies
Carefully selected and graded
Consistent quality and freshness
Suitable for retail and wholesale markets

Dried Red Chillies
Rich color and pungency
Various varieties available based on buyer requirements
Hygienically processed and packed

Turmeric
High-curcumin Indian turmeric
Available in finger and powder forms
Export-quality sorting and packaging

What We Offer
•Competitive pricing
•Reliable sourcing and quality control
•Customized packaging options
•Documentation support for international shipments
•Flexible order quantities for long-term partnerships

We are interested in building genuine, long-term business relationships with buyers across the Middle East, Europe, Southeast Asia, Africa, North America, and other global markets.
If you are an importer, distributor, wholesaler, retailer, or have contacts in the agricultural commodities trade, feel free to send a DM or comment below.
Thank you, and I look forward to connecting with fellow exporters, importers, and trade professionals.

Location: Mumbai, India
Products: Fresh Red Onions | Green Chillies | Dried Red Chillies | Turmeric
Export Inquiries: DM for catalogue, specifications, pricing, and shipment details.

What is the dried fruit in it? And there is this odd minty flavor involved. What is this called? What is it used for?

Is it real saffron?