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New Spices! Can you find recipes to use them?

I recently aquired 21 new spices for cheap, thanks to Central Market in Texas. I bought spices that either I didn't have or I had never used before. SO...my challenge is to start using these spices right away. If you have a favorite recipe that uses one of these spices OR you have a recipe that uses more than one of these...please contribute!! The spices in CAPS are the ones I am most unfamiliar with. Here's the list:

WHOLE ANISE SEED
WHOLE STAR ANISE
Ground yellow mustard
Whole brown mustard seed
DRIED EPAZOTE
GROUND FENNEL
Fines Herbes
BOLSA CHILE POWDER
ANCHO CHILE POWDER
FENUGREEK SEED
GROUND FENUGREEK
SUMAC
Smoked Paprika
Smoked Hot Paprika
Cardamom
GROUND SAGE
Herbes de provence
Dill weed
COCONUT CURRY POWDER
Ground coriander

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  1. You can go to epicurious.com, type in any of those spices and pages of recipes will be listed

    8 Replies
    1. re: Cherylptw

      Yes, that's been done. As well asfFoodnetwork.com. I'm looking for something a little more personal.

      1. re: graffitipassion

        Okay, well here's a recipe that I created for a recipe contest that won the grand prize in a national contest cook-off: http://www.recipecontests.com/scrapbo...

        It utilizes ancho chile powder, which by the way is not hot but rather, it has a smoky flavor and works well in a ton of flavor combinations. I use it in everything and a lot of times, instead of regular black pepper.

        ANCHO ORANGE GLAZED CHICKEN WITH TOASTED WALNUTS & SWEET POTATO HASH

        Chicken:
        Non stick cooking spray
        3 tablespoons olive oil
        2 teaspoons kosher salt
        1 teaspoon onion powder
        1 tablespoon garlic, chopped
        6 chicken let/thigh quarters, fat removed
        1 orange, zested, peeled & sectioned; membrane removed
        2 cups orange juice
        2 tablespoons brown sugar
        3 teaspoons ancho chile powder
        2 teaspoons cornstarch
        2 tablespoons flat leaf parsley, chopped
        ½ cup walnut pieces, lightly toasted & coarsely chopped

        Sweet Potatoes:
        5 cups peeled & diced sweet potatoes
        3 tablespoons olive oil
        ¼ cu red bell pepper, chopped
        ¼ cup onion, chopped
        ¼ cup celery, chopped
        1 teaspoon fresh jalapeno, seeded & chopped
        2 cups granny smith apples, peeled & diced
        1 tablespoon fresh ginger, grated

        2 teaspoons kosher salt
        1 teaspoon white pepper
        3 tablespoons brown sugar
        2 teaspoons cilantro leaves, chopped

        Preheat oven to 350F. Degrees. Spray an 11 x 14 inch baking dish with non stick cooking spray; set aside. Mix together 3 tablespoons olive oil, 2 teaspoons salt, onion powder and garlic together; brush over the surface of the chicken on both sides. Place the chicken into the baking dish, cover with foil and cook for one hour.

        Meanwhile, make the sauce by whisking together the orange juice, orange sections, orange zest, brown sugar, ancho chile powder, cornstarch and parsley in a medium saucepan; bring to a simmer and cook 15 minutes then remove from heat and set aside.

        Remove chicken from oven and drain off the liquid. Spoon the orange sauce mixture over the chicken and return to oven, uncovered, for 15 minutes or until tender. Add the sweet potatoes to a large saucepan or dutch oven, cover with water and simmer until nearly fork tender or about 8 minutes. Drain the water off and using the same saucepan, add the olive oil and bring to medium low temperature. Saute the red bell pepper, onion, celery and jalapeno pepper for three minutes. Stir in the sweet potatoes. Cook, stirring for five minutes; stir in the apples, ginger, salt, white pepper and brown sugar. Continue to cook potatoes, stirring to evenly caramelize, for 15 minutes.

        To serve, spoon potatoes onto a platter topped with the chicken. Spoon any sauce over the top and sprinkle with toasted walnuts. Garnish with chopped cilantro. Serves 6

          1. re: Cherylptw

            Jeez, Cheryl, congratulations!! When you do win this? Very nice...you go. I will definitely try the ckicken, as I have lots of ancho.

            1. re: bushwickgirl

              Thanks :-) That was three years ago, '07...Just thought I'd tell you that my original recipe called for one teaspoon of the ancho but I added more in the above post because I felt later it needed it. You can start with the one and taste; the taste of the ancho is intended to be like an afterthought & should be felt at the back of the throat after you swallow.

              1. re: Cherylptw

                I will add a little more. I do like the ancho chili flavor, thanks for letting me know.

                BTW, I saw your photo at the contest website and you look like a very wonderful woman!

                1. re: bushwickgirl

                  I don't do pictures; I don't think I'm photogenic so try to avoid them but thanks for the kind words.

      2. Ok let's see.

        Sumac is mostly used in middle eastern food and that's where I'm from so I put it in everything from salads (think a big greek salad) to meats, to fish, it has a sour taste and is very nice and lends colour to the food. Sprinkle on hummus dip to garnish, or in tahini dressings or dips.
        I put it in my spinach pies, see here:
        http://www.flickr.com/photos/adventur...

        A generous amount is mixed with raw onions which is blended with spinach and some oil, lemon juice, salt and pepper and stuffed into the dough then formed into triangles.

        Fenugreek is used in south east indian curries a lot, so you'll often find them in those recipes. I use ground fenugreek with lots of paprika, fresh garlic paste and spice my meats, it's very good. However a lot of people will perspire fenugreek and have it coming out of their pores so it's often eaten in small amounts.
        I've also seen it sprinkled on homemade flat breads before baking in Yemen.

        Ground corriander is more often used in a mix with other spices, so in curries or spice blends, I add in to my arabic 7 spice blend to use on meat - also it's common in egyptian cooking.

        Mustard: Recently I've been experimenting with it, it's good in BBQ rubs and dry rubs, even burgers with paprika, and garlic..etc.

        A dash of ground fennel with lemon juice, salt and black pepper makes a lovely chicken marinade!

        1. Here's a possibility for the STAR ANISE...your whole house will have the aroma wafting through:
          http://www.epicurious.com/recipes/foo...

          For the GROUND SAGE, I have a recipe called 5 Ingredient Chicken...combines unlikely ingredients for a really tasty chicken dinner...only pain on this recipe is that you need to baste it every 10 or 15 minutes which the recipe does not mention but it comes out much better if you do baste the chicken pieces...recipe calls for 4 pounds of chicken!!! I only use like 4 or 5 actual skinned chicken thighs but it's so great with some basmati rice and a nice green side of salad or spinach:
          http://www.eat.at/swap/forum16/56_Daw...

            1. You could use that sumac in Fattoush, a delicious Middle Eastern salad with toasted pita bread, cucumbers, tomatoes, olive oil, and other ingredients. http://en.wikipedia.org/wiki/Fattoush

              Whole star anise is a key ingredient in pho.

              Smoked paprika -- perk up your usual deviled eggs? Or try out a veggie burger recipe, but add a little smoky kick?

              Herbes de Provence - sprinkle generously on homefries or oven-baked potato wedges, along with olive oil, salt, and pepper.

              Cardamom - DELICIOUS in strawberry rhubarb compote, cobbler, or pie.

              Enjoy your new spices!

              http://operagirlcooks.com

              3 Replies
              1. re: operagirl

                Pho! I forgot that the broth uses that! That might be a good new challenge for me.

                1. re: graffitipassion

                  I cannot recommend this pho recipe enough. The only thing I tweaked was that I was half a pound short of stock bones, so I added oxtails to the second boil.

                  http://steamykitchen.com/271-vietname...

                  For your ancho chili powder, I use this Bobby Flay chimichurri marinade to grill whole tri tips pretty frequently. The recipe says 1 to 4 hours for the rib eyes, I usually do 6-8 hours for the tri tip although anything longer produces mushy meat.

                  http://www.foodnetwork.com/recipes/bo...

                  ETA: NOT a fan of that mustard sauce.

                2. re: operagirl

                  Cardamom is good in a white pudding. Also good in cake.

                  Try adding it to sweetened milk tea (if you drink it!)