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Jul 18, 2010 06:55 PM


I just purchased a new beechwood spice rack and it has a lovely 48 containers.
I have about eight that are empty. I have been cooking for over 30 years so without giving you a long list, be aware that I have "the basics"...and then some. What I'm looking for is a dry ingredient I can add to my spice collection that is a bit off the beaten path, but that you use often.


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  1. Expanding the "spice" category to include spice blends, I'd add za'atar, a middle eastern spice blend comprising sumac, thyme, sesame, salt. I like it as a flatbread topping and on vegetables (e.g. sauteed zucchini).

    1. +1 for za'atar.

      and speaking of blends...vadouvan is another good one if you cook a lot of Indian dishes, and shichimi togarashi for Japanese recipes.

      as far as single spices go, don't forget the smoked paprika!

      1. I love zaatar, Kashmiri chile powder, dried mango powder, and chaat masala.

        1. Hmm,

          What about garam masala ? Pretty popular spice blend. I can also see almond powder and walnut powder may be useful. Many love Sichuan pepper powder.

          1. Ajwain, kalonji, fenugreek.