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I just bought some new spices and herbs- what should I do with them?

I purchased some powdered angelica and some dried savory. The savory is pretty easy; it smells like a stronger version of thyme so I can probably use it with chicken. However, I have no idea what to do with the angelica; I cannot even describe the aroma except that it's pungent (not bad though). Slightly like licorice. The package said it goes good with Persian stews but as I'm not planning on making any Persian stews any time soon, any other ideas?

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  1. Can I ask, with respect, why you bought the angelica in the first place?

    4 Replies
    1. re: bob96

      Like climbing Mt. Everest, "Because it was there."

      I buy stuff I've never seen all of the time. I practically live in ethnic grocery stores here in Houston.

      I see something that looks interesting, (especially an herb or a spice), and then figure out what it's for when I get it home.

      Wait - Doesn't everyone do that? ;-)

      1. re: DoobieWah

        i've done that. Nigella. still have made nothing with it. but i will, by god, I WILL!

        1. re: DoobieWah

          I do that all the time! I find something that l may or may not have heard of from here or on TV, and looks interesting. Then I spend a good amount of time searching online to see how others are using it.

        2. re: bob96

          Sheer curiosity. I love buying new spices and experimenting.

        3. I think it's mainly a baking spice, although I don't know what brain cell is responsible for that info. If it seems anise-y, perhaps use instead of tarragon?

          1. Since most stewed Persian dishes in my repertoire use fruit, I would go there with it, and maybe use it to flavor jam and chutney.

            2 Replies
            1. re: onceadaylily

              That is what I use angelica for. Nicole, if I see it, I want it and buy it. Happens to me all the time! :0 Not with clothes or anything - just interesting ingredients.

              Angelica turns out not to be one of my favourites but it does certainly lend an interesting note to Persian dishes and also desserts that can handle an exotic twist like panna cotta.

              1. re: chefathome

                I've read more about the medicinal uses for angelica than in recipes for food.

            2. Is that Angelica seed? or root? the seed is used in cooking, the root is a medicinal and used in making gin

              2 Replies
              1. re: JMF

                The OP mentioned powdered angelica; powder form is also medicinal.

                1. re: HillJ

                  I am assuming the powder is the root.