Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Kosher >
Apr 1, 2014 05:25 AM

Spices for Passover: My first year without It's Delish

Now that I am living in exile from Southern California, I can no longer get It's Delish spices. Pereg seems to have a limited selection.

Is there anything that is any good or should I get my California friends to help me out? I can't even find oregano! Who makes dill? Rosemary?

  1. Click to Upload a photo (10 MB limit)
  1. Depends where you are, I guess. As you might have seen from my list of spices on another thread, lots of stuff is available in NY.

    1. Yes. Have your friends ship you a CARE package. Pesach supplies are very different / limited outside the biggest communities, especially in things like spices.

      1. I believe I bought one of the hemeishe brands. They were something like $1.19/each. Definitely saw oregano, basil, dill, rosemary...
        Maybe one of the stores on Pico would have them?

        1. Pereg has a website

          If you call them, they may ship. Other companies that have Passover spices are Gefen, Lieber's, and Haddar.

          1. I know they're not always the same, but many people hold that fresh herbs don't need certification. Many herbs will last long enough if you trim the ends, stick them in a glass of water (yes, like a bouquet), cover with a plastic bag, and stick it in the fridge.

            12 Replies
            1. re: CloggieGirl

              However, fresh herbs and dried are not interchangeable in all situations. I would never use dried dill in my chicken soup, but I'd never used fresh herbs in my lasagna. Others may disagree.

              1. re: queenscook

                But if you buy fresh oregano (dill) today, hang it in a hot place, won't it be dried by by Monday next? Rosemary may take longer.

                1. re: AdinaA

                  I see no advantage to that for me. If you are in a place where you can't get packaged spices/herbs, then you can do that. For my taste, I'm perfectly happy with the $1 bottles, rather than the far more expensive fresh herbs. If Pesach were later, some of my fresh herbs would already be growing, but it doesn't look like that will be the case this year.

                  I am also not such a connoisseur . . . I save unused spices from year to year. I know that probably horrifies some here, but I find they smell and taste just fine for my purposes. Now some I replace often, because I use so much (like the ones I use for my lasagnas, which I usually make four of over the chag), but others I've kept from year to year.

                  1. re: queenscook

                    My error for posting as a response to you. but your post made me realize that SoCal, who lives in a smaller community, could solve her own problem by drying her own herbs.

                    1. re: AdinaA

                      I actually live in a larger community than I just moved from, which is why I am baffled. There was only one supermarket with a good kosher section in the place I came from and they had almost everything I could need. Now we have 4 choices and the selection is actually weaker.

                      (I also just happen to like It's Delish spices.)

                      Since we are returning to California for the sedarim I have someone there buying spices for me.

                      1. re: SoCal Mother

                        Re: availability of kosher products. Seen it before. Students coming to Toronto from small towns, say Kirkland Lake, a mining town in Northern Ontario, say that Jewish life was much more intense in their home town than in Toronto.

                        Re: preference for dried herbs. You are right for bay leaves, but otherwise the preference is akin to the custom of putting food in the freezer purgatory before it is "kosher". Ah!, that wonderful coarseness of dried oregano! You get your money's worth of flavour! And it is so easy to put in a lot of it! But chacun a son gout, which doesn't mean that your foot will hurt like hell as a punishment for your gastro-sins.

                        1. re: Vinnie Vidimangi

                          That's not true. Some herbs increase in pungency (eg thyme and dill) when dried and some (eg rosemary and lavender) lose a bitter edge when dried. Then there are the practical considerations of not having all your food taste of the same fresh herb because you don't want to waste it.

                          1. re: CloggieGirl

                            Cloggie Girl. I think that you and I taste differently. It is not remarkable that palates differ. So I understand that about 20-25% percent of people don't like coriander leaves for a good reason rather than just whim: to them coriander tastes like soap and I don't think that soap appeals to anyone.
                            As for waste, I practice thrift as a recreation. However the cheapest ingredients in a dish are the herbs and spices and their quality will make or break the dish. The leftover herbs thrown away are just the way it is. Drying them and using them in lieu of available fresh is often false economy.

                2. re: queenscook

                  Why not. Fresh herbs are wonderful in lasagne and any tomato based sauce.

                  1. re: magiesmom

                    We like the way I make my lasagna, which is to use a ton of the pizza seasoning (which has a variety of herbs in it, of course) in, and especially on top of, the lasagna. The fresh herbs might give it a similar flavor, but not the same crunch, for lack of a better word, in the cheese on the top.

                    1. re: queenscook

                      I see. I have never considered herbs for crunch. Thanks.

                      1. re: queenscook

                        That's how my husband described it- crispy spices