Spices

[cajunjoe]

Nothing beats spending an afternoon at spicehouse or penzeys.

I really go crazy just around June, when I start rubbing, grilling and smoking more on the grill.

Try Spicehouse's quebec steak mix, my wife loves it.

Vietnamese cinn, works pretty good with savory aspects, I've used to accent moles, but I still prefer whole stick and long simmers for mole sauces. I've thrown Vietnamese in some mediteranean dishes and it works very nice, maybe a little more aromatic, but more delicate.

[mike]

hello shimmer,

spices ,

if your fortunate enough to live in an area with an asian or indian population always buy from their shops, the turnover is quick & spices fresher, buy whole spices and roast and grind them yourself. I went to turkey & tunisia and visited the spice markets
it was like an artists pallete of colour & the fragrance was unbeleivable. point is buy small quantities & use real quick.

regards
mike
somerset
uk

[shroomgirl]

Pheobe, I would leave your herbs in the small plastic containers, no science back up just the thought that more air is not a good thing.
I use Cassia and Veitnamese cinnamon.....both are wonderful.
Penzey's are soooo fresh that you gotta watch the amounts of spices/herbs you use cause they are potent.

[Jill Reichow]

I use the Vietnamese cinnamon in baking. Love the dept it gives to baked goods. It really adds flavor to my cream of broccoli soup.
You do, however, have to watch the amount you use. It's stronger than normal.

I was making beer bread and had run out of oregano. I had a small packet I had bought somewhere, so dug it out to use it. After I finished picking out the little bits of stems and junk I swore not to do that again. although the bread turned out well, I felt like i should be appologizing for the spices. Back to Penzeys I went....now if they would just get a shop in the DC area........