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Penzey's Spices - Page 2

post #31 of 42
2/7/12 at 8:34pm

I never buy Garam Masala. I prefer to make mine from scratch. I do wish they carried Jamaican Ginger though, as there is a difference. I'm told its more pungent.

 

My pantry contains mostly common spices but only because my job requires me to use what the average cook will have on hand. Nevertheless, I use Tellicherry Black Pepper almost exclusively when I want a Black Pepper because its sweeter and less harsh.

 

Other spices I can't live without:

Allspice, Anise (small amounts), Annatto (Oil/Seeds),
Basil Leaves, Black Cardamom, Black Peppercorn,

Bragg's Liquid Amino (GF Soy Sauce, intense flavour, half the salt)
Cayenne, Chili Powder, Cilantro Leaves, Cloves, Coriander, Cumin, Curry Leaves,
Dark Red Chili Powder, 
Fennel Seed, French Basil, Four Peppercorn
Ginger, Green Cardamom, Green Peppercorn,
Hungarian Paprika,

Kosher Sea Salt
Marjoram, Muntok White Peppercorn, Mysore Green Peppercorn,
Nutmeg,
Oregano,
Paprika, Parsley Leaves,
Saffron, Sage, Salt, Savory, Star Anise (small amounts), Sweet Basil, Szechuan Peppercorns (so far),
Thyme, Tellicherry Black Pepper, Turkish Oregano, Turmeric,
White Pepper, White Peppercorn,
 
Spices I want to try:
Ajwain Seed (Carom Seed), Galangal (related to Ginger), Kala Jeera (Black Cumin)

Celtic Sea Salt (to see if there is any real difference)

 

 

 

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post #32 of 42
2/8/12 at 8:41pm
@alergkvegtarian

My wife is Indian so we buy their Ajwain seed which supposedly helps with people that have problems with eating lots of legumes and I bought some Galangal last time I was there too as I was making bread pudding and was buying ground ginger and it happened to be on the same rack as the ginger. I was like hmm never heard of it and it said it was a compliment to ginger so I bought a small little jar of it maybe 2oz. I was using it in the bread pudding as a "What is in this? I know there is something else besides ginger I just cant put my tongue on it?" kind of effect. Worked out well smile.gif
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post #33 of 42
2/9/12 at 1:11pm

To say I use Indian spices a lot, is a bit of an understatement. lol.gif  Earlier this week, I made a Faux Chicken Rice dish with Punjabi styled tomato sauce. It was very good. The only problem was I did not measure anything and so I don't have the recipe for my website. Oops! I do know that Tumeric really gave it a good flavour. drinkbeer.gif

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post #34 of 42
2/9/12 at 1:12pm

To say I use Indian spices a lot, is a bit of an understatement. lol.gif  Earlier this week, I made a Faux Chicken Rice dish with Punjabi styled tomato sauce. It was very good. The only problem was I did not measure anything and so I don't have the recipe for my website. Oops! I do know that Tumeric really gave it a good flavour. drinkbeer.gif

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post #35 of 42
2/9/12 at 1:18pm
Haha I HATE doing that! I have done that many times. Experimented on a dish and it turned out really well but I never wrote down exactly what I did because it was an experiment! One of the things I have learned from her while cooking Indian food is how simple it is. It is simply about layering flavors. Start with some hot oil, saute some dried chilis, some mustard seed, or cumin, and build on that. I am trying to make her butter chicken as well as she does. Its really simple to make but hard to get it to come out just right. Another 40 years and I may just be able to compete with her smile.gif

Chris
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post #36 of 42
2/10/12 at 9:44pm
Quote:
Originally Posted by X86BSD View Post

Haha I HATE doing that! I have done that many times. Experimented on a dish and it turned out really well but I never wrote down exactly what I did because it was an experiment! One of the things I have learned from her while cooking Indian food is how simple it is. It is simply about layering flavors. Start with some hot oil, saute some dried chilis, some mustard seed, or cumin, and build on that. I am trying to make her butter chicken as well as she does. Its really simple to make but hard to get it to come out just right. Another 40 years and I may just be able to compete with her smile.gif
Chris


I still feel like I have a lot to learn! lol.gif



To get this back on topic: I went to Williams Sonoma and drooled over the speciality salts and spices. They had Galangal. I alsmot bought some. Next time.

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post #37 of 42
2/10/12 at 11:11pm

Chris, we may have been in the Brookfield store at the same time and not known it. I live between it and the one at Hy. 83. What a great convenience!  I used the Penzeys sweet curry powder in an ice cream I dreamed up a few years ago: coconut mango curry. I thought it'd be great alone or for dessert after an Indian meal. 

 

I think their fenugreek is in seed and ground forms only; I don't recall seeing dried leaves. I recently tried a gouda cheese with the seeds in it at the MetroMart and am hooked. I haven't experimented with it in dishes yet.

 

As for the cinnamon, I still use the Vietnamese in my morning oatmeal but prefer the new blend Shroom mentioned in coffee. I also add allspice and freshly grated nutmeg. I sprinkle these in the empty mug, then brew the coffee in the Keurig and let it bloom the spices a bit in the mug before enjoying it. I got a bunch of nutmegs (and fresh mace, too) in Grenada last week while on a cruise. I'll be experimenting with those two flavors a lot now. I think my husband will be eating quiet a bit of jerk chicken and pork, too!

 

Welcome to the community, Chris!

Mezz

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post #38 of 42
2/11/12 at 3:01am

Thought you used all fresh herbs??

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post #39 of 42
2/11/12 at 7:53am
Quote:
Originally Posted by Mezzaluna View Post

Chris, we may have been in the Brookfield store at the same time and not known it. I live between it and the one at Hy. 83. What a great convenience!  I used the Penzeys sweet curry powder in an ice cream I dreamed up a few years ago: coconut mango curry. I thought it'd be great alone or for dessert after an Indian meal. 

I think their fenugreek is in seed and ground forms only; I don't recall seeing dried leaves. I recently tried a gouda cheese with the seeds in it at the MetroMart and am hooked. I haven't experimented with it in dishes yet.

As for the cinnamon, I still use the Vietnamese in my morning oatmeal but prefer the new blend Shroom mentioned in coffee. I also add allspice and freshly grated nutmeg. I sprinkle these in the empty mug, then brew the coffee in the Keurig and let it bloom the spices a bit in the mug before enjoying it. I got a bunch of nutmegs (and fresh mace, too) in Grenada last week while on a cruise. I'll be experimenting with those two flavors a lot now. I think my husband will be eating quiet a bit of jerk chicken and pork, too!

Welcome to the community, Chris!
Mezz


Wow small world! I didn't think they had fenugreek. The wife and I get packages of the fenugreek leaves from the Gayathri Indian store @ 19035 W. Bluemound next to the healthfood store. They have the best deal on garlic bulbs too. You should try the leaves they are one of my favorite herbs now. I dump them in my cream sauces, on chicken, veggies, in my grilled cheese sandwiches, I just love it smile.gif I also didn't know metromart had fenugeek cheese! The first time I had it in cheese was at Aillwee cave in Clare, Ireland. I bought a ton of their cheese to bring back. Great stuff, now I will have to swing by metromarket and grab some thanks for the lead! I'm also going to have to try your idea of curry ice cream this summer, maybe serve it in a coconut shell. It sounds delicious! I have to take the dog to the vet at noon today but then I think its time for another visit to penzeyes to see whats new smile.gif
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post #40 of 42
2/12/12 at 4:25am

For a banquet some time ago, I served Curry Sorbet in a mango. It went over pretty good, only I have found in food that  for John T. Public

he does not really care for curries that much or do they love coconut,  this is not all,  but a great many.

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post #41 of 42
2/12/12 at 8:32am
Quote:
Originally Posted by chefedb View Post

For a banquet some time ago, I served Curry Sorbet in a mango. It went over pretty good, only I have found in food that  for John T. Public
he does not really care for curries that much or do they love coconut,  this is not all,  but a great many.

Well I know I have never liked coconut that much. Mainly because I always think of the dried shredded coconut in the package at the store thats loaded with sugar. I remember trying that as a kid and thinking it was pretty vile. I know thats not real, fresh coconut but it only takes one incident as a kid to put you off something smile.gif But several women I know seem to love coconut. Coconut car fresheners, coconut candles, etc smile.gif So I thought serving it in a coconut half as a bowl might be nice. We will see. But I agree with you I am not a huge fan of coconut.
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post #42 of 42
2/12/12 at 11:27am

The package of Fenugreek at some Indian stores might say Peacock on the label.

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