Spice Meme

[nishatalitha]

J from the Bujold ML gives a good collection of spices to people as a wedding gift and kindly gave the list to the listees. I wondered how many we have and how other people's spice collections compared. I'm noting ones we grow and don't have dried, but not otherwise.

Bold what you have, italicise what you want and strike any you've never heard of. Leave a gap and add what you have that's not already on the list.

Ajwain
Allspice berries
Aniseed - well, star anise
Asafoetida
Baking Powder
Basil
Bay Leaves
Bicarbonate of Soda
Cardamom seeds - and pods
Cardamom powder
Caraway seed
Cayenne
Celery seed
Chilles
Chili Powder (blend - not ground chilles [that's Cayenne])
Chives - currently growing in the garden
Cinnamon
Cloves (ground)
Cloves (whole)
Coriander (ground)
Coriander (whole)
Cream of tartar
Cumin (ground)
Cumin seed
Curry
Curry Leaves
Dill
Fennel Seed
Fenugreek
Chinese Five spices
Garam masala
Ginger (ground)
Herbes de Provence (MUST contain lavender)
Lavender
Mace (ground)
Mango powder (Amchoor)
Mint - growing
Mustard (ground)
Mustard seeds - brown
Nutmeg (whole)
Nutmeg (ground)
Onion seeds (Kaloni)
Orange zest - tend to zest own
Oregano
Parsley
Paprika - preferably smoked
Peppercorns - black
Peppercorns - green
Peppercorns - white
Poppy seed
Rosemary
Saffron
Sage - growing
Sambar powder
Savory
Sesame seeds
Tarragon
Tamarind Paste - it could be fun to experiment with
Thyme
Turmeric
Vanilla

Cinnamon quills
Sumac
Tandoori seasoning
Mixed Herbs

We probably have more, but I can't be bothered checking the kitchen. That's not a bad list. I blame the stage we went through where we would buy spices purely because we didn't have them and had never used them...

Comments

[morbane.livejournal.com]

Hey, neat.

I remember my aunt once gave my mother a lovely cloth-covered box of spice jars, filled with blends of spices, mostly ones not common in NZ. It's a very thoughtful gift.

I also went through a stage of "What's that? I don't know what it is, let's get some," which is how I ended up with about 200g of amchur once, and a bag of ajowain I haven't got rid of despite two years of slow whittling.

[bright-lilim.livejournal.com]

The only ones I have are sugar and salt. Then again, I don't cook.

[stephanie-pegg.livejournal.com]

Asafoetida is supposed to be quite quite smelly - obnoxiously so, if I remember correctly.

[mmegaera.livejournal.com]

I should have known someone would do that here [g]. Good for you! I'll have to do it, too.