What spices or herbs do you use in cooking , and in what meals ?
Ive ordered a few for a Morrocan Lamb Stew next week,Im new to all these new flavours , Im begining to like my food hotter ,
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That looks really nice,
I like spicy but not always chilli in everything, which they seem to put in everything now
( and sometimes I think it’s to cover up poor ingredients!)
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More mint…apple mint please!
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Very little as I have to endure AF which is sometimes diet related.
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I had a quick look in my cupboard
Basics are:
Seasalt and black pepper in grinders
White pepper
Garlic granules
Onion granules
Mixed herbs
Italian herbs
Dried parsley
Smoked paprika
Chilli powder
Curry powder
Nutmeg
Cinnamon
Ginger
Mixed Spice
For Chinese fakeaway
Chinese 5 spice
Soy sauce
Hoisin sauce
Oyster sauce
Sesame oil
Rice vinegar
For Carribean
Dunn’s River Allpurpose seasoning
Dunn’s River carribean curry powder
Dunn’’s river curry coat powder
For curry
Garam masala
Coriander
Cumin
Fenugreek
Turmeric
Cardamoms
For Lebanese/morrocan
Sumac
Za atar
Lebanese 7 spice
Ras el hanout
I love to cook and experiments but my efforts aren’t always brilliant ….
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thats quite a selection Maree, I have PeriPeri , Cajun , both of them for Chicken dishes , Black pepper
Hot Chilli Crushed , and that is hot , first time I used it I sprinkled as much as I do when using the Peri Peri , It burnt my mouth .
Herbs I got dried Basil , flat leaf Parsley,and Mixed herbs
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The only Mint ive used it on my new potatoes , and im not a fan of that , i think it masks the taste of the pots , althoughI think that was down to Hubby putting too much in …
Tell me about Apple Mint , not heard of that before .
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Maybe mint is a Marmite thing?
I’m more than happy to put a hefty bunch in a large pan of salted water with my potatoes, gorgeous when drained and buttered!
Apple mint as the name suggests has a taste vaguely reminiscent of apples. It might well be used in sauces for maximum effect, I’ll have to give it a go.
Being fortunate enough to live
a stone’s throw from several ponds and streams there’s always plenty of water mint for the spuds.
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Rosemary
Sage
Thyme
Bay
Parsley
Nutmeg
Garlic
Black pepper
Smoked paprika
Cumin
Ginger ground and fresh
Mixed spice for cakes.
Cinnamon
Vanilla
Saffron
I grow the first 5 and really only use parsley regularly
Some are herbs
Some I use a lot more than others,
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Let’s not forget culinary lavender
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Go on let’s forget Lavender , I don’t like its perfume in baking …
Lavender biscuits disgusting Aghhh
Lavender Best left in the garden.
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My spice cupboard is similar to Maree.
Fresh Garlic, Ginger, fresh Coriander and Red Chillies
Curry powder.
Cardamon pods.
Cumin.
Gram Masala.
Chinese Five Spice.
Chilli flakes.
Fenugreek.
Turmeric.
Paprika.
Nutmeg.
Cinnamon.
Mixed spice.
Mixed Herbs.
Thyme.
Cajan Spice.
Sweet Chilli Sauce.
Oyster Sauce.
Sweet and Sour Sauce.
Black bean Sauce.
Plum Sauce.
Satay Sauce.
Peri Peri Sauce.
Hot Pepper Sauce.
Szechaun Sauce.
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It’s to be used sparingly… Tudor up Ripple 
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I use chilli (dried and ground from my garden) in just about everything, oregano in mincemeat and cardamom seeds (not pods) in rice (just add some to the rice cooker). I used to add cloves to the rice cooker too but you have to fish those out once it is cooked
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Tudor up ?
I love lavender , bunches of lavender lavender water yay 
In biscuits errr I can’t Tudor them
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I use garam masala, turmeric, coriander, curry powder, ginger and garlic and probably a few others for asian cooking.
I make a lot of stews and casseroles and I use thyme, rosemary, bay leaves, black pepper, mixed herbs depending on the recipe and meat involved.
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I use lots of spices and herbs including my own freshly made Garam Masala using a coffee grinder for spicy flavour and for heat along with fresh ginger and chillies, Gochugaru Korean Chilli Small Flakes . The bags are large so I give my son a jar full.
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my reciepe mentions using fresh Ginger , rather than waste whats left of it , Im buying ground Ginger in a jar , Now would a Teaspoon be ok not to be over powering, or less?
Hi Eliza 
ginger in jars does not compare with fresh ginger which keeps for weeks in a cool dry place, I keep it in a paper porridge bag .Not that I have any spare, left bits go in a lemon and ginger drink or microwave ginger sponge . How much you use depends on quantity of what you are cooking and taste I use lots I like things hot.
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