CookingBites list of spices

[karadekoolaid]

I didn't know it was called that???

There you go. Hing is the name in Hindi, asafoetida in English.
Learn something new every day on this site, don't we?

 

[SatNavSaysStraightOn]

I didn't know it was called that???

I had a suspicion that might be the case.

 

[Timenspace]

I didn't know it was called that???

Me neither.

 

[karadekoolaid]

From the revised list ( Excellent list, MG!) I have used 49. Regularly, I use 33 of them; all in my spice cupboard. I'd say 90% of those 33 are used in Indian cookery.

 

[The Late Night Gourmet]

Impressive list. Please add mustard seed. Would camomile flower be excluded because it's the flower and not the seed?

 

[Morning Glory]

From the revised list ( Excellent list, MG!) I have used 49. Regularly, I use 33 of them; all in my spice cupboard. I'd say 90% of those 33 are used in Indian cookery.

Yeah. I have used about 47. I think those who cook Indian food like you and I are most likely to have used the mist spices.

 

[Morning Glory]

Impressive list. Please add mustard seed. Would camomile flower be excluded because it's the flower and not the seed?

I've added mustard seeds brown and yellow. Well spotted! I could have sworn they were listed as I know perfectly well they are spices!

 

[Morning Glory]

Camomile is a grey area rather like rose petals. But I included the latter so I will add camomile.

 

[TastyReuben]

I've added mustard seeds brown and yellow. Well spotted! I could have sworn they were listed as I know perfectly well they are spices!

Hey, that gets me up to 25!

 

[Amateur1]

Should Macaroot and wattleseed be on the list?

 

[Morning Glory]

Should Macaroot and wattleseed be on the list?

Wattleseed is already listed.

 

[Morning Glory]

Should Macaroot and wattleseed be on the list?

Ma root added. Thanks.

 

[karadekoolaid]

Maca root added.

I looked at some literature from Perú, where the maca comes from. It's from the brassicaceae family - mustard, radish, cabbage, broccoli, etc. It is also known in its anglicised version as Peruvian ginseng.It grows above 3500 mts. Typically, in Perú, it is consumed as a vegetable ( it's a root) - fresh or ground into flour. It is supposedly good for the libido ( goodbye, viagra) or to combat the symptoms of menopause. The recommendations I read said 1.5 - 3 gms per day.

 

[SatNavSaysStraightOn]

C. Cacao, camomile (flowers dried), capers, caraway seeds, cardamom (black) (whole or powdered), cardamom (green) (whole or powdered), carob, cassia bark, celery seed, cinnamon (whole or powdered), chilli (dried, flakes, powder - numerous varieties!), cloves, coriander (seeds, powder), cumin (seeds, powder)

Cassia (Cinnamomum aromaticum)

Although related, cinnamon and cassia are not obtained from the same plant. They should be treated as separate foods, both from a nutritional and a health standpoint. Scientifically, there is only one type of cinnamon, which is most commonly called "Ceylon cinnamon," and comes from the plant Cinnamomum zeylanicum.

 

[karadekoolaid]

Cassia (Cinnamomum aromaticum)

Well spotted!!
If you buy whole cinnamon, you're probably used to seeing a few sticks in a jar. The bark is hard and you need to bash it to break it up. It's Chinese cinnamon.
Sri Lankan cinnamon ( cassia) is much more brittle; the quills can be broken up with your fingers. Oddly enough, in Mexico, it's Sri Lankan cinnamon that is used and that is most common.