Spices you have never used

JAS_OH1 said:
No garlic powder or onion powder, ever? No chill powder?
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They weren't much in present my childhood.
Garlic, onions and many many herbs but spices or granulated versions, not really. I only remember the pudding ones I still have an aversion to.
I remember my mum putting a little bit of curry powder in a stew once and my dad declaring he did not want to eat that muck!
For him pasta was also in the same category and still is "Why does anyone want to eat wet blotting paper?" 😆🙄
However Indian and Chinese spices he now loves above all else!
Well except mustard. Mustard will always be king 😂
 
JAS_OH1 said:
No garlic powder or onion powder, ever?
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I don't consider them to be spices; just vegetables, but that's me. I never used them, I always use fresh. Dunno about SandwichShortOfAPicnic, but spices in my house when I was a kid were;
  • ground white pepper
  • Mixed spice (ginger, cloves, nutmeg and cinnamon, for mum's spicy buns)
  • Whole cloves ( for apple pies)
  • Ground ginger (for ginger biscuits)
My mum would probably have stopped using them all if she 'd known they were all "foreign" :laugh: :laugh: :laugh:
 
karadekoolaid said:
I don't consider them to be spices; just vegetables, but that's me. I never used them, I always use fresh. Dunno about SandwichShortOfAPicnic, but spices in my house when I was a kid were;
  • ground white pepper
  • Mixed spice (ginger, cloves, nutmeg and cinnamon, for mum's spicy buns)
  • Whole cloves ( for apple pies)
  • Ground ginger (for ginger biscuits)
My mum would probably have stopped using them all if she 'd known they were all "foreign" :laugh: :laugh: :laugh:
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Yeah, I agree that they are more "ground vegetable flavorings" but they are on the list, so...

I don't like ginger, nutmeg, or cloves. But ginger is a ground root, so isn't that a vegetable too?
 
JAS_OH1 said:
As are garlic and onion powders in many cuisines
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For example? French? Italian? Greek? No, I'm not being contentious, but I've only ever seen onion/garlic powder in the USA and the UK, so maybe I'm missing something. I'd really like to know.
And yes - the chile is strictly a fruit. My favourite fruit :laugh: :laugh:
 
karadekoolaid said:
For example? French? Italian? Greek? No, I'm not being contentious, but I've only ever seen onion/garlic powder in the USA and the UK, so maybe I'm missing something. I'd really like to know.
And yes - the chile is strictly a fruit. My favourite fruit :laugh: :laugh:
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I think I saw plum on that list? That's a fruit.

So in the US, we have multiple cuisines, but perhaps in their countries of origin they (cooks/chefs) aren't using the powdered form. Or maybe they do at times, I've no idea. Doesn't really matter because all it takes is one cuisine for it to count as a spice, and if ginger can be counted, being a vegetable, than why not the others?
 
karadekoolaid said:
I don't consider them to be spices; just vegetables, but that's me. I never used them, I always use fresh. Dunno about SandwichShortOfAPicnic, but spices in my house when I was a kid were;
  • ground white pepper
  • Mixed spice (ginger, cloves, nutmeg and cinnamon, for mum's spicy buns)
  • Whole cloves ( for apple pies)
  • Ground ginger (for ginger biscuits)
My mum would probably have stopped using them all if she 'd known they were all "foreign" :laugh: :laugh: :laugh:
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Ditto. But no white pepper either. All the pudding spices and a lot of dried herbs.
Very old school British cuisine.
Although my mum did go to night school sometime in the 70's and do some sort of 'Cordon Bleu' cookery course.
We still ate the same stuff but it was cooked a lot better for a brief stint until she gave up cooking.
The only addition I remember to her repertoire was lasagne and a garlic sauce made with real garlic! Very exotic and most welcome.
I can remember the first time I saw a garlic bulb in our house!
 
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