Joanna here.
I was fumbling through my spice shelf the other day, as one does, trying to decide whether I wanted to make some kind of fancy beet salad to go with my last burrata cheese ball — this turned out to be a non-problem because I left 
the cheese on the counter while I was thinking all this and the cat jumped up, seized the cheese ball in her little white teeth, and went running off to scarf it down in secret under the forsythias.
Anyway, I got to wondering which of my spices I got here in my house would be in the kitchen cabinet of your well-supplied Regency housewife or cook.
Up above there’s my spice cabinet, which I have over the sink because having it over the stove is harder on the spices, them getting heated up and damp from the steam and all. As you will see, there is a bit of a crowd of spices.
So what spices and herbs do I hold in common with my Regency housewife?
She would have had access to all the herbs that grew in hedgerows and kitchen gardens since the first modern people walked across a land bridge into the British Isles about 40,000 years ago … though they didn’t so much go in for 
kitchen garden at that time.
A Regency woman would have easily matched my pitiful little array of traditional herbs. See them pictured in a line: sage, rosemary, mint, thyme, and oregano. She would have called the oregano ‘wild marjoram’, just to make everybody’s life interesting.
The Regency housewife would have had many more of these traditional herbs at hand — dried or fresh parsley, (thus the ‘parsley, sage, rosemary, and thyme’ that are headed to Scarborough Fair,) ordinary marjoram, dill, sweet basil, coriander, (of which more below,) fennel, garlic, scallions, mustard, saffron, and caraway. And she’d use herbs we don’t necessarily associate with everyday cuisine any more, like marigolds, lavender, roses, and violets, tansy, and angelica.
Speaking of coriander (and I add this because I find it charming and when was the last time you were charmed by an herb?):
The Plant that bears Coriander is cultivated in Gardens, upon the Account of its Seed, which is much us'd for Food, and Physic ; they are us'd in Comfits, Spirituous Liquors, and Beer, They are green upon the Plant, but grow whitish as they dry ; they are of an aromatic and very agreeable Taste and Smell; but for the rest of the Plant, it has an unpleasant Smell, like that of Buggs, and that is the Reason that 'tis neither us'd in Physic, nor Food.
A Treatise of All Sorts of Food, Louis Lémery, 1745
Now we come to the fine selection of spices that would have been imported 
into England in 1800. Me, I have nutmeg, ginger, (I have crystalized ginger also,) cinnamon, vanilla, chocolate, cloves, black pepper, and sesame oil. These would all have been readily available in the Regency … maybe a bit of a luxury, but one a lot of folks could indulge in. My two-centuries-ago cook could have had all those imported goodies and a double handful more that I don’t buy — tumeric, cassia, allspice, anise, caraway, sesame seeds, and mace ….
There are doubtless others I’m not calling to mind.
What else? Dried lemon peel, which she would probably have made for herself from imported lemons she bought in the market.
Salt, 
necessary to man from the dawn of time. Hers would have been made by the seashore in England.
And I have a bit of cherry cordial. The early 19th century cook would probably have a number of liquors and used them with a freer hand than I do.
Wha
t do I have that wouldn’t have found a place in the Regency kitchen? My food dyes for one thing. These are synthetic formulations made from aromatic petroleum products. Not so 1800-ish.
And then there’s the exotics. My shelves hold a little flock of spices and herbs for dishing up Indian and Mexican foods. Lookit here. Red pepper, garam masala, cumin, cilantro, cardamom, paprika and soy sauce. In the 1800’s household it was still a bit early for the ordinary cook to be putting together currie
s, mulligatawny soup, and kedgeree. There was no stir-fry with snow-peas. Tex-Mex was not even on the horizon.
So there you have it. I peek into the cupboard of a London housewife in the past and it looks pretty familiar. If she glanced at my shelves it wouldn’t be all that strange.
Are you a spicy-foods person? What spices and herbs do you use a lot? Any new ones you’ve just discovered?
One random commenter will win a book of mine — any book of their choice, including the upcoming Rogue Spy if they are willing to wait 60 days till I get some copies.
My current seasoning trends are pink salt or Cholula sauce on everything from eggs to veggies. I make a lavender pepper blend to use on pork, lamb and duck.
My current seasoning trends are pink salt or Cholula sauce on everything from eggs to veggies. I make a lavender pepper blend to use on pork, lamb and duck.
My current seasoning trends are pink salt or Cholula sauce on everything from eggs to veggies. I make a lavender pepper blend to use on pork, lamb and duck.
My current seasoning trends are pink salt or Cholula sauce on everything from eggs to veggies. I make a lavender pepper blend to use on pork, lamb and duck.
My current seasoning trends are pink salt or Cholula sauce on everything from eggs to veggies. I make a lavender pepper blend to use on pork, lamb and duck.
Fascinating. I’ve been avoiding Regencies on my blog because I’ve been uncertain I would be able to generate recipes that would be appealing to modern cooks. Maybe I’ve been over-thinking it. Thanks!
Fascinating. I’ve been avoiding Regencies on my blog because I’ve been uncertain I would be able to generate recipes that would be appealing to modern cooks. Maybe I’ve been over-thinking it. Thanks!
Fascinating. I’ve been avoiding Regencies on my blog because I’ve been uncertain I would be able to generate recipes that would be appealing to modern cooks. Maybe I’ve been over-thinking it. Thanks!
Fascinating. I’ve been avoiding Regencies on my blog because I’ve been uncertain I would be able to generate recipes that would be appealing to modern cooks. Maybe I’ve been over-thinking it. Thanks!
Fascinating. I’ve been avoiding Regencies on my blog because I’ve been uncertain I would be able to generate recipes that would be appealing to modern cooks. Maybe I’ve been over-thinking it. Thanks!
I thought oregano was ‘wild marjoram’, not coriander… but aren’t coriander and cilantro the same thing? I’m British, though, which may be adding to my confusion.
Possibly because I’m British, though, most of my cooking still only seems to involve the spices they would have had then – I do love a good curry if it’s mild, but am not a great fan of hot or aromatic spices*, so upward of 90% of my spice rack would be recognisable to a cook in 1800 or so, I think!
*note: I include things like dill and rosemary as ‘aromatic.’ I was a really fussy eater as a kid, can you tell? 😉
I thought oregano was ‘wild marjoram’, not coriander… but aren’t coriander and cilantro the same thing? I’m British, though, which may be adding to my confusion.
Possibly because I’m British, though, most of my cooking still only seems to involve the spices they would have had then – I do love a good curry if it’s mild, but am not a great fan of hot or aromatic spices*, so upward of 90% of my spice rack would be recognisable to a cook in 1800 or so, I think!
*note: I include things like dill and rosemary as ‘aromatic.’ I was a really fussy eater as a kid, can you tell? 😉
I thought oregano was ‘wild marjoram’, not coriander… but aren’t coriander and cilantro the same thing? I’m British, though, which may be adding to my confusion.
Possibly because I’m British, though, most of my cooking still only seems to involve the spices they would have had then – I do love a good curry if it’s mild, but am not a great fan of hot or aromatic spices*, so upward of 90% of my spice rack would be recognisable to a cook in 1800 or so, I think!
*note: I include things like dill and rosemary as ‘aromatic.’ I was a really fussy eater as a kid, can you tell? 😉
I thought oregano was ‘wild marjoram’, not coriander… but aren’t coriander and cilantro the same thing? I’m British, though, which may be adding to my confusion.
Possibly because I’m British, though, most of my cooking still only seems to involve the spices they would have had then – I do love a good curry if it’s mild, but am not a great fan of hot or aromatic spices*, so upward of 90% of my spice rack would be recognisable to a cook in 1800 or so, I think!
*note: I include things like dill and rosemary as ‘aromatic.’ I was a really fussy eater as a kid, can you tell? 😉
I thought oregano was ‘wild marjoram’, not coriander… but aren’t coriander and cilantro the same thing? I’m British, though, which may be adding to my confusion.
Possibly because I’m British, though, most of my cooking still only seems to involve the spices they would have had then – I do love a good curry if it’s mild, but am not a great fan of hot or aromatic spices*, so upward of 90% of my spice rack would be recognisable to a cook in 1800 or so, I think!
*note: I include things like dill and rosemary as ‘aromatic.’ I was a really fussy eater as a kid, can you tell? 😉
Wonderful, Jo! Spices fascinate me. I live downwind of the McCormick spice company, and when the wind is in the right quarter, one can smell allspice from my deck. Baltimore was one of the most important ports in the early 19th century, which is how the McCormick company came to be. The old headquarters building was right on the Inner Harbor, which would also smell of spices. I miss that when I’m down there.
When I was researching the early spice trade for one of my books, I was intrigued to read that the search for spices had a lot to do with the first great sea explorers sailing east from Europe. Spices were small and wildly profitable, the perfect trade good.
Wonderful, Jo! Spices fascinate me. I live downwind of the McCormick spice company, and when the wind is in the right quarter, one can smell allspice from my deck. Baltimore was one of the most important ports in the early 19th century, which is how the McCormick company came to be. The old headquarters building was right on the Inner Harbor, which would also smell of spices. I miss that when I’m down there.
When I was researching the early spice trade for one of my books, I was intrigued to read that the search for spices had a lot to do with the first great sea explorers sailing east from Europe. Spices were small and wildly profitable, the perfect trade good.
Wonderful, Jo! Spices fascinate me. I live downwind of the McCormick spice company, and when the wind is in the right quarter, one can smell allspice from my deck. Baltimore was one of the most important ports in the early 19th century, which is how the McCormick company came to be. The old headquarters building was right on the Inner Harbor, which would also smell of spices. I miss that when I’m down there.
When I was researching the early spice trade for one of my books, I was intrigued to read that the search for spices had a lot to do with the first great sea explorers sailing east from Europe. Spices were small and wildly profitable, the perfect trade good.
Wonderful, Jo! Spices fascinate me. I live downwind of the McCormick spice company, and when the wind is in the right quarter, one can smell allspice from my deck. Baltimore was one of the most important ports in the early 19th century, which is how the McCormick company came to be. The old headquarters building was right on the Inner Harbor, which would also smell of spices. I miss that when I’m down there.
When I was researching the early spice trade for one of my books, I was intrigued to read that the search for spices had a lot to do with the first great sea explorers sailing east from Europe. Spices were small and wildly profitable, the perfect trade good.
Wonderful, Jo! Spices fascinate me. I live downwind of the McCormick spice company, and when the wind is in the right quarter, one can smell allspice from my deck. Baltimore was one of the most important ports in the early 19th century, which is how the McCormick company came to be. The old headquarters building was right on the Inner Harbor, which would also smell of spices. I miss that when I’m down there.
When I was researching the early spice trade for one of my books, I was intrigued to read that the search for spices had a lot to do with the first great sea explorers sailing east from Europe. Spices were small and wildly profitable, the perfect trade good.
I’ve seen pink salt — Himalayan salt I think it is — in the stores but haven’t bought any.
But I DO have a pink salt lamp. It is supposed to cleanse my aura according to my friend. I don’t know much about my aura, I’m afraid, but it is a really pretty light to shine in the middle of the night.
That’s enough for me.
The lavender pepper blend sounds delish.
I’ve seen pink salt — Himalayan salt I think it is — in the stores but haven’t bought any.
But I DO have a pink salt lamp. It is supposed to cleanse my aura according to my friend. I don’t know much about my aura, I’m afraid, but it is a really pretty light to shine in the middle of the night.
That’s enough for me.
The lavender pepper blend sounds delish.
I’ve seen pink salt — Himalayan salt I think it is — in the stores but haven’t bought any.
But I DO have a pink salt lamp. It is supposed to cleanse my aura according to my friend. I don’t know much about my aura, I’m afraid, but it is a really pretty light to shine in the middle of the night.
That’s enough for me.
The lavender pepper blend sounds delish.
I’ve seen pink salt — Himalayan salt I think it is — in the stores but haven’t bought any.
But I DO have a pink salt lamp. It is supposed to cleanse my aura according to my friend. I don’t know much about my aura, I’m afraid, but it is a really pretty light to shine in the middle of the night.
That’s enough for me.
The lavender pepper blend sounds delish.
I’ve seen pink salt — Himalayan salt I think it is — in the stores but haven’t bought any.
But I DO have a pink salt lamp. It is supposed to cleanse my aura according to my friend. I don’t know much about my aura, I’m afraid, but it is a really pretty light to shine in the middle of the night.
That’s enough for me.
The lavender pepper blend sounds delish.
I’ve seen some of the Youtube videos and found them fascinating. There’s more on Eighteenth Century Food than on Regency food, but I figure it wouldn’t have changed all that much in 20 or 30 years.
https://www.youtube.com/watch?v=7li8zgByrLA
https://www.youtube.com/watch?v=KzFtoJEBtps
I’ve seen some of the Youtube videos and found them fascinating. There’s more on Eighteenth Century Food than on Regency food, but I figure it wouldn’t have changed all that much in 20 or 30 years.
https://www.youtube.com/watch?v=7li8zgByrLA
https://www.youtube.com/watch?v=KzFtoJEBtps
I’ve seen some of the Youtube videos and found them fascinating. There’s more on Eighteenth Century Food than on Regency food, but I figure it wouldn’t have changed all that much in 20 or 30 years.
https://www.youtube.com/watch?v=7li8zgByrLA
https://www.youtube.com/watch?v=KzFtoJEBtps
I’ve seen some of the Youtube videos and found them fascinating. There’s more on Eighteenth Century Food than on Regency food, but I figure it wouldn’t have changed all that much in 20 or 30 years.
https://www.youtube.com/watch?v=7li8zgByrLA
https://www.youtube.com/watch?v=KzFtoJEBtps
I’ve seen some of the Youtube videos and found them fascinating. There’s more on Eighteenth Century Food than on Regency food, but I figure it wouldn’t have changed all that much in 20 or 30 years.
https://www.youtube.com/watch?v=7li8zgByrLA
https://www.youtube.com/watch?v=KzFtoJEBtps
You’re right about both of those.. Oregano was ‘wild marjoram’ in the Regency and cilantro and coriander come from the same plant.
So interesting that your spice collection is traditional, that it would be familiar to the housewife of 1800. Just wonderful to think of the transmission of recipes and cooking customs down all those long years.
You’re right about both of those.. Oregano was ‘wild marjoram’ in the Regency and cilantro and coriander come from the same plant.
So interesting that your spice collection is traditional, that it would be familiar to the housewife of 1800. Just wonderful to think of the transmission of recipes and cooking customs down all those long years.
You’re right about both of those.. Oregano was ‘wild marjoram’ in the Regency and cilantro and coriander come from the same plant.
So interesting that your spice collection is traditional, that it would be familiar to the housewife of 1800. Just wonderful to think of the transmission of recipes and cooking customs down all those long years.
You’re right about both of those.. Oregano was ‘wild marjoram’ in the Regency and cilantro and coriander come from the same plant.
So interesting that your spice collection is traditional, that it would be familiar to the housewife of 1800. Just wonderful to think of the transmission of recipes and cooking customs down all those long years.
You’re right about both of those.. Oregano was ‘wild marjoram’ in the Regency and cilantro and coriander come from the same plant.
So interesting that your spice collection is traditional, that it would be familiar to the housewife of 1800. Just wonderful to think of the transmission of recipes and cooking customs down all those long years.
I’m going to add the link to your old post here, because that is just a fascinating one and directly related to my screed here on the Regency spice shelf.
http://wordwenches.typepad.com/word_wenches/2007/08/the-romance-of-.html
I’m going to add the link to your old post here, because that is just a fascinating one and directly related to my screed here on the Regency spice shelf.
http://wordwenches.typepad.com/word_wenches/2007/08/the-romance-of-.html
I’m going to add the link to your old post here, because that is just a fascinating one and directly related to my screed here on the Regency spice shelf.
http://wordwenches.typepad.com/word_wenches/2007/08/the-romance-of-.html
I’m going to add the link to your old post here, because that is just a fascinating one and directly related to my screed here on the Regency spice shelf.
http://wordwenches.typepad.com/word_wenches/2007/08/the-romance-of-.html
I’m going to add the link to your old post here, because that is just a fascinating one and directly related to my screed here on the Regency spice shelf.
http://wordwenches.typepad.com/word_wenches/2007/08/the-romance-of-.html
Forget the spices,,, My eye was drawn immediately to the cat. I also have Birmans, with a taste for cheese, When I am preparing things I often have recourse to storing vulnerable items in a large breadbox known as the ‘cat proof container’ lest Delilah help herself to them. She’s always watching for a careless moment of mine when she can add to her diet!
Forget the spices,,, My eye was drawn immediately to the cat. I also have Birmans, with a taste for cheese, When I am preparing things I often have recourse to storing vulnerable items in a large breadbox known as the ‘cat proof container’ lest Delilah help herself to them. She’s always watching for a careless moment of mine when she can add to her diet!
Forget the spices,,, My eye was drawn immediately to the cat. I also have Birmans, with a taste for cheese, When I am preparing things I often have recourse to storing vulnerable items in a large breadbox known as the ‘cat proof container’ lest Delilah help herself to them. She’s always watching for a careless moment of mine when she can add to her diet!
Forget the spices,,, My eye was drawn immediately to the cat. I also have Birmans, with a taste for cheese, When I am preparing things I often have recourse to storing vulnerable items in a large breadbox known as the ‘cat proof container’ lest Delilah help herself to them. She’s always watching for a careless moment of mine when she can add to her diet!
Forget the spices,,, My eye was drawn immediately to the cat. I also have Birmans, with a taste for cheese, When I am preparing things I often have recourse to storing vulnerable items in a large breadbox known as the ‘cat proof container’ lest Delilah help herself to them. She’s always watching for a careless moment of mine when she can add to her diet!
I haven’t planted an herb garden since a big move two years ago. My old house had a large herb garden. I could seem to grow sage to save myself but dill, rosemary, and basil did well annually. Lavender thrived. The plants were huge by the time we moved and chives turned out to be beautiful in addition to flavorful. The centerpiece, however, was a collection of thyme. I had 6-8 varieties from thymus vulgarus aka common thyme to tiny elfin thyme. It was my literary conceit, based on Edward Eager’s Time Garden complete with a sun dial and a (statuary) toad.
I haven’t planted an herb garden since a big move two years ago. My old house had a large herb garden. I could seem to grow sage to save myself but dill, rosemary, and basil did well annually. Lavender thrived. The plants were huge by the time we moved and chives turned out to be beautiful in addition to flavorful. The centerpiece, however, was a collection of thyme. I had 6-8 varieties from thymus vulgarus aka common thyme to tiny elfin thyme. It was my literary conceit, based on Edward Eager’s Time Garden complete with a sun dial and a (statuary) toad.
I haven’t planted an herb garden since a big move two years ago. My old house had a large herb garden. I could seem to grow sage to save myself but dill, rosemary, and basil did well annually. Lavender thrived. The plants were huge by the time we moved and chives turned out to be beautiful in addition to flavorful. The centerpiece, however, was a collection of thyme. I had 6-8 varieties from thymus vulgarus aka common thyme to tiny elfin thyme. It was my literary conceit, based on Edward Eager’s Time Garden complete with a sun dial and a (statuary) toad.
I haven’t planted an herb garden since a big move two years ago. My old house had a large herb garden. I could seem to grow sage to save myself but dill, rosemary, and basil did well annually. Lavender thrived. The plants were huge by the time we moved and chives turned out to be beautiful in addition to flavorful. The centerpiece, however, was a collection of thyme. I had 6-8 varieties from thymus vulgarus aka common thyme to tiny elfin thyme. It was my literary conceit, based on Edward Eager’s Time Garden complete with a sun dial and a (statuary) toad.
I haven’t planted an herb garden since a big move two years ago. My old house had a large herb garden. I could seem to grow sage to save myself but dill, rosemary, and basil did well annually. Lavender thrived. The plants were huge by the time we moved and chives turned out to be beautiful in addition to flavorful. The centerpiece, however, was a collection of thyme. I had 6-8 varieties from thymus vulgarus aka common thyme to tiny elfin thyme. It was my literary conceit, based on Edward Eager’s Time Garden complete with a sun dial and a (statuary) toad.
How very fascinating. Being a foodie and just having stocked up on my spices, this is a wonderful post. Plus I just put in a herb garden so I may be closer to the Regency lady then I think. I haven’t discovered any new spices recently but my spice cupboard always surprises me. I seem to have more spices than I think I have. Funny that! My most prized spices would be saffron from Iran which a friend always brings back for me whenever he travels.
How very fascinating. Being a foodie and just having stocked up on my spices, this is a wonderful post. Plus I just put in a herb garden so I may be closer to the Regency lady then I think. I haven’t discovered any new spices recently but my spice cupboard always surprises me. I seem to have more spices than I think I have. Funny that! My most prized spices would be saffron from Iran which a friend always brings back for me whenever he travels.
How very fascinating. Being a foodie and just having stocked up on my spices, this is a wonderful post. Plus I just put in a herb garden so I may be closer to the Regency lady then I think. I haven’t discovered any new spices recently but my spice cupboard always surprises me. I seem to have more spices than I think I have. Funny that! My most prized spices would be saffron from Iran which a friend always brings back for me whenever he travels.
How very fascinating. Being a foodie and just having stocked up on my spices, this is a wonderful post. Plus I just put in a herb garden so I may be closer to the Regency lady then I think. I haven’t discovered any new spices recently but my spice cupboard always surprises me. I seem to have more spices than I think I have. Funny that! My most prized spices would be saffron from Iran which a friend always brings back for me whenever he travels.
How very fascinating. Being a foodie and just having stocked up on my spices, this is a wonderful post. Plus I just put in a herb garden so I may be closer to the Regency lady then I think. I haven’t discovered any new spices recently but my spice cupboard always surprises me. I seem to have more spices than I think I have. Funny that! My most prized spices would be saffron from Iran which a friend always brings back for me whenever he travels.
So if there were all these herbs and spices in use in the Regency period, how come in the 20th century (before Britain joined the rest of the world) the only herb they used was thyme and the only spice was pepper? (Okay, I have ghastly memories of English cooking in the 1960s-70s.)
So if there were all these herbs and spices in use in the Regency period, how come in the 20th century (before Britain joined the rest of the world) the only herb they used was thyme and the only spice was pepper? (Okay, I have ghastly memories of English cooking in the 1960s-70s.)
So if there were all these herbs and spices in use in the Regency period, how come in the 20th century (before Britain joined the rest of the world) the only herb they used was thyme and the only spice was pepper? (Okay, I have ghastly memories of English cooking in the 1960s-70s.)
So if there were all these herbs and spices in use in the Regency period, how come in the 20th century (before Britain joined the rest of the world) the only herb they used was thyme and the only spice was pepper? (Okay, I have ghastly memories of English cooking in the 1960s-70s.)
So if there were all these herbs and spices in use in the Regency period, how come in the 20th century (before Britain joined the rest of the world) the only herb they used was thyme and the only spice was pepper? (Okay, I have ghastly memories of English cooking in the 1960s-70s.)
If you are new to growing herbs, remember that once they start flowering they frequently become bitter to the taste buds.
In our community garden we plant a basil plant for humans but we have quite a few we plant so they will bloom and make our pollinators happy. Happy pollinators mean more veggies for us.
If you are new to growing herbs, remember that once they start flowering they frequently become bitter to the taste buds.
In our community garden we plant a basil plant for humans but we have quite a few we plant so they will bloom and make our pollinators happy. Happy pollinators mean more veggies for us.
If you are new to growing herbs, remember that once they start flowering they frequently become bitter to the taste buds.
In our community garden we plant a basil plant for humans but we have quite a few we plant so they will bloom and make our pollinators happy. Happy pollinators mean more veggies for us.
If you are new to growing herbs, remember that once they start flowering they frequently become bitter to the taste buds.
In our community garden we plant a basil plant for humans but we have quite a few we plant so they will bloom and make our pollinators happy. Happy pollinators mean more veggies for us.
If you are new to growing herbs, remember that once they start flowering they frequently become bitter to the taste buds.
In our community garden we plant a basil plant for humans but we have quite a few we plant so they will bloom and make our pollinators happy. Happy pollinators mean more veggies for us.
Joanne, your exotic spices made me stop and think of how different regional foods can be. In my kitchen red pepper,cumin, cilantro, paprika and soy sauce are staples. I use cardamom fairly often as well. Of course, we have TexMex food, chili, and stir fry pretty often — must be a result of living in Texas. 😉
My big regret of moving to our current location is the difficulty in growing my own herbs. Between the heat and more importantly, the deer it is hard for many herbs to survive. Who knew that deer love their herbs more than we do?
Joanne, your exotic spices made me stop and think of how different regional foods can be. In my kitchen red pepper,cumin, cilantro, paprika and soy sauce are staples. I use cardamom fairly often as well. Of course, we have TexMex food, chili, and stir fry pretty often — must be a result of living in Texas. 😉
My big regret of moving to our current location is the difficulty in growing my own herbs. Between the heat and more importantly, the deer it is hard for many herbs to survive. Who knew that deer love their herbs more than we do?
Joanne, your exotic spices made me stop and think of how different regional foods can be. In my kitchen red pepper,cumin, cilantro, paprika and soy sauce are staples. I use cardamom fairly often as well. Of course, we have TexMex food, chili, and stir fry pretty often — must be a result of living in Texas. 😉
My big regret of moving to our current location is the difficulty in growing my own herbs. Between the heat and more importantly, the deer it is hard for many herbs to survive. Who knew that deer love their herbs more than we do?
Joanne, your exotic spices made me stop and think of how different regional foods can be. In my kitchen red pepper,cumin, cilantro, paprika and soy sauce are staples. I use cardamom fairly often as well. Of course, we have TexMex food, chili, and stir fry pretty often — must be a result of living in Texas. 😉
My big regret of moving to our current location is the difficulty in growing my own herbs. Between the heat and more importantly, the deer it is hard for many herbs to survive. Who knew that deer love their herbs more than we do?
Joanne, your exotic spices made me stop and think of how different regional foods can be. In my kitchen red pepper,cumin, cilantro, paprika and soy sauce are staples. I use cardamom fairly often as well. Of course, we have TexMex food, chili, and stir fry pretty often — must be a result of living in Texas. 😉
My big regret of moving to our current location is the difficulty in growing my own herbs. Between the heat and more importantly, the deer it is hard for many herbs to survive. Who knew that deer love their herbs more than we do?
Jo, that must have taken some serious google-fu to find a 7 year old post! But it’s all still true, and as you say, nicely complementary to your delightful post.
Jo, that must have taken some serious google-fu to find a 7 year old post! But it’s all still true, and as you say, nicely complementary to your delightful post.
Jo, that must have taken some serious google-fu to find a 7 year old post! But it’s all still true, and as you say, nicely complementary to your delightful post.
Jo, that must have taken some serious google-fu to find a 7 year old post! But it’s all still true, and as you say, nicely complementary to your delightful post.
Jo, that must have taken some serious google-fu to find a 7 year old post! But it’s all still true, and as you say, nicely complementary to your delightful post.
Wait… your cat eats cheese? That is one of the few things mine doesn’t like. Though she will tolerate the cheese on a stolen slice of pizza to reach the tomato sauce, which she adores.
Wait… your cat eats cheese? That is one of the few things mine doesn’t like. Though she will tolerate the cheese on a stolen slice of pizza to reach the tomato sauce, which she adores.
Wait… your cat eats cheese? That is one of the few things mine doesn’t like. Though she will tolerate the cheese on a stolen slice of pizza to reach the tomato sauce, which she adores.
Wait… your cat eats cheese? That is one of the few things mine doesn’t like. Though she will tolerate the cheese on a stolen slice of pizza to reach the tomato sauce, which she adores.
Wait… your cat eats cheese? That is one of the few things mine doesn’t like. Though she will tolerate the cheese on a stolen slice of pizza to reach the tomato sauce, which she adores.
Joanne – I like spicy baked goods, but not the “hot” spices. Lots of cinnamon, clove, allspice, cardamom, mace, nutmeg. My favorite is oatmeal raisin cookies made with extra cinnamon and clove, with raisins soaked for several days in Capt. Morgan rum. Last year I learned how to saute pears and winter squash in butter and fresh ginger. I’ll have to hit the farmer’s market this weekend for some good local pears.
Joanne – I like spicy baked goods, but not the “hot” spices. Lots of cinnamon, clove, allspice, cardamom, mace, nutmeg. My favorite is oatmeal raisin cookies made with extra cinnamon and clove, with raisins soaked for several days in Capt. Morgan rum. Last year I learned how to saute pears and winter squash in butter and fresh ginger. I’ll have to hit the farmer’s market this weekend for some good local pears.
Joanne – I like spicy baked goods, but not the “hot” spices. Lots of cinnamon, clove, allspice, cardamom, mace, nutmeg. My favorite is oatmeal raisin cookies made with extra cinnamon and clove, with raisins soaked for several days in Capt. Morgan rum. Last year I learned how to saute pears and winter squash in butter and fresh ginger. I’ll have to hit the farmer’s market this weekend for some good local pears.
Joanne – I like spicy baked goods, but not the “hot” spices. Lots of cinnamon, clove, allspice, cardamom, mace, nutmeg. My favorite is oatmeal raisin cookies made with extra cinnamon and clove, with raisins soaked for several days in Capt. Morgan rum. Last year I learned how to saute pears and winter squash in butter and fresh ginger. I’ll have to hit the farmer’s market this weekend for some good local pears.
Joanne – I like spicy baked goods, but not the “hot” spices. Lots of cinnamon, clove, allspice, cardamom, mace, nutmeg. My favorite is oatmeal raisin cookies made with extra cinnamon and clove, with raisins soaked for several days in Capt. Morgan rum. Last year I learned how to saute pears and winter squash in butter and fresh ginger. I’ll have to hit the farmer’s market this weekend for some good local pears.
It’s summer, and I love salads. So I’ve been making chicken salad with McCormick’s Poultry seasoning–Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg. Would they have had sage in Regency England?
It’s summer, and I love salads. So I’ve been making chicken salad with McCormick’s Poultry seasoning–Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg. Would they have had sage in Regency England?
It’s summer, and I love salads. So I’ve been making chicken salad with McCormick’s Poultry seasoning–Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg. Would they have had sage in Regency England?
It’s summer, and I love salads. So I’ve been making chicken salad with McCormick’s Poultry seasoning–Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg. Would they have had sage in Regency England?
It’s summer, and I love salads. So I’ve been making chicken salad with McCormick’s Poultry seasoning–Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg. Would they have had sage in Regency England?
I’m definitely a spicy food person. This became an issue when I chopped scotch bonnet peppers sans gloves. (note to self, never again!). But I do enjoy new spices. Black Bean Soup never tasts right without a liberal amount of cumin and a clove or two. A bit of ginger gives more depth to the same soup if you desire to make a vegan version. I was told by a chef recently that the spices everyone has in their kitchens, namely salt and pepper, are the ones everyone uses incorrectly. This intrigues me. So I may spend a month or two figuring out the proper way to balance salt and pepper, maybe experiment with different salts and peppers, and then try out the vietnamese cinnamon or figure out what you do with star anise.
I’m definitely a spicy food person. This became an issue when I chopped scotch bonnet peppers sans gloves. (note to self, never again!). But I do enjoy new spices. Black Bean Soup never tasts right without a liberal amount of cumin and a clove or two. A bit of ginger gives more depth to the same soup if you desire to make a vegan version. I was told by a chef recently that the spices everyone has in their kitchens, namely salt and pepper, are the ones everyone uses incorrectly. This intrigues me. So I may spend a month or two figuring out the proper way to balance salt and pepper, maybe experiment with different salts and peppers, and then try out the vietnamese cinnamon or figure out what you do with star anise.
I’m definitely a spicy food person. This became an issue when I chopped scotch bonnet peppers sans gloves. (note to self, never again!). But I do enjoy new spices. Black Bean Soup never tasts right without a liberal amount of cumin and a clove or two. A bit of ginger gives more depth to the same soup if you desire to make a vegan version. I was told by a chef recently that the spices everyone has in their kitchens, namely salt and pepper, are the ones everyone uses incorrectly. This intrigues me. So I may spend a month or two figuring out the proper way to balance salt and pepper, maybe experiment with different salts and peppers, and then try out the vietnamese cinnamon or figure out what you do with star anise.
I’m definitely a spicy food person. This became an issue when I chopped scotch bonnet peppers sans gloves. (note to self, never again!). But I do enjoy new spices. Black Bean Soup never tasts right without a liberal amount of cumin and a clove or two. A bit of ginger gives more depth to the same soup if you desire to make a vegan version. I was told by a chef recently that the spices everyone has in their kitchens, namely salt and pepper, are the ones everyone uses incorrectly. This intrigues me. So I may spend a month or two figuring out the proper way to balance salt and pepper, maybe experiment with different salts and peppers, and then try out the vietnamese cinnamon or figure out what you do with star anise.
I’m definitely a spicy food person. This became an issue when I chopped scotch bonnet peppers sans gloves. (note to self, never again!). But I do enjoy new spices. Black Bean Soup never tasts right without a liberal amount of cumin and a clove or two. A bit of ginger gives more depth to the same soup if you desire to make a vegan version. I was told by a chef recently that the spices everyone has in their kitchens, namely salt and pepper, are the ones everyone uses incorrectly. This intrigues me. So I may spend a month or two figuring out the proper way to balance salt and pepper, maybe experiment with different salts and peppers, and then try out the vietnamese cinnamon or figure out what you do with star anise.
I’m a woefully lazy gardener, and basil is the only thing I like well enough to keep alive. I am consumed by envy for people who keep real herb gardens, with or without literary references. (Reminds me that at the University of Washington, there is an herb garden with only plants mentioned by Shakespeare. I do not believe it is organized by play, however…)
Cumin has an interesting history. It’s quite common in both Mexican & Indian cooking (and therefore in mine), but it came to Mexico by way of Europe, where they then forgot about it!
I’m a woefully lazy gardener, and basil is the only thing I like well enough to keep alive. I am consumed by envy for people who keep real herb gardens, with or without literary references. (Reminds me that at the University of Washington, there is an herb garden with only plants mentioned by Shakespeare. I do not believe it is organized by play, however…)
Cumin has an interesting history. It’s quite common in both Mexican & Indian cooking (and therefore in mine), but it came to Mexico by way of Europe, where they then forgot about it!
I’m a woefully lazy gardener, and basil is the only thing I like well enough to keep alive. I am consumed by envy for people who keep real herb gardens, with or without literary references. (Reminds me that at the University of Washington, there is an herb garden with only plants mentioned by Shakespeare. I do not believe it is organized by play, however…)
Cumin has an interesting history. It’s quite common in both Mexican & Indian cooking (and therefore in mine), but it came to Mexico by way of Europe, where they then forgot about it!
I’m a woefully lazy gardener, and basil is the only thing I like well enough to keep alive. I am consumed by envy for people who keep real herb gardens, with or without literary references. (Reminds me that at the University of Washington, there is an herb garden with only plants mentioned by Shakespeare. I do not believe it is organized by play, however…)
Cumin has an interesting history. It’s quite common in both Mexican & Indian cooking (and therefore in mine), but it came to Mexico by way of Europe, where they then forgot about it!
I’m a woefully lazy gardener, and basil is the only thing I like well enough to keep alive. I am consumed by envy for people who keep real herb gardens, with or without literary references. (Reminds me that at the University of Washington, there is an herb garden with only plants mentioned by Shakespeare. I do not believe it is organized by play, however…)
Cumin has an interesting history. It’s quite common in both Mexican & Indian cooking (and therefore in mine), but it came to Mexico by way of Europe, where they then forgot about it!
Sounds like a tasty project! Here’s one thing to do with star anise: star anise plum jam. Macerate plums and sugar with several star anise pods. Remove pods before making jam. (Or don’t, and fish them out later.)
Sounds like a tasty project! Here’s one thing to do with star anise: star anise plum jam. Macerate plums and sugar with several star anise pods. Remove pods before making jam. (Or don’t, and fish them out later.)
Sounds like a tasty project! Here’s one thing to do with star anise: star anise plum jam. Macerate plums and sugar with several star anise pods. Remove pods before making jam. (Or don’t, and fish them out later.)
Sounds like a tasty project! Here’s one thing to do with star anise: star anise plum jam. Macerate plums and sugar with several star anise pods. Remove pods before making jam. (Or don’t, and fish them out later.)
Sounds like a tasty project! Here’s one thing to do with star anise: star anise plum jam. Macerate plums and sugar with several star anise pods. Remove pods before making jam. (Or don’t, and fish them out later.)
I love cooking with lavender. As a rule of thumb it works wherever rosemary does. I also love nutmeg which was a big Georgian favorite, good with cauliflower and on mashed potatoes, and with sweet things too.
I love cooking with lavender. As a rule of thumb it works wherever rosemary does. I also love nutmeg which was a big Georgian favorite, good with cauliflower and on mashed potatoes, and with sweet things too.
I love cooking with lavender. As a rule of thumb it works wherever rosemary does. I also love nutmeg which was a big Georgian favorite, good with cauliflower and on mashed potatoes, and with sweet things too.
I love cooking with lavender. As a rule of thumb it works wherever rosemary does. I also love nutmeg which was a big Georgian favorite, good with cauliflower and on mashed potatoes, and with sweet things too.
I love cooking with lavender. As a rule of thumb it works wherever rosemary does. I also love nutmeg which was a big Georgian favorite, good with cauliflower and on mashed potatoes, and with sweet things too.
My cat rule #1: NEVER turn your back on food – of any kind! In my house, the claws are faster than the eye! And the only thing they won’t snitch is citrus.
Great post! I loved the Spice Timeline. But feel sorry for those folks that most of my favorites – all of the really spicy ones for Mexican and Indian food – weren’t around then.
I’m currently using a lot of the bay available in summer and I’m eating pesto on just about everything! As soon as the winter squashes are available, I’ll load them up with Vietnamese cinnamon. And do try the Himalayan salt – it’s more flavorful as it still contains all of the minerals that have been processed out of white salt.
My cat rule #1: NEVER turn your back on food – of any kind! In my house, the claws are faster than the eye! And the only thing they won’t snitch is citrus.
Great post! I loved the Spice Timeline. But feel sorry for those folks that most of my favorites – all of the really spicy ones for Mexican and Indian food – weren’t around then.
I’m currently using a lot of the bay available in summer and I’m eating pesto on just about everything! As soon as the winter squashes are available, I’ll load them up with Vietnamese cinnamon. And do try the Himalayan salt – it’s more flavorful as it still contains all of the minerals that have been processed out of white salt.
My cat rule #1: NEVER turn your back on food – of any kind! In my house, the claws are faster than the eye! And the only thing they won’t snitch is citrus.
Great post! I loved the Spice Timeline. But feel sorry for those folks that most of my favorites – all of the really spicy ones for Mexican and Indian food – weren’t around then.
I’m currently using a lot of the bay available in summer and I’m eating pesto on just about everything! As soon as the winter squashes are available, I’ll load them up with Vietnamese cinnamon. And do try the Himalayan salt – it’s more flavorful as it still contains all of the minerals that have been processed out of white salt.
My cat rule #1: NEVER turn your back on food – of any kind! In my house, the claws are faster than the eye! And the only thing they won’t snitch is citrus.
Great post! I loved the Spice Timeline. But feel sorry for those folks that most of my favorites – all of the really spicy ones for Mexican and Indian food – weren’t around then.
I’m currently using a lot of the bay available in summer and I’m eating pesto on just about everything! As soon as the winter squashes are available, I’ll load them up with Vietnamese cinnamon. And do try the Himalayan salt – it’s more flavorful as it still contains all of the minerals that have been processed out of white salt.
My cat rule #1: NEVER turn your back on food – of any kind! In my house, the claws are faster than the eye! And the only thing they won’t snitch is citrus.
Great post! I loved the Spice Timeline. But feel sorry for those folks that most of my favorites – all of the really spicy ones for Mexican and Indian food – weren’t around then.
I’m currently using a lot of the bay available in summer and I’m eating pesto on just about everything! As soon as the winter squashes are available, I’ll load them up with Vietnamese cinnamon. And do try the Himalayan salt – it’s more flavorful as it still contains all of the minerals that have been processed out of white salt.
BASIL, not bay!
BASIL, not bay!
BASIL, not bay!
BASIL, not bay!
BASIL, not bay!
Grace Burrowes features some delicious meals in her Windham series. Brandied pears, apple muffins, scones and such. Reading her books has driven me into the kitchen more than once.
Grace Burrowes features some delicious meals in her Windham series. Brandied pears, apple muffins, scones and such. Reading her books has driven me into the kitchen more than once.
Grace Burrowes features some delicious meals in her Windham series. Brandied pears, apple muffins, scones and such. Reading her books has driven me into the kitchen more than once.
Grace Burrowes features some delicious meals in her Windham series. Brandied pears, apple muffins, scones and such. Reading her books has driven me into the kitchen more than once.
Grace Burrowes features some delicious meals in her Windham series. Brandied pears, apple muffins, scones and such. Reading her books has driven me into the kitchen more than once.
Delilah is a great name for an — let’s call her an enterprising — cat.
Y’know, you can convince a dog not to do things. You can shame the dog into good behavior.
Not a cat.
A cat just does what she pleases.
I do not know whether my cat Singi is a Birman or not. She came as a small kitten from the Animal shelter. (Another of a long line of ‘rescue animals’.)
And she adores cheese.
Delilah is a great name for an — let’s call her an enterprising — cat.
Y’know, you can convince a dog not to do things. You can shame the dog into good behavior.
Not a cat.
A cat just does what she pleases.
I do not know whether my cat Singi is a Birman or not. She came as a small kitten from the Animal shelter. (Another of a long line of ‘rescue animals’.)
And she adores cheese.
Delilah is a great name for an — let’s call her an enterprising — cat.
Y’know, you can convince a dog not to do things. You can shame the dog into good behavior.
Not a cat.
A cat just does what she pleases.
I do not know whether my cat Singi is a Birman or not. She came as a small kitten from the Animal shelter. (Another of a long line of ‘rescue animals’.)
And she adores cheese.
Delilah is a great name for an — let’s call her an enterprising — cat.
Y’know, you can convince a dog not to do things. You can shame the dog into good behavior.
Not a cat.
A cat just does what she pleases.
I do not know whether my cat Singi is a Birman or not. She came as a small kitten from the Animal shelter. (Another of a long line of ‘rescue animals’.)
And she adores cheese.
Delilah is a great name for an — let’s call her an enterprising — cat.
Y’know, you can convince a dog not to do things. You can shame the dog into good behavior.
Not a cat.
A cat just does what she pleases.
I do not know whether my cat Singi is a Birman or not. She came as a small kitten from the Animal shelter. (Another of a long line of ‘rescue animals’.)
And she adores cheese.
I hope your move, overall, was an improvement. But how sad to leave such a garden behind. It’s not the same to only hold it in memory or try to recreate it elsewhere.
I have to grow anything edible in containers on the back porch.
Deer.
Many many deer.
So I contented myself this summer with a half dozen tomato plants, mint, and a bunch of salad greens.
Next year there will be more herbs for me. I’m already planning.
But I will wish the most delightful herbs for you, next year, somehow, in your new ‘digs’.
I hope your move, overall, was an improvement. But how sad to leave such a garden behind. It’s not the same to only hold it in memory or try to recreate it elsewhere.
I have to grow anything edible in containers on the back porch.
Deer.
Many many deer.
So I contented myself this summer with a half dozen tomato plants, mint, and a bunch of salad greens.
Next year there will be more herbs for me. I’m already planning.
But I will wish the most delightful herbs for you, next year, somehow, in your new ‘digs’.
I hope your move, overall, was an improvement. But how sad to leave such a garden behind. It’s not the same to only hold it in memory or try to recreate it elsewhere.
I have to grow anything edible in containers on the back porch.
Deer.
Many many deer.
So I contented myself this summer with a half dozen tomato plants, mint, and a bunch of salad greens.
Next year there will be more herbs for me. I’m already planning.
But I will wish the most delightful herbs for you, next year, somehow, in your new ‘digs’.
I hope your move, overall, was an improvement. But how sad to leave such a garden behind. It’s not the same to only hold it in memory or try to recreate it elsewhere.
I have to grow anything edible in containers on the back porch.
Deer.
Many many deer.
So I contented myself this summer with a half dozen tomato plants, mint, and a bunch of salad greens.
Next year there will be more herbs for me. I’m already planning.
But I will wish the most delightful herbs for you, next year, somehow, in your new ‘digs’.
I hope your move, overall, was an improvement. But how sad to leave such a garden behind. It’s not the same to only hold it in memory or try to recreate it elsewhere.
I have to grow anything edible in containers on the back porch.
Deer.
Many many deer.
So I contented myself this summer with a half dozen tomato plants, mint, and a bunch of salad greens.
Next year there will be more herbs for me. I’m already planning.
But I will wish the most delightful herbs for you, next year, somehow, in your new ‘digs’.
Saffron is a lovely and delicate spice. I remember it in all sorts of Mediterranean rice dishes.
Have you tried cooking with Red za’atar, a Middle Eastern and Iranian spice mixture that often contains sumac berries? Quite an interesting flavor, used in rice dishes.
Saffron is a lovely and delicate spice. I remember it in all sorts of Mediterranean rice dishes.
Have you tried cooking with Red za’atar, a Middle Eastern and Iranian spice mixture that often contains sumac berries? Quite an interesting flavor, used in rice dishes.
Saffron is a lovely and delicate spice. I remember it in all sorts of Mediterranean rice dishes.
Have you tried cooking with Red za’atar, a Middle Eastern and Iranian spice mixture that often contains sumac berries? Quite an interesting flavor, used in rice dishes.
Saffron is a lovely and delicate spice. I remember it in all sorts of Mediterranean rice dishes.
Have you tried cooking with Red za’atar, a Middle Eastern and Iranian spice mixture that often contains sumac berries? Quite an interesting flavor, used in rice dishes.
Saffron is a lovely and delicate spice. I remember it in all sorts of Mediterranean rice dishes.
Have you tried cooking with Red za’atar, a Middle Eastern and Iranian spice mixture that often contains sumac berries? Quite an interesting flavor, used in rice dishes.
Hi Lil —
I like to think good English cooking (and good American cooking … I don’t know enough to say about Australian,) is making a comeback. Not in a ‘posh’ way, but in a return to fresh, farm market ingredients and the use of homegrown herbs from the garden.
Like to think that, anyhow.
Hi Lil —
I like to think good English cooking (and good American cooking … I don’t know enough to say about Australian,) is making a comeback. Not in a ‘posh’ way, but in a return to fresh, farm market ingredients and the use of homegrown herbs from the garden.
Like to think that, anyhow.
Hi Lil —
I like to think good English cooking (and good American cooking … I don’t know enough to say about Australian,) is making a comeback. Not in a ‘posh’ way, but in a return to fresh, farm market ingredients and the use of homegrown herbs from the garden.
Like to think that, anyhow.
Hi Lil —
I like to think good English cooking (and good American cooking … I don’t know enough to say about Australian,) is making a comeback. Not in a ‘posh’ way, but in a return to fresh, farm market ingredients and the use of homegrown herbs from the garden.
Like to think that, anyhow.
Hi Lil —
I like to think good English cooking (and good American cooking … I don’t know enough to say about Australian,) is making a comeback. Not in a ‘posh’ way, but in a return to fresh, farm market ingredients and the use of homegrown herbs from the garden.
Like to think that, anyhow.
My mint has got past the point where it tastes lovely. It’s in flower and it’s bitter.
I regret this because I like to come out first thing in the morning and break off a few little tips and chew them in a meditative manner as the sun rises.
Ah well. I have the dried leaves and next year I’ll have the tender young plants again.
A friend came by today and gave me a large jar of her lovely dried ‘apple mint’ from the garden for tea. I’ll have to see how it tastes.
Maybe tomorrow.
My mint has got past the point where it tastes lovely. It’s in flower and it’s bitter.
I regret this because I like to come out first thing in the morning and break off a few little tips and chew them in a meditative manner as the sun rises.
Ah well. I have the dried leaves and next year I’ll have the tender young plants again.
A friend came by today and gave me a large jar of her lovely dried ‘apple mint’ from the garden for tea. I’ll have to see how it tastes.
Maybe tomorrow.
My mint has got past the point where it tastes lovely. It’s in flower and it’s bitter.
I regret this because I like to come out first thing in the morning and break off a few little tips and chew them in a meditative manner as the sun rises.
Ah well. I have the dried leaves and next year I’ll have the tender young plants again.
A friend came by today and gave me a large jar of her lovely dried ‘apple mint’ from the garden for tea. I’ll have to see how it tastes.
Maybe tomorrow.
My mint has got past the point where it tastes lovely. It’s in flower and it’s bitter.
I regret this because I like to come out first thing in the morning and break off a few little tips and chew them in a meditative manner as the sun rises.
Ah well. I have the dried leaves and next year I’ll have the tender young plants again.
A friend came by today and gave me a large jar of her lovely dried ‘apple mint’ from the garden for tea. I’ll have to see how it tastes.
Maybe tomorrow.
My mint has got past the point where it tastes lovely. It’s in flower and it’s bitter.
I regret this because I like to come out first thing in the morning and break off a few little tips and chew them in a meditative manner as the sun rises.
Ah well. I have the dried leaves and next year I’ll have the tender young plants again.
A friend came by today and gave me a large jar of her lovely dried ‘apple mint’ from the garden for tea. I’ll have to see how it tastes.
Maybe tomorrow.
The deer have the most excellent taste in garden produce. They love to nip off the tenderest, most succulent little sprouts.
And yes. One pretty much adopts interesting cuisines wholesale. Chilli and tacos are standard meals … though I have to admit I don’t make my own taco seasonings.
The deer have the most excellent taste in garden produce. They love to nip off the tenderest, most succulent little sprouts.
And yes. One pretty much adopts interesting cuisines wholesale. Chilli and tacos are standard meals … though I have to admit I don’t make my own taco seasonings.
The deer have the most excellent taste in garden produce. They love to nip off the tenderest, most succulent little sprouts.
And yes. One pretty much adopts interesting cuisines wholesale. Chilli and tacos are standard meals … though I have to admit I don’t make my own taco seasonings.
The deer have the most excellent taste in garden produce. They love to nip off the tenderest, most succulent little sprouts.
And yes. One pretty much adopts interesting cuisines wholesale. Chilli and tacos are standard meals … though I have to admit I don’t make my own taco seasonings.
The deer have the most excellent taste in garden produce. They love to nip off the tenderest, most succulent little sprouts.
And yes. One pretty much adopts interesting cuisines wholesale. Chilli and tacos are standard meals … though I have to admit I don’t make my own taco seasonings.
All of my cat have loved cheese. Maybe because it’s a standard part of the food in the household.
Mostly they like plain yoghurt too, though I had one cat who would crouch over eating it and grimace the whole time, twisting her mouth, making cat faces.
All of my cat have loved cheese. Maybe because it’s a standard part of the food in the household.
Mostly they like plain yoghurt too, though I had one cat who would crouch over eating it and grimace the whole time, twisting her mouth, making cat faces.
All of my cat have loved cheese. Maybe because it’s a standard part of the food in the household.
Mostly they like plain yoghurt too, though I had one cat who would crouch over eating it and grimace the whole time, twisting her mouth, making cat faces.
All of my cat have loved cheese. Maybe because it’s a standard part of the food in the household.
Mostly they like plain yoghurt too, though I had one cat who would crouch over eating it and grimace the whole time, twisting her mouth, making cat faces.
All of my cat have loved cheese. Maybe because it’s a standard part of the food in the household.
Mostly they like plain yoghurt too, though I had one cat who would crouch over eating it and grimace the whole time, twisting her mouth, making cat faces.
Interesting spicy cookies. Rum raisins, you say …
I’ve always liked very spicy traditional gingerbread, though lately I think it doesn’t agree with me as much as it did when I was younger. I may have to turn the spices down a notch.
Our local crop right now is peaches. I made a lovely peach tart this morning. None in the refrige though. It all got eaten up.
I have one peach left. Should I have it for breakfast …?
Interesting spicy cookies. Rum raisins, you say …
I’ve always liked very spicy traditional gingerbread, though lately I think it doesn’t agree with me as much as it did when I was younger. I may have to turn the spices down a notch.
Our local crop right now is peaches. I made a lovely peach tart this morning. None in the refrige though. It all got eaten up.
I have one peach left. Should I have it for breakfast …?
Interesting spicy cookies. Rum raisins, you say …
I’ve always liked very spicy traditional gingerbread, though lately I think it doesn’t agree with me as much as it did when I was younger. I may have to turn the spices down a notch.
Our local crop right now is peaches. I made a lovely peach tart this morning. None in the refrige though. It all got eaten up.
I have one peach left. Should I have it for breakfast …?
Interesting spicy cookies. Rum raisins, you say …
I’ve always liked very spicy traditional gingerbread, though lately I think it doesn’t agree with me as much as it did when I was younger. I may have to turn the spices down a notch.
Our local crop right now is peaches. I made a lovely peach tart this morning. None in the refrige though. It all got eaten up.
I have one peach left. Should I have it for breakfast …?
Interesting spicy cookies. Rum raisins, you say …
I’ve always liked very spicy traditional gingerbread, though lately I think it doesn’t agree with me as much as it did when I was younger. I may have to turn the spices down a notch.
Our local crop right now is peaches. I made a lovely peach tart this morning. None in the refrige though. It all got eaten up.
I have one peach left. Should I have it for breakfast …?
They would certainly have had sage in Regency England. Culpeper’s Herbals says, “sage is a shrubby plant growing in every garden”. You can’t ask for a better source than that.
Medieval people seem to have been better gardeners than me. They grew all kinda stuff.
Culpeper says, “Sage is boiled to bathe the body and the legs in the Summer time, especially to warm cold joints, or sinews, troubled with the palsy and cramp, and to comfort and strengthen the parts.”
So if your parts need strengthening, you could drop a few sprigs of sage in your next bath.
They would certainly have had sage in Regency England. Culpeper’s Herbals says, “sage is a shrubby plant growing in every garden”. You can’t ask for a better source than that.
Medieval people seem to have been better gardeners than me. They grew all kinda stuff.
Culpeper says, “Sage is boiled to bathe the body and the legs in the Summer time, especially to warm cold joints, or sinews, troubled with the palsy and cramp, and to comfort and strengthen the parts.”
So if your parts need strengthening, you could drop a few sprigs of sage in your next bath.
They would certainly have had sage in Regency England. Culpeper’s Herbals says, “sage is a shrubby plant growing in every garden”. You can’t ask for a better source than that.
Medieval people seem to have been better gardeners than me. They grew all kinda stuff.
Culpeper says, “Sage is boiled to bathe the body and the legs in the Summer time, especially to warm cold joints, or sinews, troubled with the palsy and cramp, and to comfort and strengthen the parts.”
So if your parts need strengthening, you could drop a few sprigs of sage in your next bath.
They would certainly have had sage in Regency England. Culpeper’s Herbals says, “sage is a shrubby plant growing in every garden”. You can’t ask for a better source than that.
Medieval people seem to have been better gardeners than me. They grew all kinda stuff.
Culpeper says, “Sage is boiled to bathe the body and the legs in the Summer time, especially to warm cold joints, or sinews, troubled with the palsy and cramp, and to comfort and strengthen the parts.”
So if your parts need strengthening, you could drop a few sprigs of sage in your next bath.
They would certainly have had sage in Regency England. Culpeper’s Herbals says, “sage is a shrubby plant growing in every garden”. You can’t ask for a better source than that.
Medieval people seem to have been better gardeners than me. They grew all kinda stuff.
Culpeper says, “Sage is boiled to bathe the body and the legs in the Summer time, especially to warm cold joints, or sinews, troubled with the palsy and cramp, and to comfort and strengthen the parts.”
So if your parts need strengthening, you could drop a few sprigs of sage in your next bath.
The words about salt and pepper are very good ones. We don’t use pepper as carefully as we might. Don’t get full value out of it and often use somewhat stale pepper.
I use a little less salt than I really like and then add more at the table if I need it. I do that to avoid oversalting. It’s hard to remedy that mistake.
The words about salt and pepper are very good ones. We don’t use pepper as carefully as we might. Don’t get full value out of it and often use somewhat stale pepper.
I use a little less salt than I really like and then add more at the table if I need it. I do that to avoid oversalting. It’s hard to remedy that mistake.
The words about salt and pepper are very good ones. We don’t use pepper as carefully as we might. Don’t get full value out of it and often use somewhat stale pepper.
I use a little less salt than I really like and then add more at the table if I need it. I do that to avoid oversalting. It’s hard to remedy that mistake.
The words about salt and pepper are very good ones. We don’t use pepper as carefully as we might. Don’t get full value out of it and often use somewhat stale pepper.
I use a little less salt than I really like and then add more at the table if I need it. I do that to avoid oversalting. It’s hard to remedy that mistake.
The words about salt and pepper are very good ones. We don’t use pepper as carefully as we might. Don’t get full value out of it and often use somewhat stale pepper.
I use a little less salt than I really like and then add more at the table if I need it. I do that to avoid oversalting. It’s hard to remedy that mistake.
Cool and interesting about cumin. And yes, I use it in my Indian recipes all the time. But it in large amounts. And, of course, it’s a major ingredient in my chillies.
Now I want to go make chilli …
Cool and interesting about cumin. And yes, I use it in my Indian recipes all the time. But it in large amounts. And, of course, it’s a major ingredient in my chillies.
Now I want to go make chilli …
Cool and interesting about cumin. And yes, I use it in my Indian recipes all the time. But it in large amounts. And, of course, it’s a major ingredient in my chillies.
Now I want to go make chilli …
Cool and interesting about cumin. And yes, I use it in my Indian recipes all the time. But it in large amounts. And, of course, it’s a major ingredient in my chillies.
Now I want to go make chilli …
Cool and interesting about cumin. And yes, I use it in my Indian recipes all the time. But it in large amounts. And, of course, it’s a major ingredient in my chillies.
Now I want to go make chilli …
I am going to confess to not using lavender much at all. Maybe in one or two French recipes … and not in ones I make much.
But I love lavender in a little muslin bag in the bathtub, or a lavender scented candle in the bathroom as I bathe. Or lavender soap.
I love to brush by it, growing in a pot in the garden.
Not very many scents I like as much as simple lavender.
I am going to confess to not using lavender much at all. Maybe in one or two French recipes … and not in ones I make much.
But I love lavender in a little muslin bag in the bathtub, or a lavender scented candle in the bathroom as I bathe. Or lavender soap.
I love to brush by it, growing in a pot in the garden.
Not very many scents I like as much as simple lavender.
I am going to confess to not using lavender much at all. Maybe in one or two French recipes … and not in ones I make much.
But I love lavender in a little muslin bag in the bathtub, or a lavender scented candle in the bathroom as I bathe. Or lavender soap.
I love to brush by it, growing in a pot in the garden.
Not very many scents I like as much as simple lavender.
I am going to confess to not using lavender much at all. Maybe in one or two French recipes … and not in ones I make much.
But I love lavender in a little muslin bag in the bathtub, or a lavender scented candle in the bathroom as I bathe. Or lavender soap.
I love to brush by it, growing in a pot in the garden.
Not very many scents I like as much as simple lavender.
I am going to confess to not using lavender much at all. Maybe in one or two French recipes … and not in ones I make much.
But I love lavender in a little muslin bag in the bathtub, or a lavender scented candle in the bathroom as I bathe. Or lavender soap.
I love to brush by it, growing in a pot in the garden.
Not very many scents I like as much as simple lavender.
Cats are not exactly sneak thieves. They just figure they own everything.
All your cheese R belong to us, says the cat.
Basil. Yes. Basil is good.
But there’s also bay laurel, though I hadn’t thought about it. Bay Laurel has been known and used as seasoning since antiquity. Certainly it could have been on a Regency herb shelf.
An 1812 recipe for eel says “… add a little parsley and shallots, half a bay leaf, one clove, salt and pepper, twenty or thirty small onions …”
Cats are not exactly sneak thieves. They just figure they own everything.
All your cheese R belong to us, says the cat.
Basil. Yes. Basil is good.
But there’s also bay laurel, though I hadn’t thought about it. Bay Laurel has been known and used as seasoning since antiquity. Certainly it could have been on a Regency herb shelf.
An 1812 recipe for eel says “… add a little parsley and shallots, half a bay leaf, one clove, salt and pepper, twenty or thirty small onions …”
Cats are not exactly sneak thieves. They just figure they own everything.
All your cheese R belong to us, says the cat.
Basil. Yes. Basil is good.
But there’s also bay laurel, though I hadn’t thought about it. Bay Laurel has been known and used as seasoning since antiquity. Certainly it could have been on a Regency herb shelf.
An 1812 recipe for eel says “… add a little parsley and shallots, half a bay leaf, one clove, salt and pepper, twenty or thirty small onions …”
Cats are not exactly sneak thieves. They just figure they own everything.
All your cheese R belong to us, says the cat.
Basil. Yes. Basil is good.
But there’s also bay laurel, though I hadn’t thought about it. Bay Laurel has been known and used as seasoning since antiquity. Certainly it could have been on a Regency herb shelf.
An 1812 recipe for eel says “… add a little parsley and shallots, half a bay leaf, one clove, salt and pepper, twenty or thirty small onions …”
Cats are not exactly sneak thieves. They just figure they own everything.
All your cheese R belong to us, says the cat.
Basil. Yes. Basil is good.
But there’s also bay laurel, though I hadn’t thought about it. Bay Laurel has been known and used as seasoning since antiquity. Certainly it could have been on a Regency herb shelf.
An 1812 recipe for eel says “… add a little parsley and shallots, half a bay leaf, one clove, salt and pepper, twenty or thirty small onions …”
The most exotic things in my spice cabinet are keffir lime leaves (dried, otherwise I would freeze the fresh), rose petals and wasabi powder. I love lovage which I suspect would have been in the Regency cupboard. Love. Eating it right now, have about 30% of my herb pots dedicated to it. (May need to start a support group here.) But, also love cumin and coriander, have several curry mixes, etc. Also have fenugreek on my shelves.
I read Mary Jo’s note about McCormick plant. I used to live about a mile from there and had fun speculating what was being delivered/shipped by the trains. And yes, the smells! My worst day was garlic day- gack! I like garlic but a very little scent (and taste) goes a LONG way. But, I feel the same way about coffee roasters – I turned down a lovely, affordable apartment in a different city because the prevailing winds wafted the daily smell/stench of roasting coffee from the chi-chi coffeehouse across the neighborhood. I’m not sure I would have survived living in 1800 London now that I think about *all* the smells that there would have been. 😉
The most exotic things in my spice cabinet are keffir lime leaves (dried, otherwise I would freeze the fresh), rose petals and wasabi powder. I love lovage which I suspect would have been in the Regency cupboard. Love. Eating it right now, have about 30% of my herb pots dedicated to it. (May need to start a support group here.) But, also love cumin and coriander, have several curry mixes, etc. Also have fenugreek on my shelves.
I read Mary Jo’s note about McCormick plant. I used to live about a mile from there and had fun speculating what was being delivered/shipped by the trains. And yes, the smells! My worst day was garlic day- gack! I like garlic but a very little scent (and taste) goes a LONG way. But, I feel the same way about coffee roasters – I turned down a lovely, affordable apartment in a different city because the prevailing winds wafted the daily smell/stench of roasting coffee from the chi-chi coffeehouse across the neighborhood. I’m not sure I would have survived living in 1800 London now that I think about *all* the smells that there would have been. 😉
The most exotic things in my spice cabinet are keffir lime leaves (dried, otherwise I would freeze the fresh), rose petals and wasabi powder. I love lovage which I suspect would have been in the Regency cupboard. Love. Eating it right now, have about 30% of my herb pots dedicated to it. (May need to start a support group here.) But, also love cumin and coriander, have several curry mixes, etc. Also have fenugreek on my shelves.
I read Mary Jo’s note about McCormick plant. I used to live about a mile from there and had fun speculating what was being delivered/shipped by the trains. And yes, the smells! My worst day was garlic day- gack! I like garlic but a very little scent (and taste) goes a LONG way. But, I feel the same way about coffee roasters – I turned down a lovely, affordable apartment in a different city because the prevailing winds wafted the daily smell/stench of roasting coffee from the chi-chi coffeehouse across the neighborhood. I’m not sure I would have survived living in 1800 London now that I think about *all* the smells that there would have been. 😉
The most exotic things in my spice cabinet are keffir lime leaves (dried, otherwise I would freeze the fresh), rose petals and wasabi powder. I love lovage which I suspect would have been in the Regency cupboard. Love. Eating it right now, have about 30% of my herb pots dedicated to it. (May need to start a support group here.) But, also love cumin and coriander, have several curry mixes, etc. Also have fenugreek on my shelves.
I read Mary Jo’s note about McCormick plant. I used to live about a mile from there and had fun speculating what was being delivered/shipped by the trains. And yes, the smells! My worst day was garlic day- gack! I like garlic but a very little scent (and taste) goes a LONG way. But, I feel the same way about coffee roasters – I turned down a lovely, affordable apartment in a different city because the prevailing winds wafted the daily smell/stench of roasting coffee from the chi-chi coffeehouse across the neighborhood. I’m not sure I would have survived living in 1800 London now that I think about *all* the smells that there would have been. 😉
The most exotic things in my spice cabinet are keffir lime leaves (dried, otherwise I would freeze the fresh), rose petals and wasabi powder. I love lovage which I suspect would have been in the Regency cupboard. Love. Eating it right now, have about 30% of my herb pots dedicated to it. (May need to start a support group here.) But, also love cumin and coriander, have several curry mixes, etc. Also have fenugreek on my shelves.
I read Mary Jo’s note about McCormick plant. I used to live about a mile from there and had fun speculating what was being delivered/shipped by the trains. And yes, the smells! My worst day was garlic day- gack! I like garlic but a very little scent (and taste) goes a LONG way. But, I feel the same way about coffee roasters – I turned down a lovely, affordable apartment in a different city because the prevailing winds wafted the daily smell/stench of roasting coffee from the chi-chi coffeehouse across the neighborhood. I’m not sure I would have survived living in 1800 London now that I think about *all* the smells that there would have been. 😉
Wasn’t there a historical novel some years ago about a blind person who navigated around Paris just by the smells? Anybody know it?
Wasn’t there a historical novel some years ago about a blind person who navigated around Paris just by the smells? Anybody know it?
Wasn’t there a historical novel some years ago about a blind person who navigated around Paris just by the smells? Anybody know it?
Wasn’t there a historical novel some years ago about a blind person who navigated around Paris just by the smells? Anybody know it?
Wasn’t there a historical novel some years ago about a blind person who navigated around Paris just by the smells? Anybody know it?
I never really appreciated the varieties of chili powder(meaning dried chili peppers, not the mixture of different spices that’s sold in the supermarket as chili powder) until I visited New Mexico. I bought several varieties of both red and green chili in Chimayo from a vendor that let us sample them first, and developed quite a taste for them.
And people are always surprised to hear this, but I grow my own saffron. You can buy saffron crocus bulbs and they will continue to multiply every year. They are fall blooming, so you won’t get them mixed up with your spring blooming crocuses. The fun part is harvesting the stigma, which is the part used for cooking. I use manicure scissors or tweezers.
I never really appreciated the varieties of chili powder(meaning dried chili peppers, not the mixture of different spices that’s sold in the supermarket as chili powder) until I visited New Mexico. I bought several varieties of both red and green chili in Chimayo from a vendor that let us sample them first, and developed quite a taste for them.
And people are always surprised to hear this, but I grow my own saffron. You can buy saffron crocus bulbs and they will continue to multiply every year. They are fall blooming, so you won’t get them mixed up with your spring blooming crocuses. The fun part is harvesting the stigma, which is the part used for cooking. I use manicure scissors or tweezers.
I never really appreciated the varieties of chili powder(meaning dried chili peppers, not the mixture of different spices that’s sold in the supermarket as chili powder) until I visited New Mexico. I bought several varieties of both red and green chili in Chimayo from a vendor that let us sample them first, and developed quite a taste for them.
And people are always surprised to hear this, but I grow my own saffron. You can buy saffron crocus bulbs and they will continue to multiply every year. They are fall blooming, so you won’t get them mixed up with your spring blooming crocuses. The fun part is harvesting the stigma, which is the part used for cooking. I use manicure scissors or tweezers.
I never really appreciated the varieties of chili powder(meaning dried chili peppers, not the mixture of different spices that’s sold in the supermarket as chili powder) until I visited New Mexico. I bought several varieties of both red and green chili in Chimayo from a vendor that let us sample them first, and developed quite a taste for them.
And people are always surprised to hear this, but I grow my own saffron. You can buy saffron crocus bulbs and they will continue to multiply every year. They are fall blooming, so you won’t get them mixed up with your spring blooming crocuses. The fun part is harvesting the stigma, which is the part used for cooking. I use manicure scissors or tweezers.
I never really appreciated the varieties of chili powder(meaning dried chili peppers, not the mixture of different spices that’s sold in the supermarket as chili powder) until I visited New Mexico. I bought several varieties of both red and green chili in Chimayo from a vendor that let us sample them first, and developed quite a taste for them.
And people are always surprised to hear this, but I grow my own saffron. You can buy saffron crocus bulbs and they will continue to multiply every year. They are fall blooming, so you won’t get them mixed up with your spring blooming crocuses. The fun part is harvesting the stigma, which is the part used for cooking. I use manicure scissors or tweezers.
Though my mother was a good cook, she did not use many spices or herbs. Then, in 1964, “The Spice Cookbook” was published. It was an eye opener !! Not long after that, I lived in Afghanistan for 2 years and my horizons were expanded further. Now I rarely cook without using several spices.
Though my mother was a good cook, she did not use many spices or herbs. Then, in 1964, “The Spice Cookbook” was published. It was an eye opener !! Not long after that, I lived in Afghanistan for 2 years and my horizons were expanded further. Now I rarely cook without using several spices.
Though my mother was a good cook, she did not use many spices or herbs. Then, in 1964, “The Spice Cookbook” was published. It was an eye opener !! Not long after that, I lived in Afghanistan for 2 years and my horizons were expanded further. Now I rarely cook without using several spices.
Though my mother was a good cook, she did not use many spices or herbs. Then, in 1964, “The Spice Cookbook” was published. It was an eye opener !! Not long after that, I lived in Afghanistan for 2 years and my horizons were expanded further. Now I rarely cook without using several spices.
Though my mother was a good cook, she did not use many spices or herbs. Then, in 1964, “The Spice Cookbook” was published. It was an eye opener !! Not long after that, I lived in Afghanistan for 2 years and my horizons were expanded further. Now I rarely cook without using several spices.
I actually do use a lot of bay leaves in my various Mexican/Cuban bean recipes. I love the smell of bay too!
I actually do use a lot of bay leaves in my various Mexican/Cuban bean recipes. I love the smell of bay too!
I actually do use a lot of bay leaves in my various Mexican/Cuban bean recipes. I love the smell of bay too!
I actually do use a lot of bay leaves in my various Mexican/Cuban bean recipes. I love the smell of bay too!
I actually do use a lot of bay leaves in my various Mexican/Cuban bean recipes. I love the smell of bay too!
I like a bit of bay in tomato-based soups. I don’t have any on hand right now, but generally I do.
I like a bit of bay in tomato-based soups. I don’t have any on hand right now, but generally I do.
I like a bit of bay in tomato-based soups. I don’t have any on hand right now, but generally I do.
I like a bit of bay in tomato-based soups. I don’t have any on hand right now, but generally I do.
I like a bit of bay in tomato-based soups. I don’t have any on hand right now, but generally I do.
I love these meals-in-books, especially Grace’s.
Some authors include recipes. Way to go, says I.
I love these meals-in-books, especially Grace’s.
Some authors include recipes. Way to go, says I.
I love these meals-in-books, especially Grace’s.
Some authors include recipes. Way to go, says I.
I love these meals-in-books, especially Grace’s.
Some authors include recipes. Way to go, says I.
I love these meals-in-books, especially Grace’s.
Some authors include recipes. Way to go, says I.
I have three different chili spice right now.
One is typically Mexican — my chipotle powder. These are jalapenos that have been smoked before grinding. You can smell the ‘smokiness’ of them. Very nice.
Aleppo pepper. This is from Turkey, as the name says. These are not ground. They’re in little dried squiggles from finely diced bits of pepper. This is what I use in Indian cooking, though I don’t suppose it’s technically an Indian spice.
And then I have the crushed red pepper flakes of a sort that might come right from an Italian restaurant, ready for shaking on pizza. Not terribly hot.
I also have dried sweet pepper. Paprika. Great stuff.
I will say that you have now planted in me a desire to grow saffron crocus …
I have three different chili spice right now.
One is typically Mexican — my chipotle powder. These are jalapenos that have been smoked before grinding. You can smell the ‘smokiness’ of them. Very nice.
Aleppo pepper. This is from Turkey, as the name says. These are not ground. They’re in little dried squiggles from finely diced bits of pepper. This is what I use in Indian cooking, though I don’t suppose it’s technically an Indian spice.
And then I have the crushed red pepper flakes of a sort that might come right from an Italian restaurant, ready for shaking on pizza. Not terribly hot.
I also have dried sweet pepper. Paprika. Great stuff.
I will say that you have now planted in me a desire to grow saffron crocus …
I have three different chili spice right now.
One is typically Mexican — my chipotle powder. These are jalapenos that have been smoked before grinding. You can smell the ‘smokiness’ of them. Very nice.
Aleppo pepper. This is from Turkey, as the name says. These are not ground. They’re in little dried squiggles from finely diced bits of pepper. This is what I use in Indian cooking, though I don’t suppose it’s technically an Indian spice.
And then I have the crushed red pepper flakes of a sort that might come right from an Italian restaurant, ready for shaking on pizza. Not terribly hot.
I also have dried sweet pepper. Paprika. Great stuff.
I will say that you have now planted in me a desire to grow saffron crocus …
I have three different chili spice right now.
One is typically Mexican — my chipotle powder. These are jalapenos that have been smoked before grinding. You can smell the ‘smokiness’ of them. Very nice.
Aleppo pepper. This is from Turkey, as the name says. These are not ground. They’re in little dried squiggles from finely diced bits of pepper. This is what I use in Indian cooking, though I don’t suppose it’s technically an Indian spice.
And then I have the crushed red pepper flakes of a sort that might come right from an Italian restaurant, ready for shaking on pizza. Not terribly hot.
I also have dried sweet pepper. Paprika. Great stuff.
I will say that you have now planted in me a desire to grow saffron crocus …
I have three different chili spice right now.
One is typically Mexican — my chipotle powder. These are jalapenos that have been smoked before grinding. You can smell the ‘smokiness’ of them. Very nice.
Aleppo pepper. This is from Turkey, as the name says. These are not ground. They’re in little dried squiggles from finely diced bits of pepper. This is what I use in Indian cooking, though I don’t suppose it’s technically an Indian spice.
And then I have the crushed red pepper flakes of a sort that might come right from an Italian restaurant, ready for shaking on pizza. Not terribly hot.
I also have dried sweet pepper. Paprika. Great stuff.
I will say that you have now planted in me a desire to grow saffron crocus …
I, too, hate overwhelming smells where I live or work. I even avoid beautiful fragrant flowers too close to the house. I don’t want to smell even wonderful smells day and night. *g*
I used to keep rose water on my spice shelf. Don’t have any right now. I used it for making gulab jamun.
Lovage, tansy and borage would have been in the kitchen garden for anyone with a bit of ground. I guess folks still eat the first and last of these.
I, too, hate overwhelming smells where I live or work. I even avoid beautiful fragrant flowers too close to the house. I don’t want to smell even wonderful smells day and night. *g*
I used to keep rose water on my spice shelf. Don’t have any right now. I used it for making gulab jamun.
Lovage, tansy and borage would have been in the kitchen garden for anyone with a bit of ground. I guess folks still eat the first and last of these.
I, too, hate overwhelming smells where I live or work. I even avoid beautiful fragrant flowers too close to the house. I don’t want to smell even wonderful smells day and night. *g*
I used to keep rose water on my spice shelf. Don’t have any right now. I used it for making gulab jamun.
Lovage, tansy and borage would have been in the kitchen garden for anyone with a bit of ground. I guess folks still eat the first and last of these.
I, too, hate overwhelming smells where I live or work. I even avoid beautiful fragrant flowers too close to the house. I don’t want to smell even wonderful smells day and night. *g*
I used to keep rose water on my spice shelf. Don’t have any right now. I used it for making gulab jamun.
Lovage, tansy and borage would have been in the kitchen garden for anyone with a bit of ground. I guess folks still eat the first and last of these.
I, too, hate overwhelming smells where I live or work. I even avoid beautiful fragrant flowers too close to the house. I don’t want to smell even wonderful smells day and night. *g*
I used to keep rose water on my spice shelf. Don’t have any right now. I used it for making gulab jamun.
Lovage, tansy and borage would have been in the kitchen garden for anyone with a bit of ground. I guess folks still eat the first and last of these.
I can’t think of that one, but it sounds interesting. I hope somebody comes up with a title.
I can’t think of that one, but it sounds interesting. I hope somebody comes up with a title.
I can’t think of that one, but it sounds interesting. I hope somebody comes up with a title.
I can’t think of that one, but it sounds interesting. I hope somebody comes up with a title.
I can’t think of that one, but it sounds interesting. I hope somebody comes up with a title.
I do think cooking is becoming more sophisticated in the last generation. The Fifties may have been a bit of a culinary wasteland.
I do think cooking is becoming more sophisticated in the last generation. The Fifties may have been a bit of a culinary wasteland.
I do think cooking is becoming more sophisticated in the last generation. The Fifties may have been a bit of a culinary wasteland.
I do think cooking is becoming more sophisticated in the last generation. The Fifties may have been a bit of a culinary wasteland.
I do think cooking is becoming more sophisticated in the last generation. The Fifties may have been a bit of a culinary wasteland.
Oh, do try it! They require no care at all, I have them underplanted among my other perennials. I only get a couple of teaspoons of saffron a year, but oh! the cachet of being able to say you grew your own!
Oh, do try it! They require no care at all, I have them underplanted among my other perennials. I only get a couple of teaspoons of saffron a year, but oh! the cachet of being able to say you grew your own!
Oh, do try it! They require no care at all, I have them underplanted among my other perennials. I only get a couple of teaspoons of saffron a year, but oh! the cachet of being able to say you grew your own!
Oh, do try it! They require no care at all, I have them underplanted among my other perennials. I only get a couple of teaspoons of saffron a year, but oh! the cachet of being able to say you grew your own!
Oh, do try it! They require no care at all, I have them underplanted among my other perennials. I only get a couple of teaspoons of saffron a year, but oh! the cachet of being able to say you grew your own!
Tempted on those saffron crocuses. Seriously tempted.
I’d like some autumn flowers too. What I see here around me is more spring flowers.
Hmmm
Tempted on those saffron crocuses. Seriously tempted.
I’d like some autumn flowers too. What I see here around me is more spring flowers.
Hmmm
Tempted on those saffron crocuses. Seriously tempted.
I’d like some autumn flowers too. What I see here around me is more spring flowers.
Hmmm
Tempted on those saffron crocuses. Seriously tempted.
I’d like some autumn flowers too. What I see here around me is more spring flowers.
Hmmm
Tempted on those saffron crocuses. Seriously tempted.
I’d like some autumn flowers too. What I see here around me is more spring flowers.
Hmmm
I went crazy planting mint in my herb garden. I couldn’t help myself. The farmer’s market had an unbelievable amount of different types. I’ve got spearmint, peppermint, apple mint, orange mint, pineapple mint, chocolate mint (alas, not all that chocolatey), and something they claimed was called ‘berries-and-cream’ mint.
Had some fine times with herb teas for a while there.
I went crazy planting mint in my herb garden. I couldn’t help myself. The farmer’s market had an unbelievable amount of different types. I’ve got spearmint, peppermint, apple mint, orange mint, pineapple mint, chocolate mint (alas, not all that chocolatey), and something they claimed was called ‘berries-and-cream’ mint.
Had some fine times with herb teas for a while there.
I went crazy planting mint in my herb garden. I couldn’t help myself. The farmer’s market had an unbelievable amount of different types. I’ve got spearmint, peppermint, apple mint, orange mint, pineapple mint, chocolate mint (alas, not all that chocolatey), and something they claimed was called ‘berries-and-cream’ mint.
Had some fine times with herb teas for a while there.
I went crazy planting mint in my herb garden. I couldn’t help myself. The farmer’s market had an unbelievable amount of different types. I’ve got spearmint, peppermint, apple mint, orange mint, pineapple mint, chocolate mint (alas, not all that chocolatey), and something they claimed was called ‘berries-and-cream’ mint.
Had some fine times with herb teas for a while there.
I went crazy planting mint in my herb garden. I couldn’t help myself. The farmer’s market had an unbelievable amount of different types. I’ve got spearmint, peppermint, apple mint, orange mint, pineapple mint, chocolate mint (alas, not all that chocolatey), and something they claimed was called ‘berries-and-cream’ mint.
Had some fine times with herb teas for a while there.
I have three mints right now. No. Four. My own mint. I think this came from the side of the road originally.
Peppermint from some site that sells a big bag of it. A coffee site, curiously.
My sister just bought me some brand new fresh-as-a-daisy plucked mint tips.
And a friend brought me so em apple mint.
It’s a wild mint world out there.
I have three mints right now. No. Four. My own mint. I think this came from the side of the road originally.
Peppermint from some site that sells a big bag of it. A coffee site, curiously.
My sister just bought me some brand new fresh-as-a-daisy plucked mint tips.
And a friend brought me so em apple mint.
It’s a wild mint world out there.
I have three mints right now. No. Four. My own mint. I think this came from the side of the road originally.
Peppermint from some site that sells a big bag of it. A coffee site, curiously.
My sister just bought me some brand new fresh-as-a-daisy plucked mint tips.
And a friend brought me so em apple mint.
It’s a wild mint world out there.
I have three mints right now. No. Four. My own mint. I think this came from the side of the road originally.
Peppermint from some site that sells a big bag of it. A coffee site, curiously.
My sister just bought me some brand new fresh-as-a-daisy plucked mint tips.
And a friend brought me so em apple mint.
It’s a wild mint world out there.
I have three mints right now. No. Four. My own mint. I think this came from the side of the road originally.
Peppermint from some site that sells a big bag of it. A coffee site, curiously.
My sister just bought me some brand new fresh-as-a-daisy plucked mint tips.
And a friend brought me so em apple mint.
It’s a wild mint world out there.
My husband is more the cook than me. My entire family love spicy food!!
He uses “catroits”; a special blend he buys from a friend who makes it!!!
It is a low sodium spice, including red chili pepper, black pepper, garlic and chili powder, cumin, and oregano.
We put it on everything!!
My husband is more the cook than me. My entire family love spicy food!!
He uses “catroits”; a special blend he buys from a friend who makes it!!!
It is a low sodium spice, including red chili pepper, black pepper, garlic and chili powder, cumin, and oregano.
We put it on everything!!
My husband is more the cook than me. My entire family love spicy food!!
He uses “catroits”; a special blend he buys from a friend who makes it!!!
It is a low sodium spice, including red chili pepper, black pepper, garlic and chili powder, cumin, and oregano.
We put it on everything!!
My husband is more the cook than me. My entire family love spicy food!!
He uses “catroits”; a special blend he buys from a friend who makes it!!!
It is a low sodium spice, including red chili pepper, black pepper, garlic and chili powder, cumin, and oregano.
We put it on everything!!
My husband is more the cook than me. My entire family love spicy food!!
He uses “catroits”; a special blend he buys from a friend who makes it!!!
It is a low sodium spice, including red chili pepper, black pepper, garlic and chili powder, cumin, and oregano.
We put it on everything!!
Sounds a little like some of the Mexican seasonings. It would indeed spice things up, wouldn’t it?
Sounds a little like some of the Mexican seasonings. It would indeed spice things up, wouldn’t it?
Sounds a little like some of the Mexican seasonings. It would indeed spice things up, wouldn’t it?
Sounds a little like some of the Mexican seasonings. It would indeed spice things up, wouldn’t it?
Sounds a little like some of the Mexican seasonings. It would indeed spice things up, wouldn’t it?
Wow, My little spice closet, which I thought was so munificently filled, looks pretty bare compared to what you guys have tucked away in your closets!
Joan Wolf
Wow, My little spice closet, which I thought was so munificently filled, looks pretty bare compared to what you guys have tucked away in your closets!
Joan Wolf
Wow, My little spice closet, which I thought was so munificently filled, looks pretty bare compared to what you guys have tucked away in your closets!
Joan Wolf
Wow, My little spice closet, which I thought was so munificently filled, looks pretty bare compared to what you guys have tucked away in your closets!
Joan Wolf
Wow, My little spice closet, which I thought was so munificently filled, looks pretty bare compared to what you guys have tucked away in your closets!
Joan Wolf
*g* As they say. It’s not what you have, it’s how you use it.
*g* As they say. It’s not what you have, it’s how you use it.
*g* As they say. It’s not what you have, it’s how you use it.
*g* As they say. It’s not what you have, it’s how you use it.
*g* As they say. It’s not what you have, it’s how you use it.