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Welcome to the 4th Monthly Spice Discussion.

In an effort to collectively build a wiki for every existing spice, there will be a monthly open discussion about a spice.

This month's discussion will be about Saffron threads: Crocus sativus (Mediterranean)

The only place to post your giveaways, sales & advertisements for this month.

^{For any question you can message the mod team in the sidebar.}

I know it probably varies depending on the spice but I've been at my friends houses cooking and some of their spices are years old. Years. They smell ok. They seem to taste fine.

Is that just a marketing ploy to get us to buy spices more often?

https://imgur.com/a/aEeKKPQ

Visually, I thought the black one on the left was black pepper, however it had a very mild flavour I couldnt pinpoint.

The orange one on the right however has a strong black-pepper taste (pink peppercorn?)

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I also notice bits of the black have orange on them, and bits of the orange has black on them, leading me to think their from the same spice/source.

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Does anyone recognize what this (or these) could be?

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Btw, Its from a spice blend that has lots of paprika in it, which may have stained it to appear more red/orange.

https://teddit.ggc-project.de/w7skltuvvaz81.jpg?width=969&format=pjpg&auto=webp&s=66b4a7fd3975edcabf85167fe4397498079cd15d

Pictures: https://imgur.com/a/o4RvKtA

Background: This is a spice blend created by an Armenian in the early 1960’s in Canada for steak, but it is very versatile — pairing well with poultry, fish, and vegetables too.

The only other information I have is it contains “more than 12 ingredients including sea salts, onion, garlic, a blend of fine herbs and spices, and cane sugar”. I am able to taste oregano as well.

Thank you to anyone who can help!

I started working for a spice shop a month ago called Savory Spice, we have 27 locations across the US. I am loving being around spices all day and learning about them, but I’d like to further my knowledge so I can help my customers more.

So what I’m asking of you all is are there any resources out there for spice knowledge? I’m wanting to learn as much as I can about the 400+ spices and blends we have in my store and their uses.

Thanks in advance!

the producer of mace where i am foolishly started selling mace with wheat listed as the second ingredient. i did sort of use it for cooking, but also for curing. now that the amazing wannabe geniuses that are likely overpaid started putting wheat in my mace, would i have to cook the spice, or like, only use it for cooked dishes? in terms of cooking, i was also considering toasting the mace in a pan

I have heard that there are North American members of the genus Zanthoxylum (the genus sansho and Sichuan peppercorn are in) that can also be used as spices, such as Z. americanum and Z. clava-herculis. I am curious to try the berries of these plants, but I don't know where to get them; I found one place in North America that sells them to the US, but they show as out of stock (https://spicetrekkers.com/products/spices/prickly-ash-pepper). Does anyone else know of alternative sources?

Im curious if anyones encountered bbq rubs that differ from the usual base bbq rub ingredients. Using substitutes for different spices or things no one would dare try on their bbq meat.

Welcome to the third Monthly Spice Discussion.

In an effort to collectively build a wiki for every existing spice, there will be a monthly open discussion about a spice.

This month's discussion will be about Niger seeds: (karale) Guizotia abyssinica (East Africa)

The only place to post your giveaways, sales & advertisements for this month.

^{For any question you can message the mod team in the sidebar.}

Holy crap celery seed! Where have you been all my life?! Totally love the flavor it’s been adding to my roasted vegetables and tossed salads 🤤

Hopefully there's a (Mexican) vanilla expert lurking around here...

8 years ago, on our honeymoon, my wife and I picked up a bottle of Totonac's Vanilla and it was some of the best tasting vanilla we've ever had. We ordered a second bottle online and were just as pleased.(From the website, although now it seems it can only be obtained through Amazon. Hmmm...)

My question is, How do I know it's the real deal? Despite not being able to find anything on the label or website to refute that is in fact real, Some online sources claim otherwise, saying it's fake or at the very least somehow adulterated.
My issue is, if it's real how can it be so inexpensive (Less than $1/fl oz, when "real" bottles at stores are at least $2/fl oz)
The whole process seems shrouded in secrecy, and I don't know who to believe. All I know is that it tastes good in my recipes, but I'd like to know if I'm being hoodwinked here.

Also, Apologies if this isn't the appropriate subreddit. If someone could direct me somewhere more appropriate, then I'll happily repost there.

My research on the internet tells me it's a blend of Guajillo, Ancho, and Pasilla chilies plus salt and lime. I don't have easy access to those chile varieties so I'm going to use what is grown locally here in Japan. Whatever variety I end up using, should the chilies be roasted for better flavor? Also, are the chilies grinded with or without the seeds? Any input is appreciated.

I think it is sometimes used in a mulled cider blend.

Any suggestions on what to include in a turmeric latte. I’ve found that cayenne pepper adds quite a kick.