Is there an ingredient you have never used?

[Morning Glory]

At the grocery store now, and in Produce, I see jicama and plantains, both of which I've never used or eaten anywhere else.

Mod.Edit: I copied this post to its own thread as it got so many responses. The new thread is here: Jimaca and plantain - how to use them?

 

[TastyReuben]

I bought star anise pods today. Never used those before.

 

[flyinglentris]

Sea urchin is something I've wanted to try for years. For some reason, despite the fact the sea around the UK has plenty they are impossible to buy. In fact, they are very rarely seen on restaurant menus either.

Sea urchin is hard to find, but right now, it is available in the US, but very expensive, about $50 USD for 4 oz.. It appears to be seasonal. Uni harvested off the west coast of California just started showing up as not 'Out of Stock'. I've been wanting some for nigiri sushi.

 

[karadekoolaid]

Sea urchins are plentiful off the Venezuelan coast; but I´ve never seen them on any menu. Wierd.
I remember a holiday in Mykonos, Greece, where the fishermen would come in with their catch around 10.30 in the morning. They´d go over to the Taberna, crack a few bottles of retsina, and eat sea urchins and all sorts of other seafood.
I´ve never tried it - couldn´t do so then, because I don´t speak Greek!

 

[karadekoolaid]

I bought star anise pods today. Never used those before.

You can use them to make one of the most delicious SE Asian sauces I´ve ever tried: ketcap manis.
I´ll post a recipe.

 

[TastyReuben]

You can use them to make one of the most delicious SE Asian sauces I´ve ever tried: ketcap manis.
I´ll post a recipe.

I'm using them in some mulling spices for mulled wine.

 

[karadekoolaid]

Earwig-ho
Ketcap Manis
Yu could also use them in Bumbu Rudjak, which is fish or prawns, enveloped in a banana leaf(you could probably use greaseproof paper), covered with a sweet-sour-spicy sauce (tamarind, fish sauce, chiles, garlic,sugar) and adorned with WHOLE spices: star anise, nutmeg, cinnamon and cloves.

 

[caseydog]

Sea urchins are plentiful off the Venezuelan coast; but I´ve never seen them on any menu. Wierd.
I remember a holiday in Mykonos, Greece, where the fishermen would come in with their catch around 10.30 in the morning. They´d go over to the Taberna, crack a few bottles of retsina, and eat sea urchins and all sorts of other seafood.
I´ve never tried it - couldn´t do so then, because I don´t speak Greek!

I was snorkeling near a small island off the East coast of Puerto Rico once, and there were sea urchins the size of basketballs. We were warned to stay clear of them, as the spikes were extremely painful.

CD

 

[karadekoolaid]

We were warned to stay clear of them, as the spikes were extremely painful.

Been there, done that. I was on a tiny island of the coast of Venezuela and decided to put my hand on a rock to steady myself. Spiky rock. Nasty!

 

[Morning Glory]

I bought star anise pods today. Never used those before.

Good with glazed carrots. Actually there loads of ways to use them in all sorts of dishes... both sweet and savoury. Here are a few from some top chefs: Star Anise Recipes

I thought you might like the mulled wine hot chocolate recipe....

 

[karadekoolaid]

Come to think of it, I use 1 star anise in my pork vindaloo recipe..
If you bought a big jar, you´re going to be doing a load of cooking!!

 

[PabloLerntKochen]

Anise is good for digestion.

I started to work in a new kitchen, a 3* hotel near the central station of Berlin. They've some nice new spices I've either never heard or never used so far: sumach, pimiento de espelette and za'tar.

 

[Windigo]

I've never gotten my hands on true Argan oil and I am very curious. It's supposedly the most delicious dipping oil in the world.

Learn About Argan Oil, Morocco's Famous Culinary and Cosmetic Oil

It's available here but only in dilluted form because it's so expensive and Dutch people are known to be tight fisted..

 

[karadekoolaid]

sumach, pimiento de espelette and za'tar.

Sumac is primarily used in Turkey & Iran - it´s a tart, acidic (dried) fruit. It´s also an ingredient in za´ataar, I believe, which is a spice/herb mixture containing sumac, sesame seeds and oregano. Piment d´Espelette is basically a mild chile pepper, highly popular in Basque cuisine.

 

[TastyReuben]

I started to work in a new kitchen, a 3* hotel near the central station of Berlin.

Congrats on the new job!