JAS_OH1
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No garlic powder or onion powder, ever? No chill powder?
Spices you have never used
- Thread starter Morning Glory
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SandwichShortOfAPicnic
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They weren't much in present my childhood.
Garlic, onions and many many herbs but spices or granulated versions, not really. I only remember the pudding ones I still have an aversion to.
I remember my mum putting a little bit of curry powder in a stew once and my dad declaring he did not want to eat that muck!
For him pasta was also in the same category and still is "Why does anyone want to eat wet blotting paper?"
However Indian and Chinese spices he now loves above all else!
Well except mustard. Mustard will always be king
I don't consider them to be spices; just vegetables, but that's me. I never used them, I always use fresh. Dunno about SandwichShortOfAPicnic, but spices in my house when I was a kid were;
- ground white pepper
- Mixed spice (ginger, cloves, nutmeg and cinnamon, for mum's spicy buns)
- Whole cloves ( for apple pies)
- Ground ginger (for ginger biscuits)
JAS_OH1
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Yeah, I agree that they are more "ground vegetable flavorings" but they are on the list, so...I don't consider them to be spices; just vegetables, but that's me. I never used them, I always use fresh. Dunno about SandwichShortOfAPicnic, but spices in my house when I was a kid were;
My mum would probably have stopped using them all if she 'd known they were all "foreign"
- ground white pepper
- Mixed spice (ginger, cloves, nutmeg and cinnamon, for mum's spicy buns)
- Whole cloves ( for apple pies)
- Ground ginger (for ginger biscuits)
I don't like ginger, nutmeg, or cloves. But ginger is a ground root, so isn't that a vegetable too?
Technically, yes. However, in many Indian dishes, dried ginger is used, rather than fresh, as a spice, rather than a vegetable.
JAS_OH1
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As are garlic and onion (minced and powders) in many cuisines. And chili, for that matter.
For example? French? Italian? Greek? No, I'm not being contentious, but I've only ever seen onion/garlic powder in the USA and the UK, so maybe I'm missing something. I'd really like to know.
And yes - the chile is strictly a fruit. My favourite fruit
JAS_OH1
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I think I saw plum on that list? That's a fruit.For example? French? Italian? Greek? No, I'm not being contentious, but I've only ever seen onion/garlic powder in the USA and the UK, so maybe I'm missing something. I'd really like to know.
And yes - the chile is strictly a fruit. My favourite fruit
So in the US, we have multiple cuisines, but perhaps in their countries of origin they (cooks/chefs) aren't using the powdered form. Or maybe they do at times, I've no idea. Doesn't really matter because all it takes is one cuisine for it to count as a spice, and if ginger can be counted, being a vegetable, than why not the others?
badjak
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I'm on 38.
I think/hope I haven't counted some twice
I think/hope I haven't counted some twice
SandwichShortOfAPicnic
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Ditto. But no white pepper either. All the pudding spices and a lot of dried herbs.I don't consider them to be spices; just vegetables, but that's me. I never used them, I always use fresh. Dunno about SandwichShortOfAPicnic, but spices in my house when I was a kid were;
My mum would probably have stopped using them all if she 'd known they were all "foreign"
- ground white pepper
- Mixed spice (ginger, cloves, nutmeg and cinnamon, for mum's spicy buns)
- Whole cloves ( for apple pies)
- Ground ginger (for ginger biscuits)
Very old school British cuisine.
Although my mum did go to night school sometime in the 70's and do some sort of 'Cordon Bleu' cookery course.
We still ate the same stuff but it was cooked a lot better for a brief stint until she gave up cooking.
The only addition I remember to her repertoire was lasagne and a garlic sauce made with real garlic! Very exotic and most welcome.
I can remember the first time I saw a garlic bulb in our house!
badjak
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We did use a fair amount of herbs and spices