I plead ignorance of spices other than salt and pepper. If one was to
experiment with different spices in the kitchen...what would the top
ten list look like?

Bill

(I bet Bill Penzey could look at his computer print out and tell us
the top ten...)

Bill wrote:
> I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?


Are you including herbs in your list?


(Herbs: Green as from the leaf. Examples: dill, tarragon, basil.)



(Spices: From any other part of the plant. Examples: cinnamon, cumin,
saffron.)


--Lia

On Sat, 21 Jan 2006 09:13:30 -0500, Julia Altshuler
> wrote:

>Bill wrote:
>> I plead ignorance of spices other than salt and pepper. If one was to
>> experiment with different spices in the kitchen...what would the top
>> ten list look like?
>
>
>Are you including herbs in your list?

yes


>
>
>(Herbs: Green as from the leaf. Examples: dill, tarragon, basil.)
>
>
>
>(Spices: From any other part of the plant. Examples: cinnamon, cumin,
>saffron.)
>
>
>--Lia

> Bill wrote:
>
>> I plead ignorance of spices other than salt and pepper. If one was to
>> experiment with different spices in the kitchen...what would the top
>> ten list look like?


I just realized when I went to answer that there are 2 questions here.
One is which top 10 spices I'd recommend a cook inexperienced with
spices experiment with and one is which are my personal top 10. Here's
my answer to the latter:


1. mixed peppercorns for pepper mill
2. lemon pepper
3. dill
4. Italian herb mix
5. nutmeg
6. saffron
7. Rogan Josh
8. tarragon
9. cumin
10. cayenne


--Lia

This evening I happened on an old-fashioned independently owned Asian
herb and spice shop. I bought Syrian aleppo pepper, a sample pack of 6
sea salts, organic sencha green tea powder, mango tea, organic rooibos
tea. A joyful good time playing with my new toys will follow.


--Lia

Bill wrote on 21 Jan 2006 in rec.food.cooking

> I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?
>
> Bill
>
> (I bet Bill Penzey could look at his computer print out and tell us
> the top ten...)
>

Everyone's list would differ due to personal taste.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
>
> Everyone's list would differ due to personal taste.
>

Or course they would, but I'd bet of the ten listed by everyone, five to
seven would be on 85% of the listings.

Black pepper
Oregano
Basil
Rosemary
Garlic
Cinnamon
Fennel
Onion
Paprika
Thyme

Edwin Pawlowski wrote on 21 Jan 2006 in rec.food.cooking

>
> "Mr Libido Incognito" > wrote in message
> >
> > Everyone's list would differ due to personal taste.
> >
>
> Or course they would, but I'd bet of the ten listed by everyone, five
> to seven would be on 85% of the listings.
>
> Black pepper
> Oregano
> Basil
> Rosemary
> Garlic
> Cinnamon
> Fennel
> Onion
> Paprika
> Thyme
>
>
>

I agree with black pepper but I would dump the rosemary and add celery
seed. Plus where is bay leaf? I think bay leaf would push fennel off the
list.

But we are talking a top ten list, suggesting a ranked order. My list,
ranked in order of most used. Since I rarely use cinnamon (not that it
isn't a good tasting spice, I dropped it. I just rarely use it and only
for baking when I use it (which I rarely do). Bad experences with
Paprika (such as it had no taste) make me drop it too. I dislike
rosemary (too piny for my tastes).

I prefer to make mostly fast cooking foods most days of the week, such
as frying and broiling. I bake rarely; hence no cinnamon, mace or
nutmeg. I do more adventurous cooking (takes more time) on the weekends.
I feel the types of cooking you do has an affect on which spices you
use. Notice since I don't cook Italian style meals often there is no
pine nuts, thyme or oregano on my list. Same with chinese style, so no
sesame seeds, ginger or star anise.

The top 5 are used more readily, almost daily. The last 5 used at least
once a week on average. These aren't my favorites just my more often
used. I feel dill would be on many others' list as well. I eat and enjoy
celery, fennel and onion as veggies but only consider the seeds or
powdered versions as a spice.


1. black pepper
2. garlic granulated
3. onion powder
4. celery seed
5. Aleppo pepper
6. terragon
7. Cumin
8. Mustard seed
9. Bay leaf
10. Chevril

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep
the hat up.

"Mr Libido Incognito" > wrote in message
>
> I dislike rosemary (too piny for my tastes).
>
I agree. I can't even walk past a rosemary bush.
Glad to hear you say it, though, since r.f.c.ers
seem to like it (especially for lamb).

Dora

limey wrote on 21 Jan 2006 in rec.food.cooking

>
> "Mr Libido Incognito" > wrote in message
> >
> > I dislike rosemary (too piny for my tastes).
> >
> I agree. I can't even walk past a rosemary bush.
> Glad to hear you say it, though, since r.f.c.ers
> seem to like it (especially for lamb).
>
> Dora
>
>
>

Lamb needs red wine and lots of garlic....

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat, 21 Jan 2006 15:48:36 GMT, Mr Libido Incognito >
wrote:

>Edwin Pawlowski wrote on 21 Jan 2006 in rec.food.cooking
>
>>
>> "Mr Libido Incognito" > wrote in message
>> >
>> > Everyone's list would differ due to personal taste.
>> >
>>
>> Or course they would, but I'd bet of the ten listed by everyone, five
>> to seven would be on 85% of the listings.
>>
>> Black pepper
>> Oregano
>> Basil
>> Rosemary
>> Garlic
>> Cinnamon
>> Fennel
>> Onion
>> Paprika
>> Thyme
>>
>>
>>
>
>I agree with black pepper but I would dump the rosemary and add celery
>seed. Plus where is bay leaf? I think bay leaf would push fennel off the
>list.
>
>But we are talking a top ten list, suggesting a ranked order. My list,
>ranked in order of most used. Since I rarely use cinnamon (not that it
>isn't a good tasting spice, I dropped it. I just rarely use it and only
>for baking when I use it (which I rarely do). Bad experences with
>Paprika (such as it had no taste) make me drop it too. I dislike
>rosemary (too piny for my tastes).
>
>I prefer to make mostly fast cooking foods most days of the week, such
>as frying and broiling. I bake rarely; hence no cinnamon, mace or
>nutmeg. I do more adventurous cooking (takes more time) on the weekends.
>I feel the types of cooking you do has an affect on which spices you
>use. Notice since I don't cook Italian style meals often there is no
>pine nuts, thyme or oregano on my list. Same with chinese style, so no
>sesame seeds, ginger or star anise.
>
>The top 5 are used more readily, almost daily. The last 5 used at least
>once a week on average. These aren't my favorites just my more often
>used. I feel dill would be on many others' list as well. I eat and enjoy
>celery, fennel and onion as veggies but only consider the seeds or
>powdered versions as a spice.
>
>
>1. black pepper
>2. garlic granulated
>3. onion powder
>4. celery seed
>5. Aleppo pepper
>6. terragon
>7. Cumin
>8. Mustard seed
>9. Bay leaf
>10. Chevril

thank you for your submission!

On Sat, 21 Jan 2006 15:08:43 GMT, "Edwin Pawlowski" >
wrote:

>
>"Mr Libido Incognito" > wrote in message
>>
>> Everyone's list would differ due to personal taste.
>>
>
>Or course they would, but I'd bet of the ten listed by everyone, five to
>seven would be on 85% of the listings.
>
>Black pepper
>Oregano
>Basil
>Rosemary
>Garlic
>Cinnamon
>Fennel
>Onion
>Paprika
>Thyme
>
thanks for your submission Edwin!

Edwin Pawlowski wrote:
> "Mr Libido Incognito" > wrote in message
>
>>Everyone's list would differ due to personal taste.
>>
>
>
> Or course they would, but I'd bet of the ten listed by everyone, five to
> seven would be on 85% of the listings.
>
> Black pepper
> Oregano
> Basil
> Rosemary
> Garlic
> Cinnamon
> Fennel
> Onion
> Paprika
> Thyme
>
>


Bingo! The only one of those I don't use really often is thyme.
I'd substitute tarragon. Other than that you are spot-on.

gloria p

Bill wrote:
> I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?
>
> Bill
>
> (I bet Bill Penzey could look at his computer print out and tell us
> the top ten...)
My list would be like this:

1. parisen bonnes herbs
2. adobo seasoning
3. granulated garlic
4. fines herbs (for soup!)
5. dried tarragon leaves
6. dried toastsed onion flakes
7. dried bell pepper flakes
8. ground chipotle chili peppers
9. ground ancho chilii peppers
10. ground cayenne peppers

jmcquown wrote on 21 Jan 2006 in rec.food.cooking

> Bill wrote:
> > I plead ignorance of spices other than salt and pepper. If one was to
> > experiment with different spices in the kitchen...what would the top
> > ten list look like?
> >
> > Bill
> >
> > (I bet Bill Penzey could look at his computer print out and tell us
> > the top ten...)
> My list would be like this:
>
> 1. parisen bonnes herbs
> 2. adobo seasoning
> 3. granulated garlic
> 4. fines herbs (for soup!)
> 5. dried tarragon leaves
> 6. dried toastsed onion flakes
> 7. dried bell pepper flakes
> 8. ground chipotle chili peppers
> 9. ground ancho chilii peppers
> 10. ground cayenne peppers
>
>
>
>
>

Oh I didn't know blends were allowed...this changes everything!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat, 21 Jan 2006 09:02:10 -0600, "jmcquown"
> wrote:

>Bill wrote:
>> I plead ignorance of spices other than salt and pepper. If one was to
>> experiment with different spices in the kitchen...what would the top
>> ten list look like?
>>
>> Bill
>>
>> (I bet Bill Penzey could look at his computer print out and tell us
>> the top ten...)
>My list would be like this:
>
>1. parisen bonnes herbs
>2. adobo seasoning
>3. granulated garlic
>4. fines herbs (for soup!)
>5. dried tarragon leaves
>6. dried toastsed onion flakes
>7. dried bell pepper flakes
>8. ground chipotle chili peppers
>9. ground ancho chilii peppers
>10. ground cayenne peppers
>
>
>
thanks for your submission Jill

In article >,
Bill > wrote:

> I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?
>
> Bill
>
> (I bet Bill Penzey could look at his computer print out and tell us
> the top ten...)

Spices or herbs or blends?

Heather (El Bubbo) and I just came from Penzeys relocated-to spot in
Lakeville, MN. Most, if not all, of what I bought is a blend -- chile
powder, chili con carne seasoning, greek seasoning, shallot pepper. All
blends. I sold a guy some Fox Point and recommended Sunny Paris if salt
is a concern (it's similar to Fox Point). I like their Bavarian
Seasoning, Sandwich Sprinkle, Salad Seasoning blends -- come to think of
it, most of what I buy there are blends because I buy the straight
spices and herbs at my local food co-op.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Bill wrote:
> I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?

Garlic & Beer.

On Sat, 21 Jan 2006 08:41:56 -0500, Bill >
wrote:

>I plead ignorance of spices other than salt and pepper. If one was to
>experiment with different spices in the kitchen...what would the top
>ten list look like?
>
>Bill
>
>(I bet Bill Penzey could look at his computer print out and tell us
>the top ten...)

I guess the list probably varies depending on the different cuisines
eg...Italian, Chinese, French, US Fastfoods, Greek, Indian, Mexican,
Canadian, Russian, German, etc.

We probably need to go to Bill Penzey to get the straight scoop but
would he tell us? He probably would since these ten items probably
represent the ten largest single items in his inventory...

Bill

"Bill" > wrote in message
...
>I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?
>
> Bill
>
> (I bet Bill Penzey could look at his computer print out and tell us
> the top ten...)
>

I might say:

Black peppercorns
Oregano
Thyme
Rosemary
Bay leaves
Sage
Crushed red pepper
Cumin
Paprika (I like Smoked)
Cayenne

I personally rarely, if ever, use dried basil, parsley, garlic or onion.
That's going to account for a lot of vartiation among lists: some people
will only use certain things fresh.
..
-T

In article >,
"Moriarty" > wrote:

> "Bill" > wrote in message
> ...
> >I plead ignorance of spices other than salt and pepper. If one was to
> > experiment with different spices in the kitchen...what would the top
> > ten list look like?
> >
> > Bill
> >
> > (I bet Bill Penzey could look at his computer print out and tell us
> > the top ten...)
> >
>
> I might say:
>
> Black peppercorns
> Oregano
> Thyme
> Rosemary
> Bay leaves
> Sage
> Crushed red pepper
> Cumin
> Paprika (I like Smoked)
> Cayenne

For me, I would drop the cayenne, crushed red pepper, and cumin and add
Penzey's Sunny Paris and lamb spice blends as well as Penzey's sweet
basil and garlic powder.

"Bill" > wrote in message
...
>I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?
>
> Bill
>
> (I bet Bill Penzey could look at his computer print out and tell us
> the top ten...)
>

It's tough to narrow it down...you should see my spice cabinet! It's
separated into savory spices and sweet spices, which helps to keep track of
everything even if there are some I'd use for both (like cinnamon).

So here goes, my best guess:

peppercorns (I use fresh ground pepper every day, I'd say--black and white
mostly, pink for some dishes, and green least often)
cinnamon
celery salt
rosemary
sage
paprika (both reg and smoked)
onion powder
lemon pepper
oregano
granulated garlic

I also use fresh garlic and fresh onion, but I make alot of rubs, and use
the granulated version of each for those.

kimberly

"Bill" > wrote in message
...
>I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?
>
> Bill
>
> (I bet Bill Penzey could look at his computer print out and tell us
> the top ten...)
>

Penzy's have sampler packs.

"Bill" > wrote in message
>I plead ignorance of spices other than salt and pepper. If one was to
> experiment with different spices in the kitchen...what would the top
> ten list look like?
>
> Bill

Hmmm. Here goes:

Bay leaves
Celery salt
Celery seed
Curry powder
Dill
Ground ginger
Lemon pepper
Marjoram
Onion - minced and powder
Oregano
Peppercorns (black, white, pink, green blend)
Poultry seasoning
Tarragon
Thyme

I know, that's more than ten but I can't reduce the list of my favorites.
Also, I grow basil, oregano, parsley, sage and thyme and use them in season.
I use fresh garlic.

Dora

On Sat, 21 Jan 2006 08:41:56 -0500, Bill >
wrote:

>I plead ignorance of spices other than salt and pepper. If one was to
>experiment with different spices in the kitchen...what would the top
>ten list look like?
>
>Bill
>
>(I bet Bill Penzey could look at his computer print out and tell us
>the top ten...)

These aren't Penzey's spices per se because they don't have a store in
south Florida! We have a very minimalist spice rack, but what's there
I use almost every day...

- cajun spice mix
- onion powder
- Italian herbs
- smoked paprika
- regular paprika
- cinnamon
- pepper
- ground oregano
- ground coriander
- mild chili seasoning mix

I LOVE garlic but 99% of the time I use it fresh or from a jar in the
fridge... powdered garlic is a last resort because it's not nearly as
good.
I tried 'lemon' seasonings but I hate the bitterness of the dried
lemon peel.
And I like well-seasoned food, but I HATE hot chili so I use a lot of
paprika and pepper instead...


--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit