So I bought a bunch of spices, figuring to buy 'em now and look at what to do with 'em later. It was a sale from a spice company and they threw in samples of other spices to try. I started putting a couple of these into coffee.
Anise seed has gone into coffee. Pretty good.
Ginger, into coffee, not bad.
Fennel pollen, into coffee. Judgment reserved. Probably used too much. Will try again.
Cardamon ground. into coffee. Not much improvement.
Saffron powder, into grits. Good.
Garam Masala, Ground Sumac, Herbs De Provence --- not used yet.
So, your recipes?
Formerlyjerseyjack said:Cardamon ground. into coffee. Not much improvement.
Try making Turkish coffee using the cardamom.
For the Herbs de Provence - Sweet Corn Risotto:
Whole oats soaked overnight in fridge in cashew or almond milk. Next morning, mix in finely chopped fresh ginger and turmeric powder; top with blueberries.
Cardamom is used in baking, in particular in Sweden. Gives a unique flavor to yeast based cakes & breads.
Try either your Garam Masala or your herbs d'p in grits...
I use ginger, turmeric and cardamom to make my own tea or a chai latte. You can add black tea or not. Sometimes I just add the spices to hot water, add honey and stir.
Garam Masala in lentils is amazing.
Herbs de Provence - lamb chops, pan-fried with garlic.
rcarter31 said:Try either your Garam Masala or your herbs d'p in grits...
We don't eat that kind of foreign foods here in NJ . . .
It’s also used in curry.
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