Herbs, spices and seasonings

[The Ironic Chef]

I blame the problems with the youth today, no more Captain Kangaroo or Mr Rogers.

[Cook Chatty Cathy]

I blame the problems with the youth today, no more Captain Kangaroo or Mr Rogers.

I miss Captain Kangaroo he had a good show, although by today's standards that show would be laughable! Much too low key and gentle. I really loved Mr. Green Jeans

[CanMan]

Howdie Doodie Time and Kukla, Fran & Ollie

[Cook Chatty Cathy]

Howdie Doodie Time and Kukla, Fran & Ollie

I never got to watch those two that much, but I do remember hearing about them, and I did watch Kukla, Fran & Ollie a little bit, she was was sooooo sweet and had the cutest voice as I can recall!

[The Ironic Chef]

One item that I use a lot of is Horseradish. I wouldn't exactly call it a spice or an herb but I sure use it a lot to add flavor to so many dishes. I grow my own and process several quarts of it a year. I use it to flavor sauces, gravies, salads, meats and poultry. It's a great natural remedy for clearing the sinuses. It even adds a good flavor to fish dishes.
I have never had sushi but know that there is an ingredient used often with sushi called Wasabi. I do believe that Wasabi is an oriental type version of horseradish.
I love making shrimp cocktail sauce using my horseradish because it's supper hot.
It also adds a really nice kick to a bloody Mary.

[KYHeirloomer]

Genuine wasabi is related to horseradish, IC, in the same sense that daikon is related to French breakfast radishes. But it's both hotter, and has a more mellow underflavor.

Most so-called wasabi available in the U.S. is merely green-dyed horseradish, as real wasabi is far too expensive.

[Cook Chatty Cathy]

I love horseradish IC, it is an extremely wonderful taste. We even use it in a sauce made with mayonnaise and eat it as a condiment to our sliced pork roast. I can think of no greater flavor than seafood cocktail sauce made with fresh horseradish!

[cookie]

I Like it to, horseradish. Cookie

[Mama Mangia]

Berbere Spice Mix

HOT!

2 teaspoons cumin seed, or powder
1 teaspoon cardamon seeds (shell off the husks), or powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seed (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves, or ground
1 teaspoon black peppercorns, or freshly ground
5 teaspoons red pepper flakes or crumbled dried red peppers
1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. Or, use ground spices.
Mix in all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can be used with many combinations of legumes, rice or vegetables.

[Mama Mangia]

African Fish Curry Powder

1/2 lb Dry red chiles
1/2 lb Coriander seeds
2 oz Cumin
1 oz Turmeric
1 oz Mustard seeds

Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they don't burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily hot, they are made that way by the addition of chili peppers.

Dry spices, grind to a powder and seal in an airtight container. Use 2 teaspoons of curry powder to every 1 lb of fish.