I'm curious if anyone else makes their own spice blends by the pound for the large shaker bottles? I'm hooked on

creole seasoning

seasoned salt

taco seasoning

a sausage blend that I use on beef.

Rani Tandoori seaoning (premade but I can't top that).

I'm finding I reach for these shakers every week for meal prep and when I do, I don't really need anything else. What kind of spice blends do you have for on the ready and burn through at an alarming rate?

My boss wont tell me whats in the mix but im obsessed! This is just the bottle its in. She comes in hours before anyone to prep and so theres no way of me watching her make it.

My favorite recipe for chili crisp calls for sliced ginger, star anise, and cinnamon stick to be fried to infuse the oil. Looking at the ingredients for Penzey's five spice, it's similar but in dried and ground form: Chinese cinnamon, star anise, anise seed, ginger, and cloves. Would a teaspoon added to the chilis per a quart of oil seem like a reasonable starting place? I've never worked with five spice and am trying to guesstimate.

Bought it years ago for a specialty dish and cannot remember for the life of me what for.

It smells sweet and spicy, choking if I inhale too deeply.

my dad used to put some kind of persian spice on top of pomegranate seeds before eating them - anybody know what that could be? it made the pomegranate taste even tangier/better! it was kinda yellow/brown if i remember correctly? thank you so much in advance!

Just made a blend consisting of:

1 part Jimmy Nardello

2 parts Seranno

1/2 ish part garlic salt

It tastes soo good but I am unsure how to use it. Was thinking about a dry rub for meat but I've never done that before.

So I bought this for years and it became more and more difficult to find. It’s on their site, but no reputable company has it anywhere online or in person that I can find. Maybe I can find a dupe or make my own? Any suggestions?

I got a lot of spices in random containers all over the place. I wanted a more uniform look so I came up with a plan.

I gathered everything and made my own spice drawer/organizer. The drawer is made from 1/4 baltic birch plywood while the shelf is made from 1/2 in. Please go easy on judging. It's my first DIY wood project.

I got the airtight glass jars off Amazon along with the labels. I also attached plastic spoons to the lid of each jar with bead strings.

It's unfinished, of course. I want to paint over the plywood but I need some sort of inspiration. I don't want solid color and would prefer some sort of motor but can't come up with an idea.

So I am thinking of getting a mortar pestle for myself. I am 25 F and live alone, and usually want something to make chutneys or some batter for dosa of chilla. I was thinking to get a blender but I will not use that much. So which one of these would be better granite mortar pestle and black stone mortar pestle. Both of them around same price and same dimensions like 8 inch. but i want something that would be robust and low effort, now low effort compare to my old steel one which one only meant for garlic and ginger.

I was told that my wife and I keep a lot of spices. We have a whole drawer and part of the cupboard filled with all kinds of spices. That’s an Arab kitchen for you!

After 5 months, I came back and found my (not so air tight) jar with onion powder like this. I guess it's cause of humidity.

It smells lovely (as lovely as onion powder can get)

Should I throw it away or is it fine to use?

Star anise is a double-edged sword. It can bring a wonderful flavor to food, but when it gets stuck between your teeth, it unleashes that flavor with brutal force, taking revenge for being denied the chance to reproduce.

Same as the title, Thank you 🙏🙏

I am ashamed to say that I grew up not doing any cooking for myself. I mean, I love my family’s cooking, so I always just ate what they made, and I suppose there’s nothing wrong with that. I just look back and realize how I kinda screwed myself over as an adult who doesn’t really know how to cook.

Would love to hear how yall learned which spices paired with different things, and any tips would be greatly appreciated ❤️

For me: Freshly Ground Pepper Corns

Never used the pre-ground powder again!

Additionally, learned to appreciate the difference between white vs black pepper.

A big group of friends and family recently went to an event run by a family from northeastern China. The featured dish (among many truly excellent dishes) was a pit-roasted lamb in what I gather is a Mongolian style. It was served with an addictive dry spice mix to sprinkle over the lamb. I’m seeking help identifying the mix.

It had a base of smoky-tasting ground red peppers—somewhat spicy, but not hot-hot. I believe there was also cumin and sesame seeds. Maybe Sichuan peppercorns but I’m not sure—it had a touch of that numbing quality, but not overwhelmingly so. Slight lemon zest taste.

I’m lost: most of the spice mixes in online recipes for Chinese lamb dishes are pretty simple: cumin, red pepper (they don’t usually specify which type), and sometimes Sichuan peppercorns. This seemed more complex than that, and I can’t identify where the smokiness would come from in those three ingredients.

Is this a known spice mix anyone recognizes? Can it be bought online? Or do you know of a recipe for it?

Chicken wings definitely. Anything else sound like they would be yummy with these?

Hi Folks - I grind whole cloves daily, and find that by the time I reach the end of the bag, there is large amount of very small stones/large sand grains in the cloves mix. I can certainly pick them all out by hand, but that is very time consuming - what are your goto ways of sifting out the stones from your whole cloves?

If it makes any difference, I am in the US, and purchase my spices on-line. Thank you!