Spices -- do you use any of these?

[runningkitcat]

Hello! I'm writing a short article on McCormick's "2006 Flavor Forecast" which they just issued. It's their picks on the spices that'll be big this year (theoretically).

Do you use any of these?

* Anise
* Caraway
* Chai (cardamom, cinnamon, cloves, pepper)
* Marjoram
* Paprika
* Saffron
* Sesame

How do you use them? Why do you like that spice? Can I quote you on that? I'd really love to know if anyone uses the chai mix and how. Or, really, any of these. Thank you!

Wendy

[SDMomChef]

We use Marjoram and Paprika at least two or three times a week, and saffron maybe once a month. The other spices we use rarely, and I have never used the Chai mix.

[Hammster]

Hello! I'm writing a short article on McCormick's "2006 Flavor Forecast" which they just issued. It's their picks on the spices that'll be big this year (theoretically).

Do you use any of these?

* Anise
* Caraway
* Chai (cardamom, cinnamon, cloves, pepper)
* Marjoram
* Paprika
* Saffron
* Sesame

How do you use them? Why do you like that spice? Can I quote you on that? I'd really love to know if anyone uses the chai mix and how. Or, really, any of these. Thank you!

Wendy

Hey Wendy.
Are you asking if we use the McCormick brand of those spices? Or do we use any of the spices regardless of source?
Please clarify? :D Thanks.

[Beth]

I use anise in a few baked goods (biscotti, pizelles, certain breads); caraway when baking rye bread and not sure when else; sesame with veggies, on top of breads, in salads and stirfries; paprika in dry rubs (used 1 cup yesterday) and main dishes -- tend to be soup or stew type, and on top of devilled eggs, of course. Saffron rarely, marjoram rarely, and chai -- never as a spice blend, but the combination or similar combinations sure.

[blazedog]

I use marjoram, paprika (smoked, sweet and Hungarian sharp) and saffron fairly often.

I have never used a chai spice mix although I have baked items that are "chai" but have just used the spice components -- I don't bake chai stuff enough to have it make sense for my to buy a special item.

I have cooked with sesame seeds but chiefly Asian foods and haven't done so in awhile.

[Sami]

I use caraway for breads and rolls, marjoram, paprika and sesame quite often. I sprinkle my challah with sesame seeds and also use them in Asian cooking. Paprika is used to garnish dishes but sometimes it is integral to the dish, and marjoram I use in cooking and baking.

I've never seen chia spice, and when I have used anise, I have used it in baking, but not very often.

Sami

[veschke]

I've been converted to Penzey's and McCormick is unlikely to get me back, but as a data point....

* Anise - No
* Caraway - I have some, but don't remember why, so no
* Chai - No
* Marjoram - Yes
* Paprika - Yes
* Saffron - Yes
* Sesame - Yes (but not exactly a spice, is it?)

None of them are frequently used in my kitchen; they're just not in all that many recipes. I use saffron probably more than the others, actually, b/c there's an Indian rice recipe I *really* like that calls for it.

[tbb113]

* Anise - no
* Caraway - no
* Chai (cardamom, cinnamon, cloves, pepper) - no, but I do use the individual spices in baking
* Marjoram - own it, haven't used it in years(used to use it for a chicken recipe)
* Paprika - always - season tri-tip and steaks
* Saffron - occasionally if the recipe calls for it
* Sesame - occasionally, either on chicken or vegetables.

[runningkitcat]

Hey Wendy.
Are you asking if we use the McCormick brand of those spices? Or do we use any of the spices regardless of source?
Please clarify? :D Thanks.

Oops, I meant do you use any of these spices, no matter the brand.

Thank you to the folks who replied already!

Wendy

[Gail]

* Anise -- primarily for making anise tea, an ingredient in our family's Cuban bread pudding
* Caraway-- in cabbage
* Chai (cardamom, cinnamon, cloves, pepper) -- I rarely use spice mixes. The individual ingredients get used a lot.
* Marjoram-- rarely. I like it better fresh and use it in an herb chicken.
* Paprika-- chicken paprikas; chicken with linguini, tomatoes and leeks; in potatoes; on fish; I probably use more paprika than the other ingredients
* Saffron-- rice; arroz con pollo
* Sesame-- for coating ahi before searing

[DeeK]

I use caraway and paprika fairly regularly, but not the others. The caraway I use as part of a spice-blend rub for pork roast. The paprika I use as a "garnish" on devilled eggs, potato salad, macaroni salad or macaroni and cheese.

[Becky13347]

I use paprika regularly mostly on chicken recipes or (sometimes)to spice up a recipe. I just used marjoram last week on a pot roast recipe that I make several times a year. Yummy

I have used caraway and sesame but not regularly.

[Valerie226]

Anise- yes, occasionally. biscotti, a few other things.
caraway- no. used to in rye bread but DH doesn't like it
chai- no
marjoram- rare
paprika- frequently
saffron- no. just tried it in something & DH revolted & refused to eat it
sesame - all the time

[Lrimerman]

I use Anise a few times a year for baked goods such as cookies, etc. that specifically call for them. I do love the flavor of Anise, but it only takes a little bit, so I buy it in the whole seeds and if I need it ground, I use a spice grinder. That way they stay fresher longer.

Caraway-- I use this a lot in Rye bread and in sauteed cabbage, which I make both frequently. The whole seeds.

Chai--No

Marjoram--I use every once in a while, but isn't one of my most used spices.

Paprika-- I use this a lot because I make my own taco seasoning, I also use it in chili and soups, BBQ Sauce (usually I used the smoked here), stews, and spice rubs.

Saffron--I use it once in a while in rice or when I make Paella (not very often)

Sesame-- I use this a lot on bread and rolls, marinades, Asian type salads, stir-fries, etc.

Lisa

[heavy hedonist]

I have 3 kinds of paprika right now, and use it increasingly, in stews, breads, and on meat dishes for cooking clients, as well as on potatoes. Marjoram I use in soups, more in the summer than winter. Caraway I like in breads and sometimes stews-- it is the finishing touch for a famous roll from my hometown of Bflo, NY; the kimmelweck roll (just weck, to Buffalonians) which is a large, crusty white roll topped with caraway and kosher salt. I rarely use saffron, never anise (don't like it-- except in five spice powder, which i am becoming addicted to). I use sesame in so many ways & forms I couldn't begin to ennumerate them. Chai spice is too trendy for me and a ripoff of garam masala, in my view. But then, I prefer to make most of my own spice mixtures.
Personally, I think dried dill & mint & ras el hanout will be the "hot" spices in the coming year. Middle Eastern & Mediterrean foods can only get bigger, with all the servicemen going & coming.

[runningkitcat]

Personally, I think dried dill & mint & ras el hanout will be the "hot" spices in the coming year. Middle Eastern & Mediterrean foods can only get bigger, with all the servicemen going & coming.

Oh that makes sense. When I looked up a definition of ras el hanout, it said there can be as many as *fifty* spices in this blend! Woah!

What are one or two of the more unique ways you use sesame?

Thanks for replying, by the way!

Wendy

[heavy hedonist]

Personally, I like Gomashio-- lightly roasted sesame seeds ground and added 9/1 with sea salt-- for a flavorful alternative to regular salt.
Love to add sesame (roasted/unroasted seeds and sesame oil) to cumin-laced salad dressing. Best with lots of vinegar.
Hulled seeds are great on top of cornbread. Also good in cetain herbal teas, like mild orangey ones or Almond Sunset-- grind them in a mortar a bit first, them put into a tea ball. It's subtle but good.
I really like to use a good 1/3 cup of seeds in my favorite nutball recipe, which uses 2 cups brown nuts, ground.
Also in oatmeal cookies as part of the nut addition.

And sprinkled on a peanut butter sandwich. with or without banana & honey.

[runningkitcat]

Thanks Heavy Hedonist! I really like the tea idea...

Wendy

[Hammster]

Do you use any of these?

* Anise: Homemade sausage, part of a spice blend to go on pork roast, cabbage, part of chinese 5 spice for stir fries.
* Caraway: Cabbage, bread, cole slaw.
* Chai (cardamom, cinnamon, cloves, pepper): I actually use all 4 of these in my pfefferneusse cookies I make every year for Christmas. Of course they are then called, pfefferneusse spices, not Chai spices. Individually I use them all, of course. Bread pudding, french toast, seasoning meats. Some in chinese 5 spice, in braised red cabbage (Cloves), baked goods in general.
* Marjoram: Tomato sauces, with tarragon on chicken breasts, salad dressings (vinagrette), marinades.
* Paprika: Oven roasted potatoes, chile, to give a nice color to garlic toast, goulash (of course), part of spice rubs, anything that might like a nice red color.
* Saffron: Rarely (expensive), rice, light sauces, Spanish style orange cake from an issue of CL (Bizcocho de Naranja).
* Sesame: Seeds: part of seed mix for roast pork, coat skin on chicken breasts and bake with it on there (yum!), toast seeds and mix in asian type salads, put on homemade buns. Paste: stir fry sauces. Toasted sesame oil: stir frys, salad dressings, marinades.

:D

[UnGourmetGal]

I never knew chai was a combination of those particular spices. I never knew I make "Chai Sweet Potatoes" about twice a week :) I take cardamom, cinnamon, cloves, and freshly cracked black pepper; toss that with thick slices of sweet potatoes and then I bake that for about 45 minutes in the oven. Tres yummy!

I like to put caraway in the cole slaw I make.

As for the rest of the spices, I don't use them very much.

[Aubergine]

* Anise - nope, altho' i've been watching Daisy Cooks! on PBA and she's got me interested in star anise
* Caraway - yup, when i'm cooking things with cabbage, kielbasa, cauliflower--that group of ingredients and type of Eastern European cuisine; love it. same as i will only buy rye bread with caraway seeds.
* Chai (cardamom, cinnamon, cloves, pepper) -- i've used these seasonings, sure, lots of times, together and separately, but i'd never, ever buy a product labeled "Chai Seasoning"
* Marjoram -- not often, but i have a couple of recipes that it's absolutely essential for, including my favorite yellow split-pea soup. it's a flavor that's hard to peg
* Paprika -- often enough that i have 3 different kinds on hand, but not all that frequently
* Saffron -- waaay toooo expensive!!!!! i'll splurge once/year on a tiny $5 Badia container for a special recipe, but i'm still not convinced it genuinely has a detectable "flavor" that justifies its cost
* Sesame -- oil? seeds? tahina? halvah? what can i say??? sesame ranks in my top 3 favorite flavors, regardless of its form. when i have a sesame bagel, you'll find me making certain i get every last seed off the plate. i refuse to buy any type of "italian" bread unless it has sesame seeds on top, and i don't discard the bag until i've had all the seeds at the bottom.:) where would "cold sesame noodles" be sans sesame oil? and hummus, minus the tahina? and my favorite salmon recipe, minus the seeds? sesame rules, imo.:)

you can quote me, sure, or ask for any elaborations.

for whom are you writing, if one may ask? even if it'ds only a general reply--a food industry pub?

[Stephanie-Oh]

Do you use any of these?

* Anise--Baked goods, esp. cookies, sweet breads(like Easter Bread or Pannetone)
* Caraway--rye breads, buns, cabbage
* Chai (cardamom, cinnamon, cloves, pepper)?
* Marjoram--poultry, dressings
* Paprika--use quite often in chicken dishes(I also have smoked paprika which I really like, and the hot and sweet)
* Saffron--use this occsionslly, mostly in rice and pork recipes)
* Sesame--cookie recipes, bread and bun toppings, bagels

Steph

[sarasilver]

I use Saffron and Paprika frequently. I love the Spanish smoked paprika!

I'm trying to use marjarom more often.
And I use sesame oil frequently, though not the seeds so much.

[oduamy]

* Anise - yes in pizzelles (1 or 2 times a year)
* Caraway - occasionally
* Chai (cardamom, cinnamon, cloves, pepper) - never even heard of it!!
* Marjoram - rarely
* Paprika - quite often! I love Penzeys!!
* Saffron - occasionally
* Sesame - quite often in a variety of dishes

[mbrogier]

*Anise----I use star anise from time to time
*Caraway-Rarely
*Chai-----I use the components and Chinese 5 spice. Chai is a drink.
*Marjoram--I use this as a fresh herb
*Paprika----I use a lot of paprika
*Saffron----I love saffron, but the good stuff is expensive.
*Sesame----I love sesame for Asian cooking, bene wafers, and on vegetables. My favorite is black sesame seeds.

[honeygirl1971]

Do you use any of these?

* Anise: No, except star anise in a Chinese beef stew

* Caraway: Yes, but rarely, in breads mostly, very aromatic

* Chai (cardamom, cinnamon, cloves, pepper): these spices individually yes, in Indian food or Middle-Eastern food, but I've never used a "Chai" blend

* Marjoram: Yes, mostly in soups or stews, nice subtle flavor

* Paprika: Yes, but fairly rarely, in stews or breads, the good stuff adds wonderful smoky-hot flavor but is hard to find

* Saffron: yes, especially for Indian rice and some soups, love the scent and color!

* Sesame: yes, in Asian dishes, mostly for garnishing--adds visual appeal

How do you use them? (above) Why do you like that spice? (above) Can I quote you on that? (yes) I'd really love to know if anyone uses the chai mix and how. (sorry) Or, really, any of these. Thank you! (you're welcome)

:)

[mrswaz]

Anise- no way.

Caraway- another no way
.
Chai- if I made my own tea, I might buy a chai blend that was made of whole bits of the spices (like mulling spices). But not a ground blend. Don't know what I'd use that for.

Marjoram- Frequently in mediterranean dishes I make and occasionally in soups. I always add a little to my tzatziki

Paprika- didn't use to, but I'm really loving this one lately. I use both Hungarian Sweet and Spanish Smoked

Saffron- Nope, never used it

Sesame- I use tahini for my hummus, seeds on my pizza dough, sprinkled on homemade bread, and in sesame chicken.

[cherylopal]

* Anise- once year in mostly in pizelles- dh doesn't like the flavor

* Caraway- no

* Chai (cardamom, cinnamon, cloves, pepper)- yes in tea would like to use more

* Marjoram- yes- i'll have to check - i use it once or week or so with chicken marinades etc but can't think of specifics

* Paprika- yes- chicken chili, like what i said for marjoram

* Saffron- yes and yum!! i even grow my own- pealla, rice, soup, veggies

* Sesame- with chicken, in and on bread

[JackieO]

Marjoram- Frequently in mediterranean dishes I make and occasionally in soups. I always add a little to my tzatziki


Hmmm...I'll have to remember that!

As for the list, the two ingredients I use that others haven't already suggested are

caraway -- I love it with buttered noodles, and if you grind the caraway, the kids won't ask "What are these bugs in the noodles?" :p

marjoram -- I have a potato-leek dish (it's really just scalloped potatoes with gruyere (sp?) cheese) that calls for marjoram. It's a key ingredient and everytime I serve it, people ask for the recipe.

And MrsWaz....your basketball team beat up our BB team last night! :eek:

[kaydeis@charter]

Do I use these spices?


* Anise - no - person preference
* Caraway - I use this on diet white bread when making ham and swiss sandwiches (for when I don't have rye bread, or I'm trying to save 'points.'
* Chai (cardamom, cinnamon, cloves, pepper) - not as such -- cinnamon, cloves and allspice in my favorite 'rock' cookies.
* Marjoram - not that I recall
* Paprika - occasionally, for garnish
* Saffron - no -- too expensive
* Sesame - toasted seeds on Gnat's Landing Slaw, or on bagels before baking.

I have found some of the other people's uses very interesting! Boy! We all cook so differently, don't we? :D

[drewberry4]

* Anise - no
* Caraway - use in breads. also I really like havarti with caraway seeds in it, but I obviously buy that pre-made :D
* Chai (cardamom, cinnamon, cloves, pepper) - not as a spice mix, but I do enjoy chai tea. I would love to buy a chai spice mix though, because I'd use it a lot in Indian cooking.
* Marjoram - not yet but might invest in it to season greek food
* Paprika - all the time! usually in potato dishes for the most part
* Saffron - my fiance's father is from Iran, so he grew up eating a lot of food with saffron in it (specifically, rice). Even though relations are strained with his parents right now, I've been experimenting with Persian recipes, all of which involve saffron.
* Sesame - anything Asian that I make. Anything. I love the flavor of sesame.

[runningkitcat]

Thanks again, everyone, for your many, many answers on how you use these spices. I agree, we all do cook very differently!

The only spices on that list I use are marjoram (in dishes like spaghetti or wherever a "green" herb would be nice), sesame in breads and some Asian dishes, and paprika.

I've been told the best way to get good paprika is to grow the peppers yourself then grind. I must say that most of the paprika I've bought could use more punch.

Oh, and to answer your question, Aubergine, this article is for eDiets.com. It should appear some time this month.

Thanks again everyone and enjoy a spicy life!

Wendy