I have a great book "The Spice Bible" so I thought I would share

[ladyhk13]

I have a great book "The Spice Bible" so I thought I would share what is in it since spices are pretty easy to grow and dry for storage. If shtf (or even just to spice up your day to day foods) it can take a boring food like rice and change it into a different meal every day.
Feel free to jump in and add your favorite spice. I'm going to try to go in alphabetic order so not to get too lost and do repeats. I'm going to try to not get too exotic but if there is one you would like info on let me know and I'll see if my book has any info on it for you.

Caraway Seed:

Hints of anise, fennel and mint. Medicinal uses to aid digesition.
Used in rye breads, sauerkraut, sausages, meat and potato dishes, soups, pickles, cheeses, fruits, cakes, gin and schnapps.
You can lightly roast to bring out the essential oils and is used whole or ground.

Caraway seed rolls:

3 tsp instant dried yeast
1 tsp superfine sugar
4 cups white bread flour
1 tbsp caraway seeds
1 2/3 cups whole-wheat flour
2 tbsp milk

Stir the yeast, sugar, heaping 1/3 cup of the white bread flour, and 1/2 cup warm water together until smooth and place in a warm place for 10 mins. or until frothy.

Lightly pound the caraway seeds using a morter and pestle to help release their aroma. Sift the remaining white bread flour and whole-wheat flour into a large bowl. Add the husks from the whole-wheat that remain in the sieve. Stir in 2 tsp salt and work in the frothed yeast mixture, caraway seeds, and 1 cup warm water to form a soft dough. Knead for 10 mins, or until smooth and elastic. Shape into a round and place in an oiled bowl. Cover with a cloth and leave to rise in a warm place for 45 mins, or until doubled in size.

Preheat oven to 425 F. Knock back the dough on a lightly floured surface, divide into 12 pieces and roll each one out to a 10x1 inch log. Form a horseshoe shape and then loop one end over and through the horseshoe to form a knot.

Place on two lightly oiled baking sheets, cover loosely with oiled plastic wrap and leave to rise for a further 30 mins, or until doubled in size. Brush the rolls with milk and bake for 15-20 mins, or until golden and hollow sounding when tapped underneath. Cool on a wire rack.

[ladyhk13]

Coriander:

Coriander seed is the dried fruit of the cilantro herb plant. It goes well with fish, pork and apples.

Cypriot Pork and Coriander Stew:

1 1/2 tbsp coriander seeds
1 lb 12 oz pork filet, cut into 3/4 inch dice
1 tbsp all purpose flour
1/4 cup olive oil
1 large brown onion, thinly sliced
1 1/2 cup red wine
1 cup chicken stock
1 tsp sugar
cilantro sprigs to garnish

Crush coriander seeds in a mortar and pestle. Combine the pork, crushed seeds, and 1/2 tsp freshly ground black pepper in a bowl. Cover and marinate overnight in the fridge.

Combine the flour and pork and toss to coat the pork. Heat 2 tbsp of the oil in a frying pan and cook the pork in batches over high heat for 1-2 mins, or until brown, then remove. Heat the remaining oil, add the onion and cook over medium heat for 5 mins, or until just golden. Return the meat to the pan, add the wine, stock, add sugar and season. Bring to a boil, then reduce the heat and simmer covered for 1 hour, or until the pork is tender.

Remove the meat. Return the pan to the heat and boil over high heat for 3-5 mins, or until reduced and slightly thickened. Pour over the meat and top with the cilantro.

Enjoy!

[ladyhk13]

Dill

Dill isn't only used for pickles. It was used in ancient times by burning the seeds and covering the wounds of soldiers to expedite healing. Dill water was also used to soothe crying babies and is still used for that purpose today.

Sugar-cured ocean trout with dill seeds

2 tsp black peppercorns
1 1/2 tbsp dill seeds
1/2 cup superfine sugar
1/3 cup sea salt
1 tbsp anise-flavored liqueur such as Pernod
3- 7 oz ocean trout fillets, pin boned

Coursly grind the black peppercorns and dill seeds in a mortar and pestle, then stir in the sugar and salt. Place the ocean trout fillets, skin side down, on a shallow sheet and sprinkle with the spice mixture, then drizzle over the liqueuer. Cover closely with plastic wrap, then place a heavy board over the fish, weigh it down further by placing weights or food cans evenly on the board, and refrigerate.

Every 12 hours for 2-3 days, unwrap the fish, separate the fillets and spoon the juices over, then replace the fillets, re-cover and weight again.

When ready to serve, scrape away most of the curing mixture and pat the fillets dry with paper towel. Using a very sharp knife, cut the sugar-cured trout at a 45 degree angle into paper thin slices. Serve with rye bread and salad greens.

NOTE: Sugar-cured ocean trout will keep in the refrigerator in plastic wrap for up to two weeks according to the Spice Bible.

[ladyhk13]

[B]Fennel seed[B]

Fennel seed is the dried fruit from the fennel plant and has undertones of minthol that create sweet and savory dishes. It is used in a wide range of spice mixes from curries, italian dishes, sausages, rye breads, bouillons and anise-flavored liqueurs.

Pork and fennel sausage baguette with onion relish

Sausages:
1 pound 10 oz ground pork
1/2 cup fresh breadcrumps
2 garlic cloves, crushed
3 tsp fennel seeds, coarsely crushed
1 tsp finely grated orange zest
2 tsp chopped thyme
2 large handfuls italian parsley , chopped

Onion Relish:

2 1/2 tbsp butter
2 red onions, thinly sliced
1 tbsp soft brown sugar
2 tbsp balsamic vinegar

oil for brushing
1 long baguette, cut into 4 pieces, or 4 long crusty rolls
2 1/2 tbsp butter, softened
1 1/3 arugula leaves
1 tbsp ectra virgin olive oil
1 tsp balsamic vinegar

Put the pork, breadcrumbs, garlic, fennel seeds, orange zest, thyme, and parsley in a large bowl, season well with salt and freshly ground pepper and mix together with your hands. Cover the mixture and refrigerate for 4 hours or overnight to allow the flavors to develop.

To make the onion relish, melt the butter in a heavy-bottomed saucepan over low heat, add the onion, and cook, stirring ocasionally, over low heat for 10 mins. or until the onion is softened, but not browned. Add the brown sugar and vinegar, and continue to cook for another 30 mins, stirring regularly.

Preheat the barbecue hotplate to medium heat. Divide the pork mixture into eight portions and use wet hands to mold each portion into a flattish sausage shape. Lightly brush the sausages with oil and cook for 8 mins on each side, or until they are cooked through.

To assemble, split the baguette or rolls down the middle and butter them. Toss the arugula with the olive oil and balsamic vinegar, and put some of the leaves in each of the rolls. Top with a sausage and some of the onion relish.

Serves 8

Enjoy!!!!!

[Sniper-T]

I have a list of 25 "essential spices" that I gleaned from another forum at some point... I keep all of these in my regular usage/stores, plus many others, as I enjoy cooking different styles, and am quite good at it.

So again, sniped from elsewhere:

Spices. Some think they're a necessity. Some don't. But food fatigue and boredom are facts, so to me, spices are DEFINITELY necessities.

I see people recommending to keep spices all the time. But I hardly ever see people recommending which spices to store. (For the sake of simplicity, I'm including herbs with spices). The amounts definitely depend on your style of cooking, so I won't include amounts of each. So here are mine in no order other than what order I pull them out of my cupboard:

1.) Salt! A necessity for more than just flavor. This ones kind of obvious.
2.) Pepper/Peppercorn. Salt and pepper. Theoretically, that's all you need.
3.) Garlic
4.) Cinnamon
5.) Oregano
6.) Chili Powder
7.) Paprika
8.) Cumin
9.) Basil
10.) Rosemary
11.) Coriander/Cilantro
12.) Red Pepper/Cayenne
13.) Curry
14.) Thyme
15.) Ground ginger
16.) Allspice
17.) Cloves
18.) Nutmeg
19.) Bay leaves
20.) Dill weed
21.) Sage
22.) Parsley
23.) Zest (Lemon, lime, and orange)
24.) Dried onion or onion powder
25.) Spice blends - Mrs. Dash, cajun blend, asian blend, jerk spice

There are obviously more spices out there and to you, some of the ones in my list may not be a necessity, but these ones are the most important in my opinion and give you the ability to create a wide variety of cuisines, from Asian to Indian to French to good ol' Southern.

What are some of your favorites? mainstays, necessities?

[Sparrow]

At the height of my spice, cooking and tea / infusion making hobby I had 120 herbs and spices. Now with the renos I have cut back to maintaining a stock of about half that - and 20 + years worth of Indian Curry spices.

I LOVE SPICE!

[Sparrow]

For those of you who have never tried it, Black Cardamon.



I call it stink pod, it is delicious.

If one of your survival foods it top ramen type noodles, open a pod, crush the inner little seeds - and sprinkle on your dish when the water is boiling. Makes bland ramen taste like yummy Mongolian hot pot!

[Sniper-T]

never seen it before... where do you get it?

[JustAPrepper]

Wow, Sparrow...I thought I kept a lot on hand. I would have loved to have seen your spice cabinet back in its hayday! I do a fair amount of cooking and keep plenty of spice on hand but I haven't found a favorite Curry blend yet. Can you recommend one? Nothing too sweet but something with a little heat to it would be nice.

Sniper, I don't know where she gets all her spices from but I get mine from Penzeys. I'm on their mailing list so I get a catalog but they also have a website. It's kind of clunky but manageable. I order in bulk, keep the items in the bags they come in then seal them in Mylar to keep the light out. Mine have been lasting for years with no change in strength that we've noticed so far, even the ground spices.

ETA: Nice list BTW! Looks like I have all my bases covered! I'm editing and can't remember, was Cinnamon on the list? Cinnamon would definitely be one of my top faves. I keep sticks and ground. Also Madagascar Vanilla Beans. A little pricey but a little goes a long way. I also made some homemade Vanilla with a couple of pods. ETA again...yep, I saw Cinnamon.

[bacpacker]

Sniper your list must have come out of our cabinet. We use all those on a regular basis. Cumin is one of our favorites, it goes with so many things.
Sparrow the wife uses Cardamon hear and there. Nice taste.
We also use several spice mixes. One of our favorites is KC master piece bar B Q. It makes a great dry rub or just sprikle it on before throwing some meat on the grill. There are several Cajun mixes, fajita mixes, and several others.
We make our own vanilla extract. Take a pint of Vodka and put a split vanilla bean in it, seal it back up and leave it in the dark for a couple months and there you go.
Cinnamon is a very useful splice, supposedly helps lower blood pressure.