Need advice substituting spices . . . .

M

magnolia-in-chicago

Well-known member
I would like to make a Black Bean Soup this week . . .

I made one from Smitten Kitchen a year or so ago and discovered that I don't like cumin - AT ALL. One taste and I threw the pot out.

I am looking at the Black Bean Soup in the Silver Palate cookbook which only has a little cumin. At least a lot less than other recipes.

Is there something can I substitute for cumin? Do I really need to make a substitution and can I just leave it out?

Thanks.

 
magnolia, I'd leave it out completely. Cumin is a spice that can smell like unwashed people.

When the soup is done, pull out a bit and add a sprinkle of coriander. Taste that to see if you like the addition. That way you won't waste the whole pot. Most recipes use a blend of cumin and coriander (powdered cilantro).

If the soup needs something, drizzle balsamic or a rich red wine vinegar on it. Makes the flavor pop.

 
Cumin . . .

Chili powder is a great suggestion!

It's a lot like curry . . . I can't tolerate curry because of the combination of spices. I know now that I don't like cumin, but I can tolerate tumeric.

Thanks.

 
Chili powder (the combo) has cumin in it.Pure

chile powder (with an "e") as in New Mexico chile powder is just chiles.

 
Substitutions . . .

Thanks Marilyn . . .

Your response is so spot-on! I made a "winter" squash soup last week that was sooo bland. I struggled to add spices that livened it up . . . I added ginger, allspice, nutmeg, but it wasn't until I added a little balsamic and parm that I was able to give it enough depth the make it palatable. The balsamic addition is a great idea, and something that I find myself adding to unusual recipes like kasha. Go figure.

 
Add whatever flavor you like...

I'm really liking curry leaf these days, that and fenugreek.

Dill would be good. As would rosemary.

Not that these are subs for cumin, which I adore and use by the scoopful.

Bean soup is just an open canvas waiting for flavor.

PS: Cincinnati Chili has cumin in it.

 
Add some smoked paprika! Not as a substitute, but as a great addition. It boosts everything.

 
Adding depth can make up for the need for more herbs or spices

This is sort of a sidebar but I hope of some use to somebody:

Most of us don't keep jars of glace or beef or chicken stock reduction in our refrigerators (I used to but I don't have time to make it anymore) but this is one of the most important "depth charges" for foods. Another one, believe it or not, is parmesan cheese.

I keep jars of Superior Touch Better Than Boullion in stock (ok sort of a pun) at all times. I have used it to fix so many recipes I cannot tell you. This brand is excellent. Not too salty. Tastes like beef. Tastes like chicken.

Instead of adding more and more spice or herbs trying to bring out some flavor which is sort of going "sideways" instead of "deep", add some of this and see what happens. It is amazing and can satisfy the depth need and make a dish delicious.

I remember when I discovered that adding parmesan cheese to a so-so pot of soup, stew or whatever, made it GOOD. I don't use it often for that purpose but when I do I am always glad I did. Even dishes that would not normally use parmesan. A great "depth charge".

Other cheeses: I added good cheddar to a corn/potato chowder a few days ago. Absolutely made the dish. Wonderful flavor but nobody knew it was there but me.

And Picante Sauce: I use this all the time to add depth/ jazz up dishes.

 
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