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Where are people buying their spices these days?
- Thread starter richard-in-cincy
- Start date
patbastrop
Well-known member
Don't you just love all the chili mixes? Did your trunk recover?
patbastrop
Well-known member
This summer we went to the Spice House in Old Town, Chicago.
It was pretty special. I bought some Vietnamese Cinnamon -- so aromatic! I ended up leaving it with my son, not wanting to pack it in my suitcase!
It was pretty special. I bought some Vietnamese Cinnamon -- so aromatic! I ended up leaving it with my son, not wanting to pack it in my suitcase!
florisandy
Well-known member
Boo-hoo. I so miss Sabzi Mandi in Philly for my spices and veggies. I loved that Indian grocer and
there was another Indian grocer near my work in King of Prussia, PA where I bought very inexpensive and good quality saffron "under the table" (ask for it as well as curry leaves if they have them). Talk about bargains on spices! Just make sure you have some glass spice containers for storing on hand. I found the Indian grocers' spices to be very fresh and a great bargain and are packed in plastic bags.
No Indian grocers to be found down here except for maybe Tampa. Have fun Richard.
there was another Indian grocer near my work in King of Prussia, PA where I bought very inexpensive and good quality saffron "under the table" (ask for it as well as curry leaves if they have them). Talk about bargains on spices! Just make sure you have some glass spice containers for storing on hand. I found the Indian grocers' spices to be very fresh and a great bargain and are packed in plastic bags.
No Indian grocers to be found down here except for maybe Tampa. Have fun Richard.
florisandy
Well-known member
I've made seven great recipes from Chitra Nag at this site...
This is the real McCoy of Indian cooking but sometimes you have to interpret the ingredients to make sense of them. I loved the challenge.
http://www.angithi.com/RecipySite/index.asp
This is the real McCoy of Indian cooking but sometimes you have to interpret the ingredients to make sense of them. I loved the challenge.
http://www.angithi.com/RecipySite/index.asp
richard-in-cincy
Well-known member
Cathy, LOL you know me to a T
I did tweak a couple things as mentioned earlier. I just had to add some peas to that beautiful yellow curry and I thought it really benefitted. Also used fresh curry leaf instead of the dried specified. But overall, I was pretty much faithful to the recipe.
And that is as close as you'll ever see it happen!
LOL
I did tweak a couple things as mentioned earlier. I just had to add some peas to that beautiful yellow curry and I thought it really benefitted. Also used fresh curry leaf instead of the dried specified. But overall, I was pretty much faithful to the recipe.
And that is as close as you'll ever see it happen!
LOL
richard-in-cincy
Well-known member
Traca and Sandy thanks for the site references, I'll check them out.
patbastrop
Well-known member
I think fenugreek is one of the worst. Why is it so hard to grind?
Things I use a lot of--cumin, black pepper, thyme, I buy in pint or quart sizes at Smart&Final.
I know that chain isn't back east, but it's a restaurant supply type of place.
The markets here also have an aisle of Mexican products which include cellophane packets of many spices (along with the usual dried chiles and corn husks) at a fraction of the price of jars in the spice aisle. If there is a large Mexican population anywhere near you it might be worth checking the local market.
I know that chain isn't back east, but it's a restaurant supply type of place.
The markets here also have an aisle of Mexican products which include cellophane packets of many spices (along with the usual dried chiles and corn husks) at a fraction of the price of jars in the spice aisle. If there is a large Mexican population anywhere near you it might be worth checking the local market.