Sun, Jul-27-03, 21:35
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Senior Member
Posts: 419
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Plan: Atkins
Stats: 293/229/172
BF: Yes-VERY! %-)
Progress: 53%
Location: Wisconsin
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20 Essential Spices
I try to go through my spice and herb cabinet every few months and clean out the duds…the paprika that tastes bland, the mint that smells/tastes like nothing…basically anything that I can no longer identify simply by smell and taste.
I’ve always felt that imaginative use of spices and herbs is what makes good meals into great ones, and it seems to me that reducing my pallet of foods to exclusively low carb choices makes the role of spices and herbs even more important to the gustatory experience. I’m talking about constructing meals that can be served to non-LC guests that leave them exclaiming over the flavors without any knowledge or appreciation of the LC benefits.
So, my question is simple…what 20 spices and herbs in your cabinet are absolutely essential for your cooking, and how do you use them? Is it St. Vincent’s Arrowroot for you, or Thick’n’Thin…and why? How many types of Pepper do you really need? Is Saffron a luxury, or more essential than Salt?
Last edited by geo53562 : Mon, Jul-28-03 at 01:09.
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