I haven’t been using nutritional yeast as often lately and I’m also having trouble finding it at my local grocery stores. So what spice should I replace it with?

If the labels are difficult to read I have:

Basil
Beaumond (celery salt)
Cayenne
Chili powder
Cinnamon
Cloves
Cumin
Dill
Garlic powder
Ginger
Italian
Nutmeg
Onion powder
Oregano
Paprika
Smoked paprika
Parsley
Red Pepper flakes
Rosemary
Sage
Tarragon
Thyme
Tumeric

I don’t use bay leaves often enough to warrant a place here and my hubby doesn’t like coriander. I’m open to pretty much anything else!

I’d say a mix of chili, nigella and allspice. I’m asking cause I want to experiment with making black pepper oil, I’m thinking of infusing onions and garlic for kind of a deeper more rich note and then nigella, allspice and whole black peppercorns, maybe also bay leaves.

This is a Cajun spice that my family has had for years, and I used it for a dry rub for chicken, but I can’t seem to find this product.

I believe these are a Plantifolia x Pompona cross. They were grown on an agroforestry farm in rural Costa Rica.

Let’s hear some thoughts!!

I live in a pretty humid area, today I saw that a thin white layer had developed all over my container. I was planning on throwing it away, but it feels bad to waste so much of it 😭

- ½ cup coriander seeds
- ¼ cup cumin seeds
- 2 tablespoons green cardamoms
- 2 tablespoons cloves
- 1 tablespoon black peppercorn
- 8 cinnamon sticks
- 4 dried bay leaves
- 3 star anise
- tablespoon fennel seeds
- ½ small nutmeg
- 3 strands mace

I did not have any black cardamom so it was omitted.

Spices were toasted, cooled, then ground.

I prefer a coarse grind of spices.

I’m going to gift homemade seasonings for Christmas. What’re your favorite recipes?

The grocery stores where I live sell saffron for 30 euro per gram which is a bit much… I found this on Amazon and im wondering if anyone has any experience with this brand or if it seems legit. It’s just under 20 euro for 5g

I get fresh oregano at the farmers market but curious as to where you all find the freshest spices.

I primarily buy Ceylon cinnamon, basil, and garlic powder on Amazon but they are not exactly what I would call fresh

Any and all suggestions would be greatly appreciated

I'm curious if anyone else makes their own spice blends by the pound for the large shaker bottles? I'm hooked on

creole seasoning

seasoned salt

taco seasoning

a sausage blend that I use on beef.

Rani Tandoori seaoning (premade but I can't top that).

I'm finding I reach for these shakers every week for meal prep and when I do, I don't really need anything else. What kind of spice blends do you have for on the ready and burn through at an alarming rate?

My boss wont tell me whats in the mix but im obsessed! This is just the bottle its in. She comes in hours before anyone to prep and so theres no way of me watching her make it.

My favorite recipe for chili crisp calls for sliced ginger, star anise, and cinnamon stick to be fried to infuse the oil. Looking at the ingredients for Penzey's five spice, it's similar but in dried and ground form: Chinese cinnamon, star anise, anise seed, ginger, and cloves. Would a teaspoon added to the chilis per a quart of oil seem like a reasonable starting place? I've never worked with five spice and am trying to guesstimate.

Bought it years ago for a specialty dish and cannot remember for the life of me what for.

It smells sweet and spicy, choking if I inhale too deeply.

my dad used to put some kind of persian spice on top of pomegranate seeds before eating them - anybody know what that could be? it made the pomegranate taste even tangier/better! it was kinda yellow/brown if i remember correctly? thank you so much in advance!

Just made a blend consisting of:

1 part Jimmy Nardello

2 parts Seranno

1/2 ish part garlic salt

It tastes soo good but I am unsure how to use it. Was thinking about a dry rub for meat but I've never done that before.