Notion Link ► MY BASIC SPICES LIST: affiliate.notion.so/Ethan-spices-list Amazon Links ► Spice Bottles: amzn.to/30V9gMZ (amazon affiliate) ► Spice Organizer: amzn.to/3diYLW9 (amazon affiliate) ► SOURCES : - On Food and Cooking by Harold McGee: amzn.to/2CiGrjo (amazon affiliate) - The Food Lab by Kenji Lopez: amzn.to/2BmpCmU (amazon affiliate) - The Professional Chef by The Culinary Institute of America: amzn.to/3hzTEVf (amazon affiliate) Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
would have to disaggree top 2 salt and pepper 5: Sweet paprika chilli pouder Parsley Basil Nutmeg +11: oregano Cinnamon seed Mustard seed Kerry kurkuma sesame seeds ground ginger cumin seeds tumeric chives cardamon pod
Considering how pricy herbs and spices are (at least in France), I'm never gonna throw them away even after 1 year, I'll just cook on the placebo effect
More like this man. I want to hear how to be a better cook. TH-cam has plenty of recipe videos but less how to videos to understand what you are actually doing and a breakdown to the fundamentals of cooking
Plenty more like this planned. I want to make everyone a better home cook through understanding the basics of cooking because once you have that you are freed from recipes and cooking gets really fun IMO.
Ethan Chlebowski YES! I just discovered your channel yesterday and I am hooked. Also, more videos with your dad! Butchers are awesome and they don’t get enough credit! Your homemade bacon recipe got my mouth watering and that pork belly was MASSIVE! I made bacon before but I will try your recipe next. Cheers!
Hard to imagine that these spices once a upon a time were the reason why people crossed oceans & subjugated whole nations. Now, we can just cross the street to the grocery store, hoard as many as we want & place them in nice glass jars.
The one that gets me is salt. People literally fought wars and decimated places to get more. Whereas now I can get salt in practically any store I want and it costs next to nothing.
That's one of the reasons I can't feel smug about being a modern as opposed to people of former ages. Our lives are so easy and comfortable and built on both hard work and foul work. We should always be humble.
honestly my favorite part of cooking/baking is crushing whole spices in my mortar, just feels like an integral part of creating food, and taste is def superior, just wish I had a gas stove
@@TH-cam-Community-Manager Hey, judge all you want, it's still useful. I have a basil plant growing on the counter, but I also have dried basil, and I use one or the other depending on the recipe. Doesn't mean it's for everyone, but it's not as bad as people make it out to be.
I grew up eating a lot of northern European food where Dill is an important flavour. Frozen chopped Dill is way more flavourful and no less convenient than dried.
@@klaidas7409 I was just confused as I've never heard "Northern European" food be used in the same way that say "North American, South American, East Asian food" be used. Usually I hear it as a country specific since Europe isn't that big compared to the Americas. But yeah, Lithuanian dishes are hella nice, I've had Lithuanian exs cook with a lot of dill.
@@AlistairAi as far as i know all of the scandinavian countries use lots of dill, same goes for the countries around that area, like lithuania or estonia. i've lived in germany and norway and i've never seen dried dill used in either country.
Glad TH-cam recommended a home cook that wasn’t an annoying tool. I feel like a lot of TH-cam cooks do actually give useful advice, but I can’t sit through the video because they try to be quirky and meta all the time. This was no bullshit and you weren’t full of yourself. Grade A video.
My issue with a lot of cooking channels is that they are greeted to a younger audience. Its lovely they exist but its not for me. Especially if half the video is a blog about a kid doing something gross, when it's supposed to be a cake recipe or something. Anyway, that's my bug bear with some cooking channels. This one is good, to the point
I feel Joshua Weissman falls into this category. His food may well be good, but every video seems like a "Look at me! I'm special! I'm querky!" attempt to me.
@@Psytronex oh my god you’re so right. I started watching him when he had like 10k subs and ever since he got popular it’s just a cringe fest over there
Man this is so useful. I have always found that at Indian Grocery Stores, you're in better luck in finding spices for cheaper. As a kid, I didn't have to worry because we always had fresh spices at home, but unfortunately I didn't cook a lot...because it was my grandma's territory and yeah you couldn't go in there. I got really into cooking in college, and now that I've graduated...if I have a little bit of money leftover, I put it towards my cooking passion, especially since I just wear scrubs all the time...no need for clothes.
Must-haves for me would also include thyme (thyme much more so than oregano), rosemary, sage, nutmeg, allspice. I'd also add parsley, mint, basil, but they're all better fresh. Garlic powder, onion powder come in handy, too.
Hard agree. Thyme makes every vegetable dish amazing. Oregano only works for very specific cuisines. If you're not cooking Italian and carelessly add oregano, 4 out of 5 dishes will lose all their characteristic flavour and turn into bad pizza.
It depends on how you cook. I use Oregano a lot because I cook a lot of Greek food and I love the taste. And although thyme is also an herb used in Greek cooking, I make more dishes with Oregano.
I've used these maybe 2 times each in the ~10 months I've been cooking, I think if we want to learn anything from this is that you should just get whatever you actually use rather than get whatever someone else says you'll need haha, it all depends on what dishes you actually cook often
I am Brazilian. It is fascinating how each culture deals with spices. Basics here are: Bay leaves, whole cloves, oregano, cinammon, powder cumin and urucum (also know as colorau). Cumin and urucum os more easily found in northeast and northern houses. We do not often use black Pepper, although It is my favourite spice. Pepper beans are often used fresh, or, preserved in oil or cachaça. However, every single Brazilian recipe starts with a "refogado". A garlic and onion sofrito. Some families make a "tempero completo" (Full seasoning) and uses that as sofrito. Meaning garlic, onion, Green onions, parsley ou cilantro, Salt and oil blended.
My most used spices: 1. Garlic powder - I used to think real garlic was the only way to go, but turns out powder is often better 2. A pre-made spice mix in a spice mill with stuff like various peppers, coriander, chili etc - this works for most meat, stews etc when you don't have any particular flavour profile in mind. 3 & 4 - Thyme and Rosemary - use it on stuff like roast potatoes all the time 5. Bay leaves. - obligatory for any soup or stew) Spices I bought but rarely use: 1. Coriander seeds - inferior to coriander leaves. 2. Kafir lime leaves - soapy/perfumeish lime flavor, which I'm not a fan of
Depends on the stew, but I use coriander seeds a lot in chili and in curries, which I happen to eat often. I usually toast them first to bring out a much warmer, savoury flavour, incomparable to the fresh aroma you get with the leaves. As I'm too cheap to buy coriander leaves for toppings, I also like to grind the seeds (fresh) on wok meals. Also helps to put them in a mill (I use an empty peppercorn mill for it). Works quite well.
@@Tinky1rs You’re right. Coriander seeds should be considered it’s own flavor and I was wrong dissing them as a lackluster substitute for leafs. I’ve now also found they fit nicely in chilis and curries
Tip: Curry powder is a blend of ground spices. I would lean towards spice blends labeled "Masala." You can buy meat masala or fish masala. Meat blend has more earthy flavours that complement meat. Fish Masala generally has tangy notes to complement fish and seafood. I use these interchangeably depending on what flavours I was looking for rather than limited by meat or fish. Look for an Indian Grocer. It'll be cheaper, fresher and with more variety.
THAT is EXACTLY why I like *Lawry's Garlic Salt* , a very dependable happy medium of what you just pointed out! It tastes like fresh garlic, and is aromatic as well!!!! :)
@@bumblebee4280 it doesn't depend on the brand, they all taste way different from fresh garlic. Different chemical flavor compounds exist in each. They are entirely different ingredients with different use cases and different flavor profiles.
I'm Arabs and my parents, oh dear, have surpassed your pro cook collection by 13 spices at the least. I lost my tastebuds for non-seasoned food pretty early. Loved your organization tips, thanks for the video!!
I'm Indian and same! My school lunch sometimes serves what's essentially boiled drum sticks with a bit of salt and ketchup and I made the mistake of buying it once. GOD NEVER AGAIN! I was so confused about how my caucasian friends managed to eat that.
Fantastic video, Ethan, I really appreciate the work that went into it, and your perspective. I noticed this. While Indian food relies on dry spices, Asian food relies heavily on sauces and paste components, like soy sauce, fish sauce, mirin, and gochugang. Maybe you could give us your take on building a sauce pantry similar to the spice rack?
Finally, a video on spices that isn't confusing as hell. For whatever reason, many times in the past I've turned to TH-cam for some insight on spices, and whatever I found just left me overwhelmed. This really broke things down the way I needed and convinced me that I need to up my spice game and, more importantly, showed me some practical first steps to take.
I love that the spice bottles set comes with a collapsible silicone funnel. Great intro video on spices - there are actually standard spice sets for various cuisines. In Malay, there's the 'empat sekawan' or 4 Friends set of 'starter' spices generally used for Malay cuisine: cinnamon, star anise, cardamom and cloves.
In Whole Foods or Central Market (Texas) there is an entire wall of large containers where you can scoop out as much or as little as you need. Buying regular jars in a supermarket is often $4-5 per jar, but the self scoop spices are typically only $1-2 for the same amount (especially bay leaves or other lightweight spices sometimes are $0.20 for a bag that will last a month or more). It's a great way to get 50 different spices for only $20. Only a few spices you need in larger quantities, most other spices will last a long time in smaller amounts.
Good information. In 40 years of cooking, I have never needed sumac. Since I have been vegan or vegetarian the whole time, I am going to guess sumac is used largely for meat. For me, mint, cinnamon, basil, oregano, cumin, ginger, dried onion flakes, cilantro, nutritional yeast and parsley are the ones I reach for the most. I get parsley in bulk from Costco.
Seeing your spices with all the arab names and brands has made my heart melt. I already loved your channel, but now knowing your food *actually* tastes like mine (and knowing that if we are doing something right after all in our lands ofc it had to be food! haha) just makes me fall in love with all the hard work and research you do even more. The bay leaves and sumac do not go unnoticed - a true master of taste.
this is super helpful! A lot of my clients get my custom made spice blends which are individually roasted and ground for intense flavor and longevity- tikka masala blend, stir fry blend, tandoori magic and even a southern coastal coconut curry blend- all you ahve to do it add water to the premix and add it to your veggies for the best curries- (vegan/plant based) just buy what you want and no need to measure anything when cooking- make your own big batch spice blends with your friends and share the final product- thats a good way to make use of the entire quantity!
I recommend making your own spice mixes; so you don't have to open 6 different jars every time you are making a favorite dish. I have my roasted chicken/potato, middle eastern & chinese jars.
Holy shit man this is a very underrated channel, if you keep this up you'll definitely become one of the million sub tier cooking channels in the future
When mum died ten years ago I brought all her things with me to my place including a jar of ground coffee which sat in the back of the pantry until about two years ago when I decided to find out if it was any good. It was the most beautiful coffee I'd ever tasted. Mum, Where the hell did you get it from? I only wish I could ask her, there was no label on the jar.
Oftentimes chili powder can include other spices like cumin and garlic, but (this might be more specific to the chili powders I am more acquainted with) they are made with mostly or completely cayenne peppers or a similar pepper. This would probably be true for the one that Ethan has.
Your scientific/historical approach to cooking is great. Great information here. If you get around to doing a FAQ type episode, I'd be curious what your background is and how you got into your cooking/food interests. Thanks man.
I store all my spices in apothecary-grade jars with wide openings that are made from brown glass. They're airtight, the brown glass protects the contents from the sunlight and I can easily get inside with a spoon. For labeling, I use black vinyl stickers and a chalk ink marker which can be easily washed off.
When I was just starting to learn to cook a few years ago I searched and searched for a video like this. I’ve got all those spices now (plus a few more.) Thank you for the great content.
@@TheAlkhemiaStudio Let´s see. Banana smoothie, banana bread, fried platanos, mashed potatoes, porridge, rice pudding, paella, polenta, risotto, bechamel, pork or veal stew, pumpkin puree, squash soup, granola, roasted zucchini. And these are the obvious ones. And if you get miserable coffee probably you want to add some spices into to kill a cardboard aroma in it.
@@adarateranroldan Nutmeg in mashed potatoes is delicious! Also, a lot of Italian dishes are traditionally made with nutmeg. Personally, I think it works well in most savoury, pork or red meat dishes, particularly in bechamel or cream-based gravies. Also, most things with melted cheese.
Ok then keep it to your pantry. Each of us has their own basic spices preferrence.. Like me there should always be turmeric powder and ground black pepper paired together for health reasons.
Lovely overview! I grow a lot of my own herbs, including a true bay tree, and dry some. A tip from an herb class was to store larger leaves (say oregano or thymeO once 'crispy dry,' and grind some (mortar and pestal or seed mill) just prior to use, which releases the oils!
I just started my spice-stash by making new dishes every now and then. Whenever they call for some spice I don't have I'll bring it from the store and add it to the collection. This way you'll always have spices that you actually use and the more you try/experiment, the more the stash grows :)
Hi Ethan, I just found your TH-cam channel, 10 Jan 24. You were cooking a Chick-fil-A type sandwich. I'm in Alaska and we don't have up here nor Popeyes Chicken. I'm subscribing to see you can make a Group of Videos on "Fast Food" products and added link to be able to print out a recipe because I like just watching the video and make mental notes on techniques, etc.
For Chinese cooking, I'd say fresh garlic, green onion, and ginger are used more often than ANY dried spice. Almost every savory dish has at least two of those, if not all three. As far as dried spices go, star anise takes the lead by far. In fact, I'd say a lot of Chinese people would equate well-spiced food with the flavor of star anise. Depending on the region, other common spices are pepper, Szechuan pepper, fennel seeds, and cumin, although cumin is almost used exclusively for grilled lamb skewers. If other seasonings and sauces were to be included, I'd add salt, soy sauce, cooking wine, vinegar, oyster sauce, and rock sugar as common seasonings.
i'm gonna use this channel for my culinary school reference a lot of other channel are good. but this one is showing me the fundamental. Damn good mate 👏 edit : typo
Bottled Spices are so expensive in America *wow* , the $5.79 bottle of chilli pepper shown at 5:44 would only cost you around £0.80 - £1 ($1-$1.30) here in England
In Canada, try "Bulk Barn" for, well, bulk spices. In US west coasters are lucky, find a Winco, pretty well unbeatable. By mail, try Saguaro spices out of Phoenix. All three have tremendous volume sales and most spices are real fresh, and usually available (when possible) in whole or powdered form.
You can go the Indian grocery store in every large city for cheap spices. There's even used to be one in my small city of Temple, TX! Also there's Penzeyes in every large city as well.
So, my brother sends me peanuts every year that his church sells for a fundraiser. They come in 12 oz wide-mouthed glass jars in boxes of 12. I've repurposed those jars for my spices and keep a different set of spice jars for the type of food I'm cooking. The wide-mouthed jars work fantastic for spices because you can easily fit a table spoon in the opening. My cajun/creole box, for example, has the 12 herbs/spices I typically use for that type of cooking and it's really nice because I can pull out the cajun/creole box when I go to create my spice blends rather than digging through a cabinet looking for what I need. My cajun/creole 12: black pepper, white pepper, cayenne pepper, paprika, oregano, basil, thyme, bay leaves, garlic powder, onion powder, file' powder, sugar. I can make virtually ANY cajun/creole dish with what's in that box plus salt. My Indian 12: coriander powder, cumin powder, cardamom powder, Kashmiri chili powder, turmeric, methi leaves (fenugreek), garam masala, madras curry powder, cumin seeds, coriander seeds, fennel seeds, mustard seeds. I have packages of other things like whole cloves and green and black cardamom pods that I store separately. What's in the box covers the basics. I would STRONGLY encourage anyone going the route of making their own spice jars to buy 12 oz glass jars so that you don't have an issue fitting a tablespoon into the jar. Just my 2 cents.
This video is one of the cutest things I've seen in my entire life [whispers my inner Black woman]. It made me quite happy 😊. My personal spice philosophy is: *YES*
I have some fresh herbs on my window sill and they are Chives, Basil, Thyme and Rosemary. My top 10 preserved spices are black pepper, nutmeg, oregano, paprika, bay leaves, lemon zest, cloves, caraway, chili and dill (frozen). Also I got some really good tips from this and another video. I have my spare spices flying around in my kitchen and it annoys me but now I will go and get me an airtight plastic container for them. Neatly stored. 👍 Also I have ordered that iron cast plate for my gas stove. 💗
I've recently went to the Amazon bins without hope of finding anything, just for fun. Holy cow. I found that exact set of spice jars for $5! Went back and got another set of 36 spice jars ($5), a spice drawer holder($2), a $250 Ninja($5), and $129 Peugeot pepper mill FOR 50 CENTS!!! So I'm currently remodeling my spice accommodations. I cook every ethnic cuisine I can find so I have an enormous selection of spices and custom spices. I've found that toasting whole coriander, clove, star anise, and cinnamon prior to putting them in a mesh bag for my chicken Pho/soup stock lends a wonderful flavor to the broth. When covid hit I started making the healthiest broth I could come up with using that and ginger, garlic, turmeric, etc. A friend and then one of my neighbors swear I cured them so I give it to anyone who's sick now lol. Spices are my happy place.
Oregano is not used in Indian cuisine. Must haves are turmeric, coriander, cumin, chilli powder, garam masala ( like an all spice mixture includes nutmeg, cinnamon, cumin, cloves etc)
Cumin is in a lot of different foods; like mediterranean, Mexican, and Indian. I couldn’t live without my cumin, I love all those cuisines. However I do put chili flakes on a lot of foods too. I unfortunately can’t pick just 10 spices, so they both are always in my pantry. Cheers!
honestly. this video just saved my a lot of bucks. I'm in the midst of moving out and naturally I need to buy spices. Thanks to your recommendation I compared the prices of our local supermarket and a bulk store (~45min drive). And the spices in that store are like half the price of those at the supermarket! Thank you so much for the tip and the overall video mate.
If you want to cook the best food ever I recommend Madhur Jaffrey’s introduction to Indian cooking. It is the best cookbook in the world, every single recipe is a hit. Main spices are cumin, coriander, turmeric and cardamom
I have a full sized kitchen and I'd gladly trade for his. The layout is what makes it. Everything is just a step or two away. In mine you have to walk around everything and nothing is laid out logistically.
@@Stettafire I guess you're too busy or lazy cleaning your kitchen thou. If you're really busy then it's kinda fine I guess, if you have a friend you could call too then ask him or her to help or no then gotta find the will to clean it yourself.
Indian kitchen have all those Masalas in Pro list. We don't really use oregano. But trust me there are way more flavoring substances you'll find in India. Even I don't know most of them. This is a really helpful video for a beginner. Clear cut explanation.
Hearing that whole spices only keep for 1 years or more makes me less inclined to buy big bags of whole spices. Thought the difference was bigger. I only use cumin like 4 times per year so it’ll take me a decade to get through a big bag. So buying smaller packages might actually be benefitial for me as it’ll force me to get a fesh batch once in a while rather than using my old big bag of stale cumon for 10 years.
Cumin is one of those spices that doesn't really ruin a dish. Try adding some in a dish you might not usually put cumin in! Just sautee them briefly to aromatize them, and they'll usually add a layer of depth to your meal.
I just don't know how to start using them. Like, I don't know how they taste, so how can i use? I'm scared of using one, not linking and then the food ends up wasted. Do you have any methods to know them one by one? I'm thinking about buying chicken breast, that is quite plain tasting, cut it into a lot of small pieces and season each one with salt and only one spice per piece, so i can discover it's flavor. If anyone knows a better method, i would love to know 😊 Ps: sorry about my english, not my first language
Perhaps a weird suggestion but: cooking classes! For example, if you went to an indian cooking class I'm sure you'd get to sample all the spices from garam masala to cumin and turmeric. As well as learn recipes and which spices in general go well with what foods.
Starting point to consider: It may help to think about your preferred recipes. Which spices are used in those dishes? Do you see a pattern of spices? For example, years ago, I realized how much I enjoyed Italian sausage on pizza, Specifically, I enjoy the little “seeds”. After watching some cooking shows, I learned those are fennel seeds and I started incorporating them into my meat dishes. I also researched other Italian dishes that use that ingredient. Alternatively, you can think about dishes you do not like and research those spices and look for patterns. This is a long term project, but worthwhile if you plan n expanding your cooking skills.
My advice? Try them. At first you'll end Up with weird things, you're right. I've ended Up with bitter pancakes and sour stews....It just happens. Sometimes the food Will almost be inedible sometimes It Will be surprisingly good. You have to get a sense of whats too much and whats too little, with time you'll get better....think of It as mixing colours sometimes you'll get a horrible Brown but Next time you'll do better. You also have to have in mind that spices can be used in different ways so even if you think you've found the "right" way keep trying. For example, 4 months ago i didn't know anything about szechuan peppercorn, last day i used It on fajitas and It worked wonders. You've got to get rid of that ineptitude complex, you've got a nose and tastesbuds, you don't need nothing more than a bit of sense of adventure to Cook really well. Don't worry so much, try taste repeat and maybe inform yourself a bit along the way.
Indian here, I’m a new cook and don’t have large collection of spices but for basic beginner Indian cooking, keep turmeric, red chilli power (any kind, paprika is also fine), garam masala (I use pre made) and coriander powder, And cumin seeds. Those 5 really does the most.
@@CorboWill Which goes back to my original point. getting them to identify each spice by smell and taste then associating that with how it looks will be a good teaching opportunity. It'll also mean when they taste things in future they may be able to identify more aspects of their food
I highly recommend to not use clear glass bottles for storage. Spices lose their aroma and colours much quicker if their are exposed to UV light. Amber glass bottles (the ones that are used for pharmaceutical purposes) can hold back UV light and your spices will hold their aroma much longer
I keep my nutritional yeast in a glass jar that I ran black duct tape around. When I open the cupboard door, there isn't a sudden bolt of daylight to shock the poor fella
My mother has a cabinet full of spices and I cook using them but for some reason no matter how much seasoning I put into my food I couldn't taste it. I started to think I had lost my taste, but now that I've seen this video I'm relieved.
Notion Link
► MY BASIC SPICES LIST: affiliate.notion.so/Ethan-spices-list
Amazon Links
► Spice Bottles: amzn.to/30V9gMZ
(amazon affiliate)
► Spice Organizer: amzn.to/3diYLW9
(amazon affiliate)
► SOURCES
:
- On Food and Cooking by Harold McGee: amzn.to/2CiGrjo
(amazon affiliate)
- The Food Lab by Kenji Lopez: amzn.to/2BmpCmU
(amazon affiliate)
- The Professional Chef by The Culinary Institute of America: amzn.to/3hzTEVf (amazon affiliate)
Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
I love your detailed caption section. Thank you for breaking it allll the way down.
Dude... Are you in San Diego?!? Love North Park Produce! We also had a similar market called Atlas up in the Poway area but they just closed. :(
NOTHING CAN REPLACE PAKISTANI ‘SHAN MASALA’ for Quick Preparation.
would have to disaggree
top 2
salt and pepper
5:
Sweet paprika
chilli pouder
Parsley
Basil
Nutmeg
+11:
oregano
Cinnamon seed
Mustard seed
Kerry
kurkuma
sesame seeds
ground ginger
cumin seeds
tumeric
chives
cardamon pod
So where is the spice price list 🤔 you said you'd link it
My man moved into a new kitchen, hand made a countertop, organized all his spices, AND made this extremely tight video. Respect.
Legends supporting legends
It took some time getting it all set up this week, but I'm pumped to get these videos rolling!
Agreed!
agreed
agreed
Considering how pricy herbs and spices are (at least in France), I'm never gonna throw them away even after 1 year, I'll just cook on the placebo effect
Gg placebo
I would suggest going to a Indian grocery shop, usually spices are quite cheap, as even discussed in this video:)
Ironically, the difficulty of accessing spices in places like France is the reason why it developed such a rich native gastronomie :)
+1 for Asian/Indian groceries shops. I get all my spices there which is so much less expensive than in little glass bottles like Ducros
I genuenly dont understand how that could ever happen. Here in India every spice imaginable execpt 1- 2 costs less than 10 euros per kg,
More like this man. I want to hear how to be a better cook. TH-cam has plenty of recipe videos but less how to videos to understand what you are actually doing and a breakdown to the fundamentals of cooking
Plenty more like this planned. I want to make everyone a better home cook through understanding the basics of cooking because once you have that you are freed from recipes and cooking gets really fun IMO.
@@EthanChlebowski god bless this man
Ethan Chlebowski YES! I just discovered your channel yesterday and I am hooked. Also, more videos with your dad! Butchers are awesome and they don’t get enough credit! Your homemade bacon recipe got my mouth watering and that pork belly was MASSIVE! I made bacon before but I will try your recipe next. Cheers!
I feel this comment! something ill be looking at.
Yes!
Hard to imagine that these spices once a upon a time were the reason why people crossed oceans & subjugated whole nations.
Now, we can just cross the street to the grocery store, hoard as many as we want & place them in nice glass jars.
Wow never thought about this :O
Same thoughttttt!
The one that gets me is salt.
People literally fought wars and decimated places to get more.
Whereas now I can get salt in practically any store I want and it costs next to nothing.
That's one of the reasons I can't feel smug about being a modern as opposed to people of former ages. Our lives are so easy and comfortable and built on both hard work and foul work. We should always be humble.
Shoutout my ancestors who conquered half the world in search of spices
honestly my favorite part of cooking/baking is crushing whole spices in my mortar, just feels like an integral part of creating food, and taste is def superior, just wish I had a gas stove
Yes, expect for the gas part. I hate gas stoves much prefer electric. My electricity is renewable anyway
Gas is a game changer but you can still make killer meals with electric
Can’t live without thyme. Absolutely necessary for me. Here in Spain you can go for a walk and collect it in most places
Me too!
Thyme is essential! Though I'm also struck by the lack of basil, a personal favorite (which is also excellent fresh picked).
@@ericeaton2386 I only like basil when it’s fresh, so I’d keep that one hahaha. But yeah, great taste 👌
@@ericeaton2386 dried basil 🤢🤮
@@TH-cam-Community-Manager Hey, judge all you want, it's still useful. I have a basil plant growing on the counter, but I also have dried basil, and I use one or the other depending on the recipe. Doesn't mean it's for everyone, but it's not as bad as people make it out to be.
I grew up eating a lot of northern European food where Dill is an important flavour. Frozen chopped Dill is way more flavourful and no less convenient than dried.
What do you mean North European? Like Norwegian dishes?
@@AlistairAi Lots of Lithuanian dishes use dill, that's the main spice over there, well, if you wanna include Lithuania as being Northern European
@@klaidas7409 I was just confused as I've never heard "Northern European" food be used in the same way that say "North American, South American, East Asian food" be used. Usually I hear it as a country specific since Europe isn't that big compared to the Americas.
But yeah, Lithuanian dishes are hella nice, I've had Lithuanian exs cook with a lot of dill.
@@AlistairAi as far as i know all of the scandinavian countries use lots of dill, same goes for the countries around that area, like lithuania or estonia. i've lived in germany and norway and i've never seen dried dill used in either country.
Don´t forget about Poland. There is no Polish cuisine without fresh dill and Polish pickels without dill seeds.
Glad TH-cam recommended a home cook that wasn’t an annoying tool. I feel like a lot of TH-cam cooks do actually give useful advice, but I can’t sit through the video because they try to be quirky and meta all the time. This was no bullshit and you weren’t full of yourself. Grade A video.
Seconded.
No patronizing tone either, scored brownie points with me for that.
I know it’s nitpicky but I feel what I feel and like what I like.
ha ha. ...agreed.
The Epicurious crowd that can't figure out how to boil water, but are pushing their fake charm...
Laura Vitale... oy.
My issue with a lot of cooking channels is that they are greeted to a younger audience. Its lovely they exist but its not for me. Especially if half the video is a blog about a kid doing something gross, when it's supposed to be a cake recipe or something.
Anyway, that's my bug bear with some cooking channels. This one is good, to the point
I feel Joshua Weissman falls into this category. His food may well be good, but every video seems like a "Look at me! I'm special! I'm querky!" attempt to me.
@@Psytronex oh my god you’re so right. I started watching him when he had like 10k subs and ever since he got popular it’s just a cringe fest over there
"Ground spices can lose their aroma in 3-6 months"
*laughs in 11 year old ground cloves*
I;ve got some 20 year old cloves and star anise lol
Can you still use old spices? I didnt, I thought they were expire as per the exp date! ! NOOOO
Honestly though, I think I was 19 the first time I bought cloves. That (nearly empty) container is still downstairs and I'm about to turn 30.
@@savantbleu0250 bruh lmao
@@Zyden78 ughh i feel so dumb now, i though they were expired. Thinking about all the bottles of spices i threw before makes me sad again😣
Man this is so useful. I have always found that at Indian Grocery Stores, you're in better luck in finding spices for cheaper. As a kid, I didn't have to worry because we always had fresh spices at home, but unfortunately I didn't cook a lot...because it was my grandma's territory and yeah you couldn't go in there. I got really into cooking in college, and now that I've graduated...if I have a little bit of money leftover, I put it towards my cooking passion, especially since I just wear scrubs all the time...no need for clothes.
Must-haves for me would also include thyme (thyme much more so than oregano), rosemary, sage, nutmeg, allspice. I'd also add parsley, mint, basil, but they're all better fresh. Garlic powder, onion powder come in handy, too.
Hard agree. Thyme makes every vegetable dish amazing. Oregano only works for very specific cuisines. If you're not cooking Italian and carelessly add oregano, 4 out of 5 dishes will lose all their characteristic flavour and turn into bad pizza.
It depends on how you cook. I use Oregano a lot because I cook a lot of Greek food and I love the taste. And although thyme is also an herb used in Greek cooking, I make more dishes with Oregano.
For me, rosemary goes is everything
I've used these maybe 2 times each in the ~10 months I've been cooking, I think if we want to learn anything from this is that you should just get whatever you actually use rather than get whatever someone else says you'll need haha, it all depends on what dishes you actually cook often
I am Indian and your video about spices really made me happy.
I am Brazilian. It is fascinating how each culture deals with spices. Basics here are: Bay leaves, whole cloves, oregano, cinammon, powder cumin and urucum (also know as colorau). Cumin and urucum os more easily found in northeast and northern houses. We do not often use black Pepper, although It is my favourite spice. Pepper beans are often used fresh, or, preserved in oil or cachaça.
However, every single Brazilian recipe starts with a "refogado". A garlic and onion sofrito. Some families make a "tempero completo" (Full seasoning) and uses that as sofrito. Meaning garlic, onion, Green onions, parsley ou cilantro, Salt and oil blended.
My most used spices:
1. Garlic powder - I used to think real garlic was the only way to go, but turns out powder is often better
2. A pre-made spice mix in a spice mill with stuff like various peppers, coriander, chili etc - this works for most meat, stews etc when you don't have any particular flavour profile in mind.
3 & 4 - Thyme and Rosemary - use it on stuff like roast potatoes all the time
5. Bay leaves. - obligatory for any soup or stew)
Spices I bought but rarely use:
1. Coriander seeds - inferior to coriander leaves.
2. Kafir lime leaves - soapy/perfumeish lime flavor, which I'm not a fan of
Depends on the stew, but I use coriander seeds a lot in chili and in curries, which I happen to eat often.
I usually toast them first to bring out a much warmer, savoury flavour, incomparable to the fresh aroma you get with the leaves. As I'm too cheap to buy coriander leaves for toppings, I also like to grind the seeds (fresh) on wok meals.
Also helps to put them in a mill (I use an empty peppercorn mill for it). Works quite well.
I don't think they sell garlic powder near me, but crushing garlic is therapeutic. I use coriander seeds a lot, but I used the dried leaves more
@@Tinky1rs You’re right. Coriander seeds should be considered it’s own flavor and I was wrong dissing them as a lackluster substitute for leafs. I’ve now also found they fit nicely in chilis and curries
Tip: Curry powder is a blend of ground spices. I would lean towards spice blends labeled "Masala." You can buy meat masala or fish masala. Meat blend has more earthy flavours that complement meat. Fish Masala generally has tangy notes to complement fish and seafood. I use these interchangeably depending on what flavours I was looking for rather than limited by meat or fish. Look for an Indian Grocer. It'll be cheaper, fresher and with more variety.
Him: The spice dollars can really add up.
A man from the medieval age: yes. Yes they can.
Garlic powder is WAYYY different than fresh garlic. They aren't interchangeable. I typically will use both at the same time.
THAT is EXACTLY why I like *Lawry's Garlic Salt* , a very dependable happy medium of what you just pointed out! It tastes like fresh garlic, and is aromatic as well!!!! :)
Depends on the brand and the country you buy it from.
I suspect some manufacturers are cutting their garlic powder with fillers.
@@bumblebee4280 it doesn't depend on the brand, they all taste way different from fresh garlic. Different chemical flavor compounds exist in each. They are entirely different ingredients with different use cases and different flavor profiles.
Why use both?
This has changed my life. With the correct application of seasonings my meal game upped 1000%
I'm Arabs and my parents, oh dear, have surpassed your pro cook collection by 13 spices at the least. I lost my tastebuds for non-seasoned food pretty early. Loved your organization tips, thanks for the video!!
I'm Indian and same! My school lunch sometimes serves what's essentially boiled drum sticks with a bit of salt and ketchup and I made the mistake of buying it once. GOD NEVER AGAIN! I was so confused about how my caucasian friends managed to eat that.
He probably has more but those are the basic ones. For indian or middle eastern cuisines you need a lot more
Hi 🙏,
I'm an indian n somehow just saw ur channel n got amazed n more than equally happy to see indian spices in ur kitchen.... Nice!!
Fantastic video, Ethan, I really appreciate the work that went into it, and your perspective. I noticed this. While Indian food relies on dry spices, Asian food relies heavily on sauces and paste components, like soy sauce, fish sauce, mirin, and gochugang. Maybe you could give us your take on building a sauce pantry similar to the spice rack?
I recently made my own spices, including my own chili powder from chilies from my garden.
That sounds so satisfying
I'm not an envious person, but when you opened the spice drawer I literally turned red, and just felt it creeping in!!
My most used spices are: garlic powder, onion powder, sweet paprika, parsley and bay leaves 😊
Only 2 of those are spices.
@@oltedders that'd be paprika and bay leaves right??
My most used seasonings are garlic powder, oregano, ground cumin, sazon, and black pepper
@@oltedders Garlic is counted as a spice over here, as is Ginger, sorry not sorry :P
@@Stettafire
Where is "over here"?
Finally, a video on spices that isn't confusing as hell. For whatever reason, many times in the past I've turned to TH-cam for some insight on spices, and whatever I found just left me overwhelmed. This really broke things down the way I needed and convinced me that I need to up my spice game and, more importantly, showed me some practical first steps to take.
I love that the spice bottles set comes with a collapsible silicone funnel. Great intro video on spices - there are actually standard spice sets for various cuisines. In Malay, there's the 'empat sekawan' or 4 Friends set of 'starter' spices generally used for Malay cuisine: cinnamon, star anise, cardamom and cloves.
Way cool to see you frequent that north park in Oside. Live close to that and shop there all the time!
In Whole Foods or Central Market (Texas) there is an entire wall of large containers where you can scoop out as much or as little as you need. Buying regular jars in a supermarket is often $4-5 per jar, but the self scoop spices are typically only $1-2 for the same amount (especially bay leaves or other lightweight spices sometimes are $0.20 for a bag that will last a month or more). It's a great way to get 50 different spices for only $20. Only a few spices you need in larger quantities, most other spices will last a long time in smaller amounts.
Good information. In 40 years of cooking, I have never needed sumac. Since I have been vegan or vegetarian the whole time, I am going to guess sumac is used largely for meat. For me, mint, cinnamon, basil, oregano, cumin, ginger, dried onion flakes, cilantro, nutritional yeast and parsley are the ones I reach for the most. I get parsley in bulk from Costco.
Seeing your spices with all the arab names and brands has made my heart melt. I already loved your channel, but now knowing your food *actually* tastes like mine (and knowing that if we are doing something right after all in our lands ofc it had to be food! haha) just makes me fall in love with all the hard work and research you do even more. The bay leaves and sumac do not go unnoticed - a true master of taste.
this is super helpful! A lot of my clients get my custom made spice blends which are individually roasted and ground for intense flavor and longevity- tikka masala blend, stir fry blend, tandoori magic and even a southern coastal coconut curry blend- all you ahve to do it add water to the premix and add it to your veggies for the best curries- (vegan/plant based) just buy what you want and no need to measure anything when cooking- make your own big batch spice blends with your friends and share the final product- thats a good way to make use of the entire quantity!
I recommend making your own spice mixes; so you don't have to open 6 different jars every time you are making a favorite dish. I have my roasted chicken/potato, middle eastern & chinese jars.
Holy shit man this is a very underrated channel, if you keep this up you'll definitely become one of the million sub tier cooking channels in the future
Yes! I agree. Just found this channel and I'm in love ha.
halfway there
Called it
@@MostafaElSakari lmao crazy to think when I commented this he had just a few thousand subs
When mum died ten years ago I brought all her things with me to my place including a jar of ground coffee which sat in the back of the pantry until about two years ago when I decided to find out if it was any good. It was the most beautiful coffee I'd ever tasted. Mum, Where the hell did you get it from? I only wish I could ask her, there was no label on the jar.
My god, that MUSTACHE is amazing!
I subscribed just for the moustache. Lol.. Cooking is bonus.
Amazing and rare as white person😊
No cayenne pepper. Chef John would not approve.
Chili powder and cayenne pepper are often the same thing.
@@anishabeysiriwardena7611 no... No... No... That's. That's wrong.
Oftentimes chili powder can include other spices like cumin and garlic, but (this might be more specific to the chili powders I am more acquainted with) they are made with mostly or completely cayenne peppers or a similar pepper. This would probably be true for the one that Ethan has.
I recently found tiny brown bugs had completely overtaken over my chili powder and my smoked paprika. Who knew that bugs liked spicey spices.
@Long duk dong No it's not. Outside the US, chili powder is often ground cayenne pepper.
Your scientific/historical approach to cooking is great. Great information here. If you get around to doing a FAQ type episode, I'd be curious what your background is and how you got into your cooking/food interests. Thanks man.
Much appreciated! I've been thinking I'm about due for a Q&A video, I'm sure I'll get one up in a month or two.
I store all my spices in apothecary-grade jars with wide openings that are made from brown glass. They're airtight, the brown glass protects the contents from the sunlight and I can easily get inside with a spoon. For labeling, I use black vinyl stickers and a chalk ink marker which can be easily washed off.
When I was just starting to learn to cook a few years ago I searched and searched for a video like this. I’ve got all those spices now (plus a few more.)
Thank you for the great content.
No nutmeg? No nutmeg!?
I can see it not being a top 5, but nutmeg is an important and distinctive spice in a home cooks pantry.
WHERES THE NUTMEG, THE SUGAR, I DONT TASTE NOTHIN
i dont even know where you use nutmeg other than for a coffee or sweet bread :0c
@@TheAlkhemiaStudio Let´s see. Banana smoothie, banana bread, fried platanos, mashed potatoes, porridge, rice pudding, paella, polenta, risotto, bechamel, pork or veal stew, pumpkin puree, squash soup, granola, roasted zucchini. And these are the obvious ones. And if you get miserable coffee probably you want to add some spices into to kill a cardboard aroma in it.
Dariusz Dominiak - You add nutmeg to mashed potatoes? Interesting...
@@adarateranroldan Nutmeg in mashed potatoes is delicious! Also, a lot of Italian dishes are traditionally made with nutmeg.
Personally, I think it works well in most savoury, pork or red meat dishes, particularly in bechamel or cream-based gravies. Also, most things with melted cheese.
I love this. Just growing up with spices as a normal thing in the kitchen and using some old jars to store them. Love love the aesthetics.
no love for Thyme?
earthy notes are kinda essential too
Yeah, that rosemarry, and caraway I think are important.
Yeah I keep those dried herbs on hand although I usually use fresh.
Ok then keep it to your pantry. Each of us has their own basic spices preferrence.. Like me there should always be turmeric powder and ground black pepper paired together for health reasons.
No time for thyme. Leave it to Carribean cooking.😢😂😂😂😎😎😎
I thought the same thing. Thyme is my absolute favorite for chicken.
You just earned a sub. You're one of the few reliable cooking channels out there that brings legit content
kinda bothers me that there’s 4 containers that don’t fit in the spice rack
Lovely overview! I grow a lot of my own herbs, including a true bay tree, and dry some. A tip from an herb class was to store larger leaves (say oregano or thymeO once 'crispy dry,' and grind some (mortar and pestal or seed mill) just prior to use, which releases the oils!
When i'm moving to a new house, imma make my kitchen a heaven like this.
this man deserves millions of subscribers
I just started my spice-stash by making new dishes every now and then. Whenever they call for some spice I don't have I'll bring it from the store and add it to the collection. This way you'll always have spices that you actually use and the more you try/experiment, the more the stash grows :)
Hi Ethan, I just found your TH-cam channel, 10 Jan 24. You were cooking a Chick-fil-A type sandwich. I'm in Alaska and we don't have up here nor Popeyes Chicken. I'm subscribing to see you can make a Group of Videos on "Fast Food" products and added link to be able to print out a recipe because I like just watching the video and make mental notes on techniques, etc.
Oh man, the feels. I left San Diego almost three years ago. I miss North Park Produce :(
For Chinese cooking, I'd say fresh garlic, green onion, and ginger are used more often than ANY dried spice. Almost every savory dish has at least two of those, if not all three. As far as dried spices go, star anise takes the lead by far. In fact, I'd say a lot of Chinese people would equate well-spiced food with the flavor of star anise. Depending on the region, other common spices are pepper, Szechuan pepper, fennel seeds, and cumin, although cumin is almost used exclusively for grilled lamb skewers. If other seasonings and sauces were to be included, I'd add salt, soy sauce, cooking wine, vinegar, oyster sauce, and rock sugar as common seasonings.
i'm gonna use this channel for my culinary school reference
a lot of other channel are good. but this one is showing me the fundamental. Damn good mate 👏
edit : typo
Bottled Spices are so expensive in America *wow* , the $5.79 bottle of chilli pepper shown at 5:44 would only cost you around £0.80 - £1 ($1-$1.30) here in England
In Canada, try "Bulk Barn" for, well, bulk spices. In US west coasters are lucky, find a Winco, pretty well unbeatable. By mail, try Saguaro spices out of Phoenix. All three have tremendous volume sales and most spices are real fresh, and usually available (when possible) in whole or powdered form.
You can go the Indian grocery store in every large city for cheap spices. There's even used to be one in my small city of Temple, TX! Also there's Penzeyes in every large city as well.
Man. This channel is about to blow up. Awesome content, keep it up Ethan!
So, my brother sends me peanuts every year that his church sells for a fundraiser. They come in 12 oz wide-mouthed glass jars in boxes of 12. I've repurposed those jars for my spices and keep a different set of spice jars for the type of food I'm cooking. The wide-mouthed jars work fantastic for spices because you can easily fit a table spoon in the opening.
My cajun/creole box, for example, has the 12 herbs/spices I typically use for that type of cooking and it's really nice because I can pull out the cajun/creole box when I go to create my spice blends rather than digging through a cabinet looking for what I need.
My cajun/creole 12: black pepper, white pepper, cayenne pepper, paprika, oregano, basil, thyme, bay leaves, garlic powder, onion powder, file' powder, sugar. I can make virtually ANY cajun/creole dish with what's in that box plus salt.
My Indian 12: coriander powder, cumin powder, cardamom powder, Kashmiri chili powder, turmeric, methi leaves (fenugreek), garam masala, madras curry powder, cumin seeds, coriander seeds, fennel seeds, mustard seeds. I have packages of other things like whole cloves and green and black cardamom pods that I store separately. What's in the box covers the basics.
I would STRONGLY encourage anyone going the route of making their own spice jars to buy 12 oz glass jars so that you don't have an issue fitting a tablespoon into the jar. Just my 2 cents.
+
So pleased I found your channel. I'm always looking for ways to improve my kitchen space. So thanking you.
I actually worried that I was overdosing on oregano when I used it more frequently once I realized that it "fits" with a bunch of food items.
This video is one of the cutest things I've seen in my entire life [whispers my inner Black woman]. It made me quite happy 😊. My personal spice philosophy is: *YES*
Come to Athens, Greece. You can find spices for a prayer.
I have some fresh herbs on my window sill and they are Chives, Basil, Thyme and Rosemary. My top 10 preserved spices are black pepper, nutmeg, oregano, paprika, bay leaves, lemon zest, cloves, caraway, chili and dill (frozen). Also I got some really good tips from this and another video. I have my spare spices flying around in my kitchen and it annoys me but now I will go and get me an airtight plastic container for them. Neatly stored. 👍 Also I have ordered that iron cast plate for my gas stove. 💗
What I’d like to know is: where’d you get that cool salt receptacle? THAT’S a good piece of kitchen equipment.
found one on amazon. i think it’s otter cool too! “Emile Henry Made In France HR Modern Classics Salt Pig, Blue”
Called salt pigs (looks like a pig snout) and other salt containers are called salt cellars (generally with a lid)
More people need to start watching your videos. Great job!
I appreciate that, we're getting more each day!
Love this post.
I have to say, I am surprised you didn't have Saffron on your pro list.
Name 5 dishes to use Saffron in... I’m waiting... too expensive and not used enough dude
@@Amethys12 I use it weekly. When baking rice, when making sauces and stews and when marinading poultry and red meat.
One of the best informative videos in youtube
This is fantastic, great video
I've recently went to the Amazon bins without hope of finding anything, just for fun. Holy cow. I found that exact set of spice jars for $5! Went back and got another set of 36 spice jars ($5), a spice drawer holder($2), a $250 Ninja($5), and $129 Peugeot pepper mill FOR 50 CENTS!!! So I'm currently remodeling my spice accommodations. I cook every ethnic cuisine I can find so I have an enormous selection of spices and custom spices. I've found that toasting whole coriander, clove, star anise, and cinnamon prior to putting them in a mesh bag for my chicken Pho/soup stock lends a wonderful flavor to the broth. When covid hit I started making the healthiest broth I could come up with using that and ginger, garlic, turmeric, etc. A friend and then one of my neighbors swear I cured them so I give it to anyone who's sick now lol. Spices are my happy place.
Im confused because i dont know if i like him, the kitchen, the organization or the variety of spices more.. dam
Taking the care to add the time stamps makes a very helpful difference - thank you.
Oregano is not used in Indian cuisine. Must haves are turmeric, coriander, cumin, chilli powder, garam masala ( like an all spice mixture includes nutmeg, cinnamon, cumin, cloves etc)
He didn't say it was, did he? He was just pointing out how versatile those 5 spices were.
Asian/European/Intetnational markets have amazing deals on spices. Great video!
Red pepper flakes should be in the top five, I'd think. More so than cumin.
Cumin is in a lot of different foods; like mediterranean, Mexican, and Indian. I couldn’t live without my cumin, I love all those cuisines. However I do put chili flakes on a lot of foods too. I unfortunately can’t pick just 10 spices, so they both are always in my pantry. Cheers!
Garlic and ginger are really important to me also :)
honestly. this video just saved my a lot of bucks. I'm in the midst of moving out and naturally I need to buy spices.
Thanks to your recommendation I compared the prices of our local supermarket and a bulk store (~45min drive). And the spices in that store are like half the price of those at the supermarket! Thank you so much for the tip and the overall video mate.
If you want to cook the best food ever I recommend Madhur Jaffrey’s introduction to Indian cooking. It is the best cookbook in the world, every single recipe is a hit. Main spices are cumin, coriander, turmeric and cardamom
I’m a kid that is super interested in cooking. I saw your video and just got my Christmas money, might buy this, thanks!
70% spices come from Indian origin. all spices have it's own some medical benefit and we Indian use it as medicine (herbs)
This channel is way better than one might expect for the number of subs this guy has
I wonder when I'll able to live alone with no financial crisis and have a kitchen like yours bruh 😞
Same
I have a full sized kitchen and I'd gladly trade for his.
The layout is what makes it. Everything is just a step or two away.
In mine you have to walk around everything and nothing is laid out logistically.
I live alone but my kitchen sucks
@@Stettafire I guess you're too busy or lazy cleaning your kitchen thou.
If you're really busy then it's kinda fine I guess, if you have a friend you could call too then ask him or her to help or no then gotta find the will to clean it yourself.
Indian kitchen have all those Masalas in Pro list. We don't really use oregano. But trust me there are way more flavoring substances you'll find in India. Even I don't know most of them. This is a really helpful video for a beginner. Clear cut explanation.
Real question is: where’s that salt bowl from?
It's called a salt pig, the one Ethan has looks a lot like mine which is from Emile Henry. I love it, keeps salt close at hand and easy to get to.
@@pamcunningham9608 Thanks for the info. Just ordered one for my wife.
You're gonna make it big, man. I know it just by seeing the quality of your content.
How do I stock my kitchen and call it a business expense???
I was thinking the same thing
You can use the petty cash to buy some cheap office stuff and charge them higher and save the rest for spices a day at a time..I guess..
Agreed, spices are rather expensive but make your cooking so much better!
When I click on the link for the spice list, I get this message: "
Oops! Something went wrong.
Please refresh and try again or send us a message.
My list:
Top 5:
-nutmeg
-cumin
-oregano
-coriander
-paprika
Basic 10:
-chilli powder
-cinnamon
-rosemary
-thyme
-turmeric
-cardamom
-Cloves
-smoked paprika
-bay leaf
-basil (fresh from balcony)
Advanced 10
-fennel
-star anise
-sichuan pepper
-dill
-dried chilli
-tarragon
-allspice
-saffron
-mustard seeds
-caraway
Top 10 advanced (indian Edition)
-garam masala
-fenugreek leaves
-curry leaves
-asafoetida
-amchur
-carom
-chaat masala
-smoked cardamom
-fenugreek seeda
-smoked black salt (actually not black)
Yo the thing where he puts the salt in, anyone got a link? Dude just opened my mind.
I generally keep a mason jar filled up by the stove, but you can find something similar to what he has by searching for "salt cellar" or "salt pig."
That's what I came to the comments hoping to find!!! Anyone know where to get a salt container like his?!?!
You are a legend already ethan...
Hearing that whole spices only keep for 1 years or more makes me less inclined to buy big bags of whole spices. Thought the difference was bigger.
I only use cumin like 4 times per year so it’ll take me a decade to get through a big bag.
So buying smaller packages might actually be benefitial for me as it’ll force me to get a fesh batch once in a while rather than using my old big bag of stale cumon for 10 years.
Cumin is one of those spices that doesn't really ruin a dish. Try adding some in a dish you might not usually put cumin in! Just sautee them briefly to aromatize them, and they'll usually add a layer of depth to your meal.
Cumin goes in most things I make 😆
Oh boy, a single small pack of cumin wouldn't make trough a month in my home kkkk
@@rmmm8666 True that. Though I prefer cumin seeds to powder. I get them popping and add them to whatever, so good :)
Great vid. Appreciate no ads in the vid, brother.
I just don't know how to start using them. Like, I don't know how they taste, so how can i use? I'm scared of using one, not linking and then the food ends up wasted. Do you have any methods to know them one by one? I'm thinking about buying chicken breast, that is quite plain tasting, cut it into a lot of small pieces and season each one with salt and only one spice per piece, so i can discover it's flavor. If anyone knows a better method, i would love to know 😊
Ps: sorry about my english, not my first language
Perhaps a weird suggestion but: cooking classes! For example, if you went to an indian cooking class I'm sure you'd get to sample all the spices from garam masala to cumin and turmeric. As well as learn recipes and which spices in general go well with what foods.
Starting point to consider: It may help to think about your preferred recipes. Which spices are used in those dishes? Do you see a pattern of spices? For example, years ago, I realized how much I enjoyed Italian sausage on pizza, Specifically, I enjoy the little “seeds”. After watching some cooking shows, I learned those are fennel seeds and I started incorporating them into my meat dishes. I also researched other Italian dishes that use that ingredient. Alternatively, you can think about dishes you do not like and research those spices and look for patterns. This is a long term project, but worthwhile if you plan n expanding your cooking skills.
Mangiale... da sole e poi accompagnate da quello che vuoi... Dopo un po' ti viene naturale...
You can try different spices on rice too
My advice? Try them. At first you'll end Up with weird things, you're right. I've ended Up with bitter pancakes and sour stews....It just happens. Sometimes the food Will almost be inedible sometimes It Will be surprisingly good. You have to get a sense of whats too much and whats too little, with time you'll get better....think of It as mixing colours sometimes you'll get a horrible Brown but Next time you'll do better. You also have to have in mind that spices can be used in different ways so even if you think you've found the "right" way keep trying. For example, 4 months ago i didn't know anything about szechuan peppercorn, last day i used It on fajitas and It worked wonders. You've got to get rid of that ineptitude complex, you've got a nose and tastesbuds, you don't need nothing more than a bit of sense of adventure to Cook really well. Don't worry so much, try taste repeat and maybe inform yourself a bit along the way.
Indian here, I’m a new cook and don’t have large collection of spices but for basic beginner Indian cooking, keep turmeric, red chilli power (any kind, paprika is also fine), garam masala (I use pre made) and coriander powder, And cumin seeds. Those 5 really does the most.
You should label them so if you're cooking with someone who doesn't know what each spice looks like then they will know
But then you wouldn't be able to use it as a teaching opportunity. get them to smell / taste and identify
@@RU4IRIgames I got eyes for that
@@CorboWill If you have eyes then identify the spice by what it looks like
@@RU4IRIgames my friends can't do that
@@CorboWill Which goes back to my original point. getting them to identify each spice by smell and taste then associating that with how it looks will be a good teaching opportunity. It'll also mean when they taste things in future they may be able to identify more aspects of their food
Great video, after many years of managing spices I've resolved to use spice blends. Easier & cheaper on the long run.
I generally buy bulk herbs and spices, but love some of the Trader Joe's spice blends!!
I highly recommend to not use clear glass bottles for storage. Spices lose their aroma and colours much quicker if their are exposed to UV light. Amber glass bottles (the ones that are used for pharmaceutical purposes) can hold back UV light and your spices will hold their aroma much longer
He explains that in the video, and says that's why he keeps them in a drawer. Though he doesn't suggest amber bottles.
I keep my nutritional yeast in a glass jar that I ran black duct tape around. When I open the cupboard door, there isn't a sudden bolt of daylight to shock the poor fella
like derp said, and he likes the aesthetics.
Thank you. Loved the video. Just learning about spices. I picked up a of info here!
the jars got that Joshua Weissman energy, and the background tunes don't help it lol.
Joshua is sloppy with his recipes. More hype than actual knowledge.
Generic glass jars that all spices come in? Uhm ok
@@connorkenway09 I'd say he caters more for entertainment than education.
@@foxbritten and the godawful narrow kind at that, which are almost always impossible to fit any useful size of measuring spoon into!
My mother has a cabinet full of spices and I cook using them but for some reason no matter how much seasoning I put into my food I couldn't taste it. I started to think I had lost my taste, but now that I've seen this video I'm relieved.
Me: Mom can we have babish thumbnail
Mom: We have babish thumbnail at home
Babish thumbnail at home:
Ngl its good too.
This was one of the best informative videos I've ever seen! 👌