https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:24 +0000 MyBB https://twitchinkitchen.com/thread-527.html Fri, 08 Jan 2016 10:48:26 -0500 https://twitchinkitchen.com/thread-527.html
If you know of any, please let us know and someone from staff will add your link to the list here in the first post for easy finding.

Spice Merchants

Nuts.com - seeds and other ingredients too

Heart Healthy Market - for those on a low sodium diet]]>
If you know of any, please let us know and someone from staff will add your link to the list here in the first post for easy finding.

Spice Merchants

Nuts.com - seeds and other ingredients too

Heart Healthy Market - for those on a low sodium diet]]> https://twitchinkitchen.com/thread-357.html Mon, 16 Mar 2009 17:02:53 -0400 https://twitchinkitchen.com/thread-357.html
I went looking for saffron and this place has nearly every spice on the planet covered and at a very reasonable price!

I haven't ordered anything yet but when I do I will let you know how they are. If someone orders first, you better let us know!!!

https://secure.spicemerchants.biz/sm/]]>
I went looking for saffron and this place has nearly every spice on the planet covered and at a very reasonable price!

I haven't ordered anything yet but when I do I will let you know how they are. If someone orders first, you better let us know!!!

https://secure.spicemerchants.biz/sm/]]> https://twitchinkitchen.com/thread-330.html Tue, 04 Nov 2008 16:01:01 -0500 https://twitchinkitchen.com/thread-330.html Do you purchase Emeril's Essences in the supermarket? Did you know that you can make these easily yourself, have more than enough on hand and the best part is that there are no chemical preservatives or additives if you make them yourself. I always have these on hand!

Get yourself a good coffee bean grinder (I like the Braun brand) to do this because there really is no other way to grind up the whole seasonings you get. Some seasonings will be whole seeds/nuts and some already powdered. You still want to grind all ingredients in the coffee bean grinder to ensure all is mixed and blended well.

Emeril's Essence Creole Seasoning (sold in stores as Bayou Blast)

• 1 1/2 Tbsp paprika
  
• 2 Tbsp salt
  
• 2 Tbsp garlic powder
  
• 1 Tbsp black pepper
  
• 1 Tbsp onion powder
  
• 1 Tbsp cayenne pepper
  
• 1 Tbsp dried oregano
  
• 1 Tbsp dried thyme
  

Combine all ingredients in your grinder and store in an airtight container.
Makes about 2/3 cup.

Emeril's Southwest Seasoning

• 2 Tbsp chili powder
  
• 2 tsp ground cumin
  
• 2 Tbsp paprika
  
• 1 tsp black pepper
  
• 1 Tbsp ground coriander
  
• 1 Tsp cayenne pepper
  
• 1 Tbsp garlic powder
  
• 1 Tsp crushed red pepper
  
• 1 Tbsp salt
  
• 1 Tbsp dried oregano
  

Combine all ingredients in your grinder and store in an airtight container.
Makes about 1/2 cup.

Emeril's Rustic Rub

• 8 Tbsp paprika
  
• 3 Tbsp cayenne pepper
  
• 5 Tbsp freshly ground black pepper
  
• 6 Tbsp garlic powder
  
• 3 Tbsp onion powder
  
• 6 Tbsp salt
  
• 1 1/2 Tbsp dried oregano
  
• 1 1/2 Tbsp dried thyme
  

Combine all ingredients in your grinder and store in an airtight container.
This is great to use on BBQ or any other kind of grilled meat that you want to "kick" up the flavor!]]> Do you purchase Emeril's Essences in the supermarket? Did you know that you can make these easily yourself, have more than enough on hand and the best part is that there are no chemical preservatives or additives if you make them yourself. I always have these on hand!

Get yourself a good coffee bean grinder (I like the Braun brand) to do this because there really is no other way to grind up the whole seasonings you get. Some seasonings will be whole seeds/nuts and some already powdered. You still want to grind all ingredients in the coffee bean grinder to ensure all is mixed and blended well.

Emeril's Essence Creole Seasoning (sold in stores as Bayou Blast)

• 1 1/2 Tbsp paprika
  
• 2 Tbsp salt
  
• 2 Tbsp garlic powder
  
• 1 Tbsp black pepper
  
• 1 Tbsp onion powder
  
• 1 Tbsp cayenne pepper
  
• 1 Tbsp dried oregano
  
• 1 Tbsp dried thyme
  

Combine all ingredients in your grinder and store in an airtight container.
Makes about 2/3 cup.

Emeril's Southwest Seasoning

• 2 Tbsp chili powder
  
• 2 tsp ground cumin
  
• 2 Tbsp paprika
  
• 1 tsp black pepper
  
• 1 Tbsp ground coriander
  
• 1 Tsp cayenne pepper
  
• 1 Tbsp garlic powder
  
• 1 Tsp crushed red pepper
  
• 1 Tbsp salt
  
• 1 Tbsp dried oregano
  

Combine all ingredients in your grinder and store in an airtight container.
Makes about 1/2 cup.

Emeril's Rustic Rub

• 8 Tbsp paprika
  
• 3 Tbsp cayenne pepper
  
• 5 Tbsp freshly ground black pepper
  
• 6 Tbsp garlic powder
  
• 3 Tbsp onion powder
  
• 6 Tbsp salt
  
• 1 1/2 Tbsp dried oregano
  
• 1 1/2 Tbsp dried thyme
  

Combine all ingredients in your grinder and store in an airtight container.
This is great to use on BBQ or any other kind of grilled meat that you want to "kick" up the flavor!]]> https://twitchinkitchen.com/thread-292.html Wed, 17 Sep 2008 14:29:06 -0400 https://twitchinkitchen.com/thread-292.html
Lemons and Limes: are ubiquitous as flavorings in different forms. Preserved in salt, they are a North African specialty; for ways of making them see the post in this section on preserving lemons.

Dried limes are a specialty of Iran, Iraq, and Persian Gulf countries. One is usually enough for a stew for 6. Iraqi's call them noomi basra, Persians call them limoo omani. In the Arabian Gulf states, where they are much used, they are called loomi.

They are used to flavor soups and stews and to make an infusion to drink. The usual way is to pierce with the point of a knife in a few places, or to crack them open with a hammer or pulverize them in a food processor (in that case the pip must be removed first).

You can buy them whole or pulverized in Indian and Oriental stores. you can also make them yourself very easily. Simply leave whole small lemons or limes to dry out, preferably in the sun or as I do, on radiators, until are brown and very light and sound hollow when you tap them.]]>
Lemons and Limes: are ubiquitous as flavorings in different forms. Preserved in salt, they are a North African specialty; for ways of making them see the post in this section on preserving lemons.

Dried limes are a specialty of Iran, Iraq, and Persian Gulf countries. One is usually enough for a stew for 6. Iraqi's call them noomi basra, Persians call them limoo omani. In the Arabian Gulf states, where they are much used, they are called loomi.

They are used to flavor soups and stews and to make an infusion to drink. The usual way is to pierce with the point of a knife in a few places, or to crack them open with a hammer or pulverize them in a food processor (in that case the pip must be removed first).

You can buy them whole or pulverized in Indian and Oriental stores. you can also make them yourself very easily. Simply leave whole small lemons or limes to dry out, preferably in the sun or as I do, on radiators, until are brown and very light and sound hollow when you tap them.]]> https://twitchinkitchen.com/thread-210.html Tue, 22 Apr 2008 16:51:11 -0400 https://twitchinkitchen.com/thread-210.html
You can find sumac in all Middle Eastern markets and stores but if you want and know how to identify edible sumac in the woods, it's so easy to make your own!

I find my sumac in all the wooded areas in NJ and NY. You pick the berries in the fall when they are starting to dry out. You can use the berries in the earlier time of their bloom but you'll have to let them dry out so you can grind them up.

When I was riding horses on a regular basis we'd pass all the beautiful sumac trees in bloom and I'd often grab a handful of berries and let the tart taste linger on my tongue!

Here are a couple of links to help you identify the tree and the berries. Oh, and the berries are a bit 'fuzzy' when you pick them... don't let that scare you off! They are fine with the fuzz.

Just be careful to not pick the poison sumac! If you're not sure, leave it be! I dont' want to hear it if you eat posion sumac for lack of ability to identify.
KNOW YOUR PLANTS!

http://www.uni-graz.at/~katzer/engl/Rhus_cor.html

http://www.theepicentre.com/Spices/sumac.html

http://www.oplin.lib.oh.us/tree/fact%20p...ghorn.html

http://en.wikipedia.org/wiki/Sumac

http://www.rewild.info/fieldguide/index.php?title=Sumac]]>
You can find sumac in all Middle Eastern markets and stores but if you want and know how to identify edible sumac in the woods, it's so easy to make your own!

I find my sumac in all the wooded areas in NJ and NY. You pick the berries in the fall when they are starting to dry out. You can use the berries in the earlier time of their bloom but you'll have to let them dry out so you can grind them up.

When I was riding horses on a regular basis we'd pass all the beautiful sumac trees in bloom and I'd often grab a handful of berries and let the tart taste linger on my tongue!

Here are a couple of links to help you identify the tree and the berries. Oh, and the berries are a bit 'fuzzy' when you pick them... don't let that scare you off! They are fine with the fuzz.

Just be careful to not pick the poison sumac! If you're not sure, leave it be! I dont' want to hear it if you eat posion sumac for lack of ability to identify.
KNOW YOUR PLANTS!

http://www.uni-graz.at/~katzer/engl/Rhus_cor.html

http://www.theepicentre.com/Spices/sumac.html

http://www.oplin.lib.oh.us/tree/fact%20p...ghorn.html

http://en.wikipedia.org/wiki/Sumac

http://www.rewild.info/fieldguide/index.php?title=Sumac]]> https://twitchinkitchen.com/thread-50.html Thu, 03 Apr 2008 12:53:08 -0400 https://twitchinkitchen.com/thread-50.html and other Persian Gulf Countries

Baharat

A blend of spices used in the Persian Gulf States and Iraq. It can be found in Middle Eastern stores or you can mix your own by combining the following:

ingredients:
4 tablespoons: black pepper & mild paprika
2 tablespoons: coriander seed, cassia cinnamon and cloves
3 tablespoons cumin
1 teaspoon: cardamom and nutmeg

Store Baharat in a tightly covered jar in a dark place for up to 6 months.]]> and other Persian Gulf Countries

Baharat

A blend of spices used in the Persian Gulf States and Iraq. It can be found in Middle Eastern stores or you can mix your own by combining the following:

ingredients:
4 tablespoons: black pepper & mild paprika
2 tablespoons: coriander seed, cassia cinnamon and cloves
3 tablespoons cumin
1 teaspoon: cardamom and nutmeg

Store Baharat in a tightly covered jar in a dark place for up to 6 months.]]>