New Spices on the Rack

I am really beginning to appreciate the simplicity of salt as a flavoring agent, but mostly a curing agent now. But with the influx of influences I have from watching youtube (ahhhh, the internet), I am exposed to more than what I am used to. Coriander and cumin seeds were the first few “unusual” things that have become a staple in my pantry beyond the rosemary, basil, oregano. Then now I have these new ones to take space. I did a research on some of these, but mostly after buying them. I bought some with the idea of using it in dishes I have watched being made on the shows. Remind you that in this country, the most common spices in Filipino cooking are black peppercorns, bay leaves and chili, followed by the cloves and star anise of Chinese influence.

Celery seeds
Celery seeds

Celery seeds –  No idea on how I will use this. Supposedly has the flavor of celery. But any ideas? I only know it goes into pickling salts. I have to check if my corned beef pickling spice needs celery seeds.

Fennel seeds
Fennel seeds
The only one I have opened so far
The only one I have opened so far

Fennel seeds – I have never used fresh fennel before because it is so expensive and available only in Santi’s. I have used dill before. But of course those are two totally different things. I read about a recipe that uses this that I have been wanting to make.

Ground ginger – I discovered this in the US, but we have this as well. The spice of the ginger is milder, but it would be a nice dry rub ingredients for pan roasted meat, same with ground mustard. 🙂 And that is why I bought it even with the abundance of fresh ginger.

Whole seeds
Whole seeds, supposedly, they are black mustard seeds too

Mustard seeds – Apparently, this is used a lot in Indian cooking. A bit unusual for me since I do make curries without it. But apparently, a lot of curries not only use mustard seeds, but also mustard oil!

Annatto seeds – this one is a local food coloring. We already have annatto powder in our pantry, used in kare-kare (ox tripe in peanut stew), but I am missing the flavor of the annatto seed in that, so I bought some seeds to steep in hot oil for making my now wonderfully famous inasal at home. This old linkback is a bad recipe compared to what I have been making recently. I will post the recipe soon once I have taken decent pictures of the inasal, along with a step by step.

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