My Spice Collection Tour

[@SarahLovesFood]

I debated making this video for a while because I didn't want people to think I was flaunting by showing off all my spices (people tend to think of spices as very expensive, even though they aren't if you buy them in bulk over time) but the community wanted it, so here it is! I had a lot of fun rambling over my love for all my herbs and spices. 😅 I also am glad I've got a big stash because it looks like money will be tight for us for the next few months. If you need help with food or housing, don't hesitate to ask your friends or family for help. If neither of these are an option to you, look into your local church or mutual aid group (www.mutualaidhub.org/) Please wear your mask and stay safe this winter. 🙇‍♀️

[@suefrack2958]

I'm with you; I love a variety of spices. Spices and herbs make a world of difference.

[@cloud__99]

This is so niche but it brings me so much joy! I rarely meet someone that shares my love of spices to this degree. This is the kinda thing the Internet is great for!

[@madpawn]

This video was super entertaining! It made me excited to check out a bunch of new things. For a great recipe that really shows off dried fenugreek leaves/kasoori methi at their best, there's a bean-based dish called "rajma" that I love! Here's a recipe from a friend of my (Indian) mom: One 15-oz can of beans (red kidney beans are best but others work fine), drained and rinsed. 2 large onions (chopped finely or grated, w 1/2 tsp salt added in and then set aside) 1 tbsp of ginger garlic paste (though I usually just mince some fresh garlic and ginger) 1 tbsp coriander powder 1/2 tsp cumin powder 1/2 tsp red chili powder 1 tbsp kasoori methi (I add two because it's really the star) 3 large tomatoes chopped fine (or a 15 oz can of diced tomatoes) Salt to taste. Fry the onions in 3 tbsp oil until light brown. Add garlic and ginger paste and fry until the raw smell disappears, 2-3 minutes on low heat. Add all the dry spices and keep stirring. Crush the methi well before adding. Finally, add tomatoes and salt and fry for 2 more minutes. Add a half cup of water, and let cook for 10 minutes or so (the original recipe says cook for 2 pressure cooker whistles, but I don't use one). Add beans, stir, and bring to a boil for a few minutes. Serve with some ghee and yogurt.

[@SarahLovesFood]

Sweet. Thanks.

[@AK-gh6cp]

Caraway seed is delicious with braised red cabbage- caraway seed, apple, red wine vinegar, etc. Celery seed is great in potato salad.

[@datafoxy]

Yep, I think of it in sauerkraut.

[@KrissyKremes4u]

Fantastic collection of spices Sarah! I love this video! Thank you for inviting us into your home and sharing this with us! I voted to see this video and while you may have had concerns, we know that you are budget conscience and far from disrespectful :)

[@v0zbox]

I loved this! Your passion for food is infectious. Given your interest in South Asian cuisines I was surprised not to see hing/asafetida in your collection. It can be daunting at first to the uninitiated but quickly becomes addicting. It is a dried tree resin that in its raw form smells something like burning rubber (you may have noticed this penetrating odor in stores that sell it). But once it's fried in oil it takes on a much milder, complex oniony aroma that is essential in many Asian cuisines where the consumption of alliums is forbidden. It really takes dals and legume dishes to another level. It is surprisingly not stinky to cook with (I find the smell of cooked fenugreek is actually much more penetrating and lingering) but do make sure you seal the raw stuff very well (I put the plastic container it comes in inside a mason jar) and keep it away from other spices just in case.

[@SmilingQuokka]

What a great collection! This was so cool to see how many different spices you have and what can be used in Indian food. Re: Anatto, it has been linked to food intolerances and health issues. Or at least the processed version has. So maybe that’s why you aren’t so keen on the taste. Maybe ditch that one if you don’t need it or use it. Re: Cumin. It’s probably one of our favourite spices. I don’t know of it differs between regions, but it smells warm and kind of grassy to me. I love using it with bay leaves in lentil soup. It helps bring an almost creamy, umami element to the soup somehow. We also add cumin with oregano and paprika to Spanish or similar dishes. We make a fragrant side dish with rice, beans and capsicum called Arroz Congri, I think it’s Puerto Rican, that’s a good filler for burritos or served with spicy chicken.

[@gingyyycakes]

Fascinating! I like putting smoked paprika on chicken :) it's seriously underrated.

[@fireflyfarmletontheeno777]

The only thing I have used my sumac on is a very light dusting on hummus. We are pretty comparable in our spice preferences! Garam masala is great in lamb and barley stew . 😀

[@thegmanviews11]

First came across sumac in a tuna Mornay topping which is really nice :)

[@janecraftswhen...8115]

Useful thank you. I keep vanilla in caster sugar until I use it. Then even after use in a custard I put the dried bean back in the sugar .

[@shanaaraerainey7184]

Put your vanilla pod in sugar, great with coffee or teas, cinnamon toast, cream brûlée topping!

[@SarahLovesFood]

Yup, after I use the bean for custard, I always fish it out and put the leftovers in tea.

[@thegmanviews11]

Really love this video - I am always fascinated by people’s collections. You’ve given me a few to look into my collection. I’ve got a huge selection personally and I like to add to it. Thanks for doing this video.

[@shanaaraerainey7184]

You did fabulous by the way!

[@carmeninherlife2137]

Great video! Last year I realized there is something in Italian spice blend I don’t like and I think it’s sage... it’s so strong that sometimes I couldn’t have the dish with it inside. Cumin is my favorite spice right now, I recently bought a big tub and I want to put it in any grilled/pan fried meat that I make. In some Chinese meat cuisines we will put in whole black peppercorns, especially pork and beef.

[@Ladythyme]

That’s all? Lol… looks like my Spice Closet …. Yes I have an entire closet dedicated to Spices… I love them…. Caraway Seed is good in Sauerkraut dishes….so fun!… Celery seed is good in pickling recipes. I have to stay away from Indian Markets….I have an addiction 🤪…I’m thinking as far as spices go….we have much in common! Glad I stumbled on your channel Lol

[@noflatidler]

"The main purpose of this spice is to make bad puns" 😂😂 I'm missing like 5 spices from your collection, but I have about 7 others, so you're not at all alone. It took me a while to build that, but it has an exponential roi in terms of flavor and satisfaction

[@rogermoore27]

👀 I am envious of thy spice collection

[@jomar4909]

great video Sarah!

[@datafoxy]

Very cool, now I know about amchoor and will look out for it. I just got some szechuan peppercorns to try in a dish. I am a weak with spicy food but since it is not a proper pepper with capsaicin I am less scared of it.

[@Nicole-fx3ei]

you're so bubbly, subbed!

[@ebgbjo2025]

How do you store these? I have a large collection as well (I am always picking up new spices to try and at 104 right now :/ ) Definitely adding anchor powder to my list of spices to buy when I can find it. Sounds incredible

[@ebgbjo2025]

Sumac is perfect for chicken shawarma

[@dharma6481]

I thought I was the only one obsessed with spices! When Penzey’s sent out the print catalog, I would drool over it like a kid with toys at Christmas! Still love penzey’s, but the electronic catalog while ecological sound is not as entertaining.

[@sheilabeasley4911]

My BH&G recipe for chicken cacciatore has celery seed in it.

[@jadedgramma]

Still here 😊. Was interesting. And amusing...or something. Re:cumin..body odor? I couldn't help but wonder who or what you're smelling?! That's too funny. It smells warm..like it is and if I smell it I know a pot of chili is almost ready. Bought cumin seeds from Amazon...ground in coffee grinder fantastic! That paler red chili powder? Yeah another Amazon experiment gone bad...we don't like things spicy or hot and I opened one out of 4 huge bags and took big sniff..😖😖😖 thought I was going to die! Went right up my nose and hotter than hell!. We can only put a pinch in our chili which means we'll have to gift it or it will last far longer than we will. Fun video, thanks.

[@loniivanovskis1239]

celery seed is also great in coleslaw

[@SarahLovesFood]

Yup, I put celery salt in mine.

[@shanaaraerainey7184]

Add hour celery seed to your celery salt or add to other spice mixes. ShanaaRae

[@chelseamcbride1032]

Wow. So many things I've never heard of.. So. So. Many...

[@jporras1439]

When you get additional spices please show us. I have about 10 vanilla beans that I am going to make into real vanilla flavoring.

[@msears101]

Another tip. Grow your own spices, they are WAY more tasty. You also need (should) invest invest in a dryer.

[@dollipop12]

Saying smoked paprika only has one application actually hurt both my souther soul food and eastern european heart. Smoked paprika in most cream pasta dishes can add such a depth that is typical missing. Roasted vggies with smoked paprika. Cabbage rolls with smoked and/or hot paprika. Soups. Smoked paprika is easily one of my top 5 most used spices.