We buy ready-made seasonings in the store: who loves what and will advise

[Kolizeika]

Kolizeika, Sveta! Thanks for the information. How to taste your Crimean spices, please write your opinion about them in the subject line. To already know specifically whether it is worth ordering them or not.

I really liked the seasoning in the mill like this



Ingredients: Salt 25%, garlic 18%, red bell pepper, tomatoes 11%, black pepper 10%, onion, herbs 5% (basil, oregano, rosemary), chili pepper, sugar, fennel, dye (paprika extract), extract oregano.

I like to eat a slice of bread with butter and sprinkled with salt in the morning. The second favorite option was sprinkling with this seasoning, you don't even need to add some salt, I grind right on top of the butter.

But when it got damp, it became not so tasty and aromatic.

adjika ulyapskaya

And I'm interfering with her, we have a recipe for Xn here!

And I interfere with her, we have a recipe for Xn here!

Is she the same? did you buy the one that I showed? And in comparison, how?

Nat, I don’t know which one you showed, but the one that bothers me is ndravitsa!
I have not tried them ready-made, I have to buy and compare ...
Do you have a picture?

[Trishka]

Trishka,

Well Duc in this thread is on 2 pages:



It's not so interesting: I don't know your taste, but you are mine))).

Hee, hee one thing remains - to meet and exchange



Somewhere I saw such a bag: umnik2: in Magnet or something ...

Somewhere I saw such a bag in Magnet or something ...

No, in Magnet there is salt in such a bag, and adjika was in "At the same time".

Yeah, so they are different, but I saw the label, but that this salt is not ...

Nat, well then I have salt, and on our website we have a recipe with salt, but they called it "adjika" so I confused it ....

I bought adzhika Ulepskaya in At the same time, this is exactly what Chuchelka showed. And I don’t understand her. It smells very good, it contains everything I love. But I don't feel something in the dish

Hope you have more luck ...

I will come home - I will try. I will report on the results!

[Masha Ivanova]

Masha Ivanova, I didn’t take the Crimean and I don’t plan it yet, we have it Katerina will taste, we are waiting for her impressions. But adzhika Ulyabskaya lured away, I want to try

[Kolizeika]

Kolizeika, Sveta, I understood. By mistake I wrote to both Katherine and you. Excuse me.

Somewhere I saw such a bag: umnik2: in Magnet or something ...
I bought this in Magnet in my city, and salt in the Atak (Auchan) network

I tried the spice set (shown on page 7). Yesterday in princeska I cooked cod fillet with potatoes, cheese and grated carrots, sour cream, sprinkled with seasoning for fish. We liked it, I will use it. Now I tried seasoning for chicken - the smell is also pleasant, I cooked buckwheat in chicken broth, slightly stewed carrots and onions.
After reviewing the topic, I remembered the first purchase - salt with paprika !!! I'll go look for where her daughter put it, but I'll put it in a convenient jar, it will obviously be inconvenient to use in a bag.

Girls, and I liked the "Aidigo" spices. I like the seasonings "lemon pepper", "Nut seasoning", "Goldfish" very much. I bought it a couple of times in the store, but a little expensive. And then I found an online store "Aidigo", there is a choice !!!!! just huge. There is a series for prof. chefs. That is, in large banks.
R.S. I can't insert a photo, I'm writing from a working computer ...

[Alyona]

Alyona, thanks, you have to look.

In idigo, the jar I liked the most was the garam masala. I filled a whole box with spices, including several professional packages - green paprika, garlic, baking powder and citric acid.Finally I stopped looking for her among the packages, the bank is big. And right after that, a small bag was found

I bought two different bags of Ulyap salt. Nuuu ... she's delicious. True, not for long. I don't feel at all in the dish. What is the point then? Wasted not to say that quickly (after all, salt), and the herbs lose their taste and aroma, began to smell like hay. In short - I will not take any more.

An interesting Santa Maria potato seasoning has appeared:


It is bred with cream and potatoes are poured, baked in the oven (I do that). Delicious for me. This seasoning is one of the few in which there is no thyme and oregano for potatoes. Their taste completely disturbs me in potatoes, it seems unpleasant and alien.

Everything in the potatoes bothers me. Well, except for salt and sometimes onions and garlic. so do not be there paprika just my seasoning this Santa Maria.
I very carefully add thyme even to duck. I don't understand basil either.

thyme and oregano that I don't like

And I don't like. Also basil. In general, all sorts of Provencal herbs are not mine. Oregano grows in the garden, a huge bush, blooms profusely and there are many bees. And for several years she sowed thyme for some reason (probably at the height of fashion). I forgot about him, and every year he climbs in a new place.

I bought two different bags of Ulyap salt. Nuuu ... she's delicious. True, not for long.

And I have, I just haven't opened it yet ... It's a pity ... Can store it in a jar with a lid-lock ... Or put it in the freezer

On the topic of salt. I'll tell you about my recent disappointment.
I often hear from girls, here on the forum the phrase "sprinkled with herbs", it was already about ready-made dishes. So I decided to "spice up" my life too.
Wandering around Ashan, a cherished phrase came up in my head and I went to choose the very weed for myself. I didn't want it in the bag. Eyes fell on the bottles with the inscription "superbly. With a mill". From the assortment there was something oriental and "French herbs". Without thinking twice, I threw those very herbs into the basket, although there were 10 percent herbs there, the rest was coarse salt.
I was a little impressed by the price - 250 rubles (in my head, the numbers immediately flashed how many ordinary salt and bags with seasonings can be bought for 250 rubles, but the desire to "sprinkle with herbs" prevailed.
Arriving home, they sat down to dinner, poured myself some soup and decided to try the purchase, figured that the salt in the seasoning was just appropriate, since the soup did not interfere with salt.
Grind directly into a plate. I tried ...
In general, I had to throw out the soup.
I have never tasted more disgusting taste - bitterness with a taste of something caustic, to the point of nausea. The thought flashed through my head "this is poison."
I advise everyone to bypass this "French miracle" side.
The composition of the infernal mixture: iodized sea salt (sea salt, potassium iodate), rosemary, thyme, paprika, parsley, turmeric, fenugreek, basil, savory, tarragon.

I advise everyone to bypass this "French miracle" side

It's strange. I once bought such a seasoning, I can't say anything bad about it. True, I never pour dry herbs into the finished dish, I add them during the cooking process. And this one with salt turned out to be not very convenient for me, now I usually buy in a bag without salt, it is cheaper.

True, I never pour dry herbs into the finished dish, I add them during the cooking process.

Yeah ... Because dry herbs need time to open up their aroma. Even on the packaging of Ulyapa adzhika dry it is written that you need to add to the base of the sauce and wait at least 15 minutes for the taste to develop. In general, I do the next day in the evening.

Someone was looking for Adjika Ulyapskaya.
There is in the Globe.

And I don't like it. Also basil. In general, all sorts of Provencal herbs are not mine. Oregano grows in the garden, a huge bush, blooms profusely and there are many bees. And for several years she sowed thyme for some reason (probably at the height of fashion). I forgot about him, and every year he climbs in a new place.

For a penny)). You and I are of the same berry field. I don't like basil either). And the oregano bush grows. Huge with bees. nuuuu .... And that's all. I don't use it)).

And I have, I just haven't opened it yet ... It's a pity ... Can store it in a jar with a lid-lock ... Or put it in the freezer

She was in a jar with a lid with a silicone seal. Not open. Nope ...

[Nata]

Nata, just yesterday I saw and bought such a seasoning for potatoes, I didn't expect much of a miracle, but how I liked it, very, very straight, I was ready to eat it dry))) I baked it in slices in the oven, I urgently need to buy a few packs.

[Yarik]

Yarik,

Vooot, colleague!)) I tried a lot of seasonings for potatoes. Thyme is everywhere, be it wrong. And I don't like him. And I found what I needed. Let's be friends with potatoes!)).

And the oregano bush grows. Huge with bees. nuuuu .... And that's all. I don't use it)).

Are oregano and mint the same thing? Mint sounds very healthy in French green pea puree soup. Delightful! There are such simple ingredients, but how delicious it turns out! The French, however

Let's be friends with potatoes!))

I also want friendship. Scribble as you cooked, pliz

[Svetlenki]

Svetlenki,

No-no-no ... Oregano is oregano. Thyme is thyme. But they are similar to my opinion all the same and I do not like both. Mint is mint and is ..

Is in the Globe

But not everyone has a Globe

[Svetlenki]

Svetlenki,

Oh, there I watered this thing with cream and poured potatoes. There was something written on the pack. I'll look at it, wait!))

[Sveta]

Sveta, wash the potatoes well, do not peel, cut into four slices, or more, depending on what size, fold its package, tudysh seasonings and vegetable oil, mix in a bag, put on a baking sheet and in a preheated oven 200 gr 40 minutes. Dinner is served)))
I don’t like thyme either, but fried tomatoes with oregano is a lot.

Nah, nifiga, cream and all that came from the pack of Camis potato seasoning I threw away. And I poured the seasoning from Santa Maria)). I'll look for more to tell you more precisely.

Oregano is oregano. Thyme is thyme

This is understandable, like coriander - cilantro. I recently read somewhere in the comments and almost fell out of bed: cumin is cumin.

[Svetlenki]

Svetlenki,

Svetka !!! I found it!))) It finally was a seasoning for potatoes from Kotani, not Kamis)). if you saw my poski schA)). In short, seasoning is poured into the cream, which is not very fatty (they, of course, suggested pouring Kotani there, but I don't like thyme !! and pour Santa Maria). Pour in fatly, stir, add salt there and this is poured into coarsely chopped potatoes, laid out in a deep pan / mold. At 190 degrees 35-40 minutes. I am very tasty.

But oregano and mint are not the same

No - it's different. Oregano is oregano. I don't like mint. She barely brought her out in the garden.

[Anna67]

Anna67
and almost fell out of bed: cumin is zira
Honestly, I would have fallen too!
Because it's not like that at all!
And like this: cumin is zira!

[Igrig]

Igrig, yes, we wanted to be hectic, but we made a mistake

[Anna67]

Anna67
If it does not bother you, try to explain the secret meaning to an ignoramus and even in some sense to an idiot (who is trying to be clever): the expression "cumin is zira" is surprising in what is true or what is not true?
According to the previous phrase about coriander and cilantro, a person who has at least the rudiments of logic (for example, me) may conclude that the first surprises you!
P.S. Your phrase was understood by others in the same way as I did, and in gratitude they wrote to you no more and no less, but exactly the same as me!
And you even offended me by attributing some clever thoughts to me!

This is understandable, like coriander - cilantro.

No, these are different things Yes, from the same plant, but the analogy "oregano-oregano" does not fit here. More like basil reagan.

BTW, has anyone ever seen / smelled / heard a spice called "smoked cumin"? I heard from J. Oliver, and our translators translated it as "smoky cumin". What kind of beast? I suspect that this is from the lime blossom series - the color of lime, green beans - green beans, etc. And should be translated as "smoked cumin".

[Tricia]

"smoked cumin"

Heard by J. Oliver

This is the first time I've heard that. Your translation of "smoked cumin" is correct.

Searches on Amazon and in an English search engine returned zero, even in combination with Jamie Oliver.

Tricia, Anastasia, please tell me the name of the recipe. I want to get to the bottom of the truth.

[Sveta]

Sveta, I need to pick up my bookmarks from my computer, I'm on my phone right now - I can't remember right away. My husband and I watched the programs of J. Oliver in a row, and there we heard. How to find - I'll throw a link. Somewhere in the early shows where Jamie is still young. And we met more than once in his programs. I've been looking for this seasoning for a long time! They don't know that in Spain. There is a feeling that "smoky cumin" - "smoked cumin" - is from Mexican cuisine - I associate such a flavor with it. And it can turn out to be a narrow, small-town specialty, like Ukrainian smoked prunes.

[Igrig]

Igrig, what are you, I wrote not about you, but about the one who called cumin.

Yes, Tricia, the parts are different, but the taste is the same. Although ... I did not eat dried cilantro foliage, it looks like some kind of unmarketable, I suspect it is even worse preserved than dill.

[Svetlenki]

Svetlenki
Searches on Amazon and in an English search engine returned zero
Quite a lot can be found on Google.
For example.
🔗
They are selling this smoked cumin.
Yandex didn't give me anything either!

[Igor]

Quite a lot can be found on Google.

Igor, pardon me. Was incorrect in the search. Searched only in British. And this turns out to be an American seasoning, or rather, they have the most widespread. Lucky them!

Tricia, Anastasia - hang up. We figured out that there is such an exotic that Jamie mentioned.

OK . There is something, but there is no way to buy it. Or at exorbitant prices.
So I dream that someone will bring this exotic here so that you can buy it. But it seems that it is easier to accumulate cumin itself or pickle it in liquid smoke for an experiment, at least.

And then where? I wasn’t impressed with smoked paprika: while the seasoning smells delicious, it’s not noticeable in the finished dish. I'm not talking about sausage if anything, but about chicken. However, there is another option - paprika is good, and barbecue seasoning with it on ozone is bad.

And then where?

And then we will eat it with gusto! As well as smoked paprika. We just love her. From the latter - an omelet with caramelized onions and a pinch of smoked paprika - mmmm. And in meat, and in vegetables, and almost in compotes, this paprika goes. And my husband is a lover of culinary exoticism, so smoked cumin will not be stale here either.