Serious Eats - seriouseats.com

Are you kidding me JEP? Answering this would force me to delve into my spice cabinet (which is one cabinet solely housing spices) and do the purging I've been promising myself to do for ages and ages. That sounds like too much work for today. Maybe I'll do it tomorrow?

Dill and tarragon. I don't like dill, but I use it in this one awesome Mollie Katzen tomato soup recipe, and it really is good. So it's just for that. The tarragon? Hate it hate it hate it. Which is kind of bizarre, since when I notice my other herbs waning in flavor, I usually just buy new ones.It's gotta be, like, ten years old, yet I can't bring myself to throw it out. Which is kind of bizarre, since when I notice my other herbs waning in flavor, I usually just buy new ones. I don't think I've used it since the first time I bought the bottle.

Although, now that I think about it, I may actually prefer that 10 year old bottle now, as it should probably taste like sawdust, and therefore have dramatically improved in flavor :-)

I don't think I've ever used fenugreek.

Fennel seeds - bought it for a single recipe, did it once or twice. I'm sure they'll get used up (at least they are seeds and not powdered).

I also have a container of Old Bay that has been languishing in there for a few years.

Perhaps a clean-out is in order at my home too!

Mace. I only use it for a spiced apple pie recipe that I make maybe once or twice each winter.

DaveFaris, it's funny that you mention cayenne pepper, because when I bought it, I figured I would only use it a couple times and that it would be in my cupboard forever, but it's actually one of my most frequently-used spices!

dried tarragon. i occasionally roast chicken with a few fresh leaves of it under the skin, but someone gave me a jar of it as part of a gift box from penzey's and i haven't cracked it open.

I don't use any dried herbs at all (except bay leaves), I much prefer the flavour of fresh ones. Once somebody brought me this whole rack of dried herbs, and I just re-gifted it to somebody else (although I did like the cute little jars and had a hard time letting go because of that:-)). I also have 2 or 3 little bottles of steak seasoning (I didn't buy either of them), and I never use them, as I always make my own. The least used spices in my cabinets would probably be chili powder and cayenne pepper. I use a dash here and there (mostly, in combinations with chocolate), but very, very rarely.

Tarragon. I just find that the flavor overwhelms everything. I don't much care for it, and when it's essential, I always cut the amount way down. In fact, I recently tossed a nearly full jar of it that I'd had for at least 10 years. Since I so seldom use it, I just by a few sprigs of fresh stuff when it's absolutely essential for something like bearnaise.

Also, nutmeg. It also can really overwhelm, so I only use tiny quantities, and often eliminate it altogether. I have jar of whole nutmegs that I bought about two years ago. I think I've only managed to use up one of them. I keep it in the freezer, so I guess I'll have for decades to come.

I've become very good about keeping my spice drawer current. Years ago I got rid of everything I never use, so I only have about 15 jars. I use about five of them almost daily. The rest I use less often, but still quite regularly.

I buy the big containers of dried basil, thyme, oregano, etc., at Costco and refill my jars. Even though I have many growing outside the kitchen door, I still use a lot of dried ones. Keep the the large container in the freezer in a ziploc freezer bag. Never run out, and the flavors always last.

It's funny, but I love tarragon, in its place. And if something overwhelms a dish, then you might be using too much ! But I know what you're talking about. Cilantro tastes like soap to me, so any amount is too much, but I know other people who can't get enough of it.

cooking monster

Garam masala. I bought the mix because it had so many spices I love: coriander, cardamom, cumin, and black pepper (of course, I also have all of these things separately). But I never used it. Yesterday I was going to finally try garam masala oatmeal cookies, but I didn't go through with it when I remembered the cumin. It still smells quite strongly, so I'll have to find an application. Also, I bought a large bottle of curry powder a year ago, but so far I've only used it for a couple batches of Singapore noodles.

Also, my herbes de provence. Another blend where I also have all the separate elements (except lavender). I usually add them separately before I remember that I have the mix.

And I bought some powdered chipotles but I have never used those. I think I acquired it right when I hit the chipotle fatigue.

I love tarragon, though. Especially with braised chicken and mushrooms, finished with a little cream.

cream of tartar

Use your dry sage in seasoned flour for any scallopini: chicken, veal, pork, and my favorite, salmon filets sauteed and topped with lemon butter...you probably won't recognize the sage, but is delicious...

Dill is great in homemade chicken noodle soup. I think it gives it a slight buttery touch, which makes the soup seem a little rich, but relatively light. A teaspoon perhaps, along with bay leaves, salt, pepper. Yum!

Celery Seed..I've had mine for ages. good use is in homemade cole slaw and on grilled hot dogs....maybe the celery seed/hot dogs is a New England thing.

renzata- the garam masala would be great in a vegetarian lentil or split pea soup. I always use it there. Oh, and a little bit in egg salad is awesome.

I'm with LoCo...I often use celery seed where I would normally use celery because I don't always use celery before it goes limp. I also use celery seed in homemade relish.
JEP...a great use for dill seed is on potatoes. My mother taught me to make this dish years ago....cube plain old white potatoes.....about 6 or 8 of them....you can peel them if you'd like. Layer the potatoes in a 2 qt casserole dish with butter & dill seed....be generous with all ingredients until you fill the dish. Cover & bake at 375 for about 45 minutes until potatoes are cooked. I like to uncover for the last 15 minutes to develop a browned crust. The dill seed softens up & lends a wonderful flavor to the potatoes.

mepolo, your potato idea reminded me of several German-style braised cabbage dishes that call for dill seed... MMMmmmm... so yummy!!!

I don't like dried cilantro leaves. But the fresh stuff is one of my absolute favorites. I know lots of people who can't abide it. It's definitely one of those love-it or hate-it flavors.

Revitalize limp celery by trimming about an inch off both ends and stand the ribs wide-end down (root end) in a cup of hot water (not boiling, but hot from the tap). Like a bouquet of flowers. Leave it 30-60 minutes, and it should perk back up. As long as it's only slightly flexible, not full-on drooping! Wrap in a dry paper towel and seal in a ziploc bag.

Thanks LoCo....I'll have to try that with the celery.
I have a small head of red cabbage from my CSA this week....I'll have to throw some dill seeds in when I cook it...I hadn't thought of that, but it seems like a great idea!
ditto on the fresh cilantro....maybe I should include that in the herb garden this summer to give it a try.
Thanks again!

Oooh, white pepper. I hate it! I thought it would taste like black pepper with less of a bite, but really it just reminds me of rotting meat. I can taste it a mile away.

I like to put a little mashed up celery seed in pasta salads. Nice with pasta, fresh veggies and a light vinaigrette. God, I miss the summer.

I don't dig tarragon, it's too overwhelming. On the same note, please don't hate me, but I have no love for saffron. I don't want everything in a dish to be exactly the same color, no matter how pretty it is!

Question for everyone: Which SE holds the record for the longest kept container of a spice or dried herb in their cupboard? Years?

To Mongoose about the juniper berries. On the food network was a show called 2 Dudes Catering. They made a drink called carmel pear. Basically a martini, but it used juniper berries! I'd never really heard of a use for them before, but they boiled them with water, star anise, cloves, and brown sugar to make a spiced simple syrup. Then they added pear vodka and apple juice and some of that simple syrup - looked totally yummy! If you're a fruitty martinin fan, you might have found a use for those juniper berries! I can't get the link to paste, but go to
www.foodnetwork.com and search for carmel pear or look for 2 Dudes Catering.. I am actually going to make it this weekend!

Dried dill. Not because I hate it- quite to the contrary, I absolutely love dill - but a trick I learned from my grandmother is that dill is much better frozen than dried. So at the end of every summer I get big bunches of dill from the market, wash it, dry thoroughly, chop, dump in a container and freeze.

I read somewhere that dill in tiny amounts in a dish can act as a natural flavour enhancer similar to MSG. Not a clue if its true or not, but an interesting idea.

Still can't bring myself to throw out the jar of dried dill I acquired somewhere.

SavtaShayne---are you keeping your antique allspice just for the tin---ha! Yes, you hold the record:)

hungrychristel, I add some truffle oil to some pastas and to risotto, especially, mushroom risotto, it's fabulous there! Don't add too much at once though, the flavour might be overpowering to some, start with 0.5-1 tsp, stir in and keep adding until it tastes to your liking.