[CH] Unknown spices, herbs and stuff
Goslowsky, George (gjgoslow@ingr.com)
Mon, 22 Feb 1999 14:01:39 -0600
While shopping at a Latin grocery store Saturday I purchased a number of
things that I truthfully don't know how to use. But I will try nearly
anything once. Twice if I like it. Anyway, could anyone on this esteemed
list give me recipes, usage's or references for this info for the following
:
Senna leaves - Also called Hojace on the package. These leaves could easily
be mistaken for very small bay leaves and smell something like cured
leather.
Epazote - Woody/grassy herb(?) that smells like creosote. I have used it in
pinto and black beans, but that is all I know of using it.
Safflower petals - Looks familiar, but I can't name the plant that I am
imagining. Sort of a reddish lavender.
Star anise - I have used anise before, but this came with seeds, shells and
everything. What part(s) are usable and what needs to be done to it before
using it. I have a fairly good idea of how to use anise, just that in it's
current form it is like the difference between buying canned crab meat and
buying whole crabs.
I also picked up some great white cheeses, chorizos (2 types), marinated
jalapenos, fava bean snacks, pasilla powder and dried mint leaves. It was
around $17 for all of this. I thought that I got a pretty good haul. And
there are a bunch of stuff there that I still haven't tried!
This place also has an excellent variety of dried chiles. Pasilla, Ancho,
Morritos, Chipotles, De Arbol, Chiltepin, etc. It is called Los Americanas
in Huntsville AL. Standard disclaimer. Just a very pleased gringo.
George J. Goslowsky
Monk of the TCS
Holder of Fire
I am made from the dust of stars and the oceans flow in my veins