Spicy thoughts

If that subject isn't an attention grabber, I have lost my touch. Here is the deal/question. A few days ago I received the fall issue of Penzey's catalog, and noticed they sell powdered rosemary. Of course I have used the pine needle like leaves in many applications, but never have I used the powder. While I enjoy the flavor of rosemary, I am not too keen on the straw like texture it has, which makes the idea of a powder attractive. My question is, does the powder flavor as well as the leaves and how well does it retain it's flavor. Also, just this morning I found another web page called Starwest Botanicals where bulk herbs and spices are sold, and wondered if anyone here had used them. they can be seen here: http://www.starwest-botanicals.com/cate ... ng-blends/

Bob, I have not used Rosemary in the commercial powder form, but I have whizzed it in my spice grinder along with whole spices. When I do use dried herbs from a jar, I always put the called for amount into my palms and rub back and forth, before putting into the dish. It does release the aromatics, so maybe the powder would be the same. It seems like a good idea to have in the powered form because many people, like you, complain about those little needle like leaves. I generally chop mine up to a fine consistency, as it seems to cling better to chicken or meat, especially in marinades.

I had spicy thoughts last week, which came true on Sunday.

I've enjoyed the Spice Hunter brand of spices: http://www.spicehunter.com/
I'm of the opinion that there are many good brands of spices out there.

I'd just whiz the rosemary until it's a powder. I recently purchased some powdered basil (never knew of it before), which is looking for a use.

Bob, I am like you in that I don't care for the needle texture, and when I try to chop it up, it just flies all over the place. Penzeys sells a cracked rosemary, too. I ordered that last time, and used it on potatoes and vegetables. It is here and there for a pop of flavor, and not permeating the entire dish. That could be too strong for me. To me the cracked sounds like a nice compromise. Actually, I just wrote about Thanksgiving and the Penzeys spice lineup for Turkey.

[Jenise]

I had spicy thoughts last week, which came true on Sunday.

Which coincides with the schedule for your weekly bath. Any connection?

[Jenise]

Bob, I've never seen powdered rosemary but am sure it exists for exactly the reasons you mention. However, that's one dried herb I just don't even own. That is, where I like dried thyme and fresh thyme both, yet find them so different one isn't a substitute for the other so I have both on hand always, dried rosemary is a very pale substitute for the real thing. Have you ever tried growing it? There are many varieties which grow in places as diverse as the hot parts of Southern California and cold places like where I live now. And unlike other herbs, it's VERY easy to grow. Just stick it in the ground, pretty much.

Bob, I've never seen powdered rosemary but am sure it exists for exactly the reasons you mention. However, that's one dried herb I just don't even own. That is, where I like dried thyme and fresh thyme both, yet find them so different one isn't a substitute for the other so I have both on hand always, dried rosemary is a very pale substitute for the real thing. Have you ever tried growing it? There are many varieties which grow in places as diverse as the hot parts of Southern California and cold places like where I live now. And unlike other herbs, it's VERY easy to grow. Just stick it in the ground, pretty much.

Jenise, I have and even am growing a rosemary plant. I usually plant one or two every spring, but have not had a lot of luck in getting it to winter over. Thyme on the other hand is almost impossible to kill. Tarragon is another that I grow, and if I am not careful it will take over much like mint will do. Sage is another herb that I have had a lot of luck with. It seems that sage will live for 6-8 years before turning toes up. I am thinking I will order a small amount of both the cracked and the powdered form of rosemary and give them a try. I am just hoping someone can give me a few tips as to use etc.

Bob, I am like you in that I don't care for the needle texture, and when I try to chop it up, it just flies all over the place. Penzeys sells a cracked rosemary, too. I ordered that last time, and used it on potatoes and vegetables. It is here and there for a pop of flavor, and not permeating the entire dish. That could be too strong for me. To me the cracked sounds like a nice compromise. Actually, I just wrote about Thanksgiving and the Penzeys spice lineup for Turkey.

Linda, I should have brought up the subject of the cracked in my original post too. I actually am thinking of ordering a small amount of both the cracked and the powdered forms and see how they go. Thanks for the input.

Bob - We keep a rosemary bush/shrub in a pot in the front window and whack off what we need from time to time. That keeps the size under control. I chop the leaves with one of those large veggie chopper knives that allow you to chop with banging your knuckles. It doesn't really make much of a mess.

I understand there are rosemary hedges in Cypress.

Crispy-fried sprigs of rosemary is a surprisingly tasty treat - you can sometimes get the same effect when using sprigs when roasting.

Bob - We keep a rosemary bush/shrub in a pot in the front window and whack off what we need from time to time. That keeps the size under control. I chop the leaves with one of those large veggie chopper knives that allow you to chop with banging your knuckles. It doesn't really make much of a mess.

I understand there are rosemary hedges in Cypress.

I was flabbergasted to see last week that my sister had cut down the rosemary plant that our mother had planted over a decade ago, because she thought "it was ugly"! Wtf?? This is a woman who does cook with spices!? I voiced my displeasure, as this plant was over 5' across and very full.

Of course, this same sister had a 30-year-old muscadine grape vine (that I had planted myself, mind you) cut down and killed out last summer - with our Dad's blessings.

I was furious over that one, as the muscadines from that vine made exquisite preserves and jelly.

Bob - We keep a rosemary bush/shrub in a pot in the front window and whack off what we need from time to time. That keeps the size under control. I chop the leaves with one of those large veggie chopper knives that allow you to chop with banging your knuckles. It doesn't really make much of a mess.

I understand there are rosemary hedges in Cypress.

People use rosemary as a decorative plant in their landscaping in this part of the world. Mint is another plant that grows like a weed on steroids.

People use rosemary as a decorative plant in their landscaping in this part of the world. Mint is another plant that grows like a weed on steroids.

I have chocolate mint running rampant in my backyard, but that's ok, as Gail and I both love the minty smells that waft up when we walk through it.

Bob,

Unless you use a lot of rosemary the ground spice will lose its punch rapidly. I try not to keep any ground spices for this reason. It is easy enough to pulverize in a small mortar/pestle.

I might be imagining it but to me ground thyme, rosemary and oregano are much more intense and I always err on using less than I think the dish will need.

Bob,

Unless you use a lot of rosemary the ground spice will lose its punch rapidly. I try not to keep any ground spices for this reason. It is easy enough to pulverize in a small mortar/pestle.

I might be imagining it but to me ground thyme, rosemary and oregano are much more intense and I always err on using less than I think the dish will need.

Hi Christina, I take your meaning about ground spices losing their punch, but I do still keep some such as cumin. I also keep dried forms of several other herbs such as basil and dill. I wonder if these ground herbs would keep their punch better if they were frozen and used as necessary.

I use ground rosemary from time to time. It comes in useful for making rubs to go on meat, or for sprinkling onto cut potatoes (along with salt and a little paprika) before baking in the oven, or blending with oil to drizzle on rosemary-friendly things about to be grilled, or for giving just a little hint of rosemary to the gravy of a casserole. Whilst not giving the full flavour and fragrance of the real thing, there are moments when it comes in handy. It does lose its oomph after the jar has been opened, as do any ground herbs, so buy the smallest jar you can and use it up fast.

I had spicy thoughts last week, which came true on Sunday.

Which coincides with the schedule for your weekly bath. Any connection?

Not quite. They're Saturday nights.