Posted by: A. C. Cockerill | June 4, 2012

Question of the Week #22: Culture

Question of the Week #22:

What is the most exotic herb or spice you’ve used in cooking, and how did you use it?

My two cents:

Dried blood-orange peel and lemon grass powder are tied for first. The dried blood-orange peelΒ gets used in sauces and salad dressings. I add the lemon grass powder to a mixture of chicken noodle soup, coconut milk, and lime juice for the Thai version–minus the spicy heat.



  1. awesome. I can’t use lemon grass but i’ll have to try the orange peel. I love blood oranges.

    • Hi Louise, Hope you enjoy it. What is your most exotic herb or spice? Cheers, Ashley

      • remember, my kids aren’t sure why I have a stove. so spices in my house come in plastic bags that last forever. exotic? hmmm…does dijon mustard count?

      • We’ll let dijon mustard count, Louise. πŸ™‚ Cheers, Ashley

  2. That sounds delicious, Ashley! I tasted something with those ingredients years ago and loved it. I never thought to mix the ingredients with chicken noodle soup. Yes, I’m creative cooking challenged. πŸ™‚

    • Hi Julie, Be sure to play with your herbs and spices. Try them in weird ways–like in ice cream. Every so often, you’ll get a winner to add to your recipe box. Cheers, Ashley

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