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 peel 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.
A. C. Cockerill 
awesome. I can’t use lemon grass but i’ll have to try the orange peel. I love blood oranges.
By: Louise Behiel on June 4, 2012
at 11:52 pm
Hi Louise, Hope you enjoy it. What is your most exotic herb or spice? Cheers, Ashley
By: A. C. Cockerill on June 5, 2012
at 12:04 am
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?
By: Louise Behiel on June 5, 2012
at 1:55 am
We’ll let dijon mustard count, Louise. 🙂 Cheers, Ashley
By: A. C. Cockerill on June 7, 2012
at 1:13 am
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. 🙂
By: Julie Robinson on June 5, 2012
at 4:07 am
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
By: A. C. Cockerill on June 7, 2012
at 1:15 am