(Part 2) Best single herbs & spices according to redditors

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We found 633 Reddit comments discussing the best single herbs & spices. We ranked the 350 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.

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Subcategories:

Bay leafs
Caraway seed
Cardamom seeds
Celery seed
Cinnamon
Cloves
Coriander
Cream of tartar
Cumin
Dill
Fennel seeds
Flax seeds
Garlic powder & seasonings
Ginger
Marjoram
Mustard seeds & powders
Nutmeg
Onion powders & flakes
Oregano
Paprika
Parsley
Poppy seed
Rosemary
Saffron
Sage leaf
Savory herbs & spices
Sesame seed
Sweet basil leaf
Tarragon
Thyme
Turmeric
Wasabi powder
Ajowan
Allspice
Anise seeds
Asafetida
Bonito flakes
Chinese star anise
Chives
Cilantro flakes
Fenugreek
Mace
Peppermint leafs
Sumac
Vanilla beans
Chili powders
Chipotle
Cayenne powder

Top Reddit comments about Single Herbs & Spices:

u/OliverBabish · 37 pointsr/videos

It's this awesome vanilla bean paste - way better than the stuff in the baking aisle, and it's got the little vanilla specks in it!

u/NeitherPot · 33 pointsr/vegan

https://www.amazon.com/gp/product/B001KW8VRQ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

The cheapest price I've ever found for good nooch, which is important to me since I use so much of it and there's no store near me that sells it in bulk.

As I write this there's only 8 left in stock and they don't always have it, so snag one if you can!

u/AlexFromOmaha · 26 pointsr/LateStageCapitalism

It is, but the savings here are being overstated. It's not a product with a huge margin, and the prices they get are based on bulk buys. Here's 16 ounces of extract on Amazon. Here's enough beans to make 12 ounces.

I'd also suggest light rum over vodka, personally.

u/kiuh5cccc · 17 pointsr/GifRecipes
u/smarticlepants · 9 pointsr/askTO

Does he need whole cloves of garlic? This minced garlic is from Cali and may do the trick.

u/seattleque · 6 pointsr/smoking

I don't have quantities, as I do it by site in a large seasoning container (like these)

But, similar to what other people have said:

50-50 Kosher Salt & Black Pepper - about 1/3 of the container

Granulated Onion and Granulated Garlic - about 1 inch each (Granulated has better flavor and mixes better than Powder)

White Pepper - about 1/2 inch

Sazon Goya (Basically, Southwestern flavored MSG) - Four Packets

Shake to combine.

After the briskets are trimmed, I rub them heavily on both sides (alternating sides) with Worcestershire Sauce (best to do in a large pan to catch spillage). It does soak in; there is always more out of the bottle than in the bottom of the pan.

After the W. Sauce bath, I rub heavily with the rub. And literally rub: I almost use it as sandpaper and try to push the rub into the meat.

Last briskets I also injected with this before rubbing:

Beef Base (1 heaping tea)

Worcestershire Sauce (1 TBS)

Soy Sauce (1 TBS)

Accent (1 tea)

Water (2 cups)


u/INTP_Music_Man · 6 pointsr/aspergers

Same here. This is what's helping me:

(1) Watching "atypical" show on netflix that follows a fictional non-masking person with asperger's through their daily life struggles, and illustrates asperger's surprisingly well -- I find myself suddenly freely stimming and accessing "locked away" parts of my self-expression while watching that show

(2) Removing pathogens from the gut, since the pathogens seem to force the gut lining into a tense/constricted state that makes trauma release almost impossible (for me), but makes that same trauma release effortless and involuntary once the physical presence of the pathogens is removed, through (a) heavy used of garlic with each meal containing milk or carbs (even in convenient powdered form, or as nearly tasteless capsules), (b) food-grade diatomaceous earth once per day (in capsules, if you prefer that over mixing it into water) and (c) enterosgel (seems to be the most powerful toxin binder available) to clean up the mess of toxins that pathogens release when they are killed by the diatomaceous earth once per day.

u/expectheinquisition · 6 pointsr/Charcuterie

Good god, I love Chicken Paprikash. Personally I like to add some sliced green and yellow bell peppers into the sauce. Rounds out the flavor nicely and adds textural interest. Personally, I've found that bone-in chicken thighs get the best juicy flavor (and the crisp skin!) but obviously use what you have. We often do polenta or mashed potatoes with it but I will have to try it with dumplings some time. Also if you're ever in need of good paprika, I highly recommend this brand. It's Spanish, not Hungarian but has consistently high quality, great smokey body and it seems silly but the tin keeps it fresh tasting for a long time (not that it lasts in my house).

u/Tealdeerhunter · 6 pointsr/orlando

Penzey Spices, Whole Foods, Fresh Market, World Market.

Last time I bought some, I had a coupon for World Market and it was the best price of the places above.

For a less expensive option, you could try Spice House of Longwood, Spice Bazaar, or a mexican grocery, but I can't say I know those all too well.

Amazon seems like a great deal. I might buy some to make extracts for gifts.

u/[deleted] · 5 pointsr/pics

Sorry, mustard powder.

You can buy it in most grocery stores in the spice section. It is also good for making home made mayo and even in a dry rub for BBQ. It gets pretty hot, but adding a vinegar will stop it from getting hotter. It is like horse radish as the heat dissipates pretty much as soon as you swallow it.

u/PM_ME_UR_KNITS · 5 pointsr/AskCulinary

I've never thought to use it as a sandwich spread... I'll have to try that.

With that in mind, I'd add toasted, minced garlic, and finely chopped rehydrated sundried tomatoes(in wine, because.. yum) (or use the ones that are packed in oil, but they're not my favorite).

I need to pick up some tomatoes and wine tonight, for real.

u/sweetfuckingjesus · 5 pointsr/vegan

Sure! It was like $65 something. Here you go.

u/joiedumonde · 3 pointsr/Cooking

I find the bean paste much more of a middle ground. I bake a lot, so I spend the money on high quality extract, and usually buy it every few months. On the other hand, I buy the paste from Amazon or at TJ's (if I can find it there) once every year or two. It's worth the splurge because it lasts a long time.

This is what I get. I usually pay about $5-10 for an oz of extract, so this is about the same per oz cost. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, with Gift Box, 4 oz https://www.amazon.com/dp/B003L259AU/ref=cm_sw_r_cp_apa_i_TJMqDbTCZY71N

u/Judas_Feast · 3 pointsr/Cooking
u/misskinky · 3 pointsr/vegan

It's something I discovered in January and I now use as an everything topping. Looks like this https://www.amazon.com/gp/aw/d/B004KU0LE6/

u/cnet14 · 2 pointsr/BobsBurgers

For those interested in Black Garlic, but can't actually get your hands on the real stuff, McCormick has a Black Garlic Powder and a salt - I use both frequently when cooking ground beef and ribs.

Though the link is for Amazon, you should be able to find this in any major supermarket. Definitely at Fresh Feed.

u/entropikone · 2 pointsr/Homebrewing

These are the ones I got and they're great.

u/KnowsTheLaw · 2 pointsr/spicy

They have trader joe's ghost chips and habanero sauce on amazon.com, so you should be able to order it in a year (hopefully).

I've bought stuff like this before:

https://www.amazon.ca/Smoked-Dried-Ghost-Chili-Pepper/dp/B007PM4PWK

Or grocery stores carry ghosts when they are in season. They are easy to dry and grind. I have lots left from when I did this two years ago.

u/modeski · 2 pointsr/Random_Acts_Of_Amazon

Hi there! I love how organised your lists are. I might have to take a leaf out of your book because I'm entirely too disorganised. Annoyingly I have to have a separate Amazon UK wishlist for Blu-Rays because I'm in Australia and the US site has DVD/BRs for the wrong region.

u/SomeDudeInPortland · 2 pointsr/mflb

For what it's worth, I think MINCED GARLIC is the perfect compromise. You get all the flavor of fresh garlic with all the convenience of powdered.

The one I linked is $11, but 48 oz of garlic is A LOT. I eat a ton of garlic and that's at least 2 months worth for me. Also, my local grocery store has them cheaper than amazon.

u/AnnieB25 · 2 pointsr/AdviceAnimals

Try this.

u/Rrrrbbbb · 2 pointsr/AskCulinary

Could be a combo of anchovies or shrimp paste and a lime juice concentrate.

I've used shrimp paste and "true lime" powder.
Works awesome!

https://www.amazon.com/gp/aw/d/B001Z2O0T4?fp=1&pc_redir=T1

u/WedgeTalon · 2 pointsr/GifRecipes

There's actually several types.

  1. Paprika. Run of the mill paprika that's easy to find in any grocery store in the US. It's a mild blend of sweet and hot with a mostly neutral flavor.

  2. (Hungarian) Sweet Paprika. Rich and fruity like a red bell pepper with no heat.

  3. (Hungarian) Hot Paprika. Made from dried chili peppers. Similar to cayenne, but a bit less spicy.

  4. (Spanish) Smoked Paprika. Also called Pimenton de la Vera. Made from smoked, dried chili peppers. Has a woodsy, smoky flavor. Comes in both sweet and hot. If it doesn't specify, it's probably on the sweeter side. Not hard to find in many grocery stores.
u/DoodlesAndSuch · 2 pointsr/Random_Acts_Of_Amazon

Wasabi powder!
On "Chris's List"
cowpox
Thanks for the contest!

u/srubek · 2 pointsr/Nootropics

Saffron (best bang for buck, and great stuff; I bought it a month ago and I still am not halfway through; a little goes a looooong way)

Skullcap (Nature's Answer by far has the best, most consistent concentrated tincture I've ever had, and I've tried Botanic Choice and a few others too)

u/crack_a_toe_ah · 2 pointsr/recipes

Prepared is the usual stuff you'd put on a hot dog. Powder is ground mustard seed, like this or this. The prepared stuff usually has vinegar in it iirc, and sometimes other things like beer.

u/Balsamifera · 2 pointsr/Cooking

If you like breakfast and spicy food, spicy/hot paprika is amazing in hashes or on devilled eggs.

Edit: we use this stuff https://www.amazon.com/gp/aw/d/B000LRG0W4/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1485967093&sr=8-1&keywords=hungarian+hot+paprika

u/dand · 2 pointsr/Cooking

Hiyayakko is great in the summer.

  • chilled cube of silken tofu
  • katsuobushi (dried bonito flakes)
  • grated ginger
  • thinly sliced scallions
  • soy sauce

    Just lay the katsuobushi on top, a bit of ginger on the side, sprinkle scallions on top and drizzle with soy sauce.
u/lord_dumbello · 2 pointsr/Coffee

They don't have to be expensive. Here's a 1/4 pound for $17.95 on Amazon, just as an example.

u/Kalrog · 2 pointsr/AustinBeer

Have you ever looked for vanilla beans in bulk? Real vanilla (not the extract) isn't cheap. Amazon has the good stuff for about $160 per 1/4 lb - so just north of $600 per pound. That makes the $400 seem downright reasonable.
https://www.amazon.com/Premium-Madagascar-Vanilla-Beans-Mushrooms/dp/B000CR1ELU

u/djmedakev · 1 pointr/nutrition

This is what I get.

https://www.amazon.com/gp/product/B00HYJR9YK

I take a glass of water, add fresh lemon, a cap full of this stuff and a few drops of liquid stevia.

u/CelineHagbard · 1 pointr/Cooking

I actually don't see the one I got. A friend of mine usually orders the ghosts along with some trinidad scorpions at the same time and we split them, so it's not in my cart. This one and this one seem to get good reviews from most people. I'm not sure if they changed the packaging or they don't sell the ones I got anymore. Sorry I couldn't be of more help.

u/Qozux · 1 pointr/ketorecipes

Soooooo much cheaper in a store.

McCormick Black Garlic Powder Seasoning, 3.12 Ounce https://www.amazon.com/dp/B075QNPH56/ref=cm_sw_r_cp_api_i_ijacBbWVBNH9F

u/BeeZaa · 1 pointr/Kombucha

Personally, I just buy ginger juice. I was buying the 5oz bottles from Whole Foods but using roughly 3/4 a bottle every batch. Now I just buy it in a big 32oz container off Amazon.

​

https://www.amazon.com/gp/product/B00HYJR9YK/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

u/spaaaaaghetaboutit · 1 pointr/ShittyVeganFoodPorn

I buy online from Red Star. Unfortunately through Amazon. Pushing the local package free store to stock it but so far nothing.

u/joeasian · 1 pointr/gardening

Nice work! I've had no luck getting store bought turmeric roots to grow. I suspect they've been irradiated or may have died at some point. So I bought these turmeric from Amazon last summer which successfully grew into plants.

u/butttwater · 1 pointr/JapaneseFood

Dashi. But if you can't find the ingredients to make it, which is rare these days but possible, here is my "quick" faux-dashi recipe. Really just a method to making a quick delicious broth from pantry stuff mostly. Note that I give the ingredients depending on what I have in my /r/frugal pantry. And I have good access to a variety of interesting stuff... here goes:

Ingredients
> Either: Fish Base Better Than Bouillon (found in soup aisle), or in a pinch if you are desperate Ossem Chicken Consomme or what my Polish family grew up with Vegeta Seasoning.


> If you can find it, I get it in my health focused local co-op but not this brand: dried kombu. This makes it extra yummy but if you dont have it, like the rest of the substitutions in my "quick broth" method, it'll probably turn out fine.


>the cherry on top of the sundae, if you have the extra few minutes: katsuobushi, & your miso of choice, soy sauce of your choice, mirin if you have; if not, keep an eye out for it, grated ginger root if you're feeling fancy


> Depending on whether you want a soup or broth for rice, you may want vegetables and maybe some protein like chicken or egg or even fish (which I've cooked some types in the broth and comes out lovely).


> Need rice maybe.

Method:
In a good sized pot - one that can hold at least 2-4 bowls of soup or enough water to make rice, so, 1-2 liters depending? Fill with water only 3/4 of the way up, for room to boil. Add strip of dried kombu Heat water, ladle some nearly boiling into a small bowl and dissolve a couple teaspoons or tablespoons, depending on desired strength of broth, of fish Better Than Bouillon. Pour into pot, taste, adjust. Don't make it too salty yet. If you don't have BTB, season your water with the Ossem or Vegeta - it won't be quite as nice as using BTB, which is my secret quick dinner weapon- I use it in all the flavors it comes in. Important thing is that you have good flavor here but the sodium level isn't bad yet. Subtle.

When water is boiling, remove kombu and set aside. You can shred it and add a bit on top of the rice later, make a salad, or just toss it and make me cry.

Reduce to low simmer. Use your katsuobushi if you have it and want to but I admit to neither having tried it yet nor being that skilled yet to teach another about it but there are guides better than mine online. This is just a quick way to make yourself a tastey liquid for dinner.

Season with soy sauce, mirin, whatever you may have on hand that pleases you.

Turn off burner. Let stand a few minutes. If you wish, ladel a bit of the liquid into a bowl again and mix with some miso; it's good for you! Return miso mixture into pot. I don't usually do this with rice because the liquid is flavorful enough without it, but if I'm at the end of making a real soup from it with veggies etc I will add miso before serving along with some appropriate fresh herbs, optional.


Keep in mind:
If you're making rice with it, a too-salty broth will make the rice too strong. Try to get used to a lower salt level in your life and you'll appreciate a whole new world of taste sensitivity. And your heart will thank you.

Rice is like a backdrop to the more potent things you eat, and a flavorful stir-fry is nice when paired with a more delicate rice. Dare I suggest you try jasmine rice sometime, it is one of my favorites even though it's long-grained. Lovely aroma, I could eat it plain!

If making a soup with it, experiment with different flavor profiles, bases, and vittles like sweet potatoes cubed up, bits of chicken or pork, fresh parsley and/or dill, wakame seaweed (a favorite in my house), and yes even tofu!

Anyway, hope that wasn't too long... I am getting midnight cravings talking about rice and good broth (I make an insane bone stock that turns into jelly in the fridge, yum... that's for another day!)

Edited: fixed some things!

u/LordWarfire · 1 pointr/AskABrit

I would normally suggest avoiding mustard powder but that might be all you can get. https://www.amazon.ca/dp/B000I4MKSS/ref=cm_sw_r_cp_awdb_t1_F0-xCb58DHZN2 might be worth a try but it’s pricey.

https://www.amazon.ca/dp/B00DBSOLTY/ref=cm_sw_r_cp_awdb_t1_R1-xCb2Z77DJS if you are really desperate!

u/xscientist · 1 pointr/food

Awesome, nice work OP. I use this stuff basically every day in my kitchen. There is literally almost no recipe that doesn't improve with it if you use it correctly. For the record, this stuff is pretty readily available and is a very solid product. I avoid Trader Joe's version though, it tastes like sawdust in comparison. Wish I had a smoker and could make my own!

u/DL1943 · 1 pointr/ramen

buy some stuff online and make your own yakisoba!!! it will be better i promise.

if you can find fresh or frozen ramen noodles at an asian market, buy those, otherwise cook your usual instant ramen noodles for about half the time you normally would, do not add the broth packet, and strain the water.

in a pan, heat up some vegetable oil, and saute some ground or diced pork, cabbage, carrots, and onion. once this is almost done, add the cooked ramen noodles and some "yakisoba sauce".

you can buy yakisoba sauce premade, or just mix worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar together, heat to dissolve sugar and whisk together.

cook the noodles, veg and pork with the yakisoba sauce for a minute or two on high till the noodles brown a little bit.

put on a plate and garnish with kewpie mayo and katsuobushi.

here are links to buy what you need;

yakisoba sauce - https://yummybazaar.com/collections/japan/products/yakisoba-sauce-by-otafuku-17-6-oz

katsuobushi - https://www.amazon.com/Katsuobushi-Shaved-Bonito-Flakes-0-88oz/dp/B001CWI4DU

kewpie mayo - https://www.amazon.com/gp/product/B0000WKU8K/ref=s9_acsd_hps_bw_c_x_1_w

those toppings and the sauce should come out to around $25 and should make 20-30 servings, then all you have to do is grab a ramen packet, pork and a bit of veggies and fry dat shit up...and that is how to make a very very simple, but legit japanese yakisoba, not the americanized instant version. will prob taste alot different than "beef taco" flavor. much less spice and much more umami. the yakisoba sauce, katsuobushi, and kewpie mayo all have natural or chemical flavors that trigger the sense of savoriness and meatiness...aka that same indescribable taste that makes it hard to stop eating doritos or hot cheetos or some snack with MSG

u/dirkson · 1 pointr/Nootropics

I bought a large (5 gram) jar off amazon for $25. This is the closest thing to what I bought that's currently available, though it looks like it's $35 now.

The jar isn't lasting as long as my math says it should, but even if I polish it off in 3-4 months, it's still less than $10/mo. Quality appears good, and it's got a good flavor. Taken as a tea, it'll probably yellow your teeth.

u/Arshion · 1 pointr/Random_Acts_Of_Amazon

VANILLA BEANS? I LOVE VANILLA BEANS!

No, but really. Wouldn't making your own vanilla extract be awesome? Yeah it would. Trust me.
:)

u/ITSigno · 1 pointr/todayilearned

https://www.sbfoods.co.jp/products/catalog/products_detail.php?GDSCODE=86224 is horseradish and coloring. AFAIK this is the most common wasabi powder.

There is also:
http://www.amazon.com/Sushi-Sonic-Powdered-Wasabi-Ounce/dp/B0048KIQ90/ and
http://www.thespicehouse.com/spices/wasabi-powder
but those are still blends of wasabi and horseradish.

I'm not familiar with any commercially available powdered wasabi that is just wasabi. Do you have any links to the product you mean?

u/kdealy · 1 pointr/Kombucha

Tart ginger flavor in a quart-sized bottle: The Ginger People Organic Ginger Juice, 32 Ounce (pack of 1) https://www.amazon.com/dp/B00HYJR9YK/ref=cm_sw_r_cp_apa_i_MO6PDbJZ24493

u/JadiaTheBeast · 1 pointr/Cooking

https://marshallshautesauce.com/collections/frontpage/products/haute-heirloom-habanero

Ghost Pepper - Habanero - Jalapeno Flakes 3 Pack https://smile.amazon.com/dp/B009CQHSEY/ref=cm_sw_r_cp_apa_i_93cODbTA76FSJ

Ghost Chili Pepper Sea Salt - All-Natural Unrefined Sea Salt Infused With Extra Hot Ghost Pepper - No Gluten, No-MSG - One of the World's Hottest - Cooking or Finishing Salt - 4 oz. Stackable Jar https://smile.amazon.com/dp/B00AKKV0G8/ref=cm_sw_r_cp_apa_i_k5cODbGZJKCQ5

USDA Organic Garlic Gold Nuggets, Roasted Organic Garlic Seasoning Granules, Sodium Free & MSG Free, Vegan 2.1-Ounce Shaker Jar https://smile.amazon.com/dp/B004KU0LE6/ref=cm_sw_r_cp_apa_i_25cODbBYBV9NK

Secret Aardvark Habanero Sauce, Net 8 fl oz. https://smile.amazon.com/dp/B00AIR3Q38/ref=cm_sw_r_cp_apa_i_z6cODbFVTGPP5

u/metrogdor22 · 1 pointr/AskReddit

Vanilla Beans. Even with shipping, they're much cheaper than Walmart - but don't be deceived by their price. These beans are not cheap bargain brand; They made the best creme brulee I've ever baked.

u/timmy6591 · 1 pointr/Nootropics

Get the the real thing. USDA Organic Turmeric Whole Raw Root https://www.amazon.com/dp/B00FCJXSNK/ref=cm_sw_r_cp_api_i_EgBvDbSXCSEMH

u/hurrayhurrayhurray · 1 pointr/1200isplenty

diet Canada Dry ginger ale, frozen raspberries, frozen pineapple chunks, True Lime, So Delicious cocowhip, protein powder, greens

fyi, True Lime is addictive. I put it in so many things.

u/awesomejack · 0 pointsr/videos

You only have to use a little bit of it to be pretentious, $300 an ounce

u/Canuhandleit · 0 pointsr/Cooking

I use this and a table spoon.

u/ellamental78 · 0 pointsr/AskCulinary

Good on you! My first thoughts in thinking of your budget is a decent food processor, which should be in the $20-$30 range. If she's already got knives, maybe a couple of nice cutting boards. Also, you can never have too many wooden spoons, ;) Seriously though, just look for a pack of bamboo ones, and she will not be disappointed. I recommend a good [meat thermometer](http://www.amazon.com/CDN-DTQ450X- ProAccurate-Quick-Read- Thermometer/dp/B0021AEAG2/ref=sr_1_2/188-1708874-0568330?s=kitchen&ie=UTF8&qid=1381121596&sr=1-2)
As far as herbs and spices go, get her some saffron and vanilla beans. Look into some different spice blends too, according to your own tastes. I hope I helped.
As a wife myself, those are what I would like in my own stocking! Good luck to you!

u/DiggV4Sucks · -1 pointsr/BBQ

>There's nothing preventing someone from Kansas to spending time in New York and learning the process, that kind of learning process can happen and often does for many chefs.

But there's nor formal training for how to make a lot of regional foods. It's very informal. And if you're going to call something a bagel, you should know how to make it well. Otherwise call it a Kansas City bread doughnut.

I'll relate another Aggieville story to illustrate. I'm from Long Island. There are literally pizza joints on almost every corner in the business districts here. I suspect there's at least one on each block on average. Every one has three things either on the counter or on each table. Cheese, hot pepper, and granulated garlic. powder. Not fine garlic powder, and not dried diced garlic. It's granulated garlic powder.

There's a pizza place in Aggieville called AJ's NY Pizzeria, and they have great marketing about how their pizza is based on a brooklyn pizeria. But no garlic anywhere in their store. And if you ask, you'll get minced garlic in oil.

Again, it's the nuances that make regional foods experiences what they are, and it's incredibly hard to duplicate when you're not from the region.

The market's going to support the bad interpretations because they don't know any better. And, in this case, it's arguably good pizza. I've had worse in NY. But there are many places in NYC, Brooklyn and Long Island that would blow them away.