I go through a lot of cumin and coriander that I grind every few weeks, and all kinds of dried peppers. I’ll probably keep the ground peppers, cumin and coriander, the whole fennel and the whole coriander. My DIL uses a lot of dried mint, and I’d like to learn how, but we have a lot of it.
I want to ask what you all would do, but I am not sure I want to know.
ETA Turns out zerdecal translates to tumeric; that mystery solved!
What a really thoughtful gift - such abundance and it won’t keep forever, so it forces you to be extra-extravagent in your cooking!
I wonder what’s in that spice blend, the one labeled “meatball spice” on the bag? Also the one labeled “curry”? Those will be fun for you to try!
If it were mine, I’d start adding mint to a lot of tomato-based sauces, salads and salad dressings, and marinades… eggplant cooked in tomato sauce with mint; tabbouleh with a sprinkle of dried mint instead of fresh; kisir with that mint, the peppers, and cumin; big bowls of fattoush when we get back to summer vegetables; if you eat cheese, sprinkled on (or used in a marinade for) feta or grilled halloumi; maybe some simit in the style of “everything bagels” but with mint and some of these other herbs/spices… Maybe use it as a secret ingredient for za’atar.
It’s interesting to see how they translated the spices: for “sumak” they helpfully translated it “forsalad”!
Dried mint gets paired with tarragon for this favorite “Wintergreen” salad dressing, from A Dinner a Day cookbook, Over salad of marinated artichoke hearts, diced cucumber, diced celery or water chestnuts, salad greens of choice, and a small amount of diced onion:
marinade from a 6.5 oz jar of artichoke hearts
2 T. white wine vinegar
1/2 tsp. dried tarragon
1/4 tsp. dried mint