Artemis Windsong
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The love in me salutes the love in you. M. Williamson
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Post by Artemis Windsong on Nov 3, 2013 17:40:58 GMT -5
I have looked in three different stores in both the bulk and jar spices for fennel seed. There is none to be found. On the shelf there isn't even a price tag nor empty space for the spice. It is like the spice is not even stocked anymore.
Any ideas? I don't want to pay a small fortune for it as I seldom use it. A lot of spices are ridiculously priced. Barely an ounce for some spice is over $6.
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Deleted
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Post by Deleted on Nov 3, 2013 19:49:49 GMT -5
I use fennel seed in a lasagna recipe, I've often seen it in italian sausage as well. I never had any trouble locating it, and I've bought it many times over the years. I don't go through much of it before it will go stale, the essential oils in fennel seed are volatile and evaporate over time, actually, they lose their intensity pretty quickly. It's best to buy fennel seeds in small quantities and use use them before they are more than two years old. They have a flavor like licorice, and, believe it or not, should be avoided by some people: www.nutrition-and-you.com/fennel-seed.html
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kadee79
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S.W. Ga., zone 8b, out in the boonies!
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Post by kadee79 on Nov 3, 2013 20:45:23 GMT -5
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Artemis Windsong
Senior Associate
The love in me salutes the love in you. M. Williamson
Joined: Dec 18, 2010 19:32:12 GMT -5
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Today's Mood: Twinkling
Location: Wishing Star
Favorite Drink: Fresh, clean cold bottled water.
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Post by Artemis Windsong on Nov 3, 2013 21:15:44 GMT -5
Patincetried - that is probably why there is no fennel seed here is because it is used in high concentrations. I didn't know it lost it's flavor in a short time. I don't know how long I had the last jar.
DH did mix up some different spices for breakfast sausage and used it all. He was trying to create a mixture he likes so the combining will probably happen again.
Thanks for the website references. I'll check them out.
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saveinla
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Post by saveinla on Nov 3, 2013 22:31:34 GMT -5
Unless you want to buy organic, Persian and Indian shops stock fennel seeds and are very cheap.
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Deleted
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Post by Deleted on Nov 3, 2013 23:31:11 GMT -5
All spices start to deteriorate in intensity & flavor after 6 months. Not sure stockpiling spices is productive as you will need to use more to get the same flavor as they age. I try not to keep anything for more than a year. If the food supply shuts off, I guess I am not so worried about things tasting great so much, just that there is nutritional value!
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Peace77
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Post by Peace77 on Nov 3, 2013 23:39:15 GMT -5
Some health food/ organic foid stores that sell bulk food have spices in bulk. You could buy a small amount for a reasonable price. You may want to all ahead to make sure the have it.
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Deleted
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Post by Deleted on Nov 3, 2013 23:48:05 GMT -5
All spices start to deteriorate in intensity & flavor after 6 months. Not sure stockpiling spices is productive as you will need to use more to get the same flavor as they age. I try not to keep anything for more than a year. If the food supply shuts off, I guess I am not so worried about things tasting great so much, just that there is nutritional value! Doubling the amount of stale herbs/spice will not produce the effect you want. It just provides a double-dose of stale. Think about it... old stale coffee grounds can't be transformed into fresh coffee, no matter how many scoops you use, can they? With herbs and spices, I never buy more than I'll use within a year. I apply the same rule to canned ground coffee.
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donnafreedman
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Post by donnafreedman on Nov 4, 2013 1:40:19 GMT -5
If your supermarket has a natural/health foods section, check there. The Fred Meyer near me has plenty of spices in its HF department, and you can buy "a pinch or a pound," as the sign says. Very useful for recipes that call for 1 teaspoon of some spice you might not use again for months, if ever. Just take along your measuring spoon/cup. Note: Such departments are often cheaper than what you're paying for in the baking section. It can be daunting to see the "$8.39/pound" on the jar lid -- until you do the math over in baking.
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