Is Garlic a Spice?

[CandiCame]

I think a spice can be anything you want it to be. I consider garlic like onions and shallots.

Lots of seasoning blends contain garlic powder, I dunno if they call it a "spice." I think since it is rarely subtle enough not to be apparent they tend to not make garlic one of the "mystery" proprietary ingredients.

Let me go read some labels and scent for garlic.

Does it smell garlic-y to you?

Onions are a spice too. My man's not supposed to have them for... some reason. That I should really know. I should really know this. But ANYWAY even onion powder and shit like that fuck him up. I can't make steaks in the same pan and put onion powder on mine and not on his because it'll fuck him up.

Apparently. I don't think it would but I've never done it without him catching me and bitching me out. I think he's being a crybaby.

 

[thør]

It's an allium. A bulbous plant.

Just like onions, shallots, and chives.

Or:

Garlic is not a spice.

Garlic is a way of life.

Indeed.

 

[Noor]

Its best to mix your own spices if there is an allergy involved.

I try and stay away from most processed foods.

 

[ishtat]

Garlic is a member of the onion (allium) family which includes onions, chives, leeks, and garlic. Is this an allergy or an intolerance? they're quite different.

An allergy is most commonly manifested to all within that family of vegetables rather than one.

Has she been tested for the particuar allergy under medical supervision or is it her own deduction.

I know these questions may seem intrusive but I don't see how any one including yourselves can draw reliable conclusions without proper tests. Unless proper tests are carried out you cannot discount the possibility that her condition is originally psychological, brought on by her dislike of the stuff. With that cause the symptoms are no less real.

Allergies can be dangerous, it's important to establish their exact cause.

 

[Saint Peter]

Or:

Indeed.

Indeed!!

 

[Lancecastor]

I've come across many foods with the innocuous 'spices' listed in the ingredients and would like to know if I need to check them all for bear traps.

Bear Trap is not a spice.

You're welcome.

 

[MonaLittle]

Garlic makes everything taste a little bit better.

Let some whole garlic bulbs soak in sweet vermouth for about a 1/2 hour and then saute it in olive oil - delicious. Then take the sauteed bulb and toss it whole right on top of pasta and you'll never eat garlic any other way again.

 

[rosco rathbone]

Powdered garlic is a spice.

 

[MonaLittle]

Powdered garlic, the spice, works in a pinch.

 

[rosco rathbone]

I put it on everything.

 

[1sickbastard]

http://culinaryarts.about.com/od/glossary/g/Garlic.htm

So, what is garlic? Is it an herb? A spice? The truth is, it's neither. The word herb denotes something green, whether the leaves or stems of some sort of plant. The word spice indicates any other item, including roots, bark, seeds and so on, but specifically in the dried form. Garlic really doesn't fit either one of those categories.

So it's probably most accurate to call garlic a vegetable, even though it's hardly ever eaten on its own. In this sense garlic is most similar to onions and shallots, although ultimately garlic belongs in a category all its own.

That sorta depends on the definition.
I typed "spice definition" into my browser and got:
Spice: (noun) an aromatic or pungent vegetable substance used to flavor food, e.g., cloves, pepper, or mace.

It's a pretty broad definition, but I think garlic would qualify.

 

[Sinny]

Don't risk it, make your own spice blends. Super easy. Find a bulk store near you with a good spice and herb selection. Buy what you need. For breading chicken, stick with the traditional smoked paprika, cayenne, salt, black pepper combo. Classic, tasty and no worries of allergic reaction.

 

[Sinny]

Oh, a follow up. Spice blends can be full of fillers, weird preservatives, msg, huge amounts of salt and various other crap. It is really best just to make your own.

 

[1sickbastard]

Don't risk it, make your own spice blends. Super easy. Find a bulk store near you with a good spice and herb selection. Buy what you need. For breading chicken, stick with the traditional smoked paprika, cayenne, salt, black pepper combo. Classic, tasty and no worries of allergic reaction.

Agreed!

I'll only add this:
Don't add the spices to the flour/breading, instead rub them on the chicken directly. This will make the meat more flavorful (which will seep into the breading).

Also, a pinch/dash of curry powder really does make the chicken pop!

 

[Sinny]

Agreed!

I'll only add this:
Don't add the spices to the flour/breading, instead rub them on the chicken directly. This will make the meat more flavorful (which will seep into the breading).

Also, a pinch/dash of curry powder really does make the chicken pop!

Do both. Two layers of flavor. Unseasoned flour breading would taste drab.

For the OP, a few methods to consider:
One: dry rub in the fridge for at least 8 hours. Remove from fridge an hour before baking or frying. Pat dry. Use a basic dry-wet-dry breading method.
Two: salt brine in the fridge overnight. This works for all poultry and pork. (I especially like this technique for pork shoulder.) Pat chicken dry, let come to room temp for an hour. Use the dry-wet-dry method and bake or fry chicken.

Beware of commercial curry powders. They might have weird fillers and high amounts of salt. Instead, google a recipe for a homemade garam masala. Super easy to make.

 

[Saint Peter]

The Salt Hate is deep in here.

 

[Sinny]

The Salt Hate is deep in here.

That shit will kill you!

 

[Saint Peter]

That shit will kill you!

It makes me happy.

 

[thør]

That shit will kill you!

But, otherwise, are you really living?

 

[Que]

It makes me happy.

It is one of the active ingredients in bacon.

:nods:

 

[Sinny]

You're all gonna die!

 

[pointless]

good. more spices for me.

 

[thør]

You're all gonna die!

Inevitable.

 

[Que]

You're all gonna die!

According to actuarial tables, I am over halfway there!