Quote:
Originally Posted by Hitch
Who knows how this stuff gets named over here? At some point, some chef probably started using "Cilantro" (which I THINK is what it's called in Mexico??? Maybe?), and some other bozo was using ground coriander seed, from France or Italy, and the next thing you know, spice companies were importing "both."
I mean...for example, in spice sections in stores, if you're not careful, you'll get Mexican Oregano. Nothing wrong with it, in and of itself, but to me, it's definitely a different seasoning than Mediterranean Oregano. I always buy the latter. Nonetheless, you can find both in the same line of spices, if a store has their entire selection available. {el shruggo}. You gotta wonder, why? If it's simply oregano, you'd think it would be the same, but my taste buds beg to differ. (And SMELL. Mexican oregano just doesn't have that same heavenly smell.)
Or, two of my faves, in terms of head-scratching: Herbs de Provence and Fines Herbs. (Finz Erbs[s], for anyone wondering). No matter what, different spice vendors mix DIFFERENT leafy herbs (dried) into these. So, when you buy, you always have to pay attention to whose mixture you're getting. It's a bit like eating "stew;" depending on what part of the country, and the ancestry and background of the cook, it can be pretty much ANYTHING.
Hitch
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When Spice Island discontinued their
Fines Herbs mix, i was so put out (I had made a special recipe for chicken around that mix) that I took the label, and the 6 herbs listed, and spent a day recreating the mix. (Or at least very close to it. Let me know if you need it.)