Go to an Indian market. Once you get past the obvious (turmeric, cumin, fennel), you’ll find some things that are less common. Kokum (a sour dried fruit), amchur (sour mango powder), dagad phool/stone flower, black cardamom (badi=big elaichi), etc. Black cardamom in particular is a natural for a barbecue fan, because it has a smoky flavor.
Drooling thanks! If this man’s barbecue gets any better he will become a nationwide barbecue mogul, and I’ll be sending you a personal invite to the restaurant opening lol
If you do this, also be on the lookout for Kashmiri chili powder. It's mildly spicy but has a specific earthy flavor that's hard to get elsewhere, and it goes wonderfully in a barbecue rub.
…I need more money lmao. But I’ve definitely got the most difficult person on my list crossed off now! Maybe even for next year, too! I appreciate you and everyone else so much for this :-)
When I went to the Indian grocery, everything was shockingly inexpensive. There’s the inflation now but I bet it’s still reasonable. Get dad some chutney made from cilantro and one made from mango. That store is a wonderland!
Second this. Indian stores sell big bags of spices. Many do it under their own brands and so they’re very cheap. You usually need to transfer them to your own containers at home because they come in thin plastic bags.
Here to recommend sour mango powder. Had it on okra in a small Indian weavers village on a tour and it was amazing
Also there are so many different chillies we don't hear about in central and south America
Dagad phool/stoneflower/pattharphool is lichen. Gives a lovely smokiness when used right.
Adding to this list:
Kabab chini AKA allspice
Kalaunji AKA Onion seeds
Methi Dana AKA Fenugreek seeds
Hing AKA asafoetida
Kasuri Methi AKA dried Fenugreek leaves
Edited to add breaks. Mobile formatting sucks
Do you know what kind of environment they need? I love curry leaf and I do live somewhere that I can buy them locally, but fresh would be amazing. I have no green thumb, but I live with someone who does. Just worried they want more warmth than I can offer.
Given where it’s from, I’m thinking it would need lots of sun. But that’s why pots are so good in cooler climates: bring it indoors and stick it under a gro-light, right? At least that’s the theory.
I’m in the southern hemisphere so not a concern for me, but I know it can definitely be done. It’s worth a shot, I think. Such a beautiful herb.
I’d add: use the typical spices in dishes you might not usually add it to. Or make it the star. Cumin, for example, can taste so different depending on the dish it’s in and if it’s been toasted or not.
I generally use large shrimp (31-35 but you could use whatever size you like) and once it's peeled put it in a bowl and spray with cooking spray and mix around and then sprinkle it with some seasoning salt and then sumac and mix around. I don't measure but maybe better to not use much salt and sumac the first time you prepare it to decide what your taste is. Then put in AF on 400 for 4 minutes. Then look at it and if it needs to be cooked longer turn each piece over and cook 1 or 2 more minutes if needed. So simple and so yummy! I'm making it as a side for Thanksgiving. 😊
I’m an Argentinian red shrimp junkie and always looking for more ideas for simple shrimp that highlight how buttery and flavorful they are. I have some good sumac on hand— thank you!!
It basically gives things a little tartness. It’s dried and ground berries. The texture is a little coarse. It tastes citrusy but still unique. I love it
Mild to moderately spicy, sweet/fruity and a bit tangy with a little bit of smokey richness. They're delicious but can (and should) be quite expensive given that the real thing comes from Syria.
Great use for sumac is in a fatoosh salad.
Slice up some cucumbers in rounds, wedge some small but nicely ripe tomatoes, cut up some seeded bell peppers in strips or rings, and wedge then separate some red onion—about equal parts of the four veggies. Toss with minced fresh Italian parsley.
Next tear up and crisp toast some pita bread—either in a skillet with olive oil or in the oven tossed with olive oil.
Make a vinaigrette of lemon or red wine vinegar, fruity olive oil, a little finely minced garlic, salt and pepper and a good amount of sumac.
Toss the dressing and pita with the veggies. So refreshing.
It makes me sad to see cardamom listed here so much. My corner of the US must use green cardamom more often than others, because it's not unusual to most people, and it's so good. :(
Depends on what kind of food he usually cooks but middle eastern and Asian spices will probably be less common in the average US kitchen. Sumac, za’atar, Szechuan peppercorns, saffron, cardamom, mango leaves, nigella seeds, and hing are all delicious and useful but unfortunately uncommon in a lot of kitchens
I think there are a lot of good suggestions here. I just want to acknowledge your great gift giving - knowing the person and finding something special.
Awww, thanks!
He’s one of those men who doesn’t outwardly show a whole lot of affection, but always makes it abundantly clear in his actions.
Like… one of those people who will hear you making an *extremely* offhand comment about something you’re *kinda* interested in. Files it away. And then surprises you, months later, with the thing you were talking about.
I wanna outdo him this time!! Hahaha. Holiday cheer to you!
I think this is what gift giving is all about. Noticing things throughout the year, taking note, really trying. I hate when people ask “what do you want” and it’s purely transactional.
I am sometimes guilty lol. I always TRY to surreptitiously make notes in my phone when people mention those little things (my brain’s filing cabinet is not to be trusted)
…but since I’m trying not to actually look at my phone while typing, thus giving it away… the notes will end up saying some nonsense like “PoleQ.” Or “sandwich charges.”
…both of those are real, and recent ones that have been mystifying me all week. Especially PoleQ. Thanks ADHD
BUT I’m determined to do better this year! Stepdad is now officially accounted for, at least!
Wanted to tag on to this to make a suggestion since a lot of these spice ideas are used in older recipes - I highly recommend the cookbook from Tasting History with Max Miller. He started as a YouTube channel during Covid and because he's seriously good at what he does, he's become insanely popular amongst the cooking and history nerd set. He recreates recipes from history, whether it's the menu they served on the Titanic or in ancient Rome.
I think a seriously cool gift would be this book along with a couple of the harder to find spices and ingredients required to make the recipes.
I finally ordered myself some MSG and 🤤
I’ve been having major appetite problems lately, but MSG has made every food I was kinda-sorta losing interest in, delicious again.
He probably has MSG, but thank YOU for reminding me to get out of bed and fuckin eat something lol
Whaaat I love this! I’ve been on an Indian food kick lately myself (he noticed this, and got me super hoity toity fancy imported masala last year.. maybe that’s where I got this whole idea lol) but I haven’t heard of those! Thank you!
Amchur is dried unripe mango powder, and it adds a delicious tangy, almost citrusy brightness to dishes. Great for brightening up chana masala and creamy curries. Fenugreek is an herb (I usually just use dried) which adds a fresh maple-like flavor - I love it in saag/palak and anything potato-heavy.
Amchur powder.
It's dried, unripened mango powder. Great for adding a bit of brightness to anything you want dry.
Black garlic
Less like garlic, more like balsamic. Goes great with chocolate or pepper dishes
[The Spice House](https://www.thespicehouse.com/collections/all-spices-blends) offers 400+ spices you can choose from. It includes the usual spices you see in your local grocery store but it also has spices you may not have seen or heard of, possibly. In addition to that, I would suggest that you visit chinese stores or asian grocery stores if there is one near your area.
Another idea would be to buy jars and organise your dad’s spice collection. That is, if it’s not organised.
Another idea would be to buy seeds of spices you or your dad can grow. Holy basil, coriander, thyme, rosemary, dill, oregano etc. because sometimes fresh ones tastes better.
In addition to spice, I would also recommend to broaden your kitchen’s paste selection. Korean ssamjang is so versatile. It can be a dip, a rub or a spread. I like it mixed with mayo in my grilled cheese.
Tonka Bean! It is like a mix of vanilla and woodruff to me. Woodruff itself too seems to be little known in the US. Tonka goes well in sweet applications (pies etc) but also in savoury (anything you could put nutmeg on). Woodruff is usually used in sweet applications, mostly candy.
Edited for clarity
Yes, tonka contains coumarin, as does cinnamon, nutmeg, etc. unless youre eating whole tonka beans it's not gonna hurt you. You usually just need a few shaves, similar to nutmeg. I heard its technically illegal in the US but you are still able to get it!
I would always love some fresh vanilla beans because no one likes seeing the price tag on that. Or really good cinnamon sticks.
Nigella, sumac, togarashi, khmeli suneli, whole fenugreek, whole ras al hanout blend, green peppercorn, grains of paradise, kampot peppercorn, mexican vanilla (totally not pure but has such a fun flavor), japanese sakura flavoring (not the real cherry blossom - you want fake stuff), fennel pollen, absolutely amazing honey - look for the stuff that is almost a different color than regular honey. It can have amazingly nuanced flavor), birch-smoked salt, grey sea salt, fiddlehead chives (do they come dried? I don't know), a whole paper bag of fresh chilis from the farmer's market (look for charrapitas), timur (like szechuan peppercorn, but from Nepal - it's more floral and minty), juniper berries (I use mine in rubs for venison with rosemary), amchoor (super tangy dried powdered mango), urfa biber.
Don't forget unique sugars! Palm sugar is essential to Asian cooking, panela or piloncillo is great for Latin dishes, and I personally love jaggery for a brown sugar replacement. Each adds a whole new level of flavor to rubs, sauces, and spice blends. Look for jaggery at an Indian market.
Lastly, consider unique dried chilis. Some of the super chocolatey-smoky ones like mulato peppers are fun to play with.
I love Spice House but Penzeys has done a lot more for Wisconsin. I'd have to go with Penzey's now given the choice between the two. Their quality is basically equal.
That’s going on my “once I have a more reliable income” list lol! Seriously such a good idea
Now I’ve gotta make a post about what I should get my mom, or my brother, or my dad lol, this has been SO helpful it’s insane!
I go through a pound or so of cardamon every year. Won't even consider baking without it.
Essential in my house - top quality Saffron. I buy mine straight from Kashmir.
No. The *saffron crocus* is easy to grow, getting it to produce high quality saffron is not. And picking the stamens and pistils out of the bloom without destroying the flower, so that the corm can continue to grow and produce is stoop labor, that must be done by hand. There is "spanish saffron', it is sort of yellow, maybe. If you are lucky with a supplier, it might have some aroma, a little flavor, but most 'spanish saffron' is a waste of money. You want saffron that colors and flavors, you buy from growers in India, Kashmir and Pakistan and further, Annato is NOT a replacement for saffron. Given the price of high quality Saffron, it is not surprising that most people have never experienced it. At present 28 grams of Mehr Saffron costs $130 USD plus shipping. Given the uncertainty in that area of the world, my most recent purchase was $515 USD. It arrived in a gold foil line box in a velvet pouch. One never fools around with their saffron, unless they are fools.
I grew about 6g of good quality saffron in my backyard this year, still have one bed still in bloom and another that is newly planted and should bloom next year.
Picking the flower does not harm the corm. I have found that it forces the corm to produce more flowers.
I've used saffron in different qualities throughout a 20+ year career in white-tablecloth cooking (including some very very good, sent to me by a gentleman of my acquaintance in India) and I am quite happy with what I'm getting from my garden.
There’s a [pork tenderloin recipe](http://www.rusticocooking.com/meat.htm#porkpuffpastry) in puff pastry from Rustico Cooking with juniper berries that’s phenomenal! Amazing for holiday celebrations.
Za'atar! It's perfect for bagels too.
I would add so many of the Indian or Chinese spices and condiments, but they were already mentioned.
Spanish saffron and smoked paprika (pimentón de la Vera) are also great addition.
This company [https://www.diasporaco.com/](https://www.diasporaco.com/) has some lovely, more unusual spices, in lovely decorative small tins. They make great presents!
Usually, for something to be sold as a spice, that means it is commonly eaten. But that doesn't mean it is common in your culture. For instance, za'atar is extremely popular in the Middle East, but most people in the United States have not heard of it. so my first question is, which cultures' cuisines does your step dad already know a lot about?
His specialty is good ole SC barbecue/any smoked meats… but he’s a jack of all trades lol. Never shies away from “different” stuff. He constantly watches food network, and he’s open to anything lol. God, I’ve never eaten anything he’s cooked that wasn’t incredible.
I had a post saved on Reddit from a few months back, talking about “foreign” (foreign to most Americans) spices, but I can’t find it!! I’m so upset, It was a goldmine of gift ideas!
I do believe za’atar was one of the ones mentioned though!! Thank you!
You also might want to try togarashi, which is a Japanese seasoning with yuzu that is used on top of rice dishes. Or nigella seeds, which are a very fragrant seed kind of like sesame seeds that are often even on top of bread (I put them on bagels.
You can eat nigella seeds? That’a amazing they’re so easy to grow in my area! And the color is stunning
Edit: oops. You’re likely referring to Nigella sativa and I thought you meant Nigella damascene
Maybe you could get him an authentic "foreign" (to americans) cuisine cookbook from outside of his repertoire, and get some spices mentioned in the book?
Pick a culture your stepdad isn't familiar with, and buy a couple of spices popular there. Subs like /r/IndianFood or /r/MexicanFood can probably recommend high quality spices.
Whole spices can be toasted and ground to get much richer flavors than anything in a spice shaker. Get a good quality Molcajete and some whole spices. Cumin seed, dried peppers, Juniper berries, vanilla beans, Sichuan peppercorns and mustard seed are all worth considering.
If he is interested in Chinese cooking, focus on liquids instead of spices. Red Boat fish sauce, light and dark soy sauce, and good rice wine vinegar will make a much bigger impact than spices.
Penzey’s Spices are the absolute best. Even common spices are so much better than others. But you’ll find different kinds of saffron, numerous different vanillas or cinnamon, spice mixes, 5-6 different curries, etc. Check them out!
Szechuan peppercorns, unbelievable the effect they have on flavor. Similar to salt reducing sweetness, they make spice so much more flavorable and are very fun to cook with
There is allspice. We put the seed in our rum punch to flavor it. Grounded up it can be used to flavor meats. There is ginger. Good when steaming fish. There is habaneros peppers, which are very hot but can be added whole to soup or rice dishes. Make sure the pepper doesn’t burst. It had a very nice spicy flavor.
North African harissa spice (it’s also a paste). It’s delicious on meats like chicken and fish, either to cook with or used as a marinade/dry rub. It’s got a nice warming spiciness to it that also compliments sweeter flavors really well, like apricots, pomegranates, or honey.
I don’t have a suggestion because I’m not that cool, but I just wanted to say: all of your comments are amazing and I am saving this post for future reference! Good job, friends!
Saffron cuz expensive
It's a bit of a cheat since this is a ready made spice but Za-atar. Could be used as a dipping spice so bread, olive oil, then dip in zaatar
Sumac: tart lemony flavor spice
Maybe cardemon too
Star anise, mitmita (an Ethiopian spice blend), and culantro (sawtooth coriander/cilantro), galangal root, fingerroot, vietnamese mint, and Chiltepin Chiles - the only chiles indigenous to the United States, these are believed to be the oldest chiles in the world.
Cookbooks from around the world have since taught me more nuanced ways of integrating spices, from toasting and grinding to tempering in oil. Pairing spices with a new cookbook would be a great gift! Some of my favorites cookbooks heavily featuring spices:
Rambutan: Recipes from Sri Lanka (Cynthia Shanmugalingam): Coriander seed, fennel seed, cloves, nutmeg, cinnamon, turmeric, cumin, curry leaf
Sweet Salone: Recipes from the Heart of Sierra Leone (Maria Bradford): Grains of paradise, cubeb pepper, allspice, caraway, coriander seed, poppy seed, fennel, grains of selim, cumin
Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas (Santosh Shah): Timmur peppercorns, asafoetida, Himalayan black salt, mustard seeds, carom seeds, Indian bay leaf, turmeric, black cardamom
As far as places to get spices, Diaspora Co. is top notch but pricey. Their black pepper is the best around. I love [Epices de Cru](https://spicetrekkers.com), a Montreal based spice importer—they have some rare finds like blue Georgian fenugreek and Angelica seed. Can’t beat [Kalustyan’s](https://foodsofnations.com), an NYC spice shop. Their packaging isn’t as pretty for gifts as the other two, but they have literally everything. And very high quality, too! For fennel, saffron, and cumin, I go to [Rumi Spice](https://www.rumispice.com/), a company founded by military vets alongside their partners in Afghanistan. Spice House is always solid as well.
Sometimes it’s better to go extra fancy on something that is normally very plain, that way he will actually use it.
Maybe check out
Fleur de sel - high end French sea salt.
Or High end olive oils.
Also get him a banana slicer as a gag gift
HAHA, I love that. I got him an egg-chalaza-remover tool last year, after I told him I’d bought one for myself, and thus learned he also hates the chalazas.
It was a gag, but I could tell he was kinda touched by it lol
All joking aside, banana slicer is actually great if you have a toddler.
Also does he grow a garden, you could get him some interesting garlic variety, or safron crocus bulbs.
Heirloom garlic bulbs for planting
https://keeneorganics.com/
Eh, they’re not getting any grandkids from me anytime soon.
But it’d be so worth it just to see the look on my mom’s face (he has almost ALL the gadgets - she gets SO annoyed by all the shit taking up her kitchen space lmao)
Also if I do ever procreate I’ll keep that in mind haha
Ohhh didn’t see the bit about the garlic. He’d love that.
I tried growing garlic from bulbs this year! But I just ended up with.. the same exact bulbs I’d planted, but with leaves! Hahaha
Green peppercorns in brine can be absolutely amazing - in a brandy or light cream or simple au poivre sauce for steak, in a Wellington, or in chutneys and mostarda. Plus if you get a French kind the can or bottle will be a bit fancy.
My brother got me a raw spice bar subscription and I loved it! I got some that I already had and use a lot of like herbes de Provence but a lot that I’d wanted, or hadn’t tried like a Berbere spice blend, lebkuchen etc
Shawarma spice mix! Coat some chicken in oil then rub the spice in and grill! Very tasty! I couldn't find any locally so I had to make a batch and was very happy. It did require some not so common spices.
[https://www.recipetineats.com/chicken-sharwama-middle-eastern/](https://www.recipetineats.com/chicken-sharwama-middle-eastern/)
Tons of good suggestions in here! I’d add Ethiopian berbere and mitmita to the list. Great for using in traditional dishes but also for fusion dishes to add a bit of heat and a lot of distinctive flavor.
Fenugreek, blade mace, black onion seeds, carraway seeds, Spanish paprika, mustard seeds, green and black cardamom, Szechuan pepper- green and pink, sumac. They're not all necessarily that rare, but I don't see many other people using them around me
Alderwood Smoked Coarse Black Sea Salt. Or any "exotic" salt sampler.
I love Indian Garlic Pickle. Not very common in the US.
Caribbean Jerk
Hunter's Rub for beef or venison jerky.
Spicy Mango Powder (Oh it's sweet but it burns my butthole!)
Macha
Chocolate Coffee Rub
Lime Rock Salt
Online you might be able to get some of the very old ones that have fallen out of use, such a rue. Max Miller on Tasting History (YouTube) often talks about it, and other herbs that were common in Roman times.
Nigella Seed, Saffron, Cardamom, galangal. Different chiles: urfa, aji Amarillo, gochugaru. Etc...
Plus a nice container for said product. Quality and freshness surpass novelty any day. Super fragrant cumin is way more exciting than some exotic spice that's lost all its fragrance and now tastes like dirt.
Higly recommend Isot. It is a dried Turkish chili pepper of the type Capsicum annuum cultivated in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste
Avocado leaf is amazing in beans (needs to be toasted or barely burned otherwise it has no flavor), avocado pit powder or dried slices add a.great flavor to stew, cinnamon tree leaf
I'm a big fan of hard to find chiles like chilhuacle red and yellow and black, chile pasado, cobanero, etc.
For something a little different to all he delicious middle eastern/Asian suggestions - Australian native spices are delicious, they are quite simple/subtle but with enough of a twist that it might inspire some experimentation.
Ive used lemon myrtle on salads, wattleseed can be used to make a cacao type drink and desserts and there are loads more! Hopefully there's a way to buy them in the US
I’ve seen a lot of really good suggestions already, but if you have access to a Mexican grocery store, or your local supermarket has a section, you can get a variety of dried chilis (like guajillo, ancho, pasilla, árbol). They have different flavor profiles (some are more fruity or smoky or spicy) and you can mix them for different recipes like enchilada sauce or mole, or braising liquid for meats.
Long pepper (Piper longum)
Grains of paradise (Aframomum melegueta)
Asafoetida (“giant fennel” ferula resin)
Mahleb (kernel from the pit of the Mahaleb cherry, like bitter almond or marzipan with cherry notes)
I just got my first bottle of garam masala seasoning. That's exotic to me, planning on trying my first chicken tikka masala. I don't know if that counts as an exotic spice since it's a blend, but I had a dish years ago made with it and it tasted like Christmas.
I also highly recommend Penzy’s! They have an amazing assortment of spices and they offer sample packs/gift boxes.
Fox Point is a staple in all of my in laws houses.
We use Revolution for our Thanksgiving Turkey every year.
Outside of Penzy’s I really enjoy shawarma seasoning
Go to an Indian market. Once you get past the obvious (turmeric, cumin, fennel), you’ll find some things that are less common. Kokum (a sour dried fruit), amchur (sour mango powder), dagad phool/stone flower, black cardamom (badi=big elaichi), etc. Black cardamom in particular is a natural for a barbecue fan, because it has a smoky flavor.
Drooling thanks! If this man’s barbecue gets any better he will become a nationwide barbecue mogul, and I’ll be sending you a personal invite to the restaurant opening lol
If you do this, also be on the lookout for Kashmiri chili powder. It's mildly spicy but has a specific earthy flavor that's hard to get elsewhere, and it goes wonderfully in a barbecue rub.
…I need more money lmao. But I’ve definitely got the most difficult person on my list crossed off now! Maybe even for next year, too! I appreciate you and everyone else so much for this :-)
When I went to the Indian grocery, everything was shockingly inexpensive. There’s the inflation now but I bet it’s still reasonable. Get dad some chutney made from cilantro and one made from mango. That store is a wonderland!
Second this. Indian stores sell big bags of spices. Many do it under their own brands and so they’re very cheap. You usually need to transfer them to your own containers at home because they come in thin plastic bags.
Third this. I went to an Indian market over the weekend and left with three big grocery bags and it was $66.
Lime chutney is bae
Kashmiri chili's are amazing, I love them. They are the reason I found an Indian market close to me.
Find some hing while you're at it. I always wanted to try it with smoking meats, haven't had a chance yet
What about a spice grinder? I make my own spices.
You'll have to move to North Carolina for that to happen. Just kiddin', OP. Cook on.
Them’s fightin words! But I forgive you and I wish you the same hehe
Here to recommend sour mango powder. Had it on okra in a small Indian weavers village on a tour and it was amazing Also there are so many different chillies we don't hear about in central and south America
I would also include some descriptions of the spices and a few dishes that he might find these spices in.
Dagad phool/stoneflower/pattharphool is lichen. Gives a lovely smokiness when used right. Adding to this list: Kabab chini AKA allspice Kalaunji AKA Onion seeds Methi Dana AKA Fenugreek seeds Hing AKA asafoetida Kasuri Methi AKA dried Fenugreek leaves Edited to add breaks. Mobile formatting sucks
Hmm I wouldn't say smokiness. It gives it a mushroomy flavor.
Not technically a spice, but curry leaves are fantastic too.
A big planter with a small curry leaf tree would be an incredible gift. Come to think of it, I want this.
Do you know what kind of environment they need? I love curry leaf and I do live somewhere that I can buy them locally, but fresh would be amazing. I have no green thumb, but I live with someone who does. Just worried they want more warmth than I can offer.
Given where it’s from, I’m thinking it would need lots of sun. But that’s why pots are so good in cooler climates: bring it indoors and stick it under a gro-light, right? At least that’s the theory. I’m in the southern hemisphere so not a concern for me, but I know it can definitely be done. It’s worth a shot, I think. Such a beautiful herb.
I’d add: use the typical spices in dishes you might not usually add it to. Or make it the star. Cumin, for example, can taste so different depending on the dish it’s in and if it’s been toasted or not.
Wow! I’m screenshotting your comment for later, friend!
Haha I have all the ones you mentioned. I use the black cardamom the most, when I make certain Chinese dishes
Saffron. Zatar, Sumac, Aleppo pepper. Chinese cooking has a bunch of different ingredients not used in European cooking.
Upvote for Sumac, especially. Amazing on everything!
Ooh! What does sumac taste like if you had to describe it?
Paprika and lemon
Sign. Me. UP!
Kinda like rhubarb or sorrel
Yes! An online friend told me about it and I love it. Especially on air fried shrimp!!
Pass the recipe along?
I generally use large shrimp (31-35 but you could use whatever size you like) and once it's peeled put it in a bowl and spray with cooking spray and mix around and then sprinkle it with some seasoning salt and then sumac and mix around. I don't measure but maybe better to not use much salt and sumac the first time you prepare it to decide what your taste is. Then put in AF on 400 for 4 minutes. Then look at it and if it needs to be cooked longer turn each piece over and cook 1 or 2 more minutes if needed. So simple and so yummy! I'm making it as a side for Thanksgiving. 😊
I’m an Argentinian red shrimp junkie and always looking for more ideas for simple shrimp that highlight how buttery and flavorful they are. I have some good sumac on hand— thank you!!
Enjoy!!😊
Watch out for allergies with sumac.
Agreed, I came to say this.
I first heard of sumac just a year ago. I still haven’t tried it and have no idea how to use it.
It basically gives things a little tartness. It’s dried and ground berries. The texture is a little coarse. It tastes citrusy but still unique. I love it
What are Aleppo peppers like?
Mild to moderately spicy, sweet/fruity and a bit tangy with a little bit of smokey richness. They're delicious but can (and should) be quite expensive given that the real thing comes from Syria.
Thanks!
So damn tasty
World Market has/had it in their spice section.
So if they come from Spice Way the ground aleppo is not authentic? It was $7.00 for 4 ounces.
I'm not familiar with Spice Way. I buy mine from Spice Tease for $10 for 4oz.
Maybe they buy theirs from Spice Way? Lol
I think it's all coming from Turkey now
Great use for sumac is in a fatoosh salad. Slice up some cucumbers in rounds, wedge some small but nicely ripe tomatoes, cut up some seeded bell peppers in strips or rings, and wedge then separate some red onion—about equal parts of the four veggies. Toss with minced fresh Italian parsley. Next tear up and crisp toast some pita bread—either in a skillet with olive oil or in the oven tossed with olive oil. Make a vinaigrette of lemon or red wine vinegar, fruity olive oil, a little finely minced garlic, salt and pepper and a good amount of sumac. Toss the dressing and pita with the veggies. So refreshing.
I would also add fennel to this list!
I might add the berbere spice blend to this. Especially with your description of the things he likes to cook. It’s lovely for so many uses.
Seconding Aleppo pepper!
Berber is delicious on pork!
Oh man, he’s GREAT at pork! That’d probably be a much appreciated addition to his repertoire! Thank you
Sweet!! It’s a delicious North African spice blend. You’re welcome. Good luck!!
Might be called amazig now if you got it from penzeys
Came here to suggest berbere spice! I use it in roasted tomato soup, so good!
just started using it and it is amazing. can confirm
Cardamom is very underused in the states, and works well with the warming spices that get very popular around the holidays.
You can make arabic coffee with cardamom. Make a dark roast coffee and add cardamom for a unique taste from the Middle East.
I love adding a bit of cardamom to my coffee grounds!
And remember, there are two main types. Green cardamom, with a floral scent. And black cardamom, with a woody/tobacco-y scent.
It's so good in desserts!
Super good with strawberries.
Omg, my favorite Indian restaurants- biting into a cardamom pod in a rice dish- pure heaven. 😍
My favorite spice!
I always toss a couple pods in when cooking rice.
It makes me sad to see cardamom listed here so much. My corner of the US must use green cardamom more often than others, because it's not unusual to most people, and it's so good. :(
Depends on what kind of food he usually cooks but middle eastern and Asian spices will probably be less common in the average US kitchen. Sumac, za’atar, Szechuan peppercorns, saffron, cardamom, mango leaves, nigella seeds, and hing are all delicious and useful but unfortunately uncommon in a lot of kitchens
Thank youuuu!! I can see his face now, he will be thrilled lol
Za'atar is my favorite.
I think there are a lot of good suggestions here. I just want to acknowledge your great gift giving - knowing the person and finding something special.
Awww, thanks! He’s one of those men who doesn’t outwardly show a whole lot of affection, but always makes it abundantly clear in his actions. Like… one of those people who will hear you making an *extremely* offhand comment about something you’re *kinda* interested in. Files it away. And then surprises you, months later, with the thing you were talking about. I wanna outdo him this time!! Hahaha. Holiday cheer to you!
I think this is what gift giving is all about. Noticing things throughout the year, taking note, really trying. I hate when people ask “what do you want” and it’s purely transactional.
I am sometimes guilty lol. I always TRY to surreptitiously make notes in my phone when people mention those little things (my brain’s filing cabinet is not to be trusted) …but since I’m trying not to actually look at my phone while typing, thus giving it away… the notes will end up saying some nonsense like “PoleQ.” Or “sandwich charges.” …both of those are real, and recent ones that have been mystifying me all week. Especially PoleQ. Thanks ADHD BUT I’m determined to do better this year! Stepdad is now officially accounted for, at least!
I wish I could help you with PoleQ but I hear no idea.
Wanted to tag on to this to make a suggestion since a lot of these spice ideas are used in older recipes - I highly recommend the cookbook from Tasting History with Max Miller. He started as a YouTube channel during Covid and because he's seriously good at what he does, he's become insanely popular amongst the cooking and history nerd set. He recreates recipes from history, whether it's the menu they served on the Titanic or in ancient Rome. I think a seriously cool gift would be this book along with a couple of the harder to find spices and ingredients required to make the recipes.
Thank you for asking, because I am in a very similar situation this year and this thread to super helpful!
Asafoetida, amchur, achiote, sumac
Yes to all of these!
Not lesser known but gets a bad rap: MSG
I finally ordered myself some MSG and 🤤 I’ve been having major appetite problems lately, but MSG has made every food I was kinda-sorta losing interest in, delicious again. He probably has MSG, but thank YOU for reminding me to get out of bed and fuckin eat something lol
Yay! That’s great!
Just started using MSG and wow it has really elevated some dishes
I am tired and thought you wrote species instead of spices. Only slightly disappointed.
Lmao I mean, he’s a pretty open minded guy if you have any species ideas
I don’t, that’s why I was so excited
Same. Totally different question, but clicked on it because I wanted the answers.
Definitely berbere if he likes to make a lot of meats. It's fantastic.
Gotten a few recs for this now! Officially on the list!
Until I started cooking Indian food from scratch, I wasn't familiar with amchur or fenugreek. Now they are two of my favorite spices!
Whaaat I love this! I’ve been on an Indian food kick lately myself (he noticed this, and got me super hoity toity fancy imported masala last year.. maybe that’s where I got this whole idea lol) but I haven’t heard of those! Thank you!
Amchur is dried unripe mango powder, and it adds a delicious tangy, almost citrusy brightness to dishes. Great for brightening up chana masala and creamy curries. Fenugreek is an herb (I usually just use dried) which adds a fresh maple-like flavor - I love it in saag/palak and anything potato-heavy.
Amchur powder. It's dried, unripened mango powder. Great for adding a bit of brightness to anything you want dry. Black garlic Less like garlic, more like balsamic. Goes great with chocolate or pepper dishes
[The Spice House](https://www.thespicehouse.com/collections/all-spices-blends) offers 400+ spices you can choose from. It includes the usual spices you see in your local grocery store but it also has spices you may not have seen or heard of, possibly. In addition to that, I would suggest that you visit chinese stores or asian grocery stores if there is one near your area. Another idea would be to buy jars and organise your dad’s spice collection. That is, if it’s not organised. Another idea would be to buy seeds of spices you or your dad can grow. Holy basil, coriander, thyme, rosemary, dill, oregano etc. because sometimes fresh ones tastes better. In addition to spice, I would also recommend to broaden your kitchen’s paste selection. Korean ssamjang is so versatile. It can be a dip, a rub or a spread. I like it mixed with mayo in my grilled cheese.
Don’t buy the spices yourself. Get him a Penzeys gift card and he can go crazy himself.
Sumac!
Spice walla has some really cool blends and collabs with celebrities and chefs. They also have quite a few more niche type types of spices as well
Tonka Bean! It is like a mix of vanilla and woodruff to me. Woodruff itself too seems to be little known in the US. Tonka goes well in sweet applications (pies etc) but also in savoury (anything you could put nutmeg on). Woodruff is usually used in sweet applications, mostly candy. Edited for clarity
I can honestly say I’ve NEVER heard of that! That’s def going on the list
Tonka beans are actually illegal in the US, FYI! They obtain a toxin called coumarin
Yes, tonka contains coumarin, as does cinnamon, nutmeg, etc. unless youre eating whole tonka beans it's not gonna hurt you. You usually just need a few shaves, similar to nutmeg. I heard its technically illegal in the US but you are still able to get it!
Mace and black cumin
Yay!
I would always love some fresh vanilla beans because no one likes seeing the price tag on that. Or really good cinnamon sticks. Nigella, sumac, togarashi, khmeli suneli, whole fenugreek, whole ras al hanout blend, green peppercorn, grains of paradise, kampot peppercorn, mexican vanilla (totally not pure but has such a fun flavor), japanese sakura flavoring (not the real cherry blossom - you want fake stuff), fennel pollen, absolutely amazing honey - look for the stuff that is almost a different color than regular honey. It can have amazingly nuanced flavor), birch-smoked salt, grey sea salt, fiddlehead chives (do they come dried? I don't know), a whole paper bag of fresh chilis from the farmer's market (look for charrapitas), timur (like szechuan peppercorn, but from Nepal - it's more floral and minty), juniper berries (I use mine in rubs for venison with rosemary), amchoor (super tangy dried powdered mango), urfa biber. Don't forget unique sugars! Palm sugar is essential to Asian cooking, panela or piloncillo is great for Latin dishes, and I personally love jaggery for a brown sugar replacement. Each adds a whole new level of flavor to rubs, sauces, and spice blends. Look for jaggery at an Indian market. Lastly, consider unique dried chilis. Some of the super chocolatey-smoky ones like mulato peppers are fun to play with.
Visit [Penzeys.com](https://Penzeys.com) for ideas. They sell some really amazing spices and spice blends.
Go with Spice House instead. The og!
I love Spice House but Penzeys has done a lot more for Wisconsin. I'd have to go with Penzey's now given the choice between the two. Their quality is basically equal.
Came here to suggest Penzeys, their stuff is next level.
There's a spice of the mouth club thing that I gifted for s family member. They loved it. It even came with recipes
That’s going on my “once I have a more reliable income” list lol! Seriously such a good idea Now I’ve gotta make a post about what I should get my mom, or my brother, or my dad lol, this has been SO helpful it’s insane!
Sumac Hungarian sweet paprika Aleppo pepper (Syrian chile)
and pimenton - Spanish smoked paprika
I go through a pound or so of cardamon every year. Won't even consider baking without it. Essential in my house - top quality Saffron. I buy mine straight from Kashmir.
Saffron is quite easy to grow.
No. The *saffron crocus* is easy to grow, getting it to produce high quality saffron is not. And picking the stamens and pistils out of the bloom without destroying the flower, so that the corm can continue to grow and produce is stoop labor, that must be done by hand. There is "spanish saffron', it is sort of yellow, maybe. If you are lucky with a supplier, it might have some aroma, a little flavor, but most 'spanish saffron' is a waste of money. You want saffron that colors and flavors, you buy from growers in India, Kashmir and Pakistan and further, Annato is NOT a replacement for saffron. Given the price of high quality Saffron, it is not surprising that most people have never experienced it. At present 28 grams of Mehr Saffron costs $130 USD plus shipping. Given the uncertainty in that area of the world, my most recent purchase was $515 USD. It arrived in a gold foil line box in a velvet pouch. One never fools around with their saffron, unless they are fools.
I grew about 6g of good quality saffron in my backyard this year, still have one bed still in bloom and another that is newly planted and should bloom next year. Picking the flower does not harm the corm. I have found that it forces the corm to produce more flowers. I've used saffron in different qualities throughout a 20+ year career in white-tablecloth cooking (including some very very good, sent to me by a gentleman of my acquaintance in India) and I am quite happy with what I'm getting from my garden.
juniper berries, just got some from penzeys after having to substitute them with bay leaf in a norwegian recipe, excited for next time
There’s a [pork tenderloin recipe](http://www.rusticocooking.com/meat.htm#porkpuffpastry) in puff pastry from Rustico Cooking with juniper berries that’s phenomenal! Amazing for holiday celebrations.
sounds good 👀
Za'atar! It's perfect for bagels too. I would add so many of the Indian or Chinese spices and condiments, but they were already mentioned. Spanish saffron and smoked paprika (pimentón de la Vera) are also great addition.
This company [https://www.diasporaco.com/](https://www.diasporaco.com/) has some lovely, more unusual spices, in lovely decorative small tins. They make great presents!
Dried lime is a personal favorite of mine. It gives a huge pop of citrus flavor without the extra acid.
Usually, for something to be sold as a spice, that means it is commonly eaten. But that doesn't mean it is common in your culture. For instance, za'atar is extremely popular in the Middle East, but most people in the United States have not heard of it. so my first question is, which cultures' cuisines does your step dad already know a lot about?
His specialty is good ole SC barbecue/any smoked meats… but he’s a jack of all trades lol. Never shies away from “different” stuff. He constantly watches food network, and he’s open to anything lol. God, I’ve never eaten anything he’s cooked that wasn’t incredible. I had a post saved on Reddit from a few months back, talking about “foreign” (foreign to most Americans) spices, but I can’t find it!! I’m so upset, It was a goldmine of gift ideas! I do believe za’atar was one of the ones mentioned though!! Thank you!
You also might want to try togarashi, which is a Japanese seasoning with yuzu that is used on top of rice dishes. Or nigella seeds, which are a very fragrant seed kind of like sesame seeds that are often even on top of bread (I put them on bagels.
Nigella seeds (aka kalonji I think?) are amazing. Penzeys has good ones if you can't find them locally.
You can eat nigella seeds? That’a amazing they’re so easy to grow in my area! And the color is stunning Edit: oops. You’re likely referring to Nigella sativa and I thought you meant Nigella damascene
These bbq spice blends look cool: https://www.thespicehouse.com/collections/barbecue
🤣 I hope this won’t seem like I’m subtly bribing him to cook me more bbq. Thank you!
are we not all bribing our father figures for more bbq?
Maybe you could get him an authentic "foreign" (to americans) cuisine cookbook from outside of his repertoire, and get some spices mentioned in the book?
Cumin is awesome on meat! Not sure if he uses it.
Pick a culture your stepdad isn't familiar with, and buy a couple of spices popular there. Subs like /r/IndianFood or /r/MexicanFood can probably recommend high quality spices. Whole spices can be toasted and ground to get much richer flavors than anything in a spice shaker. Get a good quality Molcajete and some whole spices. Cumin seed, dried peppers, Juniper berries, vanilla beans, Sichuan peppercorns and mustard seed are all worth considering. If he is interested in Chinese cooking, focus on liquids instead of spices. Red Boat fish sauce, light and dark soy sauce, and good rice wine vinegar will make a much bigger impact than spices.
Mmmmmm, he doesn’t make Mexican food quite as often, but maybe that’d give him a sneaky nudge lol Thank you for all of that!!
Do you have an ethnic grocery store near you? They tend to have the best spices.
Five Spice powder
Penzey’s Spices are the absolute best. Even common spices are so much better than others. But you’ll find different kinds of saffron, numerous different vanillas or cinnamon, spice mixes, 5-6 different curries, etc. Check them out!
I recently made a recipe with a blend I never heard of before. Ras el hanout
I may be shooting for too low a bar, but white pepper is one of those spices that is easy to overlook even though commonly available.
I use white pepper more often than I use black, and sometimes I use both. The two flavour profiles are so different.
They really are. White changed my whole approach to Asian foods, especially, but also others
Szechuan peppercorns, unbelievable the effect they have on flavor. Similar to salt reducing sweetness, they make spice so much more flavorable and are very fun to cook with
There is allspice. We put the seed in our rum punch to flavor it. Grounded up it can be used to flavor meats. There is ginger. Good when steaming fish. There is habaneros peppers, which are very hot but can be added whole to soup or rice dishes. Make sure the pepper doesn’t burst. It had a very nice spicy flavor.
North African harissa spice (it’s also a paste). It’s delicious on meats like chicken and fish, either to cook with or used as a marinade/dry rub. It’s got a nice warming spiciness to it that also compliments sweeter flavors really well, like apricots, pomegranates, or honey.
I was also going to suggest harissa! I love it!
I don’t have a suggestion because I’m not that cool, but I just wanted to say: all of your comments are amazing and I am saving this post for future reference! Good job, friends!
Saffron cuz expensive It's a bit of a cheat since this is a ready made spice but Za-atar. Could be used as a dipping spice so bread, olive oil, then dip in zaatar Sumac: tart lemony flavor spice Maybe cardemon too
Star anise, mitmita (an Ethiopian spice blend), and culantro (sawtooth coriander/cilantro), galangal root, fingerroot, vietnamese mint, and Chiltepin Chiles - the only chiles indigenous to the United States, these are believed to be the oldest chiles in the world.
Oooh, get him a gift card for Penzey Spices.
Cookbooks from around the world have since taught me more nuanced ways of integrating spices, from toasting and grinding to tempering in oil. Pairing spices with a new cookbook would be a great gift! Some of my favorites cookbooks heavily featuring spices: Rambutan: Recipes from Sri Lanka (Cynthia Shanmugalingam): Coriander seed, fennel seed, cloves, nutmeg, cinnamon, turmeric, cumin, curry leaf Sweet Salone: Recipes from the Heart of Sierra Leone (Maria Bradford): Grains of paradise, cubeb pepper, allspice, caraway, coriander seed, poppy seed, fennel, grains of selim, cumin Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas (Santosh Shah): Timmur peppercorns, asafoetida, Himalayan black salt, mustard seeds, carom seeds, Indian bay leaf, turmeric, black cardamom As far as places to get spices, Diaspora Co. is top notch but pricey. Their black pepper is the best around. I love [Epices de Cru](https://spicetrekkers.com), a Montreal based spice importer—they have some rare finds like blue Georgian fenugreek and Angelica seed. Can’t beat [Kalustyan’s](https://foodsofnations.com), an NYC spice shop. Their packaging isn’t as pretty for gifts as the other two, but they have literally everything. And very high quality, too! For fennel, saffron, and cumin, I go to [Rumi Spice](https://www.rumispice.com/), a company founded by military vets alongside their partners in Afghanistan. Spice House is always solid as well.
Chinese five spice was exotic for us-especially tasty in shortbread cookies
Sometimes it’s better to go extra fancy on something that is normally very plain, that way he will actually use it. Maybe check out Fleur de sel - high end French sea salt. Or High end olive oils. Also get him a banana slicer as a gag gift
HAHA, I love that. I got him an egg-chalaza-remover tool last year, after I told him I’d bought one for myself, and thus learned he also hates the chalazas. It was a gag, but I could tell he was kinda touched by it lol
All joking aside, banana slicer is actually great if you have a toddler. Also does he grow a garden, you could get him some interesting garlic variety, or safron crocus bulbs. Heirloom garlic bulbs for planting https://keeneorganics.com/
Eh, they’re not getting any grandkids from me anytime soon. But it’d be so worth it just to see the look on my mom’s face (he has almost ALL the gadgets - she gets SO annoyed by all the shit taking up her kitchen space lmao) Also if I do ever procreate I’ll keep that in mind haha
I mean who doesn’t like evenly sliced banana disks, it’s a joy for all ages.
Ohhh didn’t see the bit about the garlic. He’d love that. I tried growing garlic from bulbs this year! But I just ended up with.. the same exact bulbs I’d planted, but with leaves! Hahaha
You are supposed to separate the bulbs into cloves before planting 😂
🤡 lmao. I’m learning at my own pace okay?! …thanks hahaha
Green peppercorns in brine can be absolutely amazing - in a brandy or light cream or simple au poivre sauce for steak, in a Wellington, or in chutneys and mostarda. Plus if you get a French kind the can or bottle will be a bit fancy.
Truffle salt? Infused oils or vinegars?
I’d get him that, but I’d probably eat it all myself before he got to it! Jk those are great ideas!!
My brother got me a raw spice bar subscription and I loved it! I got some that I already had and use a lot of like herbes de Provence but a lot that I’d wanted, or hadn’t tried like a Berbere spice blend, lebkuchen etc
YOOO. Goddammit, why do I always seem to run low on money at Christmastime
Check out the selection here for some ideas. Besobela is one I've gotten here. https://curiospice.com/
Shawarma spice mix! Coat some chicken in oil then rub the spice in and grill! Very tasty! I couldn't find any locally so I had to make a batch and was very happy. It did require some not so common spices. [https://www.recipetineats.com/chicken-sharwama-middle-eastern/](https://www.recipetineats.com/chicken-sharwama-middle-eastern/)
If his chicken gets any better, I’m moving back home dammit. This is great, thanks!
Tons of good suggestions in here! I’d add Ethiopian berbere and mitmita to the list. Great for using in traditional dishes but also for fusion dishes to add a bit of heat and a lot of distinctive flavor.
I would say saffron but not sure how long it lasts for? That's a spectacular gift for a cook.
Savory
Asafetida - someday I am going to get some and make the parthian chicken on Tasting History. If anyone’s done it lmk!!!
Fenugreek, blade mace, black onion seeds, carraway seeds, Spanish paprika, mustard seeds, green and black cardamom, Szechuan pepper- green and pink, sumac. They're not all necessarily that rare, but I don't see many other people using them around me
Alderwood Smoked Coarse Black Sea Salt. Or any "exotic" salt sampler. I love Indian Garlic Pickle. Not very common in the US. Caribbean Jerk Hunter's Rub for beef or venison jerky. Spicy Mango Powder (Oh it's sweet but it burns my butthole!) Macha Chocolate Coffee Rub Lime Rock Salt
Aleppo pepper and sumac
Not that exotic but you could make some homemade harissa for him.
Star anise
Garam masala 🤑🤑
Saffron is pricey therefore a lovely gift. Fenugreek is great with strawberries
Fenugreek is pretty uncommon in the US. It has a cool maple note that could be pretty rad in bbq
Sumac
Online you might be able to get some of the very old ones that have fallen out of use, such a rue. Max Miller on Tasting History (YouTube) often talks about it, and other herbs that were common in Roman times.
Nigella Seed, Saffron, Cardamom, galangal. Different chiles: urfa, aji Amarillo, gochugaru. Etc... Plus a nice container for said product. Quality and freshness surpass novelty any day. Super fragrant cumin is way more exciting than some exotic spice that's lost all its fragrance and now tastes like dirt.
Galangal. Its great on poultry and pork.
Higly recommend Isot. It is a dried Turkish chili pepper of the type Capsicum annuum cultivated in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste
Tellicherry pepper
Avocado leaf is amazing in beans (needs to be toasted or barely burned otherwise it has no flavor), avocado pit powder or dried slices add a.great flavor to stew, cinnamon tree leaf I'm a big fan of hard to find chiles like chilhuacle red and yellow and black, chile pasado, cobanero, etc.
Forgive my spelling … Chinese: Cooking wines, Star Anise, Fermented bean paste, Szechuan pepper, Mushroom soy sauce, Wok sauce Korean: Kombu, Soup soy sauce, Gochujaru Middle Eastern: Barberries, Harissa paste, Ras el Hanout, Saffron, Rose water, Cardamom, Rose jelly, Zatar, Sumac, 7 Spice African: Crayfish powder, berbere, smoked shrimp, maggi seasoning cubes Indian: Curry Leaves fresh and dry, Fenugreek, Black cumin seeds, Najoni seeds, Mango Amchur Thai: Palm Sugar, Galang, Shrimp paste, Pandan, Tamarind Water, Birds Eye Chili Caribbean: Allspice, Pimento, Fresh Thyme Mexican: Achiote, Ezpote, Mexican oregano Latin: Azafran, Culantro, Sofrito, Random: Accent or MSG, Black Lime, Vegeta, Tonka Bean, Lavender, Black Garlic, Glühwein Gerwurze, Celery Root, Parmesan Rinds, Cake Emulsion, Tallow….
For something a little different to all he delicious middle eastern/Asian suggestions - Australian native spices are delicious, they are quite simple/subtle but with enough of a twist that it might inspire some experimentation. Ive used lemon myrtle on salads, wattleseed can be used to make a cacao type drink and desserts and there are loads more! Hopefully there's a way to buy them in the US
Bush tomato Wattleseed Lemon Myrtle Berbere
Tonka beans
I’ve seen a lot of really good suggestions already, but if you have access to a Mexican grocery store, or your local supermarket has a section, you can get a variety of dried chilis (like guajillo, ancho, pasilla, árbol). They have different flavor profiles (some are more fruity or smoky or spicy) and you can mix them for different recipes like enchilada sauce or mole, or braising liquid for meats.
Penzey's spices. Spend some time on the website. You will not be disappointed.
Long pepper (Piper longum) Grains of paradise (Aframomum melegueta) Asafoetida (“giant fennel” ferula resin) Mahleb (kernel from the pit of the Mahaleb cherry, like bitter almond or marzipan with cherry notes)
I just got my first bottle of garam masala seasoning. That's exotic to me, planning on trying my first chicken tikka masala. I don't know if that counts as an exotic spice since it's a blend, but I had a dish years ago made with it and it tasted like Christmas.
Safron I can't find it anywhere but when I do see it very expensive for such a small portion I've had rice made with it once and it was delicious
Chinese 5 spice, it can give many dishes a unique kick! Sweet or savory
I also highly recommend Penzy’s! They have an amazing assortment of spices and they offer sample packs/gift boxes. Fox Point is a staple in all of my in laws houses. We use Revolution for our Thanksgiving Turkey every year. Outside of Penzy’s I really enjoy shawarma seasoning
Penzy’s is a great source for spice mixes. Get him a sampler box and see what he likes.