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La Boite Spices


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#16 Wilfrid

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Posted 28 May 2013 - 11:30 AM

Spices by Lior Lev Sercarz.



#17 Nathan

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Posted 10 July 2013 - 07:22 PM

I've been thinking about ordering some Sercarz blends.  I take it they're worth it?  Recommendations for a small assortment?


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#18 Sneakeater

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Posted 10 July 2013 - 07:34 PM

They're worth it.

Recommended:

Smoked Salt

Pierre Poivre

Cataluna

Izak

Breeze

Cancale

Moruno

Lots more, really.

Really -- beyond Smoked Salt and Pierre Poivre, which are necessary staples -- just get what looks good!
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#19 Suzanne F

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Posted 10 July 2013 - 07:46 PM

Love Cataluna; if you like pimentón and Merken, you will, too.

 

Borneo has turned out to be rather more floral than I like. YMMV

 

Isphahan turns out to be nicely garlicky, which balances the lemony scent

 

Galil is starting to smell a bit like hay, but then the "best by" date is this past April.


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#20 Nathan

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Posted 10 July 2013 - 07:52 PM

cancale and cataluna looked really appealing.  this is helpful, thanks!


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#21 aek

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Posted 10 July 2013 - 07:53 PM

I use Cancale at the table more often than regular salt at the moment. Reims is really nice on fruit. 



#22 Nathan

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Posted 10 July 2013 - 08:17 PM

eh, I'm going to wait until I'm back in NYC in two weeks and hopefully the store will be open on a Saturday.  I'm spoiled by Amazon Prime, I don't pay for shipping (especially the outrageous amount they're charging).


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#23 Rich

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Posted 10 July 2013 - 08:40 PM

The mishi mishi is a great dessert spice blend.



#24 Sneakeater

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Posted 10 July 2013 - 08:46 PM

Mish Mash is also great in vermouth cream sauce for fish.
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#25 Jesikka

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Posted 10 July 2013 - 08:51 PM

They're worth it.

Recommended:

Smoked Salt

Pierre Poivre

Cataluna

Izak

Breeze

Cancale

Moruno

Lots more, really.

Really -- beyond Smoked Salt and Pierre Poivre, which are necessary staples -- just get what looks good!

I am obsessed.



#26 Jesikka

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Posted 10 July 2013 - 08:52 PM

eh, I'm going to wait until I'm back in NYC in two weeks and hopefully the store will be open on a Saturday.  I'm spoiled by Amazon Prime, I don't pay for shipping (especially the outrageous amount they're charging).

The store is not open on a Saturday



#27 Rich

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Posted 10 July 2013 - 08:53 PM

Never tried mish mash, but the mishmish (real name, I just enjoy calling it mishi mishi) probably works with anything. But dessert is its forte.



#28 Jesikka

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Posted 10 July 2013 - 08:54 PM

Mish Mash is also great in vermouth cream sauce for fish.

Mish Mish, but I'm sure you know that.  It's great in a ricotta tarte as well- it takes incredibly well to cream although it is really meant to take well to apricot (hence the name).  I am sure it also takes well to apricot, but I haven't tried it.  I did sprinkle it on ice cream with cherries recently and that was awesome.



#29 Sneakeater

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Posted 10 July 2013 - 08:57 PM

OK, Mish Mish.
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#30 bloviatrix

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Posted 10 July 2013 - 11:39 PM

I was at the store last Friday and picked up Appolonia.

I need some suggestions on what to do with the Cataluna. I used it in a variation of hummus and it did not go over well. We liked it in the beet salad. I made last weekend.
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