Our spice cupboard got a little fuller this year. There were peppers from Korea and Turkey, herbs from plants growing around the yard, and new discoveries from travel and visits to the spice shop. Did you try any of these 12 ingredients after we posted about them?
TOP ROW
• 1 Porcini Powder
• 2 Gochugaru
• 3 Turmeric Rhizome
• 4 Khmeli Suneli
• 5 Epazote
BOTTOM ROW
• 6 Caraway Seed
• 7 Myrtle
• 8 Urfa Biber
• 9 Selim Kili
• 10 Ground Ivy
NOT PICTURED
• 11 Marash Red Pepper
• 12 Asafoetida (or Asafetida)
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Welcome to The Kitchn's Best of 2011 roundup! From December 19 through January 1 we are rounding up some of our favorite (and your favorite) posts from the past year.
(Images: See linked posts for full image credits)
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The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
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100 DIY Ideas for the 3-Day Weekend
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I also discovered asafoetida this year and it has changed my life! Or, it has at least done wonders for my Indian cooking. Next up: ground sumac.
A few weeks ago, I made some mushroom powder (just dried mushrooms whizzed in a blender until fine and powdery, then sifted to keep out any oversized chunks) and WOW. Just a spoonful makes a big difference in sauces and soups.
I know it's not exactly a revelation, but smoked paprika is kind of like mushroom powder. Adds a boost to pretty much anything (as long as adding a bit of red isn't going to ruin the look!)
My personal faves are adding it to chilli or a batter or crumb for fish or chicken.