"new" spices

I love to try spices out -- my cabinet bulges from the little one to two ounce packets that I buy from The Spice House in Chicago. Since my wife is from Chicago, when we last visited, I had an opportunity to stop by and sample things in their store. These spices aren't new to this world, mind you -- they are, however, relatively new to me.

One of the things that intrigued me most was smoked paprika. I had never been into paprika at all -- didn't really understand what it was for. Smoked paprika, though, is incredibly full of flavor and very versatile. I have used it in any dish that would lend itself to the addition of a smoky flavor. We tend to infuse smokiness by using smoked meats (pork, primarily). If you are a vegetarian (poor souls), that really isn't an option. Try using some smoked paprika instead! I used it in a recipe for black-eyed peas and it was delicious. No bits of meat, but the flavor was there. I've also started using it in homemade barbecue sauce (and rubs) -- instant smoke flavor without having to use "liquid smoke."

Another interesting spice was fennel pollen. I would describe it as a sweeter, more intense version of the traditional fennel seeds. I rubbed a chicken down with this, kosher salt, and olive oil and roasted it at 375 until the thigh read 170 F on a digital thermometer -- everyone raved and was taken by the subtleties of this spice. It's not as pungent as the seed, so food doesn't taste so much like Italian sausage. By baking it into a sweet treat (like biscotti), it brings out some totally different characteristics of the spice...it seemed to have an almost floral essence (which, I guess, is natural since it's pollen).

Do you have any interesting spices or recipes to share? As I use up my stash, I'll post more ideas for what to I've dome with these non-traditional (insofar as America goes) and "new-to-me" spices.