Oh, I never knew the Spanish spelling. Thanks.

I wish I could identify and use most plants like some of the elders (they’re not always elders of course) at least for culinary purposes. While they have conserved that empirical knowledge through traditional channels, others have studied on the mainland and now strive to reconnect it with modern, academic classification. An example https://journals.openedition.org/oceanindien/1770 This concerns medicinal uses, but there’s considerable overlap between food and medecine where plants are concerned.

I don’t know but I dig it

Ooo that’s very cool. I know of some savory dishes with a little coffee in them too.

If you’re ever in the indian ocean, please drop me a line, we can share good meals. Thanks for providing a better definition. I didn’t realize a spice had to be dried, and plant material. Beer yeast doesn’t count as a spice then I guess, as it is strictly speaking… a fungus.

Rosemary salt, as I grow my own rosemary. Also got thyme and sage that I will probably add to it.

i will add it to the next red sauce i make (i guess i just decided what i’m having for lunch every day next week, for experiments) and we will see what it does. thank you for the suggestion!

i like to joke around about tagging, but is there a way to really do it? because that’s a great tag for me

That. It’s main flavor component is black salt, which is high in sulfur. It’s delicious. Here’s this too.

it sounds like i’ve got some prep to do for date night. good homemade pasta (i just got my hands on some passata, i’ve been looking for it for a month) and this garlic bread, with some nice roasted veg and a fresh caesar salad. then fat dogging for a couple days. sounds wonderful.

i’ve been looking potentially into combining garlic bread with the pioneer woman’s The Bread, which basically a loaf of heart attack. its just a big loaf cut in half, buttered as fuck and then tossed under the broiler until the butter browns. maybe toss on some mizithra as it’s cooling so it melts a touch, get that brown butter/mizithra flavor instead of garlic? I dunno, i feel like i want to take the recipe and make it my own.

Probably bay leaves. I make a lot of stock at home. I find you can’t really taste bay directly but you notice if it’s not there.

I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.

Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.

Does salt count as a spice? I don’t think it does. If salt doesn’t count, probably tumeric, ginger or oregano.

So you’re from Colorado or New Mexico.

you have any premade mixes you recommend (i got an indian spice store one town over that’s just in battery range on my bike) or is homemade that much better?

Savory: Garlic Powder, Onion Powder on almost everything - sometimes even if I am using fresh versions. Sweet: Cinnamon. However I have about 20 spices that I have in high rotation and another 20 for occasional use. I also keep Chives, Flat Parsley, Oregano, Rosemary, Sage, Thyme & Mojito Mint plants.

Chipotle pepper powder. It’s like smoked paprika and cayenne rolled into one.

Oh, I didn’t think of that. It depends on the server. I don’t think lemmy servers support tagging, but piefed servers do. Such tags are only displayed to the person making the tag. Piefed servers have issues with displaying post text from the main display and with previewing comments directly under a post, but they display image posts inline … in a buggy kinda way.

If I’m looking for news, I use my lemmy account. If I’m looking for tv/movie stuff, I use piefed … and also get to tag people

i am hearing better and better things about piefed, but there are people here i like. maybe i’ll have to split time like you.

They’re all part of the fediverse so you see the same content. It is mostly a matter of how you want things to display.

I like the Shaan brand personally if I’m not gonna home mix. But doing it yourself is massively rewarding. Plus if you get enough of each ingredient that goes into a blend, you have the capacity to make more of that particular blend or other combinations altogether.