What's the spice you use most?
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Apparently my palate is not so refined. I can definitely tell that one is better than the other, but only slightly.
I’ve heard this a lot actually. Maybe it’s like the cilantro thing. Some people taste it differently.
It’s a huge difference for me. Night and day. Garlic and…sour memories of garlic.
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Not counting sugar? garlic powder or Cinnamon and vanilla. I use garlic powder to go with salt and pepper in a 7:2:1 ratio as like a base for everything from tuna salad to bean burritos. Thrice a week I make overnight oats with Vanilla extract and cinnamon.
Note my favorite is smoked paprika, I just know fewer recipes and synergistic flavors.
I normally don’t think of sugar as a spice but Flavor by Ottolenghi seems to use sugar as a spice.
There is a little sugar in most recipes but not a lot of it
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What’s a spice vs whats an aromatic?
But based on frequency and amount.
Flavacol.Based on preferred spice, smoked cumin.
Aromat is MSG I think
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What’s a spice vs whats an aromatic?
But based on frequency and amount.
Flavacol.Based on preferred spice, smoked cumin.
Oh I misunderstood. Yeah its interesting what is considered a spice in these comments
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Fun fact: before it became mass produced sugar was originally considered a spice
A recent cookbook I was using seemed to use sugar as a spice. It was used only in small quantities.
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Marjoram
I just consider it one of the standard Italian spices… I rarely use it on its own.
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I could be wrong, but my guess is an aromatic is something you cook with, but ultimately remove from the dish. Spices stay in
See i consider onions and garlic as aromatics since they add depth and flavor with a more volatile flavor that is more aroma based.
So like dried chilis? Or bay leaves? They often are removed and not eaten but i would think they are spices.
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Oh I misunderstood. Yeah its interesting what is considered a spice in these comments
Yup. Cause its more or less something that amplifies/modifies flavor of the original items, and that can mean a lot of things to a lot of different cooks.
Its also cultural. Food is a really interesting history and up until recently was not so easily shared.
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Thyme. Not that often, but whenever I use it, I use loads.
You can never have too much thyme. \runs
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…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Paprika I’ve found to be pretty key for anything chicken.
But I use MSG for basically everything now.
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…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Cumin. It’s used in quite a lot of cultures in different ways.
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A recent cookbook I was using seemed to use sugar as a spice. It was used only in small quantities.
A little bit can go a long way in most dishes. You get used to sweet though and soon you demand more and more.
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…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Not what I use most, but coco powder is very underrated in savory dishes. Just a little bit can add a lot to many dishes. (the ones I use most have been well covered)
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I just consider it one of the standard Italian spices… I rarely use it on its own.
I also buy in bulk and did not appreciate how light and fluffy it was. I bought a bag on sale from Mt Rose Herbs, it was a long time ago I don’t remember how many ounces, but was more than 1, at most 4, and it was huge! I used it all the time. Lots of it, in any dish it could plausibly go in. That was more than a decade ago, maybe 2 now, but I’m still heavy-handed with it and use a lot to this day… just not as much as I used to.
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/runs
This is a linux shop buddy. I got my eye on you.
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Is garlic a spice or an ingredient? I use a lot of fucking garlic.
For spice i love paprika
I think in culinary terms garlic is most often used as a spice. Garlic powder would firmly fit the definition but might get more murky if you made a garlic dish (for example roasted garlic and potatoes).
I gotta say I also use to hell out of some garlic. If the recipe calls for like 1 clove I’m gonna be like I think you mean 5.
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Coriander in every dish along with salt and pepper. People just don’t realize how much it adds to food. Garlic and onion powder in 95% of the dishes
Grind it fresh. It’s soooo much better
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Coriander, is my favorite, though I like cumin too. Paprika (Against what seems to be popular I don’t care for the smoked stuff just plain), and I also love cardamom! I add a bit to every sweet I make just about. I really like getting a nice good quality chocolate bar and chopping it for chocolate chip cookies. Cardamom goes really well in these cookies imo. Love it
I also have hatch green chili pepper, aleppo pepper, oregano I grow myself and I use it a lot.
Cocoa and cardamom go so well together. There’s even a high end chocolate shop named that in Houston. $5 per truffle and absolutely worth it. Your legs melt out from under you as you taste it.
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Hondashi
Gochujang, laoganma
Ginger, soy sauce, roasted sesame, white pepper
I think you know what kinds of food I really like
laoganma
I wish I could get fresher jars of that stuff. It definitely has a shelf life. I tried several of the made-in-the-usa varieties and they all suck. Looking at you, J Kenji Lopez Alt’s momofuku chili crunch. Trash. It has no msg or fried soybeans in it!
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Onion/garlic powder. In roughly equal quantities.
Here’s a secret for garlic powder - add just enough drops of water to hydrate it then toss it in the microwave until it bubbles. You’ll turn your garlic powder into *hot* (like spicy) garlic. I’ll add butter too when I microwave it and leave it in there until the water boils away to make the best garlic bread.
