What's the spice you use most?
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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.
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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.
Interesting. You might be right. The whole “does x taste the same to me as it does to you” question is fascinating, and I hadn’t thought about it here. For me, jarred garlic lacks a bit of the bite and spice of fresh garlic, and tends to be weaker after cooking, but I don’t associate it with any sour flavor. Basically, it’s “rounded-off” garlic to me.
Now I’m curious how you experience powdered garlic. That tastes even less strong to me than jarred, and maybe slightly processed, but I wonder if that has a stronger effect on your palate.
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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.
cardamom is exotic in coffee. Rosemary and potatos just work.
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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.
This probably is gonna give away more info about me than it should (iykyk)
Hatch Green Chili powder. I put a little bit of that stuff in and near everything, except in chili season, where I use fire roasted fresh green chilies instead.
Edit: Autocorrect for->fire
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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.
Cinnamon. Goes in both breakfast and dinner recipes.
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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
Most modern people don’t but I feel like that’s because there’s so much of it in everything. The latest episode of Tasting History goes deep on this.
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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.
Oregano, mainly for salads.
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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.
Garlic or onion powder; maybe dill, after that?
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Smoked paprika
The bestest! Love that stuff!
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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.
Oregano and comiño
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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.
Oregano/thyme
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I love using turmeric. You’d be srprised how well it pairs with so many things, plus it’s very healthy. It goes naturally with a lot of middle eastern and south asian food, but you can also add it to sauces and soups for warm and earthy notes (if that’s your thing like me).
As for spice mixes, I love Cadaver’s greek seasoning. It’s pretty simple (salt, pepper, organo, with a few others) and you can enhance pretty much anything with it
Cavender’s Greek Seasoning. Do NOT use Greek cadavers in your food.
