What's the spice you use most?
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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 no question
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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.
yeah i’m eating toum right now and it’s both
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Garlic, sumac, coriander, paprika, rosemary, chaat, turmeric.
i need some education i thought chaat was something else and the googles aren’t helping. the closest i’m finding is a chaat masala powder. got a link?
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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.
would toasting the garlic powder have the same effect?
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I don’t think garlic is a spice until the moment it’s dried and ground. Then maybe it’s a spice. Fresh garlic, I agree isnt a spice it’s… what is garlic a vegetable?
What the hell is garlic?
an herb, which are often spices.
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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
thank you for this cookbook. that sentence alone seems to indicate it follows my cooking philosophy (i got a sweet tooth so i want to save as much of my daily sugars for my candy supply)
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Life is too short to waste time cleaning a garlic press.
i use around 3 cloves a day. sometimes more, sometimes less. jarlic for daily use, bulbs for special occasions. i got things to do
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For me it is part of the base meal: smash and dice garlic, turn on the stovetop, dice an onion and start it frying, add garlic, figure out what else to put in the pan.
okay you’re the fifth person i’ve met besides me who (if we’re not at the grill) cooks like that my wife wants to know if you’d like to marry us. that way we’d only each have to cook twice a week except saturday when we all cook.
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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.
Top 5 , In order :
- Smoked paprika
- Chili powder
- Chives
- Lime pepper
- Minced garlic
Basicly never use ordinary (salt|pepper) , so boring
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Some top ones for me: MSG, Chicken Bouillon, Smoked Paprika, Thyme, Garlic powder, and finally, controversially, bay leaves.
MSG goes in basically anything. If it gets salt and pepper it’s probably also getting MSG for me. I do a lot of chicken, and whenever I do I’m almost always adding some chicken bouillon to add some flavor to it. I really love Thyme, and find myself just adding it somewhat randomly to things. Smoked Paprika is a perfect flavor that’s so unique, I add it to anything I want to have a bit of a kick, like chili, ect. Not that it’s like spicy or anything, just it adds a little something to those dishes that you can’t really get elsewhere. Garlic powder is an all around great utility, and I tend to “dump” this stuff on things.
Last but not least, Bay leaves. I swear, I’m like the #1 consumer of these things. I throw them in anything. Anything savory with a decent sauce/soupy base is PERFECT to add a bay leaf to. If you use em often you can really taste the difference, since fresh bay leaves really pack a punch in flavor.
nah i’m with you a soup without laurel is not a soup, it’s bathwater
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you really need (reasonably) fresh bay leaves tho. They lose flavor fast. If they’re (Reasonably) fresh you can smell what it tastes like.
i was going to say, they can’t be too fresh. we’ve got some laurel trees in our yard and we made that mistake. once.
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It’s also pretty good on popcorn! Love me some togarashi.
i got me some berbere spice for my popcorn. it’s wonderfully earthy i love it.
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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
onions are aromatics. you take those out you gotta fight my fork and knife
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Freeze dried garlic, by far.
Propably even tops pepper and occassionally also salt.wait you mean there’s a garlic (besides elephant garlic) i haven’t had?
Sheila cancel my 11:30 -
What does sumac taste like?
a little sour. sprinkling it on your kebabs is the only way i know how to use it but it Elevates the kebabs
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Salt.
Other than salt and pepper
Oh… Taco Seasoning.
Taco Seasoning.
a man after my own heart. beef, chicken, pork, or the well-beloved Generic? (when we’re not using my personal blend, which is like all the time because it’s more expensive, we tend to use Tones but a little doctored)
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I just consider it one of the standard Italian spices… I rarely use it on its own.
so we have a jar of marjoram but it’s not in any of the recipes i know. what do You use it for?
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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.
Black pepper. Fresh ground black pepper on everything. That and garlic are the only one I use in bulk
Lately I’ve been experimenting with variety so after that I have way too many different choices. My spice cupboard long since overflowed onto my counter and it’s definitely to the point where I need to plan certain cuisines so I use up spices while they’re still relatively fresh
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i use around 3 cloves a day. sometimes more, sometimes less. jarlic for daily use, bulbs for special occasions. i got things to do
Yeah, I’d definitely prefer to use fresh garlic, no doubt. But…take this morning. I put a pork shoulder in the crock pot for carnitas at dinner. I chopped the onion and the jalapeno. Chopping the garlic, too, would’ve practically doubled my prep time, because it needs so much of it, and I was already late for work as it was.
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Italian Sausage Seasoning (from Penzey’s, even!). It’s part of my pepperoni roll recipe (it goes on the pan the roll cooks on, as well as is brushed on the roll) and really takes things to the next level.
Oh shit, i need to get this. My grocery has been unreliable with stocking ground sausage meat so I’ve been wondering how to turn ground meat into Italian sausage meat
