What's the spice you use most?
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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
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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.
Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.
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Paprika I’ve found to be pretty key for anything chicken.
But I use MSG for basically everything now.
MSG-sus saves all.
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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.
Smoked paprika, I have both spicy and sweet. Spicy goes so well with hash browns and baked potatoes
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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.
Probably onion powder or oregano. I use garlic and ginger powder just as often, but in much smaller amounts. You really can’t add too much onion.
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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
Green chili is great. I use it as a sauce, never seen it available as a powder where I live.
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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.
Curry (i know i know) or garlic
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Green chili is great. I use it as a sauce, never seen it available as a powder where I live.
I buy an ounce (about 30 grams) from the farmers market in town once a year. It lasts me through the year.
You can make your own if you start with fresh green chilies and dry them thoroughly, then run them through a spice mill.
