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.

i got me some berbere spice for my popcorn. it’s wonderfully earthy i love it.

onions are aromatics. you take those out you gotta fight my fork and knife

wait you mean there’s a garlic (besides elephant garlic) i haven’t had?
Sheila cancel my 11:30

a little sour. sprinkling it on your kebabs is the only way i know how to use it but it Elevates the kebabs

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)

so we have a jar of marjoram but it’s not in any of the recipes i know. what do You use it for?

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

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.

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

Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.

MSG-sus saves all.

Smoked paprika, I have both spicy and sweet. Spicy goes so well with hash browns and baked potatoes

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.

Green chili is great. I use it as a sauce, never seen it available as a powder where I live.

Curry (i know i know) or garlic

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.

what do you know ? if there’s something important to know about cumin I’d like to know as well

Roasted garlic is good just plain. It makes a pretty good side dish.

I’ll be honest though, I’ll just eat it raw sometimes. I think something is broken with me. I can eat raw garlic and can happily just bite into an onion like an apple (though I can’t eat the whole thing).

I don’t know exactly what counts as spice ? I use a bit of shoyu (japanese name of fermented soy sauce) for broths and the like. Beer yeast for salads. A selection of chilis from Mada or Sénégal for some pleasant hotness. Curcuma grows everywhere around here so it’s also a staple. Same for ginger, and the wild variant “tsingiziou masera” -although I have been buying east african ginger recently because it’s cheaper.
Green pepper seeds from northern Mada, they’re not hot at all, just pleasantly crunchy and savoury.
When I get nostalgic of Provence I cook with garlic, olive oil and parsley (for seafood) or I use the wild basel that grows here during kashikazi (rainy season) : small leaves, strong taste, a little different from the mediterranean species.