What's the spice you use most?
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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.
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Curry (i know i know) or garlic
what do you know ? if there’s something important to know about cumin I’d like to know as well
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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.
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).
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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.
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. -
would toasting the garlic powder have the same effect?
No, it needs water to do its thing.
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a little sour. sprinkling it on your kebabs is the only way i know how to use it but it Elevates the kebabs
Does it have any use in vegetarian kitchen?
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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.
Onions and garlic are just root vegetables to me, but now that you mention it, yeah I guess I can see what you mean, I knew I didn’t have the definition quite right
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I never use it dried, probably why I don’t think of it as a spice
In Danish, garlic is called ‘white onion’ so I probably mentally classify it as belonging to that family, which it also does belong to botanically.I agree to this, at least, my mind works the same. They are root vegetables when they are fresh.
Garlic powder and onion powder, sure could be spice, they are afterall, in the spice section. Onion, garlic found in produce.
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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 and whatever nice spice blends my mom occasionally gets me from pensey. right now my favorites are Justice, Outrage of Love, and Transgender Remember Vanilla Sugar of Love
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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.
Oh I bet! Glad to hear the chocolate/cardamom marriage is celebrated outside my own self. It truly is devine
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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
I also cover everything in pepper, recently bought a little battery powered grinder and it’s fantastic
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people say they dont taste like anything so its a bit of a controversial subject.
Theres a huge conspiracy post from years ago about them that had me dying laughing when someone shared it with me, so here for you and anyone who many not have read it.
The Vast Bay Leaf Conspiracy
The Vast Bay Leaf Conspiracy by Kelly Conaboy Maybe you’ve had this experience: You throw a bay leaf into a broth, and it doesn’t do anything. Then you throw the rest of the bay leaves you bought …
Medium (medium.com)
Here’s how I imagine it. You have a pot of soup on the stove and you go to your spice area and you think, “Man, I’m glad this area isn’t cluttered up with any shitty leaves. Shitty stupid garbage leaves. Little waste of money green things that make you feel crazy. Like leaves from a tree outside, and you throw them in for no reason. Thank god!”
Amazing, thank you for sharing that
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what do you know ? if there’s something important to know about cumin I’d like to know as well
Lol just that it is technically a meddly of spices, not one kind
