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.

No, it needs water to do its thing.

Does it have any use in vegetarian kitchen?

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

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.

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

Oh I bet! Glad to hear the chocolate/cardamom marriage is celebrated outside my own self. It truly is devine

I also cover everything in pepper, recently bought a little battery powered grinder and it’s fantastic

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

Lol just that it is technically a meddly of spices, not one kind

ah, yes. I thought blends counted as spices on their own as well. I don’t think we make a distinction in french. Other notable blends we call “spice” include garam masala (India) and ras el hanut (Maghreb), but I don’t use those much.
The local variant of garam masala is called “masalé” (Reunion, Mayotte, Mauritius…) and this one I use frequently

Sounds like some bomb food. I want to eat with you for a while. To help with what they are asking, the meaning of spice below. It sounds like you are using a lot of fresh good healthy food, but little of it is a really a spice. Maybe the turmeric or ginger half counts despite I assume that you are using it fresh. Or likely those green pepper seed.

The rest as veggies, sauces, greens, roots and leaves.

“A spice is a dried, aromatic, or pungent plant product— such as a seed, fruit, root, bark, or rhizome— used to flavor or season food and other products. Examples include pepper, nutmeg, ginger, and cinnamon.”

I mean… If that is your explanation of yeah yeah I know… You have some things to learn about curry. It starts shortly with curry is not simply one thing, and it ends with it is a cooking style as much as anything.

Yes, im aware of that too. The question was what spices do you use. Calling curry a single spice [feels] reductive af, while the distinction of the dish and the spice medley is more like orange the fruit and orange the color.

Im barely a home cook. Definitely not an authority on spices. Ive always called the mixes a medley or mix though. Different curries taste a bit different because of how the ratios are mixed. I just use whatevrr is cheapest from the store and put it on damn near everything lol (if youve never had curry on a cheese pizza, i highly recommend it)

Here is a fun one.
The idea of a vegetable is a myth.
There is no official category. Some vegetables are fruits, some are roots, some are stems or some leaves. It’s a collective term for parts of plants we eat.

So in cooking its usually then based on what purpose or what it adds. Aromatics are aroma and basically cover the alliums (garlic, onion, leek) and spices were basically just dried plant to modify flavor so dried onion is both an aromatic and a spice.

broadening your mind about kebab?

huh. now i want to do a sidebyside of toasted, waternuked, and plain, and each combination of all three, then mixed into some butter and made some garlic bread with. also oilnuked, because i want to see.

also curious if it needs to be in a microwave or if a small pot on the stove would work for large quantities

Fresh cilantro unless green onion counts.

(What about garlic and onion? Does that count?)

The spice I use most often is Old Spice. whistles