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.
It’s a toss up between smoked paprika and chipotle powder.
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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.
Salt.
Other than salt and pepper
Oh… Taco Seasoning.
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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.
Sea salt. Used on more items.
Pepper. Used in volume.
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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.
Cumin, coriander, and especially sumac. Sumac is SO good.
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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 salt
PepperSalt- Paprika
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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.
Sage. Always from Penzey’s.
I once accidentally dumped too much sage into a sauce. It tasted so good that I kept doing it.
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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.
Khmeli Suneli (Georgian spice mix, perfect for meat seasoning)
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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.
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.
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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.
Cumin, thyme and garlic powder for me.
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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 or Onion. Both are universally used in recipes going back hundreds of years.
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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.
Penzeys has a couple of blends I really like:
Pie Spice:
“Hand-mixed from: cinnamon (China, Korintje, Ceylon, Vietnamese), vanilla sugar (sugar, vanilla bean), mace, ginger, nutmeg, anise seed and clove.”
Good anywhere you’d use cinnamon, but also surprisingly good on hot, buttered popcorn.
Mural of Flavor:
Mural Of Flavor
Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural) of flavor so delicious, there's no need to add salt.
Penzeys (www.penzeys.com)
“Hand-mixed from: spices, shallots, onion, garlic, lemon peel, citric acid, chives and orange peel.”
Good on meats, sandwiches, but the surprise to me was adding it to chowders makes it taste like Chicken in a Biscuit crackers.
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Salt.
Other than salt and pepper
Oh… Taco Seasoning.
Nice flex. Which brand?
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Nice flex. Which brand?
Whatever is cheapest (though 90℅ of the time, the only option is McCormick).
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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.
im not the cook of the family and failing at flavoring is my main failing so I asked my wife and she says onion powder or minced onion with garlic not far behind.
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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.
Freeze dried garlic, by far.
Propably even tops pepper and occassionally also salt. -
Sage. Always from Penzey’s.
I once accidentally dumped too much sage into a sauce. It tasted so good that I kept doing it.
Penzey’s is the shit. They’re awesome.
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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.
What do you use MSG for? You really use it in everything?
-
…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 find myself using more bullion lately. I also have been using a dry smoke seasoning for when I want a more grilled flavor without the grill.
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Freeze dried garlic, by far.
Propably even tops pepper and occassionally also salt.Oh that’s interesting. Is it powder?
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Penzeys has a couple of blends I really like:
Pie Spice:
“Hand-mixed from: cinnamon (China, Korintje, Ceylon, Vietnamese), vanilla sugar (sugar, vanilla bean), mace, ginger, nutmeg, anise seed and clove.”
Good anywhere you’d use cinnamon, but also surprisingly good on hot, buttered popcorn.
Mural of Flavor:
Mural Of Flavor
Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural) of flavor so delicious, there's no need to add salt.
Penzeys (www.penzeys.com)
“Hand-mixed from: spices, shallots, onion, garlic, lemon peel, citric acid, chives and orange peel.”
Good on meats, sandwiches, but the surprise to me was adding it to chowders makes it taste like Chicken in a Biscuit crackers.
A few comments have mentioned penzeys. I only now realized that the random picture I grabbed was penzeys. I will have to try their stuff.
