…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.

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

That. It’s main flavor component is black salt, which is high in sulfur. It’s delicious. Here’s this too.

…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.

…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 like to joke around about tagging, but is there a way to really do it? because that’s a great tag for me

Oh, I didn’t think of that. It depends on the server. I don’t think lemmy servers support tagging, but piefed servers do. Such tags are only displayed to the person making the tag. Piefed servers have issues with displaying post text from the main display and with previewing comments directly under a post, but they display image posts inline … in a buggy kinda way.

If I’m looking for news, I use my lemmy account. If I’m looking for tv/movie stuff, I use piefed … and also get to tag people

i am hearing better and better things about piefed, but there are people here i like. maybe i’ll have to split time like you.

you have any premade mixes you recommend (i got an indian spice store one town over that’s just in battery range on my bike) or is homemade that much better?

I like the Shaan brand personally if I’m not gonna home mix. But doing it yourself is massively rewarding. Plus if you get enough of each ingredient that goes into a blend, you have the capacity to make more of that particular blend or other combinations altogether.

…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.

yeah, i have a pretty deep spice cabinet (three different cabinet shelves, two drawers of my private reserve, and a 3L bucket of dried peppers in the pantry and that’s just the dry shit, not counting the oils, vinegars, or mustards and hot sauces in the fridge) but that looked like at least 50 bucks to buy everything I’m lacking, or like 5 bucks for a mix to get started and see how much i like it. that being said, we eat a shitton of popcorn and all those different salts…

i feel it’s kind of like BBQ rubs. the stuff you get in the store is good, but the stuff you make yourself is great. (i’ve been doing a lot of central texas style BBQ lately)

…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 am lazy, so I had ChatGPT count up for us:

Rank Spice (grouped variants) Mentions 1 Paprika (smoked/unsmoked, hot/sweet) 15 2 Garlic (powder, dried, minced) 14 3 Oregano 8 4 Cumin 7 5 Onion powder 6 6 Black pepper (fresh ground, flakes) 6 7 Cinnamon 4 8 Coriander 4 9 Chili peppers (cayenne, hatch, etc.) 4 10 (tie) Bay leaf, Ginger, Turmeric, Rosemary, Thyme, Cardamom, Sumac 2 each

…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.

…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.

Hell yes, that’s a way to live right there. My favorite blend to put on popcorn is to add curry powder, Greek seasoning blend, and Cajun or Creole blend altogether. It’s perfect.

Interesting. You might be right. The whole “does x taste the same to me as it does to you” question is fascinating, and I hadn’t thought about it here. For me, jarred garlic lacks a bit of the bite and spice of fresh garlic, and tends to be weaker after cooking, but I don’t associate it with any sour flavor. Basically, it’s “rounded-off” garlic to me.

Now I’m curious how you experience powdered garlic. That tastes even less strong to me than jarred, and maybe slightly processed, but I wonder if that has a stronger effect on your palate.

…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’ve been working my way through my greek fry mix (1 part black pepper, 2 parts kosher salt, 2 parts garlic powder, 4 parts dried oregano, add feta after cooking if you want) and berbere spice (bought it from the good spice store in Berkeley) on my popcorns. also churrocorn has been delightful (equal parts brown sugar and butter plus 1/2t-1t i really don’t measure that closely cinnamon, mix that in, salt as regular). i would be unsurprised if whatever grave marker i get includes an air popper as i currently have 3 (only one is broken and i aim to fix it) and a whirly pop. in short, movie night is at my place.