What's the spice you use most?
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Salt by a large margin, but other than that i think it is Rosemary.
Love rosemary with garlic and lemon. I use it on my dry brined turkey under the skin, crushed in quinoa and in herbal bread. So good, definitely my favorite herb.
Sorry basil, I do love you too but it’s not close.
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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.
chilies, followed very closely by garlic
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People sleep on bay leaves. You really can taste the difference. The experiment I did was to make the standard Kraft blue box mac and cheese, but I added bay. Since I know mac and cheese the bay flavor stood out. It’s just an herb flavor and I use it in any liquid that I’m also using any other herb.
you really need (reasonably) fresh bay leaves tho. They lose flavor fast. If they’re (Reasonably) fresh you can smell what it tastes like.
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Garlic by far. Salt, Pepper, Garlic.
After that I use quite a bit of cumin
Is… garlic a spice?
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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 love using turmeric. You’d be srprised how well it pairs with so many things, plus it’s very healthy. It goes naturally with a lot of middle eastern and south asian food, but you can also add it to sauces and soups for warm and earthy notes (if that’s your thing like me).
As for spice mixes, I love Cadaver’s greek seasoning. It’s pretty simple (salt, pepper, organo, with a few others) and you can enhance pretty much anything with it
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Is… garlic a spice?
Sure, why not
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Garlic by far. Salt, Pepper, Garlic.
After that I use quite a bit of cumin
Garlic and cumin. So versatile. Same for me. So many dishes from salsa to refried beans and salads. Gotta have garlic. Infinite possibilities.
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My local Asian market sells powdered sriracha sauce. If you get this in your kitchen, everything you cook will be sweet, sour, spicy, and red for about a week before it’s gone. It’s fucking good.
I like shichimi togarashi, myself. It’s got seaweed flakes, sesame seeds, and roasted orange peel, plus the peppers. It’s really good on rice, pasta, and ramen.
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Sure, why not
I’m convinced!
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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.
Penzys frozen pizza topping.
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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 paprika
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Is… garlic a spice?
Maybe they mean garlic powder?
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Whatever is cheapest (though 90℅ of the time, the only option is McCormick).
Those Irish really know their seas on things
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I love using turmeric. You’d be srprised how well it pairs with so many things, plus it’s very healthy. It goes naturally with a lot of middle eastern and south asian food, but you can also add it to sauces and soups for warm and earthy notes (if that’s your thing like me).
As for spice mixes, I love Cadaver’s greek seasoning. It’s pretty simple (salt, pepper, organo, with a few others) and you can enhance pretty much anything with it
My stainless steel sink hates when I cook with tumeric. Still do occasionally.
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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.
Marjoram
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you really need (reasonably) fresh bay leaves tho. They lose flavor fast. If they’re (Reasonably) fresh you can smell what it tastes like.
The dried bay leaves are pointless. You can freeze them though. I keep mine in the freezer.
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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.
Melange of course. Really gives you that baked in sand worm flavor without having to catch one.
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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.
Fun fact: before it became mass produced sugar was originally considered a spice
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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 cinnamon? But I love me some sweet potatoes so it’s 90% for that and 10% other baking things.
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Probably paprika
Paprika then garlic powder then black garlic salt/pepper.
