What's the spice you use most?
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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.
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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.
Chili powder because larger amounts are used at a time. Then smoked paprika, cumin, oregano, cayenne are my goto spices. I buy them in bulk.
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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 garlic
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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.
Black peppered salt
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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.
It’s also pretty good on popcorn! Love me some togarashi.
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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.
Tarragon. My favorite. Notable runners up cardamom, oregano, basil, herbs de Provence. Curry definitely, but technically that’s a mixture of spices.
I’m not including salt or garlic salt, which would absolutely dwarf all others.
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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.
Dried Dill.
In salad dressing, on fish, tossed with vegetables, just about anything.
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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 (usually the refrigerated kind from a jar) and cumin. Dried onion can be acceptable if you don’t have time to chop an onion. Coarse ground black pepper has a distinctly different flavor than the kind that goes on the table. Crushed red pepper flakes really help revive leftover Italian, Mexican, and Thai food. And it’s situational, but I am really starting to like Aleppo pepper quite a bit.
