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.
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.
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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.
What’s a spice vs whats an aromatic?
But based on frequency and amount.
Flavacol.Based on preferred spice, smoked cumin.
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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.
Not counting sugar? garlic powder or Cinnamon and vanilla. I use garlic powder to go with salt and pepper in a 7:2:1 ratio as like a base for everything from tuna salad to bean burritos. Thrice a week I make overnight oats with Vanilla extract and cinnamon.
Note my favorite is smoked paprika, I just know fewer recipes and synergistic flavors.
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Is… garlic a spice?
For me it is part of the base meal: smash and dice garlic, turn on the stovetop, dice an onion and start it frying, add garlic, figure out what else to put in the pan.
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The dried bay leaves are pointless. You can freeze them though. I keep mine in the freezer.
I buy dry in bulk so it ends up being maybe $0.38 for 100 or so. I put 4-7 in most any soup, stew or the like.
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Garlic or Onion. Both are universally used in recipes going back hundreds of years.
But those are vegetables that have a flavor rather than spices. I mean: Brussle Sprouts and Asparagus both have unique flavors, too, but I wouldn’t count them as “spices”, either.
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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.
You are my spice hero! Perfect list. My only note is that Herbs de Provence is also a mix, just like curries.
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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.
Garlic (usually the refrigerated kind from a jar)
Life is too short for jarlic!!
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Salt.
Other than salt and pepper
Oh… Taco Seasoning.
Scrolled too much to find salt
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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 have four that I use for everything equally so I’m going to consider them as a single seasoning, like Mrs. Dash. Onion powder, garlic powder, paprika, and cayenne. I put that mix in anything I cook.
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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 planted herbs all around my house, so I always have fresh herbs available. But I almost always end up using thyme, occasionally rosemary.
People here keep saying garlic, which I also use extensively but I don’t think of it as a spice.
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Garlic (usually the refrigerated kind from a jar)
Life is too short for jarlic!!
It’s not that serious!
