What's the spice you use most?
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I mean… If that is your explanation of yeah yeah I know… You have some things to learn about curry. It starts shortly with curry is not simply one thing, and it ends with it is a cooking style as much as anything.
Yes, im aware of that too. The question was what spices do you use. Calling curry a single spice [feels] reductive af, while the distinction of the dish and the spice medley is more like orange the fruit and orange the color.
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ah, yes. I thought blends counted as spices on their own as well. I don’t think we make a distinction in french. Other notable blends we call “spice” include garam masala (India) and ras el hanut (Maghreb), but I don’t use those much.
The local variant of garam masala is called “masalé” (Reunion, Mayotte, Mauritius…) and this one I use frequentlyIm barely a home cook. Definitely not an authority on spices. Ive always called the mixes a medley or mix though. Different curries taste a bit different because of how the ratios are mixed. I just use whatevrr is cheapest from the store and put it on damn near everything lol (if youve never had curry on a cheese pizza, i highly recommend it)
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Onions and garlic are just root vegetables to me, but now that you mention it, yeah I guess I can see what you mean, I knew I didn’t have the definition quite right
Here is a fun one.
The idea of a vegetable is a myth.
There is no official category. Some vegetables are fruits, some are roots, some are stems or some leaves. It’s a collective term for parts of plants we eat.So in cooking its usually then based on what purpose or what it adds. Aromatics are aroma and basically cover the alliums (garlic, onion, leek) and spices were basically just dried plant to modify flavor so dried onion is both an aromatic and a spice.
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Does it have any use in vegetarian kitchen?
broadening your mind about kebab?
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No, it needs water to do its thing.
huh. now i want to do a sidebyside of toasted, waternuked, and plain, and each combination of all three, then mixed into some butter and made some garlic bread with. also oilnuked, because i want to see.
also curious if it needs to be in a microwave or if a small pot on the stove would work for large quantities
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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.
Fresh cilantro unless green onion counts.
(What about garlic and onion? Does that count?)
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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.
The spice I use most often is Old Spice. whistles
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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.
The always underestimated nutmeg.
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huh. now i want to do a sidebyside of toasted, waternuked, and plain, and each combination of all three, then mixed into some butter and made some garlic bread with. also oilnuked, because i want to see.
also curious if it needs to be in a microwave or if a small pot on the stove would work for large quantities
I heard it had something to do with oxygenating somethingsomething foodscience whatever. Give it a shot and let me know. Science aside, I know it makes damn good garlic bread. I like to toss in 10ml of minced garlic and freeze dried parsley after it is microwaved. Then I stir it up and spread a thick layer on the bread. It comes out just like the best garlic bread from a restaurant.
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okay you’re the fifth person i’ve met besides me who (if we’re not at the grill) cooks like that my wife wants to know if you’d like to marry us. that way we’d only each have to cook twice a week except saturday when we all cook.
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Roasted garlic is good just plain. It makes a pretty good side dish.
I’ll be honest though, I’ll just eat it raw sometimes. I think something is broken with me. I can eat raw garlic and can happily just bite into an onion like an apple (though I can’t eat the whole thing).
I’m guessing that’s a genetic thing – like how some people are ‘super-tasters’ that can’t stand broccoli, I think some people can handle it better than others. For myself, I’d guess I only have 1/2 the trait because I love it roasted, but can’t take too much raw.
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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.
Smoked paprika and Italian seasoning (hopefully doesn’t make me too basic lol)
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The spice I use most often is Old Spice. whistles
Pu pu pu - pu - pu - pu - power
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I don’t know exactly what counts as spice ? I use a bit of shoyu (japanese name of fermented soy sauce) for broths and the like. Beer yeast for salads. A selection of chilis from Mada or Sénégal for some pleasant hotness. Curcuma grows everywhere around here so it’s also a staple. Same for ginger, and the wild variant “tsingiziou masera” -although I have been buying east african ginger recently because it’s cheaper.
Green pepper seeds from northern Mada, they’re not hot at all, just pleasantly crunchy and savoury.
When I get nostalgic of Provence I cook with garlic, olive oil and parsley (for seafood) or I use the wild basel that grows here during kashikazi (rainy season) : small leaves, strong taste, a little different from the mediterranean species.Very cool to hear your connections to all of them and how you source them.
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Im barely a home cook. Definitely not an authority on spices. Ive always called the mixes a medley or mix though. Different curries taste a bit different because of how the ratios are mixed. I just use whatevrr is cheapest from the store and put it on damn near everything lol (if youve never had curry on a cheese pizza, i highly recommend it)
Yes ! I love trying the different takes on spice blends or tchari (fermented unripe fruit) that every mom does around here, since there’s no established market for this kind of thing, everyone’s homemade tchari circulates and I get to try many of them. Some are made with lemon, some with mango and some with papaya, some are super hot (you could almost call them chili on their own), some aren’t at all… some are watery, some are thick like a soup.
I just use whatevrr is cheapest from the store and put it on damn near everything lol (if youve never had curry on a cheese pizza, i highly recommend it)
I throw some curry with cheese all the time ! it goes so well. Not specifically on pizza so far, but I will remember to try !
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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 pepper.
Or if we’re going off stuff that isn’t a condiment red pepper flakes which I put on tons of stuff or by volume garlic powder
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Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.
It’s hard to find sometimes, but I do really like it.
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so we have a jar of marjoram but it’s not in any of the recipes i know. what do You use it for?
Most “Italian” spice mixes include marjoram. so unless I’m following a recipe that calls for it I just add it to Italian food.
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Oregano and comiño
Oh, I never knew the Spanish spelling. Thanks.
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Very cool to hear your connections to all of them and how you source them.
I wish I could identify and use most plants like some of the elders (they’re not always elders of course) at least for culinary purposes. While they have conserved that empirical knowledge through traditional channels, others have studied on the mainland and now strive to reconnect it with modern, academic classification. An example https://journals.openedition.org/oceanindien/1770 This concerns medicinal uses, but there’s considerable overlap between food and medecine where plants are concerned.
