...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 and thyme. Where thyme is, there is garlic. If there is garlic, most of the thyme there is thyme.
Both herbs, not spices.
I just looked it up and found out there ist a difference, who would have guessed. I'm with you on the thyme part, but since garlic is growing as a root, it should be a spice, or am I missing something?
Since thyme is out I'd like to replace it with cardamom. 2~3 pods per person with every rice dish is amazing.
Cumin
I buy cumin seeds in bulk and grind them as needed.
I also use turmeric and ground mustard a lot too.
Cinnamon, easily, though cumin is a close-ish second. I put cinnamon in my porridge, in chilli and dahl, on beans, over cornflakes, and so much more.
Cinnamon goes great on roasted mushrooms. I really didn't appreciate how savory cinnamon could be before.
I'm a slut for rosemary and garlic, with paprika being my go-to for more robustly flavored dishes. Herbes de Provence is a nice blend as well, if you like those, but it is on the lighter side. Good for chicken salad and whatnot
Smoked paprika
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.
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
"Melange" - Spacing Guild Navigator, probably
Smoked paprika and Italian seasoning (hopefully doesn’t make me too basic lol)
Smoked paprika, I have both spicy and sweet. Spicy goes so well with hash browns and baked potatoes
Probably bay leaves. I make a lot of stock at home. I find you can't really taste bay directly but you notice if it's not there.
I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.
Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.
toasting seeds before grinding them is really nice.
Paprika
Rosemary salt, as I grow my own rosemary. Also got thyme and sage that I will probably add to it.
Salt? Salt.
Allow me to introduce you to this stuff:
100% pure flavor crystals. Start using this stuff instead of salt, it will change your life for the better.
(it's pure MSG)
The always underestimated nutmeg.
Black pepper. Fresh ground black pepper on everything. That and garlic are the only one I use in bulk
Lately I’ve been experimenting with variety so after that I have way too many different choices. My spice cupboard long since overflowed onto my counter and it’s definitely to the point where I need to plan certain cuisines so I use up spices while they’re still relatively fresh
Is garlic a spice or an ingredient? I use a lot of fucking garlic.
For spice i love paprika
Probably onion powder or oregano. I use garlic and ginger powder just as often, but in much smaller amounts. You really can't add too much onion.
Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.
Top 5 , In order :
Basicly never use ordinary (salt|pepper) , so boring
garlic no question
Garlic or onion powder; maybe dill, after that?
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
cardamom is exotic in coffee. Rosemary and potatos just work.
Onion/garlic powder. In roughly equal quantities.
Coriander in every dish along with salt and pepper. People just don't realize how much it adds to food. Garlic and onion powder in 95% of the dishes
I love cumin. I use it way more than anyone else i know.
Been buying it in bulk for years because it just such a good savoury option.
Garlic by far. Salt, Pepper, Garlic.
After that I use quite a bit of cumin
Hondashi
Gochujang, laoganma
Ginger, soy sauce, roasted sesame, white pepper
I think you know what kinds of food I really like
Basically almost everything I cook has these in there with salt & pepper. Even if I'm using onion and garlic in the recipe.
Paprika I've found to be pretty key for anything chicken.
But I use MSG for basically everything now.
Probably paprika
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