…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.
Oregano and comiño
Oh, I never knew the Spanish spelling. Thanks.
Cumin. It’s used in quite a lot of cultures in different ways.
Chipotle pepper powder. It’s like smoked paprika and cayenne rolled into one.
Oregano/thyme
Dried Dill.
In salad dressing, on fish, tossed with vegetables, just about anything.
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.
I don’t think garlic is a spice until the moment it’s dried and ground. Then maybe it’s a spice. Fresh garlic, I agree isnt a spice it’s… what is garlic a vegetable?
What the hell is garlic?
I never use it dried, probably why I don’t think of it as a spice :) In Danish, garlic is called ‘white onion’ so I probably mentally classify it as belonging to that family, which it also does belong to botanically.
I agree to this, at least, my mind works the same. They are root vegetables when they are fresh.
Garlic powder and onion powder, sure could be spice, they are afterall, in the spice section. Onion, garlic found in produce.
an herb, which are often spices.
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)
Sea salt. Used on more items.
Pepper. Used in volume.
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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It did not format correctly… : ^ (
Pepper
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
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!!
It’s not that serious!
To our patron saint Anthony Bourdain it was!
Life is too short to waste time cleaning a garlic press.
I use way too much garlic to bother with a press. Just chop it. It’s faster, easier to clean and you can more easily vary the size of the garlic bits.
Here here!
i use around 3 cloves a day. sometimes more, sometimes less. jarlic for daily use, bulbs for special occasions. i got things to do
Yeah, I’d definitely prefer to use fresh garlic, no doubt. But…take this morning. I put a pork shoulder in the crock pot for carnitas at dinner. I chopped the onion and the jalapeno. Chopping the garlic, too, would’ve practically doubled my prep time, because it needs so much of it, and I was already late for work as it was.
Don’t use a press – just smash with a big knife, pull off the paper, and chop a little. Jarred doesn’t taste the same. Jar-garlic is why I won’t buy Costco’s garlic ‘wings’ yet will buy the Rotisserie chicken right next to it: the ‘wings’ have an enormous excess of garlic, but it all tastes like ‘jar’ and only faintly like garlic.
Apparently my palate is not so refined. I can definitely tell that one is better than the other, but only slightly.
I’ve heard this a lot actually. Maybe it’s like the cilantro thing. Some people taste it differently.
It’s a huge difference for me. Night and day. Garlic and…sour memories of garlic.
Interesting. You might be right. The whole “does x taste the same to me as it does to you” question is fascinating, and I hadn’t thought about it here. For me, jarred garlic lacks a bit of the bite and spice of fresh garlic, and tends to be weaker after cooking, but I don’t associate it with any sour flavor. Basically, it’s “rounded-off” garlic to me.
Now I’m curious how you experience powdered garlic. That tastes even less strong to me than jarred, and maybe slightly processed, but I wonder if that has a stronger effect on your palate.
I love garlic powder. No weird tastes for me there. But it doesn’t ever, ever replace fresh garlic where fresh garlic is called for.
It’s kind of like dill pickle chip powder and dill pickles. Both great, very different uses!
Probably cinnamon? But I love me some sweet potatoes so it’s 90% for that and 10% other baking things.
When I cook spicy, I use a lot of my premixed masala, though I don’t know the exact composition or ratios, so I guess that would disqualify that. Second would probably be sechuan pepper. I love that shit.
