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Salt, pepper, cumin, and paprika.
Ranch dressing.
Smoked paprika ‼
Katsuri Methi. An absolute essential for a decent curry. Also Hing aka Devil’s Piss, if for no other reason than the name.
old bay
MSG
I wouldn’t call this a spice any more than I would call table salt or white sugar a spice.
I’m horrible in cooking, so basil and garlic powder. And maybe white pepper. I have no idea how to use the other spice tbh.
Bebir (Aleppo pepper) - it’s a very mild red smoked chili that has incredible earthiness, and only a soupçon of warmth. I put this in everything, even dishes that are supposed to taste bright
Espresso - I make lazy pot espresso and save the dregs. I put the coffee in so many dishes. Sometimes where the base ingredients are too acidic or sweet. But I will also add it in gravy, sauces, stews, braise my meat with it. A couple tablespoons in a pot of spicy soup. It’s so versatile and deep
Cane sugars - raw, turbinado, or demerara - minimally processed where the molasses remains in the crystals. I know sugar has a bad reputation in our insane twisted diet lifestyle, but it’s fine for a cooking, and it’s amazing to caramelize things when frying or to take the edge off acidity. You need the tiniest amount. I will also pulverize it in a mortar and pestle… A teaspoon sprinkled on kettle corn is ludicrously delicious
Does cooking with espresso mean all your food is caffeinated? Or does it cook out eventually like alcohol?
That’s a good question.
I don’t know if the molecule is destroyed or transformed.
But I use so little that it wouldn’t affect anybody anyways… I don’t even think a child who is naive to the molecule would feel a thing
Edit… My curiosity got the best of me, I wasn’t able to Google the answer directly, but I found articles asking if reheating coffee destroys the molecule. Apparently an organic chemist got involved and stated that the molecules pretty stable, it will only break down around 350 F. So that would mean most of my food probably has the full effect of whatever caffeine was there.
I accidentally poisoned a love interest when I made her lasagna with espresso in the sauce. Turned out she was allergic to coffee, not caffeine. I didn’t know… but whoops a daisy lol
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You sound confident, like you know things!
I feel like the espresso I brew isn’t really that potent? I get a 330ml mug of espresso out of 10g coffee grounds. And then it’s not even real espresso, it’s just crummy stove top pot “espresso”. I started drinking it that way because I was poor and it was a great way to get a lot of flavor for a little coffee grounds. Which I’d also occasionally recycle haha. But I’d be curious to know how actually potent it becomes. How would a person measure such a thing?
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I checked those out and the information is just vague.
They will say things like a 8 oz cup of coffee has 90 mg of caffeine. They won’t tell you how much ground coffee was used to achieve that.
They use weasel statements like espresso will have more, longer brew times will have more. Vague descriptions like “a typical 12 oz coffee will have 95 mg of caffeine, depending on how much coffee grounds were used”
Okay lol
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Sumac! And garlic, paprika, and asafoetida. Love ‘em all
Oh my God sumac is so good as a topping on slightly oily beef… Droool
“All the spices!” lol I really enjoy Tarragon and Black Garlic. Not necessarily together.
Smoked paprika, turmeric, coriander, nutmeg, cinnamon
And salt/pepper
Hungarian paprika is awesome, I like to mix the sweet and hot varieties 50-50, and often use smoked paprika on top of that. I like paprika
Thyme.
Yes actually you win. I had fresh for the first time last year and it destroyed my mind.
