Cooking & Baking
Related: About this forumWhat spices do you buy/use most often?
For me in order:
Bay leaves
thyme
Cumin
Ancho chili powder
Oregano
Mustard
Rosemary
Response to brokephibroke (Original post)
Chin music This message was self-deleted by its author.
dhol82
(9,351 posts)brokephibroke
(1,883 posts)Cayenne lasts such a long time, only use a bit at a time. But essential.
dhol82
(9,351 posts)brokephibroke
(1,883 posts)Rosemary and garlic....
dhol82
(9,351 posts)hlthe2b
(101,708 posts)Manifestor_of_Light
(21,046 posts)Pink salt
Garlic
Minced onions
ground black pepper
Polly Hennessey
(6,746 posts)lemon pepper, thyme, marjoram.
happybird
(4,515 posts)I use a ton of fresh garlic, but the powder on my burgers and in dip. I eat a lot of burgers and dip.
Cinnamon for my coffee and hot chocolate. Just a tiny pinch, so a jar lasts a long time.
The Velveteen Ocelot
(115,269 posts)I put it in my coffee and in a lot of baked goods (when I bake).
brokephibroke
(1,883 posts)Put it in pumpkin pie and fruit crumbles!
Doreen
(11,686 posts)Yes, I realize cardamon but the mixture sounds interesting.
The Velveteen Ocelot
(115,269 posts)the coffee they served was brewed with cardamom and I loved it. It's a gentle spicy (aromatic, not hot) overtone. Interestingly, cardamom turns up in Middle Eastern and Scandinavian cooking but not geographically in between. My Norwegian grandmother's very old Julekake recipe calls for a lot of it.
Doreen
(11,686 posts)My ex was the cook in our family and he used cardamom in some dishes. It was very good.
Ohiogal
(31,658 posts)Chili powder the most often.
Bayard
(21,802 posts)And grow it fresh in the summer. We go through a lot of black pepper too.
brokephibroke
(1,883 posts)Use it everyday. Since the wife has a lower sodium mandate, I use more and more pepper...
2naSalit
(86,041 posts)Coriander, Bay leaf, mixed peppercorns, Oregano, Rosemary, Hungarian paprika. I have other stuff but I use those the most. Other stuff I keep around is Fennel seed green curry, Mustard, Thyme and I use a lot of onions, mushrooms, garlic and wine.
brokephibroke
(1,883 posts)Use both, but for very specific use.
2naSalit
(86,041 posts)But there's usually one of those in nearly any savory thing I make but there's always something else in it too. I like them, I get Basil to grow here,haven't had any luck with Tarragon yet. I don't think if them as strong but everybody has a different sense profile when it comes to flavors and smells.
Catcar
(1,356 posts)sanatanadharma
(3,639 posts)Ubiquitous in markets around here in Uruguay; unlabeled bags sold at ferias, street markets.
Excellent 'spice' in my vegetarian kitchen.
Other meals get whole black mustard seeds, whole cumin, turmeric, curry.
hlthe2b
(101,708 posts)cloves, basil, dill, dried chives, curry, cumin, oregano, turmeric, saffron.
brokephibroke
(1,883 posts)Where do you use the saffron?
hlthe2b
(101,708 posts)VA_Jill
(9,852 posts)Garlic, of course, but it's not a spice.
Cumin
Ginger
Curry Powder
Basil
Oregano
Rosemary
Thyme
OilemFirchen
(7,143 posts)Thanks to my Hungarian stepfather.
3Hotdogs
(12,207 posts)ghost pepper sauce, lemon, ginger. Old Bay.
Wicked Blue
(5,767 posts)IcyPeas
(21,737 posts)Major Nikon
(36,814 posts)As far as spices go salt and pepper are by far the ones I use most often. When it comes to chili powder I prefer to buy dried chilies or dry them myself and then grind them into powder. For things like cumin, mustard, nutmeg, cloves, star anise, and a few others I buy them whole and grind them myself. For the grinding I use a repurposed coffee grinder.
brokephibroke
(1,883 posts)Gray area I know, but thought is was a seasoning...
Major Nikon
(36,814 posts)Your OP contains a number of herbs which aren't spices. So I was going with a much more broad reference to "spices".
If you really want to get technical, salt is a mineral additive so neither an herb, spice, or seasoning. It belongs to a broader class of additives like cream of tartar, baking soda, baking powder, etc.
brokephibroke
(1,883 posts)So what is a spice?
Retrograde
(10,068 posts)Herbs tend to be fresh or dried leaves. Spices include cloves (flower bud), star anise (fruit), cinnamon (bark), ginger (root), nutmeg (seed), and mustard (seed). Herbs include mint, oregano, rosemary, bay, tarragon - all leaves.
Then you get plants like Coriandrum sativum, which is used both as an herb (cilantro, the leaves) and a spice (coriander, the dried seed). Nature doesn't fall into neat categories as often as humans would like. And I don't know where to stick onions and garlic: they're vegetables in my kitchen.
brokephibroke
(1,883 posts)Onions and garlic are veg, but what about a scallion?
Retrograde
(10,068 posts)although my ancient "Herb and Spice Cookbook" gives it its own chapter. BTW, "scallion" vs "green onion" is an east coast vs west coast distinction: out here by the Pacific they're green onions, not to be confused with spring onions (I got a big cookbook devoted to onions and other aliums for Christmas!)
brokephibroke
(1,883 posts)But considered an herb? The green onion top is used like a chive, therefore an herb too?
Going down a wormhole, lol.
no_hypocrisy
(45,771 posts)Cinnamon, nutmeg otherwise.
I'm now buying more fresh herbs for cooking.
applegrove
(118,011 posts)yellowdogintexas
(22,114 posts)curry powder, cajun spice powder, jamaican jerk, turmeric
No particular order
Retrograde
(10,068 posts)Although most of the ginger is fresh, so I suppose it's more of a vegetable. Oregano and rosemary grow like weeds in my yard, so I always have them fresh. (I pick bay leaves off my neighbor's tree. It's a big tree.) Looking at what I buy in bulk, there's mustard, coriander seed, paprika, cumin, black pepper.
Warpy
(110,900 posts)but I've been keeping dried on hand due to Covid and infrequent store trips. I also prefer fresh chiles. Oh, and fresh ginger.
I use oregano, hot paprika, chipotles en adobo, hot curry powder, cayenne pepper (you can see where this is going), whole peppercorns, whole nutmeg, cumin. Don't accept a dinner invitation unless you've got a galvanized gullet.
Response to Warpy (Reply #44)
Warpy This message was self-deleted by its author.
leighbythesea2
(1,200 posts)Like seeing what others use
Thyme
Rosemary
Coriander
Peppercorns
Bay Leaf
Smoked Paprika
(On keto, so many meat & veg dishes)
Phentex
(16,330 posts)cayenne, onion powder BUT I HAVE WAY TOO MANY OF EVERYTHING ELSE
I'll add one to my shopping list, buy it, forget to remove it off the list and buy it again. Maybe three times before I realize they are multiplying.