Summer savory!
this post was submitted on 20 May 2025
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Black cumin and rosemary, sometimes habareno pepper
old bay
Salt, pepper, cumin, and paprika.
Thyme.
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
Smoked paprika ‼
The only 5 spices you'll ever need:
-
Salt
-
Pepper
-
Onion powder
-
Garlic powder
-
MSG
There is nothing, and I mean nothing, that doesn't benefit from these 5. You can always add other spices, too, but these are the baseline for every single dish that isn't meant to be sweet. And even on some sweet stuff, it's pretty good. I tried it on waffles once and it was amazing.
I agree with the first two and sometimes the last (though I tend to go for stocks instead to get the umami). I'm really not a fan of the onion and garlic powder, though. If I need onion and garlic I get onion and garlic. Don't like the powder forms.
Garlic salt is what I use on anything when I don't wanna think about it but want it to be delicious. Black pepper to finish most things.
I'm British
So ketchup on everything?
Salt, maybe
beige is not a spice
Smoked paprika. It just adds so much depth to anything that I add it to! I'm also a big fan of cumin and turmeric.
Salt, garlic, ancho chili powder, marjoram
Garlic, Onion, Paprika, Lemon Pepper, Gochugaru.
Bay leaves in savory dishes
Nutmeg on/in sweet things
Salt, Pepper, Cumin and nutmeg
Thai 🌶️ If the food doesn't make you sweat, it isn't any good.
I'm with you there. I used sliced and dried finger peppers in my breakfasts.
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
Caffeine is very stable, yes. But you're not adding much if you're adding just the dregs post-brew. Most of the caffeine is gone by the end of a normal brew. (This is quite unlike tea where you need several brews to get all the caffeine, so despite teas having more caffeine by weight than coffees most of the time, brewed tea has less.)
I use paprika in pretty much everything I cook
I have this roasted garlic paprika blend I really love and use as a shortcut for a lot of dishes. It's got other spices too but it's just delicious. I think it is McCormick.
My next favorites are Johnny's seasoning salt, black pepper, garlic, onion powder, smoked paprika, basil, Italian seasoning. All of these would go in a vegetable soup.
MSG is also nice in moderation. And cinnamon for sweet things of course.
I was house-sitting recently and my friend had club house roasted garlic and pepper blend. Shit was so good, I will definitely be picking some up for myself.
Cinnamon is the bomb in non-sweet foods too. A Chongqing hot pot has dried chili peppers (OH SO MANY!), Sichuan peppercorns (red and green), star anise, cassia cinnamon (as opposed to Ceylon cinnamon), bay leaves, Chinese black cardamom, Doubanjiang (a peppery bean paste), fermented black beans, garlic, ginger, scallions, onion, and coriander (cilantro).
If I haven't made people cringe with at least one of those ingredients, I've found someone with a very broad palate! 🤣
Black pepper and chili flake are my go-to. Chipotle powder too. I'm also a sucker for za'atar, which is amazing on roasted potatoes.
“All the spices!” lol I really enjoy Tarragon and Black Garlic. Not necessarily together.
Salt and pepper in every dish. Hands down my favorite.
I mean its in nearly every dang recipe, at least salt almost always is.
table salt and ground black pepper are the undisputed most powerful power couple of all western food
Parsley, if that counts. I don't really enjoy spicy food 😄
Smoked paprika, cumin, ground coriander, cayenne pepper, cardamon
There are so many more, but these are probably my most frequent flyers
I wanna say cilantro, but...
Can't go wrong with a combination of garlic, ginger, and chili pepper.
Smoked paprika, turmeric, coriander, nutmeg, cinnamon
And salt/pepper
Chili flakes, garlic powder, cumin & coriander combo, turmeric are my top spices.
Aromat.
Sumac! And garlic, paprika, and asafoetida. Love ‘em all
Oh my God sumac is so good as a topping on slightly oily beef... Droool
Based on frequency/amount of use, cumin.
Based on my favorite flavors, mustard seed, oregano, smoked paprika, lemon thyme, dill.
(The above excludes the obvious salt and pepper, as well as onion and garlic since I use those in enough quantity to be considered full-blown veggies, not spices.)
Paprika, everywhere
Also Madras Curry
Do chilli flakes and black pepper count? Otherwise I don't really use spices... The food is plenty seasoned by the mountain of garlic and black pepper I use
Tumeric paprika and cumin on potatoes.
Paprika garlic and chilli on chicken.
Coriander/cilantro on everything asian.
And a tiny bit of salt and sugar on all.
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