What are your favorite spices to cook with?
Cayenne pepper, garlic pepper, thyme and salt
Depends what you are making.
I like scary spice though I do have a soft spot for sporty spice too. Posh spice is too high maintenance for me
Dirt. Just dirt.
I like chocolate mint in my Mojito
@pmvines Did you tell her what you want, what you really, really want?
@FunCartel if you wanna be my lover...
Penzeys Foxpoint is my absolute favorite. If I had to choose one forever that one would be it. It’s a blend of salt, freeze-dried shallots, chives, garlic, onion and green peppercorns
The Spice Of Life
Cardamom, Star anise, and clove for their scent.
Unless I’m doing spellwork, in which case it really depends on the intention and desired outcome.
I love the taste and smell of Indian food. The spices they seem to use most are: Turmeric, Coriander, Cumin, Fenugreek, Fennel, Ginger, Cinnamon, Cardamon, Nutmeg and Mace.
Saffron and bismati rice. Whiskey and bitters. Cinnamon and sugar. Bread. Cheddar green chili corn bread. Chocolate chip cookies. Fresh peach margaritas with salt and sugared rim.
Well, anything from a region/country/culture of the Silk Road.
Aleppo pepper, cardamom, coriander, paprika, ginger, garlic...
If it’s a curry or masala, I’m probably happy with it.
Cinnamon on porridge and ginger as a secret spice in a signature dish. Also a secret -ps I've always wanted to have a secret recipe!
During my first cuddle, she asked why I smelled like curry. Cinnamon, turmeric, clove and powdered amla (a fruit) are the highest in anti-oxidants, so every day on those and of course curry in case I miss anything. I also sprout fenugreek (a grain) every day.
Black pepper is the best
Coarse ground black pepper is great, but I've recently begun to use more white pepper. My favorites though, are a good indian or caribbean curry and Old Bay seasoning.
Cayenne. I put that in everything. Try it the next time you're brewing some coffee, along with some cinnamon and cocoa powder. Delish.
@Catloaf Do you use cayenne on a catloaf?
If I'm in the mood for being turned into ground beef for meatloaf then you sure can bet it @pmvines
Edit: Yes, beef. I am a cow. M00000
Basil, thyme, mint, rosemary, oregeno, pararika, and bay leaf are my go-to spices. I grow my own and got to say there is no comparison between fresh herbs and what you buy in the store. I heard Savoy is good, I didn't even know there was a spice named Savoy till recently. @PeopleLikeUs what do you use fenugreek on?
Fresh coriander, red chili powder, caribbean jerk seasoning
@mdx71 I had no idea about 'Savoy' myself! Crazy, all this time I just thought it was a typo for 'savory' facepalm
I’ve been using ginger in everything I’ve cooked as of late. But the things I normally use would be black pepper, basil and pineapple’s. Don’t think pineapple is a spice but I like it
@Catloaf ha. Totally was a typo - Savoy was the name of my old condo building. But I always thought Savory was a description of something that tasted good, then found out it was an actual thing.
@mdx71 I'm messing with you of course :P I like using savory on potatoes. But, Savoy is not only the name of your condo building, but also a little piece of France. I think the closest thing to a "savoy" spice would be herbs de provence... they're kind of from the same southeastern area of the same country LOL
Good truffles in Savoy, according to those who have reason to know...
I love the smell of old bay. But I live garlic powder and black pepper the most
I am growing my own bay leaf tree. Made french onion soup the other day, I always used to use dried bay leaves and the difference was noticable. Dried bay gives a more musty taste while fresh bay is more smokey with a bite. Both good, but different.
I tend to use garlic, cinnamon, smoked paprika, and a blend from Penzey's Spices called Sandwich Sprinkle. Their black pepper and cinnamon blends are also really nice. I don't work for them, I just love their products. Lol...
For an easy and flavorful steak (beef or bison) dryrub of sorts, try blending equal parts sugar (white, brown, turbinado, etc.), seasoned salt (Penzey's, Lawry's, etc.), and ground coffee (basic Italian or other medium roast.. Just avoid espresso or sweet ones). Pan sear it while hitting it with more of the mixture each time you turn it. I usually do 2 per side, finish in the oven at 450 to desired doneness. I particularly like this over scrambled eggs with caramelized onions and tarragon.
Have a happy Tuesday!