What are /ck/s favourite spices?
Careful! Last time someone made this thread, the sperglords came out of their parent's basements because anons were replying with "salt" and "oregano" which are "minerals and herbs, you dumb fucks". Let's not trigger the sensitive souls.
what else would anyone ever need?
(other than salt, of course, but i don't think that really counts as a spice)
Thanks senpai, the only downsize to jalapeno powder that I've found is that it clumps pretty badly. It tends to show up during the summer with grilling related stuff, in my experience.
Garlic is neither spice nor herb. It's essentially just a very flavourful vegetable.
Great list, with some nice herbs thrown in. Smoked Paprika is fantastic, I love it traditional Hungarian dishes.
Have only had Sumac in it's spice form once. I really wish I could find it around here. I wonder if the common Sumac around here would be suitable or if it has to be the Middle-Eastern species complex.
Cumin, cayenne, and chilli powder make up my south-west / Tex-Mex profile used with any protein.
Garlic, and ginger are my go-to flavors for Asian inspired meals.
Basil, oregano, and rosemary flavor my Italian inspired meals.
>Though I don't know what "tex mex" means so I'm gonna assume it's meat and potatoes.
Tex-Mex is basically a blend of northern Mexican food and native Texan foods.
Fajita's and refried beans are an example.
I honestly don't know what I was doing with my life before discovering this.
Cumin and/or paprika go in just about everything I cook.
I dunno, I'd get kinda pissed at someone who said "salt." It's kind of like answering "what's your favorite thing to do first thing in the morning?" with "wake up."
like, no shit, fuckface. now answer the goddamn question.
So pretty much just Asian dishes and I suppose that's because their flavours are so strong that the cinnamon doesn't over power them and become the dominant flavour.
Food for thought.
Cardamom. Incredible in coffee and pairs well with both sweet and savory flavors. You can make cookies and cakes with it or use it to season beef. Its very versatile.
Pretty much everything said already
I use Salt Free Tony's Chachere for Cajun dishes
I found the salt was way way too much in the regular mix so this lets me season Cajun dishes like a mother fucker and keep it from being too salty
I can see how cardamom in coffee would be an acquired taste, its kind of herbal in flavor. Which can be a strange addition to coffee. But if you're into that sort of thing its goat.
It tastes like mint with strong earthy and pepper-like undertones when used fresh. The mint flavor tends to give way to the pepper cooked or dried. It goes great in stews, with lamb, chicken, and fresh makes a great tzatziki. I'm also fond of using it with sweet potato.