What uncommon spices are you using? I prefer cumin and oregano.

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Fish sauce is also a protip.

>>9144492
>cumin and oregano
>uncommon
The only things more common than those are salt and black pepper.

I use quite a bit of mustard powder in my savory dishes. While not that uncommon, it's still not as common as one might think.

Also saffron.

>>9144492
I substitute celery salt for salt quite often.

>>9144492
>uncommon spices
>cumin and oregano
Uncommon where? The midwest? You flyovers crack me up.

>>9144492
>
Sumac. Use it on fish, chicken and veggies.

All my spices are pretty common. Got some thai basil from a farmer's market last week. I don't know if it's any better than the sweet basil I get for free from my dad's yard.

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Pic related

>>9144639
Do you pay for it or just take it when you find it?

>>9144646
It's literally monosodium glutamate powder.

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>>9144492
Toasted fennel seeds. Which reminds me that I need to make more. I fucking love this in lots of beef dishes.

>>9144663
Only stupid poor people eat beef.

>>9144673
I'm Vegan!

I been getting into thousand island dressing a lot lately. even made some meatballs using it. Fried them and ate them with my hands

>>9144659
Garlic and onion lad

>>9144492
How are cumin and oregano uncommon? How does this thread even work?

I suppose the most "uncommon" spice I use is freshly ground black pepper, because everywhere I go seems to only have pre-ground sawdust.

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>>9144492
>cumin and oregano
>rare
On a scale of Snooki to Casey Anthony, how white are you?

>>9144650
WAT?

>>9144731
>How are cumin and oregano uncommon? How does this thread even work?
OP means "not salt or pepper"

>>9144744
I'm not an American you mong.
I know people in Mexico use a lot of cumin to avoid farts after eating beans.

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>>9144749
Yes, uncommon != rare

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>>9144746
Sumac grows all over so you can just take some and no one will miss it.

>>9144782
It don't grow where I live, mug.

>>9144782
Not in northern Europe.

>>9144789
Where's that?

>>9144796
NZ

is zaatar uncommon?

>>9144819
Given that I don't know what that is, yes.

I'm your kind of cultural rebel, OP. I like to use paprika, cayenne, and ginger. Maybe you've heard of them? They're kind of obscure.

In all seriousness, the least common thing I use are probably either curry leaves or file powder, and both aren't things I use often.

>>9144819
Yes, but the constituents are common.

Wiri wiri chilis
Fenugreek
Mangosteen root
Bishop
Yerba mate powder
Kaffir lime leaf powder
Cubeb pepper

>>9144833
I'm also a pro, so I have access to almost anything I want on someone else's dollar.

>>9144822
"a condiment made from the dried herb, mixed with sesame seeds, dried sumac, and often salt, as well as other spices."

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I use marijuana in some of my more 'higher' class meals. Really makes my meals stand out.

>>9144888
takes them to a higher level, correct?

>>9144492
>uncommon
>cumin and oregano
Ok

I've been using a lot of dried spinach lately, not really a spice but the concept doesn't seem very common.

>>9144833
Hell yeah enugreek and kaffir lime leaf are the top tier uncommon spices

>>9144920
>>9144833
Fenugreek and Kaffir lime leaf are the most common out of that list.

>>9144920
What does the dried spinch even add?

>>9144901
To the top friend

nutritional yeast, brewer's yeast, marmite

>>9144492
>cumin and oregano
>uncommon
Man, that's like saying adobo is uncommon in Hispanic cooking or like MSG is uncommon in shitty chink cooking

That said, I do love me some recaito in my chicken soup. (Basically a spicy cilantro-based sofrito) Not sure if that counts as a spice, but I digress.

>>9144957
a dried spinach flavor

>>9144492
In terms of flavourants

African fermented oil seeds, sassafras, grains of paradise, miso, mirin, coconut aminos, tamarind, ground up caramelized fennel bulb, holy basil, African oregano, yuzu zest, pink peppercorns because they grow out here, cassareep, kelp, baobab leaf, Vietnamese lemon leaf, toothache plant, etc...

I'll cook with bitter raw chocolate in savoury dishes as well.

>>9146169
Laphet, oilpalm fruit cream, torch ginger blossom, fermented chili pastes, hing, meads

Can't really think of anything else at the moment but basically I either produce or source my own products.

They end up in various purees or stews topping rice, fufu or injera.