Spill it. What are the spices that you dump into EVERYTHING you cook?

Do you keep certain spices at the table next to your salt and pepper shakers? Are you mocked for this? Do you sprinkle your spices on them?

I just ran out of a big jar of Hot Curry Seasoning that I'm pretty sure I used in almost everything I cooked over the past few years.

I'm also pretty crazy about my big tin of Hungarian paprika, though I think it's more because the tin is pretty than because the paprika is anything special (though it's certainly not bad stuff).

I used to be a cumin addict but I moved on, which is good because my kitchen was starting to smell like armpits.

I wanna figure out how to use saffron. I don't believe those little thread thingies can make any kind of difference.

Ummm....so yeah. What else? As always, I ask that you provide concise descriptions and illustrative examples. And of course, disregard all posts by Imago in this thread, and accept my apologies in advance for any pottymouthed Whitney Houston YouTube clips in response to aforementioned Imago posts.

Ok go!



i hope xenon is happy now edit
[Edited 12/3/08 17:29pm]

I like sweet paprika
I sprinkle a toast with it, a pinch of salt and olive oil. Yummy!

Also on boiled potatoes

Aw lawd. Salt. It will kill me.

oregano

i almost carry it on my pocket.

that and lemon-pepper, damn.

HamsterHuey said:

I'm a fan of grind-y sea salt. I've gotten good about not putting salt on everything, but I draw the line at corn and mashed potatoes. They're just meant to be drowned in salt, pepper and butter. I don't care what anyone says.

Mine is oregano too, but I'm also partial to cinnamon

(but only real cinnamon, not nasty 'cinnamon flavored' stuff )

thekidsgirl said:

i've been very reliant on cinnamon in my cooking lately. i had no idea it was so good for dinner/savory dishes until recently.

Anxiety said:

not that i know much about cooking, but i believe they're behind biriani rice getting its flavour and golden colour.

they're also basic in preparing arabian coffee

Anxiety said:

the master would kill me if I put cinnamon in his dinner
I found out argentinian people are against rosemary and cinnamon what weirdos

PricelessHo said:

and lussekatter


will be whipping up a batch for the 13th Dec, St Lucia day

Italian Seasoning...and breakouts like Oregano, Basil, Parsley.

Celery Salt I use a lot.

Used to use a lot of Cajun spices, but I have weened myself off of that.

Anxiety said:

BTW...Saffron works great in Rice esp for Indain Dishes. It does make a difference. Have you tried using Ghee? Might bring out the saffron. I think Saffron is pretty light to begin with...adds color.

thekidsgirl said:

It's good to add in Indian Dishes and Salsa

Anxiety said:

What have you put it on? I had cinnamon on squash and it was surprisingly good (but not sweet and desserty)

Anxiety said:

Me too. I've got about 3 or 4 different kinds of it even.

I'm a big sucker for rosemary. And fresh basil. Celery seed can be really nice in the right things too. I suppose those are more along the lines of herbs than spices. But yeah. I like 'em.

thekidsgirl said:

that's exactly what i used it on!

i roasted some cubed butternut squash and put a bunch of spices on it, but when it still needed a bit more flavor, i put extra cinnamon on it. good stuff!

i also use it in thai and indian curry dishes quite a bit. i mean, it's already in the curry sauce, i figured it wouldn't hurt to punch it up a little.

TRON said:

fresh basil

i'm too lazy to use fresh herbs most of the time, but when i use them i'm always glad i made the effort.

Anxiety said:

Anxiety said:

I guess I've spoiled myself. I have no trouble dropping the money to get the fresh stuff and have a hard time cooking without them at this point.

And I'm making fresh bruschetta tomorrow!

Anxiety said:

i prefer hot and salty to sweet, coriander and cumin and paprika are favs of mine but one must-have is ginger. my tastes evolve constantly though...

XxAxX said:

i got hot and salty to sweet for you....

I don't wanna pick holes but you'all keep listing your herbs and seasoning when the question was bout spices!!?..

xenon said:

you know what, every party needs a pooper.

Anxiety said:

Me too. Well, I'm in the process of recovering. It still finds its way into everything from beans and potatoes to spaghetti sauce.



Two words: Basmati rice. Throw several threads in the water with some olive oil and butter. Oh yeah. It makes a subtle, delicious difference.

Cumin owns and paprika owns your soul.

LOL at the new thread title..

I love BASIL & put it in a lot of stuff... garlic too...

diggin' Fennel & use it when I remember to...

my poor underused spice rack! I cook so seldom that I'm too scared to mess stuff up by just trying things, but I really need to. The Coriander makes me curious, I have no idea what its like!

I bought a book on spices hoping it would have suggestions of how to use them, but it just gives you the history of the spice.



,
[Edited 12/3/08 18:47pm]

i love fennel! i like it most when i'm grilling up a portobello steak.