If you're (white) someone who doesn't use much spice, which ones do you use?
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Anonymous
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I grew up with food not having much at all - maybe some minced garlic or cinnamon but that's all. I thought I hated a lot of foods. While heat is not my friend, flavor is. When invited for dinner at other people's homes it turns out asparagus, green beans, etc., can taste amazing. But sometimes when I ask how they were flavored I don't get a straight answer or one I can copy at home. Any suggestions?
So far I have cinnamon, minced garlic and minced onion, garlic and onion powders, smoked paprika, thyme, dill, and salt and pepper. The heat from pepper burns my mouth so I barely use that. But what else can I add for flavor? |
Anonymous
| cumin |
Anonymous
Cumin smells like BO. I like Pepper and Salt |
Anonymous
| Italian seasoning, herbs de Provence, cumin, rosemary |
Anonymous
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I love rosemary.
Lemon enhances the flavor of a lot of veggies too (not a spice, but thinking more broadly about ways to add flavor. Things like soy sauce or Worcestershire sauce too. I like Indian flavors (beyond heat). Cumin, coriander, turmeric, mustard seed, cardamom, etc. |
Anonymous
| Go to Penzeys and check out their spice mixes. They have a wide variety. I love their Fox Point seasoning blend. |
Anonymous
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Garam Marsala
Madras curry powder Nutritional yeast Trader Joe’s has great spices, I’d go there |
Anonymous
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Well what do you normally eat? Some spices work well for meat and others for veggies.
Other basic spices that you didn’t list above include oregano and basil (although fresh basil is much better than dried). Best for pasta and other Italian dishes. A lot of seasoning can also be done with olive oil and balsamic vinegar. For example, toss asparagus in olive oil, balsamic vinegar, garlic, salt and pepper and roast in the oven. It’s so delicious. Searching online for recipes is also a good way to start figuring out what flavors you like and what spices you may need. |
Anonymous
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What do I use?
Black pepper Garlic Onion powder Dill Oregano Basil Tarragon Thyme Rosemary Celery salt Celery seed Ginger Cinnamon Cardamom Nutmeg Mace Allspice Mace Paprika Anise seeds (certain dishes, small doses) Ground mustard Schwarma seasoning Cumin (in small doses) Hot sauces "Ground red pepper" |
Anonymous
+1 also they’ll suggest where they go well |
Anonymous
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PS:
I grew up in a family where almost anything with spices and seasoning was seen as far too exotic. This all happened over time. That's the stuff above open in my spice drawer. I just tried a small sprinkle of anise in a beef barley stew, and I really liked it -- not enough to identify "black licorice" (which I don't like), but just enough to elevate it. I was surprised. Star anise is a classic in some Vietnamese beef dishes: https://www.reddit.com/r/Cooking/comments/18yemzt/thoughts_on_adding_star_anise_to_beef_stew/ |
Anonymous
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I'm a cumin addict. I love oregano, nutmeg, cardamon, anise. Not a fan of garlic, onion or cinnamon. But I can't stand dishes that are too hot, as in, too much cayenne pepper or similar. DH and DD can tolerate very hot dishes, and DS and me like them way less hot. I watch in horror as DD sprinkles liberal amounts of cayenne powder in all her savory dishes. Ugh!
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Anonymous
| I use either Goya Adobo (red lid) or McCormick Perfect Pinch Lemon Pepper on almost everything. The mccormick is chicken, turkey, fish, lamb only though (not beef or veggies). |
Anonymous
| I use ingredients as spice/flavor. So mushrooms, bone broth, tomato paste, lemon zest, olive oil, seseme oil, chilis, shallots, garlic etc. |
Anonymous
Sunny Paris and Mural of Flavor are two others that a lot of people like and add flavor without being overpowering. |