What's your favorite/most often used spice?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Smoked paprika

I'm intrigued; what do you use it for?

Not PP but this is my vote too. I use it on all kinds of roasted veggies (like sweet potato, broccoli, cauliflower) to give them a bacon-y flavor, also in chili and stews. Great in potato soup.

[Anonymous]

I love nutmeg - with cinnamon in sweet dishes, in bechamel or cream sauces, grated over greens...mmm.

Cumin smells like B.O. to me but there are so many dishes that require it!

[Anonymous]

Thyme, dried basil and paprika.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Smoked paprika

I'm intrigued; what do you use it for?

It's good on fish. Kinda trendy right now.

[Anonymous]

Smoked paprika here, too. Hellooooo, bacon flavor!

[Anonymous]

Cumin. Dried lemon.

For eating fresh, tarragon and cilantro. For some weird reason, not too many people like fresh tarragon..

[Anonymous]

rosemary

[Anonymous]

Where can I buy smoked paprika? I'm in Rockville. Thanks!

[Anonymous]

Garlic and parsley
Garlic, onion and celery (the holy trinity)

[Anonymous]

Smoked paprika and garlic powder.

[Anonymous]

Most often: cinnamon, dried basil
Favorite: Cilantro!

[Anonymous]

Anonymous wrote:Cumin. Dried lemon.

For eating fresh, tarragon and cilantro. For some weird reason, not too many people like fresh tarragon..

I have a tarragon plant. I don't really use it that much but boy is that thing resilient! It survived last winter when my rosemary bush, which was right beside it, died a sad and lonely death.

[Anonymous]

Anonymous wrote:Where can I buy smoked paprika? I'm in Rockville. Thanks!

Penzeys Spices on rockville pike!

[Anonymous]

Thyme, coriander, cumin. Curry powder usually has coriander and cumin together. Bay leaf in soups and stews, anything that takes a long time to simmer.

[Anonymous]

Cumin and paprika