…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
paprika and whatever nice spice blends my mom occasionally gets me from pensey. right now my favorites are Justice, Outrage of Love, and Transgender Remember Vanilla Sugar of Love
I don’t know exactly what counts as spice ? I use a bit of shoyu (japanese name of fermented soy sauce) for broths and the like. Beer yeast for salads. A selection of chilis from Mada or Sénégal for some pleasant hotness. Curcuma grows everywhere around here so it’s also a staple. Same for ginger, and the wild variant “tsingiziou masera” -although I have been buying east african ginger recently because it’s cheaper.
Green pepper seeds from northern Mada, they’re not hot at all, just pleasantly crunchy and savoury.
When I get nostalgic of Provence I cook with garlic, olive oil and parsley (for seafood) or I use the wild basel that grows here during kashikazi (rainy season) : small leaves, strong taste, a little different from the mediterranean species.Curry (i know i know) or garlic
what do you know ? if there’s something important to know about curry I’d like to know as well
Black pepper. Fresh ground black pepper on everything. That and garlic are the only one I use in bulk
Lately I’ve been experimenting with variety so after that I have way too many different choices. My spice cupboard long since overflowed onto my counter and it’s definitely to the point where I need to plan certain cuisines so I use up spices while they’re still relatively fresh
I also cover everything in pepper, recently bought a little battery powered grinder and it’s fantastic
Probably onion powder or oregano. I use garlic and ginger powder just as often, but in much smaller amounts. You really can’t add too much onion.
Smoked paprika, I have both spicy and sweet. Spicy goes so well with hash browns and baked potatoes
Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.
Top 5 , In order :
- Smoked paprika
- Chili powder
- Chives
- Lime pepper
- Minced garlic
Basicly never use ordinary (salt|pepper) , so boring
Adobo
garlic no question
Garlic or onion powder; maybe dill, after that?
Oregano/thyme
cardamom is exotic in coffee. Rosemary and potatos just work.
This probably is gonna give away more info about me than it should (iykyk)
Hatch Green Chili powder. I put a little bit of that stuff in and near everything, except in chili season, where I use fire roasted fresh green chilies instead.
Edit: Autocorrect for->fire
Green chili is great. I use it as a sauce, never seen it available as a powder where I live.
I buy an ounce (about 30 grams) from the farmers market in town once a year. It lasts me through the year.
You can make your own if you start with fresh green chilies and dry them thoroughly, then run them through a spice mill.
Oregano and comiño
