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The Spice Rack., Seasoning Up Your Taste Buds.
Red Baron
post Mar 12 2009, 11:20 PM
Post #1


Screw Your Problem, I'm Talking About Me!


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For all the cooks out there, what spices do you use most, and what do you have on your spice rack? We can also use this thread for discussing herbs as well.

Salt
Ground Black Pepper
Whole Black Pepper
Ground White Pepper
Onion Powder
Garlic Powder
Garlic Salt
Turmeric
Cayenne
Crushed Red Pepper
Cajun Seasoning
Paprika
Montreal Steak Spice
Thyme
Rosemary
Tarragon
Basil
Oregano
Dehydrated Parsley
Fresh Parsley
Cilantro
Ground Mustard
Dill Weed
Lemon Pepper
Cinnamon
Nutmeg
Poultry Seasoning
Chili Powder
Cloves
Crushed Cloves
Pickling Spice (for whatever reason)
Ground Ginger

Personally, Garlic Powder, Parsley and White Pepper is what I use the most. Lemon Pepper is excellent on any type of fish with a touch of tarragon.
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Guest_Vitamin X_*
post Mar 13 2009, 12:50 AM
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Oregano is one of the few herbs out there that's much tastier dried than fresh. I use that a lot. I probably use black pepper (fresh ground only) the most and kosher salt, but I use the hell out of basil, a good amount of ground cayenne pepper, thyme for seafoods, and rosemary is incredibly on meats as well as `taters. I use the whole black peppercorns from my ground black pepper a lot for pickling as well as marinades too.

Aside from all that, having a varied spice rack is probably the biggest tool in a chef's arsenal of foods.

I saw cumin and ground coriander were omitted- I use those as well as curry powder, and bay leaves as well from time to time. I don't want to list my whole spice rack because I just about put everything there except my beloved Cuban spices- Badia "EVERYTHING" seasoning and the ground up yellow saffron used for spanish foods like paella and more common ones like Cuban chicken with rice.
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Red Baron
post Mar 13 2009, 12:57 AM
Post #3


Screw Your Problem, I'm Talking About Me!


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I completely forgot about Cumin.

I'm not a fan of rosemary at all. I'll use it for a stock like gravy or put it on a roast, but I never use it for anything else. I find that it over powers almost any other spice that is being used.

Also, isn't Coriander the same thing as Cilantro?

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Guest_Vitamin X_*
post Mar 13 2009, 02:22 AM
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Coriander is the same thing as cilantro yes, but usually when you're talking about the seed, particularly in ground-up form, it's coriander while the herb with the leaves and all that is cilantro. Although a lot of Americans still call it coriander at that point. No one ever says "cilantro seed."
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NoCalMike
post Mar 13 2009, 06:04 AM
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Horny kicks embarrased's ass everytime....


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If you like Paprika you should try to get your hand on some smoked paprika. It is more intense, but in a good way.

Cumin is great for homemade chili as a lot of people don't even think to put it in, but for me it is necessary.

Brown sugar, well it's not really a spice, but mix it up with some lemon juice, orange juice/zest, black pepper, cheyenne, salt, garlic, and you have a hell of a marinade for flank steak
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Guest_Agent of Oblivion_*
post Mar 13 2009, 06:28 AM
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I just threw out about fifteen half-bottles of ground spices.

I'm going minimalist with this shit from now on. Why did I have three different curries, as well as curry-type spices on their own? Christ.

I have:

Hot paprika
Sweet paprika
Crushed Red Pepper
Oregano
Sea salt
Kosher salt
Black pepper
Minced dried onion
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Lord of The Curr...
post Mar 13 2009, 09:59 AM
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I roll with groups and ghetto bastards with biscuits


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I have...

Koscher salt
Garlic powder
Black pepper
Oregano
Onion salt
Sweet chilli powder
Cinnamon (been making lots of french toast lately so this is a must)
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kkktookmybabyawa...
post Mar 13 2009, 10:46 AM
Post #8


Fry Mumia


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Salt
Pepper
Some pizza seasoning I put on my pizza muffins
Cinnamon once in a blue moon for oatmeal
Oregano for pasta
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