Red Baron 0 Report post Posted March 13, 2009 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. Share this post Link to post Share on other sites
Guest Vitamin X Report post Posted March 13, 2009 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. Share this post Link to post Share on other sites
Red Baron 0 Report post Posted March 13, 2009 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? Share this post Link to post Share on other sites
Guest Vitamin X Report post Posted March 13, 2009 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." Share this post Link to post Share on other sites
NoCalMike 0 Report post Posted March 13, 2009 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 Share this post Link to post Share on other sites
Guest Agent of Oblivion Report post Posted March 13, 2009 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 Share this post Link to post Share on other sites
Lord of The Curry 0 Report post Posted March 13, 2009 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) Share this post Link to post Share on other sites
kkktookmybabyaway 0 Report post Posted March 13, 2009 Salt Pepper Some pizza seasoning I put on my pizza muffins Cinnamon once in a blue moon for oatmeal Oregano for pasta Share this post Link to post Share on other sites
