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Garlic, Onion, Paprika, Lemon Pepper, Gochugaru.
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Bay leaves in savory dishes
Nutmeg on/in sweet things
Smoked paprika. It just adds so much depth to anything that I add it to! I’m also a big fan of cumin and turmeric.
Salt, Pepper, Cumin and nutmeg
I’m British
beige is not a spice
So ketchup on everything?
Salt, maybe
Black pepper and chili flake are my go-to. Chipotle powder too. I’m also a sucker for za’atar, which is amazing on roasted potatoes.
Sichuan peppercorn, dried chiles, and coriander seed are probably my top 3.
I have this roasted garlic paprika blend I really love and use as a shortcut for a lot of dishes. It’s got other spices too but it’s just delicious. I think it is McCormick.
My next favorites are Johnny’s seasoning salt, black pepper, garlic, onion powder, smoked paprika, basil, Italian seasoning. All of these would go in a vegetable soup.
MSG is also nice in moderation. And cinnamon for sweet things of course.
Smoked paprika, turmeric, coriander, nutmeg, cinnamon
And salt/pepper
Chili flakes, garlic powder, cumin & coriander combo, turmeric are my top spices.
Aromat.
Do chilli flakes and black pepper count? Otherwise I don’t really use spices… The food is plenty seasoned by the mountain of garlic and black pepper I use
Smoked paprika, cumin, ground coriander, cayenne pepper, cardamon
There are so many more, but these are probably my most frequent flyers
Bebir (Aleppo pepper) - it’s a very mild red smoked chili that has incredible earthiness, and only a soupçon of warmth. I put this in everything, even dishes that are supposed to taste bright
Espresso - I make lazy pot espresso and save the dregs. I put the coffee in so many dishes. Sometimes where the base ingredients are too acidic or sweet. But I will also add it in gravy, sauces, stews, braise my meat with it. A couple tablespoons in a pot of spicy soup. It’s so versatile and deep
Cane sugars - raw, turbinado, or demerara - minimally processed where the molasses remains in the crystals. I know sugar has a bad reputation in our insane twisted diet lifestyle, but it’s fine for a cooking, and it’s amazing to caramelize things when frying or to take the edge off acidity. You need the tiniest amount. I will also pulverize it in a mortar and pestle… A teaspoon sprinkled on kettle corn is ludicrously delicious
Does cooking with espresso mean all your food is caffeinated? Or does it cook out eventually like alcohol?
That’s a good question.
I don’t know if the molecule is destroyed or transformed.
But I use so little that it wouldn’t affect anybody anyways… I don’t even think a child who is naive to the molecule would feel a thing
Edit… My curiosity got the best of me, I wasn’t able to Google the answer directly, but I found articles asking if reheating coffee destroys the molecule. Apparently an organic chemist got involved and stated that the molecules pretty stable, it will only break down around 350 F. So that would mean most of my food probably has the full effect of whatever caffeine was there.
I accidentally poisoned a love interest when I made her lasagna with espresso in the sauce. Turned out she was allergic to coffee, not caffeine. I didn’t know… but whoops a daisy lol
