I’m always willing to start another thread - especially about food! - this is a take off from the Good Buy thread that was getting some spice (as in oregano, cumin, rosemary…) discussion.
What’s a must in your spice cupboard?
What’s the spice that you bought for one recipe a while back but you have no idea what to do with it now?
Recipes that are dependent on a certain spice welcome!
(and if you love spices and Penzey spices check out the “Good Buy” thread for a special online offer good today and tomorrow only - I think!)
Most used spice in our spice rack: Tellicherry black peppercorns, which we grind as needed. Other much-used spices include cinnamon, fennel, basil, oregano, curry, cumin.
The spice that is in my cupboard but never used: Ground mustard. Must have needed it for something at one time.
The question about Cumin from the other thread- I toss some cumin, crushed red pepper flakes, cayenne and maybe chili powder on cut up chicken, looks raging hot, but cook that and toss it in some soft tacos & the flavors are great with your cabbage/lettuce, sour cream/sauce.
I love Cumin for spanish rice, and any Mexican food, I will have to learn the Cumin combos mentioned in other ethnicity recipes!
Neglected: Cardamom. I don’t know what I was making that I needed it but it was ages ago.Savory & coriander seeds. Don’t know why I bought these but after googling I could have made more use of both. I have cream of tartar in the cabinet, too - it’s another one I bought that I don’t know why I needed it.
Spices I use a lot: Rosemary, Sage (I used both of those last night on a pork loin) Thyme, Paprika ( including smokey) curry, oregano, basil, bay leaf, cumin, cayenne pepper, red pepper flacks, parsley, onion powder, garlic (fresh and powder,) cilantro. I use either fresh or dried depending on what I have on hand - but I always have at least the dried version. I also use Nature Seasoning but only in pot pie. For some reason it is what makes my pot pies taste like pot pie. Kosher salt is also a staple for me.
I use ground mustard when making macaroni and cheese. Also sandwiches.
I grow herbs but have dry also.
I use tarragon a lot by itself and with oregano, thyme and parsley when making chicken.
What’s new to me is different types of salts.
I’m currently trying black smoky Salish salt & Fleur de Sel. http://www.saltworks.us/salt_info/si_gourmet_reference.asp#.VMkhSIY76rU
I also always have a couple of varieties of sea salt/kosher salt.
@emilybee, I’m a big fan of cilantro but don’t often have fresh - I’ve tried the tube cilantro - ok, but not great. How does the dried hold up for flavor in a dish??? Obviously not fresh, but…
Ok. I don’t use the dried very much, tbh. H used it in a soup last week. I don’t know how much he used, but it was too much. I am sure he didn’t measure, either. I also have tried the tube. Still have it in my frig but I only used it once.
I have several different salt’s too, but I seem to reach for the kosher salt more than any other.
In addition to all the usual suspects, my #1 fave is smoked spanish paprika. Its good in just about anything
My odd-ball choice that I’ll plug to this audience is Penzey’s Sandwich Sprinkle. They have loads of nice blends, but this one in particular makes a home-made sandwich taste better than take-out/deli. Its my secret to successful brown-bagging for years!
I love Sandwich sprinkle too! It’s a great blend, heavy on the garlic and we have it in an honored place with a few other blends. Fox Point I love even more. It’s a blend from Penzey’s and is all alliums and salt (chives, onion, shallots, etc.). I love making eggs with a sprinkle of Fox Point and a few shakes of red pepper flakes.
I also use Tony Chachere’s creole seasoning all the time. Black pepper, cayenne pepper, salt, and a few other things. I use these blends a lot more often than single herbs or spices (except for salt and pepper).
I got their blend Mural of Flavor which is salt free and I rarely use it (even with added salt). It’s great if you have a Penzey’s store nearby and you can go and sniff everything. You will find much to love!
@emilybee - they love cardamom in Sweden. They bake with it and also put it in their coffee. Every coffee place will have a dish of ground cardamom with the usual coffee fixings.
My very accomplished neighbor and Girl Scout leader gave cooking lessons and told me 40+ years ago that you can almost always use baking powder instead of cream of tartar, which ends up going to waste. I have never bought cream of tartar and I’ve never missed it.
We have two spice cabinets, one for my everyday cooking and one for H’s grilling and smoking projects. He grinds his own when possible. He uses a ton of ground mustard, chili powder, paprika, black pepper and salt, both for rubs and marinating. There are others too but those are his most-used. I am part Italian so those spices are my go-to, along with “poultry seasonings” such as safe, thyme, etc. I use almost no salt in cooking but I do like it.
@Greenwitch, interesting - didn’t know that. I would try it in my coffee, but I’m pretty sure the jar is at least 7 years old (when we gutted our kitchen.) I really should just throw out the spices I haven’t used in forever, as I am constantly having to search through jars & jars to find what I need (my spice cabinet isn’t very wide so it’s hard to see what’s in there without taking a lot out.
