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[QUESTION] What are your favorite spices to use in soups?
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...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.
Cinnamon. Goes in both breakfast and dinner recipes.
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
cardamom is exotic in coffee. Rosemary and potatos just work.
I love cumin. I use it way more than anyone else i know.
Been buying it in bulk for years because it just such a good savoury option.
Not what I use most, but coco powder is very underrated in savory dishes. Just a little bit can add a lot to many dishes. (the ones I use most have been well covered)
Cumin. It's used in quite a lot of cultures in different ways.
Paprika I've found to be pretty key for anything chicken.
But I use MSG for basically everything now.
Coriander in every dish along with salt and pepper. People just don't realize how much it adds to food. Garlic and onion powder in 95% of the dishes
Grind it fresh. It's soooo much better
Smoked paprika
Coriander, is my favorite, though I like cumin too. Paprika (Against what seems to be popular I don't care for the smoked stuff just plain), and I also love cardamom! I add a bit to every sweet I make just about. I really like getting a nice good quality chocolate bar and chopping it for chocolate chip cookies. Cardamom goes really well in these cookies imo. Love it
I also have hatch green chili pepper, aleppo pepper, oregano I grow myself and I use it a lot.
Cocoa and cardamom go so well together. There's even a high end chocolate shop named that in Houston. $5 per truffle and absolutely worth it. Your legs melt out from under you as you taste it.
Cayenne pepper, and a lot of it. Curry is next
Is garlic a spice or an ingredient? I use a lot of fucking garlic.
For spice i love paprika
I think in culinary terms garlic is most often used as a spice. Garlic powder would firmly fit the definition but might get more murky if you made a garlic dish (for example roasted garlic and potatoes).
I gotta say I also use to hell out of some garlic. If the recipe calls for like 1 clove I'm gonna be like I think you mean 5.
I have cinnamon in my porridge most every day. But I also have a lentil curry with a lot of curry paste - Yellow, vindaloo, butter chicken, really any curry paste will work I've found - and they're all a blend.
Caraway/cumin, thyme, wild garlic and lovage (which happens to be a surprisingly close translation of the name in Polish). The first two are really helpful in pods based kitchen. Lovage has a bit of a MSG effect, brings up umami.
But half of the time I just randomly spray stuff with one of the masalas I got from a local Indian store.
Garlic, sumac, coriander, paprika, rosemary, chaat, turmeric.
Coriander seeds.
Cumin and the other cumin (what's Kümmel called in English?)
Coriander seeds fucking slap
Hondashi
Gochujang, laoganma
Ginger, soy sauce, roasted sesame, white pepper
I think you know what kinds of food I really like
laoganma
I wish I could get fresher jars of that stuff. It definitely has a shelf life. I tried several of the made-in-the-usa varieties and they all suck. Looking at you, J Kenji Lopez Alt's momofuku chili crunch. Trash. It has no msg or fried soybeans in it!