Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
...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.
paprika and whatever nice spice blends my mom occasionally gets me from pensey. right now my favorites are Justice, Outrage of Love, and Transgender Remember Vanilla Sugar of Love
I don't know exactly what counts as spice ? I use a bit of shoyu (japanese name of fermented soy sauce) for broths and the like. Beer yeast for salads. A selection of chilis from Mada or Sénégal for some pleasant hotness. Curcuma grows everywhere around here so it's also a staple. Same for ginger, and the wild variant "tsingiziou masera" -although I have been buying east african ginger recently because it's cheaper.
Green pepper seeds from northern Mada, they're not hot at all, just pleasantly crunchy and savoury.
When I get nostalgic of Provence I cook with garlic, olive oil and parsley (for seafood) or I use the wild basel that grows here during kashikazi (rainy season) : small leaves, strong taste, a little different from the mediterranean species.
Curry (i know i know) or garlic
what do you know ? if there's something important to know about curry I'd like to know as well
Black pepper. Fresh ground black pepper on everything. That and garlic are the only one I use in bulk
Lately I’ve been experimenting with variety so after that I have way too many different choices. My spice cupboard long since overflowed onto my counter and it’s definitely to the point where I need to plan certain cuisines so I use up spices while they’re still relatively fresh
Probably onion powder or oregano. I use garlic and ginger powder just as often, but in much smaller amounts. You really can't add too much onion.
Smoked paprika, I have both spicy and sweet. Spicy goes so well with hash browns and baked potatoes
Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.
Top 5 , In order :
Basicly never use ordinary (salt|pepper) , so boring
Adobo
garlic no question
Garlic or onion powder; maybe dill, after that?
Oregano/thyme
cardamom is exotic in coffee. Rosemary and potatos just work.
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
Green chili is great. I use it as a sauce, never seen it available as a powder where I live.
I buy an ounce (about 30 grams) from the farmers market in town once a year. It lasts me through the year.
You can make your own if you start with fresh green chilies and dry them thoroughly, then run them through a spice mill.
Oregano and comiño
Cinnamon. Goes in both breakfast and dinner recipes.
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.
I love cumin but my bf hates it, so I only use it in small amounts with a lot of other seasonings.
Oregano, mainly for salads.
Smoked paprika
The bestest! Love that stuff!