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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.
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.
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
I planted herbs all around my house, so I always have fresh herbs available. But I almost always end up using thyme, occasionally rosemary.
People here keep saying garlic, which I also use extensively but I don't think of it as a spice.
I don't think garlic is a spice until the moment it's dried and ground. Then maybe it's a spice. Fresh garlic, I agree isnt a spice it's.. what is garlic a vegetable?
What the hell is garlic?
I never use it dried, probably why I don't think of it as a spice :) In Danish, garlic is called 'white onion' so I probably mentally classify it as belonging to that family, which it also does belong to botanically.
When I cook spicy, I use a lot of my premixed masala, though I don't know the exact composition or ratios, so I guess that would disqualify that. Second would probably be sechuan pepper. I love that shit.
I have four that I use for everything equally so I’m going to consider them as a single seasoning, like Mrs. Dash. Onion powder, garlic powder, paprika, and cayenne. I put that mix in anything I cook.
Pretty similar for me except I swap the regular paprika for smoked paprika. Maybe a tad less versatile, but thhr smoke flavor works in most of the things I cook most frequently.
Melange of course. Really gives you that baked in sand worm flavor without having to catch one.
Paprika
Paprika is the ultimate understudy of black pepper
Feel kinda bad for white pepper for coming third in a two horse race
Spursy, even
Fun fact: before it became mass produced sugar was originally considered a spice
Not counting sugar? garlic powder or Cinnamon and vanilla. I use garlic powder to go with salt and pepper in a 7:2:1 ratio as like a base for everything from tuna salad to bean burritos. Thrice a week I make overnight oats with Vanilla extract and cinnamon.
Note my favorite is smoked paprika, I just know fewer recipes and synergistic flavors.
SPG is a big mover in my cooking, but then garam masala, creole spice are not far behind.
Garlic (usually the refrigerated kind from a jar) and cumin. Dried onion can be acceptable if you don't have time to chop an onion. Coarse ground black pepper has a distinctly different flavor than the kind that goes on the table. Crushed red pepper flakes really help revive leftover Italian, Mexican, and Thai food. And it's situational, but I am really starting to like Aleppo pepper quite a bit.
Garlic (usually the refrigerated kind from a jar)
😭
Life is too short for jarlic!!
Tarragon. My favorite. Notable runners up cardamom, oregano, basil, herbs de Provence. Curry definitely, but technically that's a mixture of spices.
I'm not including salt or garlic salt, which would absolutely dwarf all others.
Garlic by far. Salt, Pepper, Garlic.
After that I use quite a bit of cumin
Basically almost everything I cook has these in there with salt & pepper. Even if I'm using onion and garlic in the recipe.
I love using turmeric. You'd be srprised how well it pairs with so many things, plus it's very healthy. It goes naturally with a lot of middle eastern and south asian food, but you can also add it to sauces and soups for warm and earthy notes (if that's your thing like me).
As for spice mixes, I love Cadaver's greek seasoning. It's pretty simple (salt, pepper, organo, with a few others) and you can enhance pretty much anything with it
Probably garlic
Some top ones for me: MSG, Chicken Bouillon, Smoked Paprika, Thyme, Garlic powder, and finally, controversially, bay leaves.
MSG goes in basically anything. If it gets salt and pepper it's probably also getting MSG for me. I do a lot of chicken, and whenever I do I'm almost always adding some chicken bouillon to add some flavor to it. I really love Thyme, and find myself just adding it somewhat randomly to things. Smoked Paprika is a perfect flavor that's so unique, I add it to anything I want to have a bit of a kick, like chili, ect. Not that it's like spicy or anything, just it adds a little something to those dishes that you can't really get elsewhere. Garlic powder is an all around great utility, and I tend to "dump" this stuff on things.
Last but not least, Bay leaves. I swear, I'm like the #1 consumer of these things. I throw them in anything. Anything savory with a decent sauce/soupy base is PERFECT to add a bay leaf to. If you use em often you can really taste the difference, since fresh bay leaves really pack a punch in flavor.
"Controversially bay leaves" has me dying
I also add bay leaves to everything. I found my local co op has them in the bull spice section, they are so freaking fresh.
people say they dont taste like anything so its a bit of a controversial subject.
Theres a huge conspiracy post from years ago about them that had me dying laughing when someone shared it with me, so here for you and anyone who many not have read it.
https://medium.com/the-awl/the-vast-bay-leaf-conspiracy-f9903ddbb520
Capsaicin
My house we eat a lot of spicy food. I refuse anything with capsaicin extract, I think it's cheating and flavorless. We had a bottle of capsaicin extract on the spice rack for six years, I finally threw it out a few months ago. It was only cracked open once, because.. well, one drunken night forever ago some fellas decided to try it..
op getting ready to cook some.
My local Asian market sells powdered sriracha sauce. If you get this in your kitchen, everything you cook will be sweet, sour, spicy, and red for about a week before it's gone. It's fucking good.
Chili powder because larger amounts are used at a time. Then smoked paprika, cumin, oregano, cayenne are my goto spices. I buy them in bulk.