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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 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.
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
I buy it at Costco because it is an instant win button on frozen fish, and about any other meat.
Melange of course. Really gives you that baked in sand worm flavor without having to catch one.
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.
You are my spice hero! Perfect list. My only note is that Herbs de Provence is also a mix, just like curries.
Garlic by far. Salt, Pepper, Garlic.
After that I use quite a bit of cumin
Is... garlic a spice?
For me it is part of the base meal: smash and dice garlic, turn on the stovetop, dice an onion and start it frying, add garlic, figure out what else to put in the pan.
Sure, why not
I'm convinced!
Maybe they mean garlic powder?
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.
People sleep on bay leaves. You really can taste the difference. The experiment I did was to make the standard Kraft blue box mac and cheese, but I added bay. Since I know mac and cheese the bay flavor stood out. It's just an herb flavor and I use it in any liquid that I'm also using any other herb.
you really need (reasonably) fresh bay leaves tho. They lose flavor fast. If they're (Reasonably) fresh you can smell what it tastes like.
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.
Probably cinnamon? But I love me some sweet potatoes so it's 90% for that and 10% other baking things.
Dried Dill.
In salad dressing, on fish, tossed with vegetables, just about anything.
What's a spice vs whats an aromatic?
But based on frequency and amount.
Flavacol.
Based on preferred spice, smoked cumin.
Cumin here too, followed by Berebere mix which is the one I buy in bulk, keep the bag in the freezer. I don't buy the cumin in bulk because it's cheap in stores here.
Unless you are counting onion & garlic, but those almost always fresh and I'd call them veg more than spice.
Garlic or Onion. Both are universally used in recipes going back hundreds of years.
But those are vegetables that have a flavor rather than spices. I mean: Brussle Sprouts and Asparagus both have unique flavors, too, but I wouldn't count them as "spices", either.
Sage. Always from Penzey's.
I once accidentally dumped too much sage into a sauce. It tasted so good that I kept doing it.
Penzey’s is the shit. They’re awesome.
My favorites are crushed dried chilis, smoked parika, cumin and nutmeg. I often use vegetable bouillon as a spice as well.
Does bouillon count? I tend to use that in place of salt (I think salt is boring) so it goes in almost everything. Other than that, it’s a tie between black pepper, garlic, and onion powder. I don’t use that much in spices actually lol rather use the whole ingredient.
Freeze dried garlic, by far.
Propably even tops pepper and occassionally also salt.
im not the cook of the family and failing at flavoring is my main failing so I asked my wife and she says onion powder or minced onion with garlic not far behind.
Penzys frozen pizza topping.
I find myself using more bullion lately. I also have been using a dry smoke seasoning for when I want a more grilled flavor without the grill.