/ck/ - Food & Cooking

>>19109953
Your first ingredient is not a spice

Red pepper and Italian blend are the only ones I ever really use.

>>19109959
Spices are seasonings that come from plants. You can get salt by burning plants, dissolving the ash in water, filtering it, and then letting the water evaporate. Meaning you can get salt from plants, making it obviously a spice.

>>19110005
>Spices are seasonings that come from plants.
TIL iron and cocaine is a spice.

>>19110032
Don't feel bad, you learn something new every day.
to be honest, i'm starting to live on my own right now and just wanted to get some recommendations on which seasonings would be worth experimenting with. My food tastes rather bland right now

>>19110032
water vapor and nitrogen are also outgassed from burning shit
>water is now a spice

I grow basil, oregano, paprika, parsley, rosemary, sage and thyme in my house from a little hydroponic machine fun to do easy and the herbs are great

>>19109953
Cumin is my favorite for savory, goes great with most meat and vegetables
Cardamom favorite for desserts

chilli powder
oregano
cumin
ground annatto seeds
turmeric
saffron
chillis
cardamom
cinnamon sticks
cloves
garam masala
chipotle powder
anise
coriander

paprika, garlic, and onion powders if making thai

>>19110064
For wypipo, yes

Don't sleep on "all-purpose" spices, especially Old Bay and Goya Adobo. For veggies fish and chicken, lemon pepper is a nice "lol i dunno" option. I don't think much of pink Himalayan salt but I do like sea salt, sometimes it just hits different. Not all black pepper is created equal, try a few till you find one you like. If you enjoy garlic, get a garlic press for fresh garlic, it makes things easy (plus satisfying, if you watch pimple-popping videos). Do you have an Indian grocery store nearby? Those are great options for spices, unmatched selection and usually cheaper too. Get into hot sauces, ignore "le soyface" meme, you get heat plus auxiliary spices, Cholula is your starting point for supermarket sauce. Do you like mustard? Look for Colman's, it's British but you can buy it at Walmart in USA, often overlooked but hotter than typical American yellow mustards.

Finally, summer is coming and it's fun to grow things. Even if you don't have a big garden, you might be able to grow things like dill, oregano, and smol onions in planter boxes or pots. Everything from your own garden tastes better.

>>19109953
Sumac is the most underrated spice I've found.
Shit is fantasic. Tart and citrusy, but without the acid, while not breaking down or bringing that bitterness like zest does.

>>19109953
What's with those fucking prices?

>>19110005
>You can make weed salt

On the topic of spices, can anyone recommend a good grinder?

>>19109953
Cayenne pepper no homo
Because I don't really buy any other hot spice or hot sauce

>>19110218
The problem im having with getting into sumac is that it does not seem to have any heat resistance. Like, recipes will tell you to add it to a dish and cook, but then i can barely taste it even after using like a tablespoon.

https://www.youtube.com/watch?v=Utv9ZTAjE08
I want to make this soon, i tried a different recipe before and it was good but this one looks like it will have better results.

>>19110319
Infusing it into oil works well.
15-30 sec in the microwave and it gives both good color and a lot of flavor to the oil. Its very fat soluble.

>>19109953
I use many spices. But my number 1 used (besides black pepper) is cinnemon. I loved it as a child in rice pudding or christmas. I learned I can use it in other sweet dishes later. Than I can put it in tea and coffee, and even in savory dishes. I love this tree bark so much, you wouldn't belive

>>19109953
Cinnamon
Cardamom
Aniseed
Fennel

>>19109953
what happens if you put anis in your anus?
Will it cause a derpsplosion?

thanks for all the opinions, i bought some cumin and will try it today.

>>19109953
Cardamom, nutmeg, cinnamon, black pepper, red pepper flakes, szechuan pepper, five spice.
I fucking love cardamom bros

>>19109953
cumin and whole cumin seed is good but my grandma dont eat it so neither do I. sad. I cant put any kind of spice or black pepper in my dishes because it'll fuck up my family's intestines, so I just fry a fuckton of chinese peppercorns in oil before i do anything else.

>>19110319
my iranian friend always fries his spices in oil for a bit, then the onions/shallots, etc.

>>19110064
make an alignment chart and post

>>19109953
pepper, cinnamon, smoked paprika, garlic powder, cayenne powder, and thyme are the ones i use most frequently
also have ajwain, coriander, and cumin for indian food, and fennel seeds, oregano, and dried parsley in italian stuff
ive also got containers of more specialty things when the need arises, stuff like saffron, achiotte, star anise, and szechuan peppercorns to name a few

>>19109953
Chili powder and cumin. Specifically McCormick Dark Chili Powder because my grocer sells it in large bottles. I use crushed red pepper liberally as well.

>>19110091
I grow basil, sage, thyme, parsley, and oregano on led lights. I just harvested today too. Now I have a bunch of herbs lying around waiting to dry. I let them grow a little too long. I make my own Italian seasoning with them. Worth it.

>>19109953
I like pre blends for my proteins.

>>19110358
>>19110319
>>19111386
this. frying it in oil works perfectly

>>19111374
I like just eating Szechuan Peppercorns raw as treats.
Like lavender and citrus, the tingling afterwards is great too.

I don't really have to say what we all know but black peppercorn is the greatest spice of all time.

>>19109953
flyover?

>>19109953
Cumin

Cumin in everything.

>>19109953
Paprika

>>19112443
Hate it.

Just bought this for the first time. What should I make with it first?

>>19110147
Recently hopped on the Goya Adobo train. Holy shit. I've been putting it on everything. It really, truly, is a great AP seasoning.

Tell me about coriander. If I'm one of the people for whom cilantro tastes like soap will coriander also since it's just the seed of the same plant? What's it good in anyway?

>>19109953
onion powder, garlic powder, chili flakes, black pepper, vegetable boullion powder, oregano, salt.

>>19112701
put a spoonful in hot water and enjoy a well seasoned hot beverage

>>19114511
Very different flavor profile.
Honestly I mostly just use it for corned beef.

>>19110306
Anis is always expensive in most countrys except japan where it is mandatory

>>19111737
kek. just bought the ghost pepper sauce in the pic. haven't tried it yet but I do like their scorpion sauce

I use these most often
just used the ancho, adobo blend, and canned chipotle peppers about an hour ago.

>>19112701
french fries! then add malt vinegar or bleu cheese :)

>>19109953
I will only use spices used in European, North American, or possibly mediterranean cuisine, cause I don't do ethnic food anymore.

>>19117499
Better not use cinnamon or nutmeg, they're native to the spice islands of Indonesia.

I don't use them that often but they tend to be criminally underrated:
>Caraway
Goes great with bread, potatoes, cabbage and meaty stews.
>Lovage
Smells kind of like Maggi seasoning. Enhances every soup, stew or mushroom dish.
>Chervil
Good for vegetables and salads
>Savory
Fairly strong, goes well with legumes

>>19111374
someone show this anon the gif of pajeets throwing cardamom pods around the office

>>19112701
this tastes like grandma

>>19117717
Do north americans and europeans use cinnamon and nutmeg, ye fuckin gobber? Yeah they do

>>19109953
I alwys use bumshwarz, gumlano and black gargandul for my curries

>>19118398
>I alwys use bumshwarz
lol

>Burpo peppers
>Cormorra powder
>Andulian seeds
>Elfron
>Gangucha Mulfron flakes
>Chirp grass
>Dried Bengino
>Dried Sengwano
>Ünderßlesvig
>Crushed Budano nuts
>Pentacchio
>Ground Asfitano
>Black Mundarun
>Dried Viennetroch
>Dun leaves
>Gamvinhlar
>Pipco seeds
>Caccodon
>Smoked Caccodon
>Caccodon blanco
>Quiraccha
>Pipetta Natto
>Samsovel powder
>Dried St. Oblaniqua
>Fresh St. Oblaniqua
>Klartengona Skrong
>Klartengona Wudang
>Mondrelzina mushroom spores
>Vilimanianna
>Blandervinthrlundershlimptman
>Dried Binoqua
>Dr. Chroniq Duffill ice powder
>Zindin
>Webdromma
>Flimbra eggs
>Dehydrated Plungella
>Ground Bandullo Bullo bacon-timespice
>Processia Capcissum
>Plasma infused Tapchanum embryo drops
>Activated Belladon
>Akirakimasushita de pipi
>Savrona peppers
>Vildrumnia
>Ground Thavon

>>19118431
Quality abe simpson style shitpost

>>19118342

Ooh. Ive always wanted a nice suckle of gramdma.

>>19109953
>curry powder
>italian seasoning
those are spice blends, not lone spices.

>>19109953
Lime salt, cilantro, and cayenne powder

>>19109953
Black pepper, coriander seeds, and cumin.

Salt and pepper. That's it.

>>19112701
I like to sprinkle it on orange sherbet

In rough order
Black pepper
White pepper
Bay
Sweet paprika
Nutmeg
Caraway
Coriander
Cumin
Fennel
Cloves

I also will use these spices commonly for sweet food and less commonly with savoury
Cinnamon
Cardamon
Allspice
Juniper

>>19117784
Lovage, chervil and savory are herbs

>>19109953
This is all I need

>>19109953
I fucking LOVE rosemary. I tried having my own Rosemary bush and even when being conservative with it I always ended up killing it because I kept chopping off all the rosemary bits to eat with my meals. Only thing above that is Smoke Paprika. Holy fuck how unsmoked paprika became the standard is mind-boggling to me because of how superior the smoked version is.

>>19120558
Repdill us on juniper

>>19120653
shiiiet, das rite. Dis nuggah knos whats up.

>>19115315
Thanks, maybe I'll try some them. Supposed to be good in curries/dahls and chili.

>>19109953
Enjoy lead poisoning.
https://www.consumerreports.org/health/food-safety/your-herbs-and-spices-might-contain-arsenic-cadmium-and-lead-a6246621494/

>>19109953
By far, salt, black pepper, cayenne pepper. I put that shit in everything. Other spices I use all the time include cumin, paprika, thyme, parsley, msg, and bayleaf.

>>19109959
>Your first ingredient is not a spice
What is salt then?

>>19121290
Sounds like an American problem
https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32021R1317

I use pic rel as my daily seasoning blend. I find it to be an upgrade from a typical "Italian" seasoning, I like the addition of lemon zest. My spice rack is loaded for specific cultures but when I just need a plain seasoning, this does the job for my pallet. Excellent with chicken thighs.

>>19122180
I pity the euro.

>>19109953
most: cumin
least: anis

>>19120653

>>19109953
Whenever I use asperagus or squash I have to use Old Bay, nothing matches it.

>>19109953
Cumin, tarragon, and garlic are three of my favorites.

>>19125914
That stuff is great on french fries.

Anons I hate the smell of cumin, it just smells like sweaty armpit to me. Is meant to be like this?

>>19118339
kek I need this

Stop buying goydust and grow or mix the spices yourself. All-purpose spice is redundant if you already have those spices, plus with all-purpose spices you can't modify the flavor like you can if you just mix it yourself

>>19125963
Its just a bad spice.

>>19109953
>there's a spice called anus

For some reason I never realized the importance of quality in black pepper before I tried this stuff. It's just so much better than McCormick and better than every peppercorn bought for grinding. It's changed how I cook and goes into just about everything.

What other spices are worth the extra cash for higher quality, and which brands?

>>19114511
One of my favorite spices. It has an earthy sweetness to it. Excellent in curries and, surprisingly, stir fries. It will fit into a variety of dishes.

>>19126955
Getting the fresh whole nutmegs over the pre-ground stuff.

>>19110147
I just use a microplaner for garlic, nice garlic paste with easier cleanup.

>>19112701
Rub some olive oil on salmon and season with old bay. Best shit ever man. And easy too. Good on shrimp too

Anybody ever use Appalachian spicebush berries (Lindera benzoin) ? I've got a very broad collection of spices, but I only just heard of this one.

>>19109953
Roasted vegetable and black garlic. I can't imagine chicken breast without them.

The most underrated: Mace.

>>19128679
Is there a big difference between this and nutmeg

>>19109953
Cumin anis????? OMG LMAO!!!

>>19128080
I can dig it, and you might get better results with the microplaner, but for me the convenience of the garlic press wins out since you don't need to peel, just "bam" and it's done. It can get a bit messy though (garlic, garlic everywhere) and it's a tool limited for folks with arthritis, etc.

Costco has spoiled us for garlic, pic related. I'm sure there are better options for yinz out there in CA garlic territory, but it gets the job done for at least a month before the bulbs starts to go bad.

>>19109953
It's funny because they made a subtle reference to sodomy with spices. Lol

>>19126955
We boomers grew up with gray shakers of pre-ground pepper that looks and tastes like ash. You go to McDonalds and see those shakers and you're like "who would ever ruin his Big Breakfast eggs with this instead of using the picante sauce". Their only purpose was to play the old napkin switcheroo prank (if you know, you know). But then one day you try some non-garbage fresh black peppercorn and it's like WOW so this is why daddy conquered Asia.

>>19128896
thanks for the (You), but please herb your enthusiasm. Just keep calm and curry on.

>>19128686
Mace has a milder and finer flavour.

Don't buy sumac. I dumped a halft a jar in a pot of lentils. Tastes like nothing. Better off with a drop of pink food die.

>>19126955

>>19116709

>>19111737
>1000% of your daily sodium

>>19131758
I am this poster -> >>19110319 .
I made the recipe and it turned out pretty good. It did use about 1/2 jar of sumac for 6 servings (3 onions and 6 chicken drumsticks), but it was very flavorful. The other posters were right, you really need oil to absorb and spread the flavor. Next time try making your lentils like Indians do, they fry a bunch of spices in oil and then mix that into the cooked lentils.

>>19131857
Oyl?

>>19109953
I fuckin love fennel, I put a shit ton in every pasta and put it all over pizza. Also, whole spices for garam masala is so fucking good I always use cinnamon, black pep, green and black cardamom, cloves, coriander, star anise, cumin, mustard seed, caraway, and fennel. fry in a pan in ghee for a bit and then throw together curry. SO much more flavor than just using pre ground shit. i could toast em dry i guess and make powder but i like leaving them whole in curry

>>19110032
Well they do have flavor, so why not?

>>19110135
>cardamom
Never tasted this one, what does it taste like and where to use it?

>>19133401
Its sweet and floral with a hint of black pepperiness. Goes great in desserts like rice pudding, cardamom bread, or carrot cake. Also great as part of a spice blend for a curry or marinade, goes well with coriander.

I'm in Japan where pepper is a bit extreme for some people.
But anyway, I always use thyme when I make vinaigrettes. I sometimes put fruit on toast in the morning and top it with grandma spices: cinnamon, nutmeg, pepper and cardamom.
Anyone else chew on plain chunks of cinammon bark by the way? It's great.