Spices/Sauces - season yo food white boy

[SOLDIER OF WALES]

What kind of spices do you guys use and when? Trying to get into cooking better food and I’ve found out some interesting facts such as spices lose flavor over time, yet if you turn the seeds/peppers into the seasoning via grinding at the point of cooking it will always taste superior. This results in situations where 3 year old seeds grinded will taste better than 6 month pre ground seasoning.

Also looking for spice brand recommendations as well.

 

[The Jewel of the Nile]

Smoked paprika powder
Aji no moto
Use freely

 

[Not A Cat Person]

It depends entirely on what you're trying to cook. But it is true that whole spices, toasted in a dry pan and crushed right before use, keep their flavor and aroma much longer than pre-ground spices. And some spices keep their flavors much better when dried than others; some are basically only good when fresh, especially aromatic leaves like basil.

 

[Zeftax]

When I have too much basil I make pesto out of it (sometimes actual pesto, sometimes just basil and evoo) and put it in the freezer in packs I can defrost and use one at a time, works pretty well.
Not sure how to preserve rosemary or thyme. I may try something similar to the frozen pesto as well.
I also get some mint, I like to make syrup out of it. You can also dry it and make tea out of it, it is good for an upset stomach. I don't use that much, from herbal teas I mostly just drink lemonbalm when I need help falling asleep.
My spice cabinet is currently a big mess of paper bags, plastic bags, glass jars and grinders. I that in the future I'll just have to get one of them wall-mounted spice racks and organize it lol, this morning it took me like a minute just to find some ground cinnamon.

 

[anliteralidiot]

Tony Chachere's goes on everything.

 

[Dagoth AMOGUS]

I sometimes go crazy and put salt on my food

 

[The Blue Morpho]

Everyone knows S&P, garlic & onions, aromatics, etc.

But the thing maybe not so many people know is allspice. A tiny bit of that into/onto anything savory adds a lot of depth.

 

[REGENDarySumanai]

Chinese five spice does wonders.

 

[tack så mycket]

I love making herb butter, it's great on vegetables and meats and it's a good way of preserving fresh herbs when you have a glut. We had way too much parsley, thyme and rosemary this year, so I picked loads, washed and dried it, chopped it finely and mixed it into softened butter. Then you just chill it for a while in the fridge to firm it up a little, and then you can make it into a "sausage" using clingfilm and keep it in the freezer. You hack off a slice at a time. Or you could freeze it in an ice cube tray I suppose.

I also really like making a sauce with anchovies and fresh garlic pounded up in warm olive oil, it's really nice with roasted broccoli.

 

[Neodanthril]

Konriko Greek seasoning (no msg version) is my go to seasoning for any meat other than fish. The konriko mojo seco is good for fish. Other than that I grow the classic herbs; tyme, rosemary, and Basil, and those really help to season a variety of dishes. All of those go really well on egg

 

[Leylon Sneed]

Tony Chachere's goes on everything.
View attachment 8213645

I know that is sold as several types of Creole Seasoning and that one isn't on I recognize.

I like making BBQ sauce:
Tomato paste
Vinegar
Brown sugar
Season to taste (paprika, chili, maybe a hotter powder if you're brave)

Slather that on some pork, and baste some fruit on the grill with it you got a meal.. and have a pot of collard greens with bacon... Maybe mashed sweet potato.

 

[Overwritten Tapes]

Real balkan niggas use that Vegeta

 

[tack så mycket]

My spice cabinet is currently a big mess of paper bags, plastic bags, glass jars and grinders. I that in the future I'll just have to get one of them wall-mounted spice racks and organize it lol, this morning it took me like a minute just to find some ground cinnamon.

If it's any consolation, I made a massive spice rack last year (it's mounted to the inside of my pantry door so it's about 6ft tall and 2ft wide) and my spices are still a chaotic mess lmao. Millions of opened paper packets, tons of unlabelled glass jars etc. Maybe I'll commit to sorting it out as a winter project.

 

[TheLostMarxBrotherFucko]

Depends on what you are cooking. For general meals I go Seasoning salt and pepper. I have been using red pesto to improve my Italian cooking. Trying to incorporate some dill in my diet since I grew some this year. Chinese 5 spice is good for Asian cuisine. Try Asian markets to make your own.

 

[DumbDude43]

freshly ground black pepper and freshly grated garlic are the absolute top tier spices

 

[Milles d'Allemagne]

freshly ground black pepper

Buying pre-ground pepper should get you put under a millstone

 

[The Blue Morpho]

I love making herb butter, it's great on vegetables and meats and it's a good way of preserving fresh herbs when you have a glut. We had way too much parsley, thyme and rosemary this year, so I picked loads, washed and dried it, chopped it finely and mixed it into softened butter. Then you just chill it for a while in the fridge to firm it up a little, and then you can make it into a "sausage" using clingfilm and keep it in the freezer. You hack off a slice at a time. Or you could freeze it in an ice cube tray I suppose.

I also really like making a sauce with anchovies and fresh garlic pounded up in warm olive oil, it's really nice with roasted broccoli.

I was talking about this in sneedchat the other day, but ramps make the best butter. They have beautiful flavor combining the best of garlic and onions in a single herb. Find a friend who is into foraging, learn to forage them yourself otherwise you can probably find them at a decent farmer's market.

 

[oldTireWater]

Keep it simple: DO use garlic. DON'T use cilantro.

 

[monk]

Just salt, tomato pelati, sometimes/rarely homemade mayo with lard instead of veg oil (eggs, lard, salt, vinegar), parmesan
nothing else

 

[COME ON OUT YOU RAPIST]

Everyone knows S&P, garlic & onions, aromatics, etc.

But the thing maybe not so many people know is allspice. A tiny bit of that into/onto anything savory adds a lot of depth.

Make your own spice blend. Assume everything listed is obtained whole if possible, then put in a spice grinder or grated. Experiment with different kinds of a listed herb.

Spoiler: Spices

2 tablespoons of white peppercorns
1 1/2 tablespoon sage
1 teaspoon cardamom seeds
1 teaspoon cinnamon
1 teaspoon smoked paprika
1/2 teaspoon cordiander seeds
1/2 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 red pepper flakes

I keep this on hand for poultry and pork. Mix with salt, celery salt and MSG. Goes well with garlic or onion powder too, but that doesn't fit in every dish.