The Spice Thread - Your favorite eight dollar McCormick flavorflakes

[Captain Ahab]

I have a giant metal container of smoked pimentón de la Vera from Spain. Smoked paprika is god tier.

Mexican chiles are also god-tier. Much better than the stale shit you can buy in regular stores. You just gotta soak them and then blend them really well. They aren’t even that spicy, just super flavorful and give your sauces and marinades an amazing deep red color. I always have a bag of ancho and guajillo on hand and some powdered ones to for when I just need a touch.

Chipotle (the dry smoked chile, not the canned stuff) is also really good, but I prefer Spanish smoked paprika.

 

[HarblMcDavid]

A favorite of mine recently is nutmeg with beef. Not a lot, very little in fact, and works best with savory spices like bay leaves, but it kicks up the beefiness basically for free and it doesn't take much.

Another one I'm enjoying is prickly ash, or Sichuan Peppercorns. Specifically the red ones, powdered to the best of my abilities. Add a bit to savory spicy things, just a little, and it adds a fun different kind of spicy which gives a mild numbing sensation as well. It's really easy to overdo though.

 

[NOT Sword Fighter Super]

Got a big ol shaker full of MSG. Good for perking up boring food.

 

[Lycalopex]

I absolutely adore smoked paprika and take any excuse I can to use it.

Onion powder, garlic powder, and rosemary are also favorites of mine. Especially fresh rosemary, you can't beat that.

 

[thejackal2]

A mustard honey ginger sauce for salmon is very delicious.

Powdered mustard is the key to remoulade. therefore, it is a key spice imo. crab cakes with the jackal2's homemade spicy remoulade, coming right up!

 

[CallmeCicada]

Powdered mustard is the key to remoulade. therefore, it is a key spice imo. crab cakes with the jackal2's homemade spicy remoulade, coming right up!

I usually just use fresh Dijon mustard. I'll try it with powdered nexttime.

 

[Mortan Shekelstorm]

Obligatory

 

[Jimmy Hopkins]

Okay hear me out this is a seasoning not a spice, but this is my go to for grilling steaks (especially ribeyes.)

It's made and sold by Neen Williams a based black skater. I'm not a food expert by any means and really all I can do is grill, but I think it's amazing with steaks.

I've also tried this one and it goes very well with salad or even on mango.



He's even got a few restaurants open and the cheeseburgers look very good. The menu is about as simple as it gets which is usually a good sign.

 

[#1 Hot Sauce of Kiwi Farm]

I like regular paprika on potato salad.

Here's my favorite burger spice. I didn't invent it, just found it online ages ago. Double the cayenne if you like it spicy.

1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
2 teaspoons dried minced onion, optional

Caramelized shallots or onions there is no substitution. Just like how you lightly toast your spices/dried peppers before crushing them.

Also no love for the holy trinity and the pope I thought this was a mostly American sites about to put the gris gris on this entire thread.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Chipotle (the dry smoked chile, not the canned stuff)

Canned chipotles are great. I add them to my chili and use them to stew chicken for burritos and enchiladas.

 

[Soggy paper straw]

My go to spices are always oregano, thyme, rosemary, and sage for most things. My personal favorite though is dried coriander seeds, toasting it ina pan just smells so amazing.

For coriander seeds, I have really enjoyed recently to "ground" it by hand in a morter to make my blend for shakshuka. It does smell very nice

A favorite of mine recently is nutmeg with beef. Not a lot, very little in fact, and works best with savory spices like bay leaves, but it kicks up the beefiness basically for free and it doesn't take much.

Have you tried adding also just a small pinch of ground cloves (or <5 whole ones)?

 

[HarblMcDavid]

Have you tried adding also just a small pinch of ground cloves (or <5 whole ones)?

I assume this is in addition to rather than instead of the nutmeg?

I have heard of adding cloves to ketchup to make it better, but not beef, worth a try though I don't think I have any lying around, I'll have to check.

 

[Soggy paper straw]

I assume this is in addition to rather than instead of the nutmeg?

Yes, I use it when doing slow cooked recipes.

I would say it gives the same effect of bay leaves in the sense that it adds a certain richness and emphasizes the taste of beef, but like nutmeg it does have a very strong taste so need to be careful.

Also, suggest ground over whole as it is annoying to bite into the whole clove (similar to cardamom pods)

 

[Stoneheart]

This right here is a God-tier spice wherever it's put in it'll make everything considerably superior in taste.

RICHTIG!
But there is also smoked sweet paprika, even nicer than normal sweet or smoked paprika

 

[Disdainer of the Plebs]

If you're stateside, instead of paying 8 bucks for flavor flakes, head to the hispanic section and grab Badia - its literally the same thing, but for much cheaper.

For example:

Herbes de Provence

You can get 8 ounces for 10 bucks at walmart. I can't tell the difference between this kind and the McCormick.

---

On the topic of ground mustard, here's a recipe I made a few weeks back, its the regional hot dog build for Rhode Island:

So I made New York System hot dogs (wieners in the local Rhode Island parlance). Turned out pretty good, puts the actual New York hot dogs and Chicago hot dogs for that matter to shame.

Recipe:

Wieners:
- Pack of pork/beef wieners (Oscar Meyer is serviceable and available nationally, but you want the hot dogs to be on the smaller side)
- Pack of New England style hot dog buns (cut on the top, not the side)
- 1/2 minced white onion
- Yellow Mustard (This is very important. You MUST use yellow mustard)
- celery salt

Wiener Sauce:
- 1 lb 80/20 ground beef
- 4 tsp butter
- 1/2 cup water
- 1/2 minced white onion (use half for the sauce other half for the topping)
- 2 cloves minced garlic
- 1 1/2 tsp cumin
- 2 tsp paprika
- 2 tsp chili powder
- 2 tsp allspice
- 2 1/2 tsp ground mustard
- 1 tsp salt
- 1 1/2 tsp celery salt
- ~1 tbsp malt vinegar
- capful of worcestershire sauce

Saute the onions in the butter, add garlic once onions become translucent and saute for another minute. Add in ground beef. Once the beef begins to brown and the fat renders, mix in the spices and water. Reduce until the sauce becomes thick and add vinegar and Worcestershire, and remove from the heat.

Plating:
Boil or saute the wieners
Steam the buns to warm them up (or just put them in the microwave for 15 seconds).
Put the wieners in the bun
Put the sauce on top of the wiener
Sprinkle onions on top of sauce
Add mustard to taste
Sprinkle lightly with celery salt

Serve with crinkle-cut french fries