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What's your Favorite spice?

FieldTheorist said:
Cheers. I do love spicy foods (well-seasoned and spicy hot, all good in my book). I love the Cajun food I've made --gumbo, read beans and rice, shrimp and grits, etc. It's all very wonderful. I didn't grow up there, but I really love Southern food. I make collard greens quite often, it's my favorite braised green.

Speaking of which, pies are not nearly as popular in the North as they are in the South. That's a very bad trend. I mean, maybe for your health it's a very good thing, haha, but they're quite possibly my favorite desserts.



Studel is good, yes. Not a huge fan of poppyseeds in dessert (not to say that I dislike it, it's good, but give me apple any day). I grew up in a region with similar ethnicities (amongst others, too), so I'm familiar with some of these dishes. My grandmother was German, and she made this wonderful dill soup. It had little German-style dumplings filled with fresh dill and cheese, in a creamy dill broth.

Making things from scratch is a dying art, but there will always be people who do it. Anyone who's my roommate will at some point pick up some extra cooking skills by being around me.



I've had very poor attempts at the dish before, but I would like to try a correctly made version of the dish some time.
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I have a very easy recipe for traditional Brazilian rice and beans, It’s one of the best I have had, In I few days, time permitting I will post it.
 
woodsman said:
This is a tough question, well for me It is, It’s always changing and evolving with experimentation.

Currently I’m on a mission to make the perfect Ras el Hanout chicken. For those that don't recognize this spice It’s very common in Morocco and across Northern Africa.

I was introduced to this spice this past summer at a block party within my condo community. The diversity of the people that live here and the foods are fantastic. But this one aroma lofting off a BBQ really caught my attention.

From what I learned this is a very common way to roast a full chicken , but this wasn’t that, they were using bone in skin on thighs, in fact one trick shown to me was to purchase the leg quarters and butcher the leg off but retain the attached skin to wrap the bottom skinless side of the chicken thigh. This women then carefully pulls the skin away and lightly seasons the flesh with Ras el Hanout, folds back the skin and seasons with sea salt , pepper, Za’atar and a generous coating of the Ras el Hanout.

She first pan sears the thighs to crisp the skin and then grilled them. After conversing with her she said typically she then bakes the chicken after crisping the skin and also adds in a homemade hot spice blend and suggested I could purchase that spice online ( Pilpelchuma) which I have.

So currently my favorite spice is Ras el Hanout.
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Wow, it would be hard to pick one.


Garlic and chili powder are two things I use the most.

Fajita seasoning packets, with chili powder, red pepper, cilantro etc... a lot. A Mexican spice called Sazonnador or Allspice is really good.

I can do some Hindian spices too... love that Vindaloo.
 
Sage, I love sage

My husband can blend spices pretty well, I generally just follow directions or add sage. That's my culinary knowledge
 
Threegoofs said:
I agree with salt.

But specifically, hickory smoked salt.

Fantastic on anything grilled.
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Quality salts have always been the norm for foodies but that standard has moved up a notch, designer salts, high end regional and finishing salts are now the rage.
 
polgara said:
Greetings, Helix. :2wave:

I gotta try the cinnamon /pumpkin spice for coffee! Sounds delicious! Do you brew it with the spices in with the coffee grounds, or add a bit after you pour a cup?
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I throw a cinnamon stick in my coffee and use it as a stirrer.

You can reuse the stick for several cups
 
sangha said:
I throw a cinnamon stick in my coffee and use it as a stirrer.

You can reuse the stick for several cups
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Greetings, sangha. :2wave:

Thanks for the tip! I think I have some cinnamon sticks, so I'll try it tomorrow morning! :thumbs:
 
polgara said:
Hailing from Eastern European ancestry - Dad Czeck, Mom Yugoslav - anything with paprika in it, like Hungarian sausage. Any chicken-based soups must have a pinch of saffron when cooking or something's missing! :mrgreen: My children would not eat Campbells chicken noodle soup out of a can again when they tasted it once! Can't fool kids just because you're too busy to cook from scratch. :sigh: In baking, poppyseed strudel is a favorite at this house, and any pastry with cinnamon in it is always a treat! :thumbs:
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Chicken Paprikash is a fave here- made with that good Hungarian paprika that comes in that red can.

But being Slovak, this reminds me that Fat Tuesday is coming up, and I may just whip up a batch of Pampusky (Paczki in Polish) and douse them in powdered sugar tomorrow.
 
All the talk from posters about how salt is their favorite seasoning made me realize that soy sauce is mine. I use it instead of salt whenever I can. It has more umami
 
Threegoofs said:
Chicken Paprikash is a fave here- made with that good Hungarian paprika that comes in that red can.

But being Slovak, this reminds me that Fat Tuesday is coming up, and I may just whip up a batch of Pampusky (Paczki in Polish) and douse them in powdered sugar tomorrow.
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Greetings, Threegoofs. :2wave:

I bought some Pacski at the bakery yesterday! Some have a custard filling, and some have a jam filling. Yum! Is that the kind you make, or do you make the fried ones?

Interesting that the New Hampshire Primary is on Fat Tuesday this year.... Good timing! :mrgreen:
 
polgara said:
Greetings, Threegoofs. :2wave:

I bought some Pacski at the bakery yesterday! Some have a custard filling, and some have a jam filling. Yum! Is that the kind you make, or do you make the fried ones?

Interesting that the New Hampshire Primary is on Fat Tuesday this year.... Good timing! :mrgreen:
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Hey Pg *hug*,

I love the custard ones! The ones they sell around here weigh about a pound a piece! :shock:
 
polgara said:
Greetings, Threegoofs. :2wave:

I bought some Pacski at the bakery yesterday! Some have a custard filling, and some have a jam filling. Yum! Is that the kind you make, or do you make the fried ones?

Interesting that the New Hampshire Primary is on Fat Tuesday this year.... Good timing! :mrgreen:
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Hate to break it to you, but all Paczki are fried!

I've put raspberry and cherry in. My grandmother used to do apricot- I'm not a fan.
 
Threegoofs said:
Hate to break it to you, but all Paczki are fried!

I've put raspberry and cherry in. My grandmother used to do apricot- I'm not a fan.
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I've never made paczki, so I didn't know that. :wow: Oh well, they're delicious, no matter how they're made! :thumbs:
 
PoS said:
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Cocaine: you're doing it wrong.
 
Frank Apisa said:
When it comes to chicken...

...tarragon.

Love it.

I mix it with white wine, butter and chopped fresh rosemary.
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Tarragon is an herb, not a spice. But, yes, it is excellent with chicken.
 
If I had to pick one then Posh but I don't really like any of them ;)
Ohhhh.....
Food.

Lemon Pepper...or Cavender's all purpose...
 
chili ,jalapeno sauce
 
Favourite easily available spices - cumin, turmeric and raw ginger. Roasted Garlic is always good but I like all garlic and I use the whole garlic - I don't peel the cloves because you're throwing away flavour when you throw away the husks. Same with ginger - I wash and grate rather than peel and grate.

Not so easily available spices - there were two spices I used heavily in Nigeria alongside Scotch Bonnet peppers, one made from a particular baobab seed pod which was dried and dropped in stews (my food has never been the same without that spice) and the other was dried and ground Acacia leaves. Apparently another type of Acacia leaf is eaten in Thai cooking.

Some spices are unreplaceable and no matter how authentic you try and make a dish outside of the region it comes from it will never be the same.
 
I tend to go in cycles......right now I'm on a thyme binge. Thyme seems to go well added to many things and it definitely has a strong unique flavor. My last kick was rosemary.....
 
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