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What is your favorite go to spice besides s&p?

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Mine would have to be dried sage, I put it in almost everything I cook. 2nd choice would be dried thyme.

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  1. Mine is a locally made blend of garlic, pepper , salt and ? Although somedays it's a southwestern blend from Megan's Pantry. Nice to add a little heat to ordinary food.

    1. Cumin. It can't go in everything, but it can go in a lot. Soup, eggs, chili, much Mexican and Indian food. Unfortunately, my husband hates it so I use it less than I used to. Sometimes I just warn him 'This has lots of cumin. You will want to eat something else' :)

      I also use a fair amount of thyme, usually in small amounts. I find it adds a nice earthiness to the background flavor. Good for rounding out soups and such.

      (Not spices, but fresh cilantro, garlic (duh), and lime are the other seasonings I use a lot. I would use ginger more, but my husband really hates that. The warnings go double here.)

      My cooking tends towards Latin American, Indian, and East Asian.

      I rarely use sage. Stuffing and brown butter are pretty much all I put it in and I hardly ever make those. I guess I should expand!

      2 Replies
      1. re: guate

        Cooking predominantly Latin American and Indian food, I can see how you use a lot of cumin. I've found that a lot of people I know hate cumin like your husband. Just don't really understand why. My dad likes to everything. But if it has cumin, he won't touch it. When I was younger he would get pissed at me for making food with cumin in it.

        To answer the OP's question, I really don't think there's a dried spice that I use more than another. But garlic is used in virtually everything I make.

        1. re: guate

          quate your husband sounds like mine, he doesn't like cumin or ginger which I like both of them. Funny you say you should expand....It has just been in the last few months that I have picked up on using different spices in my cooking. I just don't even tell my husband anymore what is in most dishes. He hates tomato soup but I still put it in my beef stew and he raves over the stew...He has no clue and I am not going to tell him either. He would rather survive on boxed mac and cheese or something out of a can but I cook real food every weekend when he is at home and he eats it!

        2. Probably creole seasoning from Paul Prudhomme; after that, thyme.

          1. If herbs count, then parsley and basil. I usually put parsley in just about everything savory I make. And I use basil all the time and I substitute it for mint.

            1. Spices only, or are herbs permitted? I don't use dried herbs very often, but other than salt and pepper my third most popular addition in the herb and spice family is fresh flat leaf parsley. If limited to spices only, it would have to be nutmeg or red pepper flakes.

              1. Thyme, herbes de Provence, rosemary, more or less in that order, for just about anything done in the oven or grilled. For purées of winter squash or sweet potatoes, or for stone-fruit desserts, I've taken to using mace where I was using nutmeg. Same essential flavor, but sweeter and less pungent.

                1. I rarely use dried herbs, but use a lot of fresh thyme, rosemary, sage occasionally, chives, parsley. I'd say chili pepper flakes is probably the spice (is it a spice?) that I use most often. It's funny, now that I think of it, b/c I have a huge number of spices, but can't really think of one that I use frequently - just depends on the recipe. I also like a little nutmeg added to certain dishes - but using a nutmeg grinder.

                  1. Should we differentiate between favorite go-to seasonings, spices, and herbs?
                    I like using the Old Bay blend occasionally instead of salt and pepper. Also, my wife and I use a lot of crushed dried red pepper flakes at the table.

                    1. Chipotle powder. Oregano. Kasoori methi(dried fenugreek leaf).

                      1. Cumin and garlic powder. Then maybe paprika.

                        1. Due to the no salt restrictions, I always keep garlic powder, onion powder and Mrs. Dash type blends around. Use them on everything and hardly miss the salt at all.

                          1. I have a few spiced right next to the stove that I use very often, in this order:
                            Spike (mix), garlic pwder, cayenne, dill weed and old bay.

                            1. without a doubt, chile powder, pure ground chiles

                              1. Grew up with garlic powder on everything. Still love it, though I use the real thing when I can.

                                For a while I put a combo of garlic powder, paprika & Old Bay on everything. Not so much since I'm cutting salt, & thus Old Bay.

                                I grow lemon thyme in my garden. When I have it, (fresh or frozen), it goes on everything, with garlic, S&P.

                                1. Cardamom is my current favourite - ice cream, pear sorbet. But I use a lot of coriander, mace or allspice, Spanish smoked paprika, cayenne, rosemary and sage.

                                  1. MSG

                                    And, is garlic a spice? If so, that would be second.

                                    1. Basil. Crushed Red Pepper flakes.

                                      1. "Curry" blends: I have stocks of separate spices from India & Ethiopia and make very spicy blends for daily use. Dry chilies and grind them whole--also for daily use. Cumin.

                                        1. Ground chilies: cayenne, aleppo pepper, paprika, chipotles, sambal. It goes into almost every savory dish I make. After that, probably garlic powder or cajun seasoning. It's a quick seasoner when I'm lazy and can't be bothered.

                                          1. cinnamon and thyme disappear the fastest from my pantry
                                            but I do love nutmeg!

                                            1 Reply
                                            1. re: HillJ

                                              Smoked paprika and herbes de provence are two favorites... I've been using a lot of smoked paprika in place of things that I like seasoned with bacon fat...a little bit on green beans, etc. I never should have gotten that free cholestorol check!

                                              I also like the Garlic Garni blend of garlic and herbs for quick seasoning (ordered online via Gilroy Garlic Festival). It's one of the few powered garlics that doesn't taste weird to me.

                                            2. The title says "spice" but the OP only mentions herbs.

                                              It may be different where the OP is but, in the UK, we differentiate between the two.

                                              So, if spice, then coriander.

                                              If herbs, then I grow most of the ones I use - bay, mint (two types), thyme (three types), marjoram, sage, chives and garlic chives. Difficult to pick one as a favourite