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Old 06-30-2019, 08:48 PM   #1
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Do you have a favorite herb, or spice, so some combination

This doesn't include salt or pepper.

My favorites in order:

Basil
Sage
Onion
Garlic
Oregano
Ginger
Cinnamon
Chinese 5-Spice
Mace
Nutmeg
Cumin
Chili powder
Coriander
Soy Sauce

And so many others

Seeeeeeya; Chief Longwind of the North

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Old 06-30-2019, 09:02 PM   #2
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You have been rather busy posting, Chief. Keep it up!

Basil is my favorite herb. I grow it every summer. I have a very mixed relationship with cilantro. I like a little bit of it in my homemade salsa, but on its own, it tastes like soap to me, as it does for a lot of people.

I use rosemary with my rotisserie chicken, and with roasted potatoes. I also use a lot of thyme with braised meats -- both fresh from my garden.

I have a huge crop of oregano in my garden, but actually don't use it as much as expected to.

CD
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Old 06-30-2019, 09:04 PM   #3
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Quote:
Originally Posted by Chief Longwind Of The North View Post
This doesn't include salt or pepper.

My favorites in order:

Basil
Sage
Onion
Garlic
Oregano
Ginger
Cinnamon
Chinese 5-Spice
Mace
Nutmeg
Cumin
Chili powder
Coriander
Soy Sauce

And so many others

Seeeeeeya; Chief Longwind of the North

I like all of the above, but choosing favorites depends upon what I'm cooking, baking, or blending into a salad dressing.
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Old 06-30-2019, 09:29 PM   #4
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I like a lot of different herbs and spices, but my favourites are probably garlic, cardamom, coriander seeds, and chili peppers.
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Old 06-30-2019, 09:33 PM   #5
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Do you have a favorite herb, or spice, so some combination

Cumin. Love the smell and the flavor.

The smell of dried fenugreek leaves is amazing!
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Old 06-30-2019, 09:51 PM   #6
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Cumin. Love the smell and the flavor.
I got a giggle out of your post, because I am someone who does not care much for Cumin, or Comino as it is commonly known down here in Texas. I do use it, but very minimally. I put some in my chili, but just a tiny amount - half a teaspoon.

Food is an amazing thing. What one person loves, another person hates. Well, I think everyone likes Mac and Cheese.

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Old 06-30-2019, 09:57 PM   #7
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So I’m guessing you don’t put cumin in your Mac and cheese like everyone else does.
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Old 06-30-2019, 10:07 PM   #8
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So I’m guessing you don’t put cumin in your Mac and cheese like everyone else does.
I prefer licorice and brown sugar in my mac and cheese.

CD
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Old 06-30-2019, 10:32 PM   #9
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Quote:
Originally Posted by caseydog View Post

I have a huge crop of oregano in my garden, but actually don't use it as much as expected to.
Same here. Would like to find more uses for oregano. I also grow sage, thyme. These three come back every year. I also have rosemary and I hope it will come back. Haven’t had much luck growing cilantro without it bolting so quickly.
Lastly I also grow several types of parsley and basil.
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Old 06-30-2019, 10:59 PM   #10
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I couldn't choose favorites, though of my herbs, basil and Thai basil would be my favorites, and these are what made me set up my hydroponics, so that I could always have them. Then there are the ones that I had to grow, because I couldn't find them anywhere back then - kaffir lime leaves and curry leaves. Sage, bay, rosemary, thyme, dill, parsley, chives, and garlic chives I also have out there, and probably something I have forgotten! lol

Chili peppers are my most used spice, with probably Thai peppers my most used, since I use them in Thai, Chinese, Indian, and Mexican, in place of similar small, hot varieties, and I grind them up, to use as cayenne, with more flavor. I have over 30 types of dried chiles in my pantry.

Cumin and coriander would probably be tied for second, and I buy those by the pound, keeping the extra in foodsaver bags, refilling the jars as necessary, and re-sealing the bags.

In my Indian cooking I've found some unusual spices, which I use frequently in other cuisines. One is Black Cardamom, which has an unusual, smoky flavor, and I often crack those, and put them in a small tea ball, and boil them with beans or grains, to get that aroma. And another, which sounds crazy, is Asafoetida, a.k.a. Hing, which I often use when simmering some beans or lentils, in place of putting a whole onion in the pot. It doesn't smell like it, at first (it's actually disgusting, thus the name), but when finished, it smells, and tastes, like an onion was simmered with it! Easier, and cheaper, as well.

Sambar masala is my favorite spice mix. Garam masala is called for a lot, but in smaller amounts, so I make less of it. There are several more that I make, come fall (mostly used in cold weather foods), but these are the two, besides a basic curry powder, that I always have, even in the summer.
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