"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 08-28-2013, 10:04 PM   #91
Chef Extraordinaire
 
Join Date: Feb 2011
Posts: 10,524
My dh's favorite 5 are:
Cardamon
Nutmeg
Cloves
Sweet Basil
Bay leaves
__________________

__________________
simonbaker is offline   Reply With Quote
Old 08-28-2013, 11:15 PM   #92
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Garlic
Ginger
Coriander
Oregano
Cinnamon

Chili powder, Allspice, and Mace would be honorable mentions.

I go through a lot of garlic, fresh and granulated. I use a lot of fresh onion and lime as seasoning but I don't really count them as herbs/spices, just flavorings. Otherwise they would knock oregano and allspice off the list. Black pepper would be number one but the OP said it doesn't count.
__________________

__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 08-28-2013, 11:22 PM   #93
Proud American
 
Join Date: Aug 2013
Location: Asheville
Posts: 2,142
The top five spices of myself are: Black peppercorns (of the grinder), bay leaves, cayenne pepper, cumin, and nutmeg.

I also love the cinnamon and the paprika.

~Cat
__________________
CatPat is offline   Reply With Quote
Old 09-26-2013, 07:35 PM   #94
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by jkath View Post
I need your help! One of my next blogs will be on kitchen spices, so I would love it if you could help, by sharing your preferences with me

QUESTION: What FIVE spices do you tend to grab MOST OFTEN (not including Salt & Pepper)

Here are mine, in no particular order:

Garlic Powder
Fresh Nutmeg (grated)
Cinnamon
Tarragon
Oregano
cinnamon, nutmeg (whole, not ground), ginger, paprika and caraway seed (I love old-fashioned seed cake). Not necessarily in that order.

As you are writing an article about spices I'll throuw in other frequently used spices from my cupboard. I also have sumac, black, green, white and pink peppercorns, cayenne pepper, white and black mustard seeds and mustard powder (I see on various demos on Food Network that Mr Colman of Norfolk, England has managed to insinuate his yellow mustard powder into the USA).

I also have Grey Poupon Dijon mustard and their whole grain mustard in the 'fridge.

I cheat when it comes to making chilli. I use Schwartz mix for chilli con carne (the milder one) it's the one I like best and I've never managed to replicate it from scratch.

(Nit picking) tarragon and oregano are herbs not spices.
__________________
Mad Cook is offline   Reply With Quote
Old 09-27-2013, 12:24 PM   #95
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,843
Quote:
Originally Posted by Mad Cook View Post
cinnamon, nutmeg (whole, not ground), ginger, paprika and caraway seed (I love old-fashioned seed cake). Not necessarily in that order.

As you are writing an article about spices I'll throuw in other frequently used spices from my cupboard. I also have sumac, black, green, white and pink peppercorns, cayenne pepper, white and black mustard seeds and mustard powder (I see on various demos on Food Network that Mr Colman of Norfolk, England has managed to insinuate his yellow mustard powder into the USA).

I also have Grey Poupon Dijon mustard and their whole grain mustard in the 'fridge.

I cheat when it comes to making chilli. I use Schwartz mix for chilli con carne (the milder one) it's the one I like best and I've never managed to replicate it from scratch.

(Nit picking) tarragon and oregano are herbs not spices.
It's always a good idea to read the entire thread before nit-picking We discussed that. And since the thread was started last December, I figure the blog post is written and posted by now.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 09-28-2013, 04:53 AM   #96
Assistant Cook
 
Join Date: Feb 2013
Location: L.A.
Posts: 16
garlic
sea salt
peppercorn
rosemary
parsley
__________________
MonsterKittyCat is offline   Reply With Quote
Old 08-23-2014, 06:27 PM   #97
Assistant Cook
 
wenpeek's Avatar
 
Join Date: Aug 2014
Location: Dallas, TX
Posts: 8
Quote:
Originally Posted by msmofet View Post
I mix these together for my All Purpose spice blend and use on just about everything (I count it as 1 spice (blend)):

Granulated Garlic powder
Onion powder
Goya Adobo seasoning
Accent (or MSG)
Salt
Ground peppercorn blend
Ground Hot red pepper flakes
Cayenne
Hungarian (hot and sweet) Paprika

Additional spices/herbs:
Smoked paprika
Dry oregano

MSMOFET, what do you use the Goya spices for? I love using the Sazon Goya in rice and would love to expand further with other Goya spices. Do you have any recipes you could send me? Thanks.
__________________
Wendy M. Peek
"Can anything be sadder than work left unfinished? Yes; work that which never begun."
wenpeek is offline   Reply With Quote
Old 08-23-2014, 08:14 PM   #98
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,466
Quote:
Originally Posted by wenpeek View Post
MSMOFET, what do you use the Goya spices for? I love using the Sazon Goya in rice and would love to expand further with other Goya spices. Do you have any recipes you could send me? Thanks.
I only use Goya adobo - I use it to season just about everything.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 08-23-2014, 09:33 PM   #99
Assistant Cook
 
Join Date: Aug 2014
Location: ajaccio
Posts: 15
herbs as fresh garlic , onions ( white red or yellow),parsley,bay leaf, thyme,basil
spices in powder: curry, coriander,turmeric,paprika, ras el hanout (couscous spices).
Hot Dijon mustard, lemons, vinegars of cider, of wine or balsamic. Olive, sunflower,ground nut oils.
__________________
inviteur is offline   Reply With Quote
Old 08-23-2014, 10:13 PM   #100
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
I know this thread is old, but let me throw my 5¢ in,
as Lucy Van Pelt would say…

Noh Kim Chee Mix
Sushi Powdered Mix
Hawaiian Sea Salt (medium grain in my salt grinder)
Sesame Seeds
Aloha Brand Shoyu (is that a spice or a condiment? I use it to spice everything)

(I'd add ground ginger and garlic for when I can't find fresh,
but not my favs)
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
other, spices

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.