[quote=Lynan]Forgot to mention my latest ' play around with' ingredient.
Smoked paprika. Just love the suff. It enhances so many dishes that need ' warming' and I most often use with pork, fish, soups and potatos. There are two varieties, hot or sweet. Both are superb and I highly recommend you give them a try!
I whole heartedly agee on the smoked paprikas. I make a simple rub with Red sea salt, hot smoked paprika and granulated garlic. It's great on meat, poultry, seafood and veggies.