What is your favorite spice you use generally?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

georgevan

Senior Cook
Joined
Nov 9, 2020
Messages
239
Location
Appleton
I sometimes need to spice up something that tastes sort of blaze. So what I use is chili powder. One reason I use it because someone else posted somewhere that they used it and liked it. What spice is your favorite to spice up a dish?
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,291
Location
near Montreal, Quebec
Too perk up a dish, I often use garlic, fish sauce, Worcestershire sauce, mustard, and sometimes, I cut a chilli pepper in half, the long way and fry it in the oil I will be using to fry the main dish in. I may or may not include the chilli pepper in the dish.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,762
Location
Woodbury, NJ
Peppers are my favorite - a day rarely goes by that I don't eat something with at least one of these peppers in it! Garlic, close to it, but chiles are definitely #1. If I had to pick the one I use the most it would be the Thai/jyoti - the short, very hot peppers, in many types of food whole, and I crush them for pepper flakes, and grind them for a cayenne substitute. I don't buy chili powder with garlic, cumin, and Oregano added - I'll add those, if I want them, as needed. However, these are my favorite pure chili powders, that I mix, to make chili and the like:

Chamoya
Pecos Red
Rancho
Texas Red Dog

Here are all of the peppers in my pantry (maybe - haven't updated it since last summer):

All dry peppers
*= also in the freezer

Ancho
Aji Colorado
Aji Dulce*
Aleppo
Byadagi
Cascabel
Chipotle
Chocolate Habanero*
Death Spiral
Fresno *(only frozen)
Guahillo
Jyoti*
Lombak
Kashmiri
Morita
Mulato
Numex mild
Numex medium
Numex hot
Paper Lantern*
Passilla
Serrano Seco
Superchili*
Superthai*
Thai Vesuvius*
White Bullet Habanero*

 

karadekoolaid

Head Chef
Joined
Jul 16, 2006
Messages
1,317
Location
Caracas
If you´re talking spices, then coriander, cumin, turmeric, nigella seeds,cardamom, cinnamon.
If it´s herbs, then basil, dill, coriander (cilantro) and oregano.
Other flavour enhancers? Fresh garlic and fresh ginger.
Bottled condiments? Worcestershire sauce, soy sauce, sesame oil, balsamic vinegar.
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
27,101
Location
Southeastern Virginia
It really depends on what the dish is. Often, though, some type of acid perks up a dish that just needs a little oomph - lemon or lime juice or some type of vinegar.
 

Sir_Loin_of_Beef

Chef Extraordinaire
Joined
Apr 19, 2011
Messages
12,384
Location
Sandy Eggo
Frank's Red Hot Sauce

51955901392_519f26a9a9_m.jpg
 
Last edited:
Top Bottom