Humans Vs. Any Other Spices

[Secret Chief]

You don't have to eat it...

What can I do with it?! Are you mixing me up with your pescetarian offspring?!

 

[Secret Chief]

Its vital to many Mexican dishes!

Not in this kitchen!

 

[JustGeorge]

Not in this kitchen!

Good thing I'm not in your kitchen!

I'd fill it with aubergine roasted with oregano!

 

[Secret Chief]

Good thing I'm not in your kitchen!

I'd fill it with aubergine roasted with oregano!

What, no kale?

 

[ChristineM]

What can I do with it?! Are you mixing me up with your pescetarian offspring?!

Look at it, smell it the aroma is delightful. Ask friends around to eat it for you, they can tell you of the delicate liquorice flavour that compliments the salmon.

 

[ChristineM]

What, no kale?

Of course.

 

[JustGeorge]

What, no kale?

Now you're just being spoiled.

 

[Viker]

I use almost all spices but these are the ones in heavy use.

Cumin
Red chili powder
Black pepper
Paprika
Nutmeg
Cinnamon
Granulated garlic (sometimes fresh)
Basil (sometimes fresh)
Turmeric

I consider salt a spice. I prefer sea salt. But standard iodized table salt gets used often.

I side with @SalixIncendium on the fallout shelter three.

 

[Secret Chief]

I consider salt a spice.

What about basil and garlic though?

 

[Viker]

What about basil and garlic though?

Granulated or crushed, I throw them into the spice rack.

 

[libre]

Love some nutmeg in the morning coffee

 

[Subduction Zone]

I don't know what spices I do not have. I have far too many. And please note, "chili powder" in the US is very mild. It is a mix of species that one used to make chili. It is a bit like garam masala in that sense. Our cayenne pepper is probably what is closest to your "red chili powder".

It is amazing how changing the basic herbs and spices one uses can turn almost the same ingredients into a stew or a curry, or even a gumbo.

 

[SalixIncendium]

And please note, "chili powder" in the US is very mild. It is a mix of species that one used to make chili. It is a bit like garam masala in that sense. Our cayenne pepper is probably what is closest to your "red chili powder".

Actually, mine is Deep brand imported from India. Pure red chili powder.

 

[exchemist]

Sorry for the title, but it's a play on words from another thread I created the other day.

What are your favorite spices...the ones you can't live without?

And as a supplement to @Vinayaka's fallout shelter thread, if you could only pick three, which three of your favorites would you pick?

In my cabinet are:

• Red chili powder
• Black pepper
• Garam masala
• Old Bay
• Turmeric
• Salt (technically a mineral, not a spice)

All of them I consider my favorites, because, depending on the dish, they go on just about everything I eat.

My fallout shelter spices would be:

• Red chili powder
• Black Pepper
• Salt

Then again, Old Bay has all three of these, so I could cheat and just do Old Bay, garam masala, and turmeric, and live with the proportion issues.

Salt obviously is essential. Black peppercorns would be vital for me, either to grind, crush or use whole.

The other flavourings I use are mainly herbs rather than spices (I would class bayleaves as a herb - I have a bay tree outside). Dried chillies (not powder, as I would consider a mortar and pestle a key part of my shelter kit, using it also for the peppercorns and for garlic) would help a lot.

 

[JustGeorge]

Actually, mine is Deep brand imported from India. Pure red chili powder.

That's what I use, too.

 

[The Hammer]

Hmm favorite spices?

S&P is a must.
Garlic powder
Onion powder
Sage
Thyme
Basil
Rosemary
Cumin


Fallout shelter spices:
Salt
Pepper
Sage

 

[Subduction Zone]

Hmm favorite spices?

S&P is a must.
Garlic powder
Onion powder
Sage
Thyme
Basil
Rosemary
Cumin


Fallout shelter spices:
Salt
Pepper
Sage

Sage as a fallout shelter herb? Do you mean sagebrush by any chance? Sagebrush grows in quite a bit of the US. Sage the cooking herb, not so much. It may be easy to grow, I do not know myself. But sagebrush appears to be an herb that you can use in place of sage. It took a while to find, but its scent is similar to that of sage and that is how it got its name, though they are not closely related at all. And you can use it as you would use the herb sage:

Holiday Recipe: Prairie Sage Dressing

Emma Willey, formerly of Zeona, Perkins County, South Dakota, shared her recipe for Prairie Sage dressing for your Thanksgiving poultry and other native South Dakota plant eating tips.

www.southdakotamagazine.com

 

[☆Dreamwind☆]

Look Salix, just because you suplex your fresh ginger everyday doesn't mean the rest of us are as hard-core.

The basics I guess. Salt, pepper, sage, thyme, garlic, dill. If saffron was easier to get hold of...ohhh I make a positively scrumptious beef and veggie dish with it.