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What are your favourite spice/herb combinations?

https://lemmy.ml/post/44178850

Mar 8 at 1:00amWeb
Show threadIWW4Mar 8
Salt, pepper, onion powder and granulated garlic. That is what i call my All Purpose seasoning.
Show threadsalvariaMar 8
I use the same things, but I add paprika and a little MSG!
Show threadhappybadger [he/him]Mar 8
That’s my default for most dishes with the addition of mushroom powder for extra umami. It’s a versatile base to expand on for the specific flavour profile of the dish, and alone it’s enough to improve any generic thing I cook without dominating the flavour.
Show threadChe BananaMar 8
Same, but granulated onion and freshly ground pepper.
Show threadnewbeniMar 8
Garlic powder, onion powder, and Cavenders is my “holy trinity”
Show threadMostly_GristleMar 8
This + some kind of chile powder. I put it on damned near everything.
Show threadJeSuisUnHombreMar 8

Cajun seasoning.

I start with this recipe, but sub in Himalayan pink salt instead of kosher, and sub the onion powder with a 1/2 tbsp of celery seed

Cajun Seasoning

The BEST homemade Cajun seasoning recipe -- perfect on chicken, steak, pork, tofu, veggies, dips, jambalaya, stir-frys and more!

Gimme Some Oven
Show threadanon6789Mar 8

This Japanese style curry powder tastes really good in a Japanese style curry.

It tastes similar to the S&B curry in the can, but fresher and without the orange peel. I should try adding some zest sometime, but otherwise it uses all things I have on hand. If I have S&B, I’ll mix them half and half to get the freshness of my mix with all the secret tricks the S&B has in it.

The curry recipe is a chickpea curry, but I also sub chicken thigh chunks for the chickpeas if I want a meat curry. Just as good either way.

Show threadEvilBitMar 8
Ethiopian Berbere. Trust me. You can add it to almost anything when it needs a kick of earthy umami. We keep tons of it on hand because it’s shockingly useful for something so rarely used.
Show threadDagwoodIIIMar 8
https://www.allrecipes.com/recipe/236741/berbere-ethiopian-spice/
Show threadEvilBitMar 8
Thanks! Some recipes include cayenne, some even to the point of being inappropriately spicy. This recipe looks about right though.
Show threadDagwoodIIIMar 9

I’m lazy. I’ll post the recipe, but I’ll probably just head to the local African food shop and buy some there.

[don’t tell me that there are many countries in Africa. That’s literally the name of the place, “African Food."]

Show threadEvilBitMar 9
Yeah I have a pretty solid supplier for now so I don’t bother making my own, but it doesn’t look that hard as long as you can find fenugreek.
Show threadDagwoodIIIMar 9
I can’t wait to start using ‘fenugreek’ in my daily conversations.
Show thread☂️-Mar 8
i might be biased but chimichurri is pretty good
Show threadchickenMar 8
MSG + Citric Acid
Show threadRandom_Character_AMar 8
“Must have” when cooking fish in the oven.
Show threadCorporal_PunishmentMar 8
Not a spice but when I’m making bolognaise sauce I add a spoonful of marmite at the beginning. Really gives it a savoury meaty boost
Show threadAnarchistArtificerMar 8
Marmite is really good for this. Some of the other go-to “umami bomb” condiments aren’t vegetarian, but Marmite works well for vegetarians
Show threadNKBTNMar 8

Tarragon and fennel seeds in fish dishes. Tarragon and lemon in chicken dishes. Plus salt and pepper, obvs.

Sage, garlic and salt in bread, especially focaccia.

I put a pinch of cayenne into almost everything else, just to stay in shape

Show threadMoonworm [any]Mar 8
Ras el hanout and Jerk mixed together is splendid
Show threadiByteABitMar 8
Salt, pepper, allspice and cloves. Goes really nicely with olive oil and onions
Show threadClassIsOver [he/him]Mar 8
Paprika, garlic powder, salt, oregano and brown sugar. It makes a great rub.
Show threadDagwoodIIIMar 8
I like sage on roast meat.
Show threadBarneyPiccoloMar 8

Butter, Garlic, Rosemary, Salt & Pepper.

Great for vegetables, meat, mushrooms, soup, French fries, etc. it’s my all purpose spice blend.

Show threadYiddishMcSquidishMar 8
My old apartment had a huge rosemary bush. I miss that thing all the time! It was so convenient to grab a fresh branch and throw it on the coals while grilling.
Show threadBradMar 8
I like to put cinnamon, nutmeg, and cardamom in my French Toast batter. Makes it extra tasty.
Show threadYiddishMcSquidishMar 8
Fresh nutmeg is such a game changer! I recently got a bottle of the whole nuts and microplane a little in almost anything sweet, but also goes surprisingly well in small amounts on fish.
Show threadKrudlerMar 8
Espresso & cumin
Show threadcommunismMar 8

My favourite unusual one is sichuan pepper powder on garlic bread. Originated in me rummaging through my spices for stuff to add to my garlic bread and I really liked this. I now add it to garlic bread, pizzas, that sort of thing.

Cumin is also a great all purpose spice I put on many things. Cumin+turmeric for curry-flavoured things, but also cumin+salt+pepper+rosemary+garlic granules for anything roasted.

Show threadYiddishMcSquidishMar 8
Whenever I’m making garlic confit, I always add some cayenne. I really wish I could source some Sichuan locally. Small town woes.
Show threadFellowEntMar 8
Nanami Togarachi, it’s a Japanese seasoning with chilli, orange peel, sesame, ginger, seaweed and sancho pepper. Looks and tastes fantastic, I put it on everything.
Show threadCurlyWurlies4AllMar 9
Cumin can cumin my mouth
Show threadUltraGiGaGiganticMar 9
Salt
Show threadsangeteriaMar 11

Call me basic and whitewashed but I do love an oregano thyme rosemary moment. Rosemary makes me “oh mary” like Jorgeous

I also love garlic powder and paprika cuz I can avoid cutting vegetables and I’m a lazybones

I will say that I’m down with like 99% of spices but I absolutely loathe tumeric. Hate it. I’m convinced people put it in stuff just for colour cuz we love an orange-yellow serve but like who actually likes the taste