I’m British
beige is not a spice
So ketchup on everything?
Salt, maybe
Smoked paprika. It just adds so much depth to anything that I add it to! I’m also a big fan of cumin and turmeric.
Cinnamon. Love it to bits.
Could you guide me on where to get some from a reputable, honest seller? There is none and I mean none in my city and I have looooooked and looked. I detest A-Z, too much tomfoolery and fake stuff.
Bebir (Aleppo pepper) - it’s a very mild red smoked chili that has incredible earthiness, and only a soupçon of warmth. I put this in everything, even dishes that are supposed to taste bright
Espresso - I make lazy pot espresso and save the dregs. I put the coffee in so many dishes. Sometimes where the base ingredients are too acidic or sweet. But I will also add it in gravy, sauces, stews, braise my meat with it. A couple tablespoons in a pot of spicy soup. It’s so versatile and deep
Cane sugars - raw, turbinado, or demerara - minimally processed where the molasses remains in the crystals. I know sugar has a bad reputation in our insane twisted diet lifestyle, but it’s fine for a cooking, and it’s amazing to caramelize things when frying or to take the edge off acidity. You need the tiniest amount. I will also pulverize it in a mortar and pestle… A teaspoon sprinkled on kettle corn is ludicrously delicious
Does cooking with espresso mean all your food is caffeinated? Or does it cook out eventually like alcohol?
That’s a good question.
I don’t know if the molecule is destroyed or transformed.
But I use so little that it wouldn’t affect anybody anyways… I don’t even think a child who is naive to the molecule would feel a thing
Edit… My curiosity got the best of me, I wasn’t able to Google the answer directly, but I found articles asking if reheating coffee destroys the molecule. Apparently an organic chemist got involved and stated that the molecules pretty stable, it will only break down around 350 F. So that would mean most of my food probably has the full effect of whatever caffeine was there.
I accidentally poisoned a love interest when I made her lasagna with espresso in the sauce. Turned out she was allergic to coffee, not caffeine. I didn’t know… but whoops a daisy lol
“All the spices!” lol I really enjoy Tarragon and Black Garlic. Not necessarily together.
I use paprika in pretty much everything I cook
Parsley, if that counts. I don’t really enjoy spicy food 😄
I hate parsley! I genuinely hate it. You can have all mine
Seems like a good plan ha ha
My grandmother put it on everything. Dried. I never thought it had much flavor as a kid.
Sumac! And garlic, paprika, and asafoetida. Love ‘em all
Oh my God sumac is so good as a topping on slightly oily beef… Droool
Salt and pepper in every dish. Hands down my favorite.
I mean its in nearly every dang recipe, at least salt almost always is.
table salt and ground black pepper are the undisputed most powerful power couple of all western food
I wanna say cilantro, but…
Can’t go wrong with a combination of garlic, ginger, and chili pepper.
Smoked paprika ‼
deleted by creator
Black pepper and chili flake are my go-to. Chipotle powder too. I’m also a sucker for za’atar, which is amazing on roasted potatoes.
Hungarian paprika is awesome, I like to mix the sweet and hot varieties 50-50, and often use smoked paprika on top of that. I like paprika
Smoked paprika, cumin, ground coriander, cayenne pepper, cardamon
There are so many more, but these are probably my most frequent flyers
