What's Your Favourite Spice?

  

Category:  Wine & Food

By:  buzz-of-the-orient  •  one week ago  •  57 comments

By:   Buzz of the Orient

What's Your Favourite Spice?
Variety is the spice of life.

What's Your Favourite Spice ?

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Variety may be the spice of life, but spice adds variety to your food.   Some famous persons have had something to say about spice:


"I often quote myself. It adds spice to my conversation." (George Bernard Shaw)

"An affair now and then is good for a marriage. It adds spice, stops it from getting boring... I ought to know."      (Bette Davis)

"We were the Spice Boys."    (George Harrison)

It seems to me that here in China, especially in Sichuan Province and neighbouring Chongqing (where I live) the favourite spice is one I cannot handle - little red chili peppers.

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My favourite spice is cinnamon.

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I put some in hot oatmeal, dust it onto French Toast, put some in my mix for banana blueberry pancakes and spread it on hot buttered toast.  I really love cinnamon.

Emeril Lagasse * , a famous American chef, has something to say about cinnamon:


"I can't tell you enough about  cinnamon Cinnamon  is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal."

* Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his ‘Turkey and Hot Sausage Chili’ recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style.

So what is YOUR favourite spice, and how do you use it?


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Buzz of the Orient
1  author  Buzz of the Orient    one week ago

So what is YOUR favourite spice, and how do you use it?  (Other than the usual salt and pepper)

 
 
 
devangelical
1.1  devangelical  replied to  Buzz of the Orient @1    one week ago

chili powder, second to pepper...

 
 
 
cjcold
1.2  cjcold  replied to  Buzz of the Orient @1    one week ago

Definitely agree  with you on cinnamon. I powder a bit into chili, meatloaf, omelets, salads, etc.  

 
 
 
Buzz of the Orient
1.2.1  author  Buzz of the Orient  replied to  cjcold @1.2    one week ago

I'll try it on an omelette - never thought of that. 

 
 
 
cjcold
1.2.2  cjcold  replied to  Buzz of the Orient @1.2.1    one week ago

My advise is to buy a few dedicated coffee grinders specific to what you grind.

 
 
 
pat wilson
1.2.3  pat wilson  replied to  cjcold @1.2.2    one week ago

That's a great idea. I used a coffee grinder (cheap) a few times for flax seed. It had to be tossed after that.

 
 
 
Buzz of the Orient
1.2.4  author  Buzz of the Orient  replied to  cjcold @1.2.2    one week ago

I buy big containers of ground cinnamon.

 
 
 
Dulay
1.2.5  Dulay  replied to  Buzz of the Orient @1.2.4    one week ago

I asked my mom to get me 'some' smoked paprika from our local bulk store. It seems that to my mom, 'some' means the equivalent of a quart size mason jar. So I'm stocked up for about a decade. 

 
 
 
Buzz of the Orient
1.2.6  author  Buzz of the Orient  replied to  Dulay @1.2.5    one week ago

By "big", I meant two 350 gram containers at a time. They still last a fairly long time.

 
 
 
Citizen Kane-473667
1.3  Citizen Kane-473667  replied to  Buzz of the Orient @1    one week ago

Garlic powder, and I use it liberally! To tell the truth, my spice rack would make a chef jealous. I can't say that I have just one favorite because I cook such a wide variety of foods that it necessitates the use of many.

 
 
 
Ender
1.3.1  Ender  replied to  Citizen Kane-473667 @1.3    one week ago

Garlic would have to be my favorite stand alone spice.

 
 
 
JohnRussell
2  JohnRussell    one week ago

I use a mix of basil, garlic powder, paprika, cayenne powder, chili powder, with a smaller proportion of salt. I use it on any kind of meat, potatoes, and some vegetables. 

 
 
 
Buzz of the Orient
2.1  author  Buzz of the Orient  replied to  JohnRussell @2    one week ago

It makes apple pie more delicious, and how can anyone resist fresh baked cinnamon buns?

 
 
 
Buzz of the Orient
2.1.1  author  Buzz of the Orient  replied to  Buzz of the Orient @2.1    one week ago

I meant cinnamon - actually my reply wasn't responsive at all to John's comment - what was I dreaming?

 
 
 
Kathleen
3  Kathleen    one week ago

Mine would be pumpkin spice, its a combination of cinnamon, nutmeg and cloves.  I use it on toast, cereal and when I bake.  I also like garlic powder, I use that on pasta dishes.  I like many others too, but they are my favorites.

 
 
 
Buzz of the Orient
4  author  Buzz of the Orient    one week ago

Yeah, garlic powder does make steaks taste better. 

 
 
 
charger 383
5  charger 383    one week ago

Old Bay, I like it on seafood, pork chops, french fries and add to some canned soups, 

 
 
 
Kathleen
5.1  Kathleen  replied to  charger 383 @5    one week ago

Ohhh! I forgot about that one.  Shame on me, I am from Maryland... lol That would be right there with my pumpkin spice.  So I have three now.

 
 
 
Buzz of the Orient
5.2  author  Buzz of the Orient  replied to  charger 383 @5    one week ago

Is that bay leaf?  My wife uses that a lot. 

 
 
 
charger 383
5.2.1  charger 383  replied to  Buzz of the Orient @5.2    one week ago

https://www.mccormick.com/old-bay

Old Bay is good on many things

 
 
 
Trout Giggles
5.3  Trout Giggles  replied to  charger 383 @5    one week ago

I mix Old Bay with plain bread crumbs to coat fish when I fry it.

 
 
 
Ender
5.4  Ender  replied to  charger 383 @5    one week ago

We use to use Old Bay in Maryland all the time.

Down here though I tried to have it twice. Each time if it sat in that cabinet for any length of time it got some kind of bugs in it.

 
 
 
Freefaller
6  Freefaller    one week ago

Hard to say, it really depends on what I'm cooking, but I suppose I lean pretty heavily on basil, bay leaves, turmeric, garlic, cayenne

 
 
 
Trout Giggles
7  Trout Giggles    one week ago

Dill. Anything is better with dill. I like it in my tomato soup and I like to make a sour cream-dill sauce when I grill salmon. We had a very nice crop growing on the deck this year.

I also like garlic and oregano

 
 
 
Buzz of the Orient
7.1  author  Buzz of the Orient  replied to  Trout Giggles @7    one week ago

Oh yes, freshly picked and chopped dill - I use it for a really simple delicious cold salad - peeled baby shrimp, seedless green grapes, mayonnaise and fresh chopped up dill. 

 
 
 
cjcold
7.2  cjcold  replied to  Trout Giggles @7    one week ago

Do a lot of pickling so grow my own dill. It's best fresh.

 
 
 
Trout Giggles
7.2.1  Trout Giggles  replied to  cjcold @7.2    one week ago

yes it is

 
 
 
evilgenius
8  evilgenius    one week ago

I use a lot of pepper. My gf has at least 5 different salts in the kitchen.

 
 
 
Just Jim NC TttH
9  Just Jim NC TttH    one week ago

Cayenne pepper. I use it on almost everything I eat.

 
 
 
cjcold
9.1  cjcold  replied to  Just Jim NC TttH @9    one week ago

Grow my own habanero and have won habanero eating contests (the secret is lots of salt).

 
 
 
Snuffy
10  Snuffy    one week ago

My favorite spice?  the one I'm using at that time.  I use so many of them and love them all.  I also like to mix things up at times..  Baked a chicken once, mixed up some mushroom soup with garlic, pepper and cinnamon and it was amazing while different. 

 
 
 
Gsquared
11  Gsquared    one week ago

Garlic is number one by far, usually as garlic powder.  I also love paprika, especially smoked paprika.  Cinnamon is right up there, too, but I use it for just a few things, unlike garlic which I use often.  We used to grow our own sweet basil, which was delicious.

 
 
 
Buzz of the Orient
11.1  author  Buzz of the Orient  replied to  Gsquared @11    one week ago

I could never figure out paprika, what it could be good for.

 
 
 
Gsquared
11.1.1  Gsquared  replied to  Buzz of the Orient @11.1    one week ago

I use paprika and garlic for chicken.  Paprika is excellent for chicken. I also use a small dusting of paprika for flavoring on fried eggs along with garlic.

 
 
 
Trout Giggles
11.1.2  Trout Giggles  replied to  Buzz of the Orient @11.1    one week ago

I use it on deviled eggs and potato salad. I use it more for a garnish than a spice

 
 
 
Ender
11.1.3  Ender  replied to  Trout Giggles @11.1.2    one week ago

Same.

 
 
 
Perrie Halpern R.A.
11.1.4  Perrie Halpern R.A.  replied to  Buzz of the Orient @11.1    one week ago

Depends on the type of paprika. It can be sweet or very, very spicy. I prefer the spicy type. 

 
 
 
Perrie Halpern R.A.
11.1.5  Perrie Halpern R.A.  replied to  Trout Giggles @11.1.2    one week ago
I use it on deviled eggs

Me too! I never used it in potato salad, but I might give it a go. But I use it as a spice since I use the Hungarian type. 

 
 
 
Trout Giggles
11.1.6  Trout Giggles  replied to  Perrie Halpern R.A. @11.1.5    one week ago

I'm not even sure what type I have in the cupboard. I only know that I have about 5 or 6 jars of it

 
 
 
Dulay
12  Dulay    one week ago

I'd have to say freshly cracked mixed pepper corns. 

I've started using both Sumac [lemony] that I field harvested last year and Annatto [a peppery spice used in Filipino cuisine] as a change of pace recently. 

 
 
 
Buzz of the Orient
12.1  author  Buzz of the Orient  replied to  Dulay @12    one week ago

I thought sumac was poisonous.

 
 
 
Just Jim NC TttH
12.1.1  Just Jim NC TttH  replied to  Buzz of the Orient @12.1    one week ago

There are at least two kinds. As a kid we would find the "lemony" and mix with water...........we thought we were making cheap lemonade LOL

 
 
 
Dulay
12.1.2  Dulay  replied to  Buzz of the Orient @12.1    one week ago

Nope.

"Poison sumac" is the 'common name' for Toxicodendron vernix which is nothing like Rhus typhina commonly known as 'Staghorn Sumac'. Though I have some Staghorn growing on my property, it's not nearly enough to harvest heavily. I leave most of it to feed the birds. I found a patch on the back side of my neighbors 10 acres and get my spice fix from there. Sumac is used quite a bit in Mediterranean and Middle Eastern cuisines. 

 
 
 
Dulay
12.1.3  Dulay  replied to  Just Jim NC TttH @12.1.1    one week ago

That's the first thing I make after harvesting Sumac. I love lemonade. Ya can't get cheaper than free. 

 
 
 
Release The Kraken
13  Release The Kraken    one week ago

I grow all my own herbs, grind my own dried chilies and than store them. I love them all.

 
 
 
Buzz of the Orient
13.1  author  Buzz of the Orient  replied to  Release The Kraken @13    one week ago

Because our apartment has a balcony that gets the sun, but isn't very big, I have thought of growing herbs on it in boxes that clamp onto the railing.

 
 
 
r.t..b...
14  r.t..b...    one week ago

In anything sweet, a dash of cardamom

In anything savory, some fresh minced tarragon

...and in either, a healthy pinch of really good salt

 
 
 
Ender
15  Ender    one week ago

Tony Chachere's Creole Seasoning

384

 
 
 
Sister Mary Agnes Ample Bottom
15.1  Sister Mary Agnes Ample Bottom  replied to  Ender @15    one week ago
Tony Chachere's Creole Seasoning

I put it on everything.   

 
 
 
MsAubrey (aka Ahyoka)
15.1.1  MsAubrey (aka Ahyoka)  replied to  Sister Mary Agnes Ample Bottom @15.1    one week ago

I love that stuff, but can't always find it. Have you tried "Slap ya' mama"?

512

 
 
 
Sister Mary Agnes Ample Bottom
15.1.2  Sister Mary Agnes Ample Bottom  replied to  MsAubrey (aka Ahyoka) @15.1.1    one week ago

I haven't tried that, but I will as soon as possible.  The name alone makes it worth a try.

 
 
 
Buzz of the Orient
15.1.3  author  Buzz of the Orient  replied to  MsAubrey (aka Ahyoka) @15.1.1    one week ago

Wooo!!!  As I said in the article - those little red chili peppers and my stomach don't like each other.  However, if it didn't burn my tongue, I did enjoy cajun dishes.

 
 
 
Ender
15.1.4  Ender  replied to  MsAubrey (aka Ahyoka) @15.1.1    one week ago

We had a restaurant down here called that.

 
 
 
MsAubrey (aka Ahyoka)
15.1.5  MsAubrey (aka Ahyoka)  replied to  Buzz of the Orient @15.1.3    one week ago

You know Buzz, it's funny; tomato based spices give me heart burn like there's no tomorrow, but the spices used in Cajun and Creole dishes don't bother me. I thought for sure that when my husband and I went to NOLA last year that I would need to keep antacids with me at all times, but I didn't have to use them once! My daughter killed my esophagus when I was pregnant with her; even pizza gives me terrible acid reflux, but somehow... that food in NOLA didn't. Weird. 

 
 
 
MsAubrey (aka Ahyoka)
15.1.6  MsAubrey (aka Ahyoka)  replied to  Sister Mary Agnes Ample Bottom @15.1.2    one week ago
The name alone makes it worth a try.

That's what made me want to try it too. jrSmiley_86_smiley_image.gif

 
 
 
Perrie Halpern R.A.
16  Perrie Halpern R.A.    one week ago

I couldn't pick which is my favorite, since they all have a purpose. What I can say is what I don't like and that is anise or fennel. Blech. 

 
 
 
Paula Bartholomew
17  Paula Bartholomew    one week ago

Cajun Spice.  I especially like it in my omelets.

 
 
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