What are your most commonly used herbs/spices/pantry staples?

[picote]

Getting a little tired of our regulars and wondering what flavors others are cooking with.

We use fresh garlic, ginger, cilantro and parsley several times a week. Lots of lemon and lime juice too.

As far as spices, oregano, smoked paprika, and onion powder are the ones we go through fastest. And salt and pepper of course.

[RioG]

Cloves.  I should buy stock in the clove factory.

Wine vinegars.

Sent from my SM-G950W using Tapatalk

[picote]

Ah, I should have included vinegars! We buy red wine vinegar by the gallon jug. And red pepper flakes.

What do you use cloves in Rio? I honestly can’t remember the last time I used cloves!

[RioG]

Haha, just tomatoe soup

My repertoire is light.

Also pickling spice I should add.  I make pickled eggs fairly regularly.


Sent from my SM-G950W using Tapatalk

[witchypoo]

sherry vinegar
smoked paprika
basil
rosemary
cumin
garlic
oregano and or marjoram
bay
lemon
hot mustard
chipotles in adobo
ancho chile powder
gochujang
herbes de Provence

[picote]

I just googled gochujang and realized this is one of our heavily used ones too. We add it to mayo/yogurt/sour cream along with garlic and lemon juice for a sauce with a kick. I should have added ponzu as well, though I’m looking for more ways to use it.

I feel like I need to be using more cumin in our regular cooking. It seems to be in lots of food I like but don’t cook at home often. What do you use it for regularly?

[radial]

Vadouvan, a spice blend developed in the part of India that was colonized by the French.  It's a fusion of flavors from both cultures.  I put it on everything from scrambled eggs to fish to roasted cauliflower.

http://chrunners.net/forum/index.php?topic=124473.msg3215556#msg3215556

[picote]

Vadouvan, a spice blend developed in the part of India that was colonized by the French.  It's a fusion of flavors from both cultures.  I put it on everything from scrambled eggs to fish to roasted cauliflower.

http://chrunners.net/forum/index.php?topic=124473.msg3215556#msg3215556

Huh, this sounds interesting. I tend to avoid spice blends, because I usually just make them myself, but it’s nice to have something easy. I just bought the mushroom umami blend from TJs and am trying to figure out how to use it.

[radial]

Huh, this sounds interesting. I tend to avoid spice blends, because I usually just make them myself, but it’s nice to have something easy. I just bought the mushroom umami blend from TJs and am trying to figure out how to use it.

I bought a little bit at first, this brand.  That was enough to get me hooked and I ended up buying a bigger stash.  If you lived closer, I would share some with you. 

[witchypoo]

ooo. i forgot - grade b maple syrup

[witchypoo]

i use cumin in many things - chili, soups, dips, on poultry, lamb, flatbreads, salad dressing

[Run Amok]

Your list. Plus wichy's list. Plus the Persian lime curry and togarashi from here: https://oaktownspiceshop.com/collections/best-sellers

Plus miso, tahini, harissa, soy sauce, rice vinegar, toasted same oil.

[radial]

I'm cooking a brisket tonight, liberally seasoned with vadouvan.  It's in the sou vide bath at 135 degrees for the next 50 hours and then in a low oven for another 2 or 3 hours.  I've never done this before, but will report back on the results. 

[Newt]

Tarragon...add a sprinkle when you're mashing potatoes
Various Jerk spice combos
Chili flakes

[merigayle]

Salt & pepper
cumin
oregano
basil
onion powder
garlic powder
chili powder
curry powder (i have a handful of different ones)
smoked paprika
coriander
turmeric

fresh- cilantro, ginger, garlic, basil

canned tomatoes (whole and diced and pureed)

[caribougrrl]

Dried spices always around:
cumin
coriander
nutmeg
cinnamon
ginger
turmeric
mustard seeds (yellow, brown, black)
black peppercorns
pink peppercorns
star anise
cardamom (green and black)
cloves
caraway seed
fennel seed
nigella
fenugreek
amchur
pepper flakes
arbol peppers
pasilla peppers
morita peppers
chipotle peppers
ramnad peppers
hot paprika
smoked paprika
curry leaves
kaffir lime leaves
bay leaves
savory
dried mint
oregano
sumac
rose petals
lavender flowers
vanilla bean
cocoa powder

Blends:
zaatar
gochujang paste

Extracts:
rose water
orange blossom water
vanilla
almond

Fresh and/or frozen always on hand:
turmeric
ginger
garlic
onions (various)
shallots
jalapeno
scotch bonnet
red thai chili

Other stuff:
miso
soy
tamari
sesame oil
sriracha
tabasco
Cholula
other various hot sauces
vinegars: red wine, white, cider, malt, aged balsamic
truffle oil

[rocketgirl]

I've been very lazy lately but:
Amazing Burger Seasoning from Aldi
Tony Chachere's More Spice Cajun Seasoning
Salt
Pepper
Garlic Powder (or sometimes the minced garlic in a jar, or garlic salt)
Cayenne
Bourbon smoked sea salt

If I'm less lazy, also:
Basil (sometimes fresh)
Oregano (sometimes fresh)
Italian Seasoning
Onion Powder
Cherrywood smoked sea salt

Other:
sriracha
And I use pimento cheese as a condiment on burgers and hot dogs

[picote]

Ha! That’s a long list caribou! What do you teach for most often do you think?

That’s pretty similar to what’s in our pantry, but I find myself going for the same basic items all the time. We need to mix things up a bit!

[caribougrrl]

Ha! That’s a long list caribou! What do you teach for most often do you think?

That’s pretty similar to what’s in our pantry, but I find myself going for the same basic items all the time. We need to mix things up a bit!

ha. the stuff that is common to many cuisines: garlic, cumin, peppers, citrus

we came across some inexpensive and super aromatic Canadian saffron earlier this year, so I have been making an effort to make good use of that... which I think has also put me in the mood for other "soft" tasting but highly aromatic spices... I think I am using star anise, cardamom, rose, and those kinds of things more than usual.

I guess we have also recently been big on the turmeric and ginger, especially using fresh root of both... either with coconut/coconut milk or with tomato as a base for marinades, soups, curries.


I am also trying to make better use of fresh thyme, because we have a lot of it, but I'm not doing a good job of that. I keep saying, this week, I'm going to make jerk chicken, and then I don't... instead the chicken ends up being tandoori marinated (ginger and turmeric!) or in a biryani (saffron, rose, cardamom and all the soft aromatics as well as turmeric and ginger...).

[Chasing Amy]

Your list. Plus wichy's list. Plus the Persian lime curry and togarashi from here: https://oaktownspiceshop.com/collections/best-sellers

 

My favorite spice shop!

[Ice Cream]

I am lazy: trader Joe's herbes provencales.

[seattlegirl]

I'd say my most frequently used are:

Jane's Crazy Mixed Up Salt
black pepper
cumin
celery salt

[caribougrrl]

celery salt

I don't think I even own celery salt. What do you use it in?

[seattlegirl]

I don't think I even own celery salt. What do you use it in?

Chili, soups, tuna salad, egg salad.

[Natasha]

Bloody Marys.

[caribougrrl]

Chili, soups, tuna salad, egg salad.

do you use it in instead of celery, or in addition to celery?


I had a look in the cupboard and see we have celery seed, which I've only ever used for pickling.

[BonitaApplebum]

do you use it in instead of celery, or in addition to celery?


I had a look in the cupboard and see we have celery seed, which I've only ever used for pickling.

I put celery seed in my coleslaw.

[seattlegirl]

do you use it in instead of celery, or in addition to celery?


I had a look in the cupboard and see we have celery seed, which I've only ever used for pickling.

Usually in addition to.

[seattlegirl]

Bloody Marys.

And those.