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 Posted: Mon Jun 01, 2009 8:39 pm
I use Italian seasoning for most dinner meals. For baking or drinks, I use cinnamon or nutmeg.
What's your favourite spice/herb?
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Posted: Tue Jun 02, 2009 10:40 am
Tarragon is my favorite spice to cook with, paprika being my second. I do not bake but I like to brew root beer with cinnamon.
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Posted: Tue Jun 09, 2009 11:49 pm
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Posted: Mon Jun 22, 2009 7:20 pm
I love basil! I cook a lot of Italian pasta dishes, and I live by extra virgin olive oil and basil. Mint is great as well, especially for anything Greek. Thyme and rosemary are another of my favorites. Fresh herbs just add so much more to a dish! biggrin
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Posted: Mon Jun 22, 2009 9:13 pm
For solids I use:a dash of;garlic,salt,cinnamon,chili powder,thyme,& basil.Then I use 3 ml of virgin olive oil & 1 ml of light rum.It tastes odd,in a manner that i can't describe,but it's quite delectable.
But for meat,i always have to use garlic,cinnamon,meat tenderizer,and wine
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Posted: Thu Jul 16, 2009 12:27 pm
For spicy I use cumin A LOT...but I also like corriander. I like cayenne but since it's so extremely hot I only put in about 1/4 tsp for most of my dishes
However, I use cinnamon the most. I put it on anything that is or can be turned sweet....french toast, hot chocolate, cinnamon bread, apples....I love it.
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Posted: Sat Aug 29, 2009 1:31 pm
Cardamom!! I love the stuff. I feel in love with indian cooking.
2nd is Star anise.
3rd gochukaru whee
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Posted: Tue Sep 15, 2009 2:10 am
I love my four C's: Cayenne, Cumin, Cinnamon, and Curry. Not all together at once, mind you, but separate or maybe even in a few combinations. Delicious!
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Posted: Sun Sep 20, 2009 3:48 pm
Vanilla. It's surprisingly versatile. It's not just for desserts! You can add just a tiny bit to heavy cream sauces, especially when you're pairing them with fish, and it really opens up the flavors of shrimp and crab.
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Posted: Thu Sep 24, 2009 2:37 am
Dill weed is mine. I use it in meat which at first was an accident since the bottle fell into the pan and the lid was open but great! I use dill mainly on fish, taco meat and dipping sauce if needed. Also, Lemon Pepper is another one.
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Posted: Mon Oct 05, 2009 10:57 am
I can't go without at least 3 or 4 of these... it does vary what I'm doing, but anyway it's either Funnel Seed, Dill Weed, Onion/Garlic salt/flakes, Parsley, Ground Pepper or Sea Salt, Crushed Hot Chili Peppers, Tarragon, Cayenne, that's all I can think of for now.
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Posted: Sun Jan 31, 2010 1:54 am
Dill is perfect in a fish seasoning sause
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Eloquent Conversationalist
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Posted: Tue Feb 02, 2010 2:42 am
I try to vary my spices a good bit, so that my dishes don't all taste the same. I've got a few spice mixes I like to use, depending on what I'm in the mood for. There are about five different blends I use for curries, three or four dessert blends, mixes I use for warming, cooling, sweetening, making savoury, making exotic in various ways. Typically I only use a single spice if I'm working with a recipe I haven't encountered before either in book form or in the form of eating the dish. If I've made the recipe faithfully just one time, I typically will then go into variations on the theme. My chocolate chip cookies involve nutmeg, cinnamon, cloves, allspice, and/or cardamom depending on my mood, for example; my chicken soup involves salt, pepper, a tiny bit of garlic, and usually some za'atar and/or ras al hanout.
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