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Salt
Cumin can cumin my mouth
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.
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.
Whenever I’m making garlic confit, I always add some cayenne. I really wish I could source some Sichuan locally. Small town woes.
Marjoram and thyme, maybe bay leaves in white meat/pork dishes.
Butter, Garlic, Rosemary, Salt & Pepper.
Great for vegetables, meat, mushrooms, soup, French fries, etc. it’s my all purpose spice blend.
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.
I like to put cinnamon, nutmeg, and cardamom in my French Toast batter. Makes it extra tasty.
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.
Salt, pepper, allspice and cloves. Goes really nicely with olive oil and onions
I like sage on roast meat.
Paprika, garlic powder, salt, oregano and brown sugar. It makes a great rub.
Salt, pepper, onion powder and granulated garlic. That is what i call my All Purpose seasoning.
This + some kind of chile powder. I put it on damned near everything.
Garlic powder, onion powder, and Cavenders is my “holy trinity”
I use the same things, but I add paprika and a little MSG!
Same, but granulated onion and freshly ground pepper.
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.
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
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
Marmite is really good for this. Some of the other go-to “umami bomb” condiments aren’t vegetarian, but Marmite works well for vegetarians
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.
Thanks! Some recipes include cayenne, some even to the point of being inappropriately spicy. This recipe looks about right though.
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.”]
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.
MSG + Citric Acid
“Must have” when cooking fish in the oven.
