Spice Question

Hi natnickeep, I keep tons of them too, but use them a lot. I only use fresh garlic though not dried. So thinking what is in the little jars there would be cumin, corriander,chilli,curry leaves,garam masala,five spice powder,paprika, peppercorns, cloves, mixed spice. There must be lots more as well as I like spicy food. The mistaken one was the pink pepper, it really is dreadful stuff.

I use many spices in my cooking. These include ginger, celery, parsley, caromseed, geern cardamom, black cardamom, cinnamon, coriander, turmeric, green chilli, asafoetida, tamarind, nutmeg, mace, cuminseed, black pepper, saffron, poppyseed, cloves, peppercorn, mint, paprika, mustardseed, aniseed sesame seed and many more! In case you are wondering what I do with so many spices well, I use all of them for different dishes. I eat Indian cuisine and there are several spices that go into the preparation of each dish. The ones that I hardly use are not listed out. The ones that are commonly used are salt, pepper, garlic and ginger some of which are the same as your list of commonly used spices. If you want recipes for some nice Indian dishes that you can make without much trouble I will gladly send you some... Wish you a Super New Year 2010!

Oh, I have tons of spices as well. For Southwestern seasoned food and Middle Eastern I use tumeric, and cumin, as well as red pepper, or chili powder. Black pepper, garlic, paprika. For sweet things I have allspice, cinnamon, cloves, nutmeg, anise and ginger. I have some blends of spices, like rosemary and garlic, or "Canadian Steak Seasoning", or lemon salt and pepper.I like dill weed and dill seed and fennel seed and celery seed.Sage is good. Bell's Seasoning for poultry I am pretty well convinced that spices are as good for us as many medicines. The lower blood pressure and reduce pain, and protect from bacteria, and taste good on top of all the other benefits.

I have a cookbook that uses spices. I like one spice at a time or black pepper and a spice or garlic powder and a spice. But this cookbook has half a dozen of everything at a time or more up to a dozen and I seldom use it. My usual spices are: garlic powder black pepper powedered mustard chili powder cinnamon pumpkin pie spice The rest, like you, I seldom use. If I cooked more Asian, Mexican, and Middle Eastern, I bet I would cook with more spices.

I have quite a few spices in my cabinet, but like you, I only use a few of them. I can't cook without garlic, so I have garlic powder and garlice salt for those times when I am out of fresh garlic. I also always keep onion powder and onion salt on hand, as well as cumin, cinnamon, paprika, italian seasoning and lemon pepper. I have a lot of seasonal spices like ginger, nutmeg, pumpkin pie spice and sage too...I usually end up buying new bottles of them every year because Im never sure if I have any left from the year before, so I've built up quite a collection LOL. I really need to get in there and clean out my spice cabinet!!

Those are all favorites. I also use basil and oregano a lot for sakad/tomato dishes, rosemary with grlic and olive oil for lamb, salmon, and other dishes, and cumin for Mexican dishes. I like lemon pepper too - very good witrh chicken and eggs.

I have a lot and most of them get used a couple of times a month. The most commonly used spices in my cabinet are salt, pepper and garlic. After that would be basil, oregano, bay leaves, rosemary and thyme. I also like to use coriander, cumin, curry powder, marjoram and ginger. I have to say though that there's something to be said for some of the blends out there as well. The "spice" labeled "italian seasoning" is a mixture of herbs commonly used in italian cooking (basil, oregano, rosemary, etc). I love some of the cajun seasoning blends out there, as well as the monterey chicken/steak blends. Some of the Mrs. Dash blends and Emeril's blends are pretty good to use from time to time as well. Every now and then I just buy a spice I've never cooked with for the fun of it.

I use a lot of spices because I like to experiment. Salt, pepper, garlic, and onion are staples. I also use several asian and middle eastern ingredients. Cumin, curry, all kinds of dried and fresh herbs, peppers, caraway, fennel seed, poppy seed, really there are too many to list. If your spices are more than six months old then throw them away. A lot of times people use old stale spices to cook a new recipie and then don't like the food and so never use the spice again. When really the spices were stale and that was the only thing wrong! Everytime I want to use a new spice I try a recipie that comes from the region or part of the world where the spice is most commonly used. I love cookbooks that focus on a different countries cuisine for this reason. You are pretty much guaranteed to find one or two things that you will end up making over and over, wich makes having a spice worth buying. I strongly dislike spending money on a spice that I am only going to use for a special occasion so I search out other things that it can be used for.

hi I use garlic, oregano, basil, and thyme and coriander too. experiment as I used to do and you will find a lot of good ones you have never used before and with certain foods they will be a must. no spaghetti sauce is good without plenty of garlic and thyme and oregano and I never used the mixed up Italian thingy as it never has the right proportions any way, so I make my own instead.

I have just about every spice you could possibly want to have, but I use garlic powder, red pepper flakes, cayenne pepper, garlic powder, lemon pepper, paparika, cumin, but my actual favorite seasoning to use is a combination seasoning called soul seasoning it has a bunch of stuff in it and it makes beef, chicken, and fish taste really amazing.

Well, my friend I am not into cooking, but I know that there are a lot of spices my mom uses in her dishes. I happen to know a few of them. Hmmmm.. I guess we Indians use a lots of spice. There is turmeric to begin with, cardamom, cinnamon, garlic, ginger, black cardamom, red chilli powder, Fenugreek, cloves, cumin seeds, asafetida to name a few. Few of the names I know only in my language and I cannot think of the English names. It is not that all of these are to be used in every dish prepared but sometimes many of them are. Bodhi Have a great New Year my friend!

I have sage but I hardly ever use it. I always use Garlic, Salt Pepper, Lemon Pepper which is really good on Chicken by the way. I also always use the meat tenderizer, seasoned salt, and I got this new one at the dollar store called soul seasonings it is very good. And I always use Nutmeg, Cinnamon, I have so many I never really know what's in there until the day I clean it out. L.O.L.

what spices? I'll have to ask my wife to let you know... you might be knowing, we have lot of spices in our recipes in this part of the world... but, frankly speaking, i hardly know the names of different spices those we have in our foods... and i don't understand why we always have to put spices in our food... especially putting whole cardamoms in various curries... i feel horrible when one gets in the mouth... when i asked, why to put these in the curry; my mum (and my wife too)told me, if those wouldn't be put, i wouldn't like the curry either... anyway, if you would ask me which spices i would like to have in my cabinet, my answer would certainly be 'spice girls'... lolz...

My main spices are generally pepper, salt, garlic salt, onion salt. These I'd say I use on a regular basis in most cooking. Italian seasonings is another main one in my cabinet. Many times it is cheaper to use tomato sauce and italian seasonings to make a spaghetti or red sauce for pasta; then buying it especially in today's economy. In addition, there is chili powder and red pepper. These season's work great for making like chicken carnitas. Yum! I would also probably use them if I was making tacos. There is the ground sage and ground thyme that I use when I make turkey. Sometimes I will also use these for making a herb chicken dish. Ground ginger I use for making like a stir fry or terriyaki dish. Pumpkin pie spices and cinnamon I use for making oatmeal cookies. That is about all the spices I have in my cabinet. Spices are kind of expensive so I tend to try not to buy to many. Some ideas for uses of other spices: Celery salt goes great on salads!

Salt and pepper are the staples, but I have a recipe or two that calls for paprika. I have a tendency to use fresh onion instead of the dried or powdered stuff, as well as fresh garlic, fresh horseradish, and more rarely fresh ginger. I haven't used cinnamon in ages that wasn't included in some tea or chocolate drink concoction, but I have a cold remedy that includes it. (whiskey, hot water, honey, cinnamon, nutmeg - it may not cure you but you feel a lot better.) My mother made a wonderful saffron rice when I was younger. I should ask her for the recipe.