Areola Grande posted:

I have allspice and celery seed but recipes almost never call for them. perhaps they shall fossilize someday

Areola Grande posted:

what about the celery seed

Areola Grande posted:

just dash it over some beef stew? I might do that

celery seed owns

Areola Grande posted:

this is probably because old bay is mostly sodium and in my experience Californians tend 2 go with a Mediterranean diet which keeps them bronzed and annoying but with medium blood pressure somehow

Areola Grande posted:

Finger Prince posted:

My go-to spices are:

Mild berbere - its an Ethiopian spice mix. Hot is also good but my parter doesn't do hot so mild is good. It's a great steak rub.

Ras al Hanout - which basically means "top shelf spices". It's like masala in that it can be a mix of all sorts of stuff, whatever the mixer prefers. But it's usually generally useful.

Sweet pimenton - Spanish paprika. Comes in sweet/mild, and spicy. Always smoky. Much more flavour than regular-rear end paprika.

Honorable mention to hawaij spice mix from Yemen. It's a great yellow spice mix that goes great on roast vegetables and for making pilau rice. Sadly I doubt I can get any here so what I've got is what I've got.

Other honourable mention goes to caraway seeds, which are an essential ingredient to any eastern European cabbage or sauerkraut based dish. Also kicks rear end in rye bread. Try putting them in coleslaw!

Buttchocks posted:

Not really a spice, but dried mushroom powder is very versatile and keeps longer than fresh mushrooms.

Ohtori Akio posted:

the texture is simply undesirable i feel

if i want umami i have so many options