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-- #01: Cumin -- #02: Cinnamon -- #03: Nutmeg For all of the above, if I'm cooking a recipe that calls for one of those spices, and the only thing I have access to is the pre-ground version, I will seriously consider just not making the recipe. Once you get used to how much different recipes taste using whole, home-toasted spices, it's difficult to go back. -- #04: Pink/black peppercorn blend The "four peppercorn blend mixes" are easily the best upgrade you'll ever make to a home-cooked steak, and pretty much anywhere else that you'd want to put on a grind of fresh black pepper. Watch out for mixes that like to include other spices like coriander; nothing wrong with coriander, just not what I want in my pepper grinder. -- #05: Garlic powder Any recipe I make that calls for garlic (which is pretty much every non-dessert recipe I cook), I typically put both in fresh garlic and garlic powder - I had long felt like adding both created a different flavor profile than either on their own, and watching the following video on the topic has cemented my opinion. https://www.youtube.com/watch?v=WgES_Oj6-tQ -- #06: Cayenne Goes in everything. Savory, sweet, a big spoonful or a little dash, literally goes in everything. Bam. -- #07: Smoked paprika One of those things I can't really think of a good substitute for. Liquid smoke has its place but I wouldn't say it's the same. -- #08: Tony Chachere's There are just too many recipes in deep southern cooking that benefit from a dash or two of Cachere's. Soul food, cajun/creole, blandass yankee dishes, you name it. -- #09: Old Bay I'm pretty sure Old Bay is the foundation of all American seafood recipes. -- #10: Marie Sharp's hot sauce Both as an ingredient and as an accompanyment to the finished product. Not super-hot, and with a sweet, tropical note from the habenero base. Easily my favorite hot sauce, and goes with drat near any type of cuisine I can think of. Special shout-outs go to cardamom, fennel, star anise, cloves, coriander, turmeric, bay leaves, and cashews - I don't need these as often as most of the above, but if I know I'm going to be cooking a specific cuisine or set of recipes they absolutely travel with me. Accept no substitutes for whole, freshly ground & toasted spices. 
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Sep 27, 2023 02:17
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| # ¿ May 13, 2024 17:08 |
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Seconding the Slap Ya Mama blend.
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Sep 28, 2023 03:59
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