NationStates Jolt Archive

Now, I'm not talking about your favorite cable porn channel, or your favorite stupid girl from that idoit band in the 90's.

My personal favorite is cumin. It's useful in a vast amount of things, from curries, to stir-frys, to tacos, and many more. I've even used it in ice cream to amazing effect.

Yours?

I like mace. It just tastes good.

As a bourgeouis, I find the life blood of the work classes to be not only great tasting, but less filling than other alternatives. Especially in stew.

Chili Powder, baby!

As a bourgeouis, I find the life blood of the work classes to be not only great tasting, but less filling than other alternatives. Especially in stew.

Mmmmm...proletariat...mmmmmmm

Mmmmm...proletariat...mmmmmmm
It tastes really good when you fry it with some veal (being sure to fry the calf in its mother's milk, of course) and have it with some pate de foie gras.

Paprika.

I have a deep appreciation for cinnamon as well, though.

Does Old Bay seasoning count? Its sort of a mixture of spices. If not then nutmeg comes in as my 3rd choice.
Wow i need a life.

Melange?

Mustard seed.

Especially when used to make mustard. And by "mustard," I mean a condiment that makes the nasal passages feel as if on fire and the eyes coated in burning needles. Most American versions need not apply. Edit: Oh, and a good horseradish sauce too.

<Ralph Wiggum>They taste like burning!</Ralph Wiggum>

Based on frequency of use, I would have to say salt. Salt goes with everything, but that is not to mean salt goes good in great quantity with everything.

Now if you are talking something that you only use once in a while where you want to give something that extra little kick of taste, I would go with powdered cloves. Doesn't take much, but it does the job.

Is salt a spice?

Especially when used to make mustard. And by "mustard," I mean a condiment that makes the nasal passages feel as if on fire and the eyes coated in burning needles. Most American versions need not apply.
You mean the stuff that they keep at shifty Chinese take-out/hole-in-the-wall places? That is great stuff, especially when eaten with an egg-roll or some fried Breaded pork (Not to be confused with Sweet and Sour pork, which is more than just breaded meat with Sweet and Sour sauce).

Chinese hot mustard is not rocket science to make and it's better fresh anyway. Just take powdered mustard seed, add enough water to make a good paste, wait about 15 minutes for maximum kick and then add a little vinegar to stabilize it.

You mean the stuff that they keep at shifty Chinese take-out/hole-in-the-wall places? That is great stuff, especially when eaten with an egg-roll or some fried Breaded pork (Not to be confused with Sweet and Sour pork, which is more than just breaded meat with Sweet and Sour sauce).

That's the stuff. I've noticed, however, that when the mustard is packaged in little packets fast-food style, it is usually too runny and not very potent. But then you find the restaurant that makes it's own mustard very hot and thick. That's the good stuff. :eek: :D

Rosemary, I think!

Such a sweet and mellow spice, but subtle in the way only Rosemary can be...

Rosemary, I think!

Such a sweet and mellow spice, but subtle in the way only Rosemary can be...

Yeah, rosemary's good stuff as long as you can get the leaves out of whatever you are seasoning. Fresh is best, of course.

Rosemary, I think!

Such a sweet and mellow spice, but subtle in the way only Rosemary can be...

Rosemary is an herb.

Spices are seeds, berries, bark, roots. Herbs are leaves and stalks.

Papika.

Goes with anything, Even water...

pepper all the way.

though harissa comes a very cloose second.

Garlic. Without it, I would starve.

Black pepper goes on almost everything. It's common, but essential.

If you can't count something as ordinary as black pepper, then Habanero. It's got a distinctive aroma when fresh which I don't get from any other chile, it's a great way to add heat to food. A little can go a long way. I know a Hatian woman who I give fresh home grown habaneros to and she makes a great hotsauce out of them.

Now, I'm not talking about your favorite cable porn channel, or your favorite stupid girl from that idoit band in the 90's.

My personal favorite is cumin. It's useful in a vast amount of things, from curries, to stir-frys, to tacos, and many more. I've even used it in ice cream to amazing effect.

Yours?
Garlic powder! YUM! :D

If you can't count something as ordinary as black pepper, then Habanero. It's got a distinctive aroma when fresh which I don't get from any other chile, it's a great way to add heat to food. A little can go a long way. I know a Hatian woman who I give fresh home grown habaneros to and she makes a great hotsauce out of them.
Normally, this is where I'd make some innuendo about her heating your sauce, but I'm feeling a bit poorly this morning. So just pretend that instead of this explanation I just made an amazing and totally edgey joke about oral sex that completely rocked you world.

Is salt a spice?

Question seconded.

Normally, this is where I'd make some innuendo about her heating your sauce, but I'm feeling a bit poorly this morning. So just pretend that instead of this explanation I just made an amazing and totally edgey joke about oral sex that completely rocked you world.
Damn, good one.

Is salt a spice?Question seconded.
Nope. Chemical compound.

I don't really think I can narrow it down to just one favourite...
Cinammon is somwhere on the top of the list, together with Paprika (both the hot and the sweet), Garam Masala, Safron, Garlic and Nutmeg.
Seconds would be Pepper, Chili powder, Chayenne Pepper, Curry (different blends), Cumin, Cloves and Cardamon.
And below that I don't really have preferences.
Don't even get me started with herbs... I need bigger spice shelves...

Nope. Chemical compound.

Umm...okay. What about...chicken salt? Hm.

Celery salt? It comes from a plant...

You can get garlic salt too, can't you?

chili powder, you can use it in anything, pork chops, spaghetti, meatloaf, chili(duh), soup, stew, sprinkle it on popcorn, it's the greatest thing ever.


oh and you can sprinkle it on fried potatoes too, that is super good. :D

chili powder, you can use it in anything, pork chops, spaghetti, meatloaf, chili(duh), soup, stew, sprinkle it on popcorn, it's the greatest thing ever.


oh and you can sprinkle it on fried potatoes too, that is super good. :D
I've never tried chili powder on fries. Is it as good as Old Bay seasoning on fries?

I've never tried chili powder on fries. Is it as good as Old Bay seasoning on fries?
dunno, what's Old Bay seasoning?

Nothing better than an ounce of melange in my coffee...

I'd have to go with either Posh or Baby. :D

I like mace. It just tastes good.


It hurts when you get hit over the head with it though.

Adobo rocks, as does fennel seed.
I also use a lot of garlic salt.

Adobo rocks, as does fennel seed.
I also use a lot of garlic salt.
What is garlic salt? Anything like celery salt?

Kanabia, I'll let you have celery salt, cos it's got celery seeds in which are herbs. But you ain't getting chicken salt. Ok it's got herbs and spices in, but a spice it is not.

Rosemary

vanilla, the best, and the most expensive

vanilla, the best, and the most expensive

Vanilla is definitely good, but I would think saffron would win for most expensive. TBH, saffron doesn't really do much for me tastewise, but it's definitely good at making things yellow.

I have to say cardamon. You can use it with chicken and allspice, but its also great in cookies and cakes. mmmm.

dunno, what's Old Bay seasoning?
It's a blend of herbs and spices that's great on seafood and fries. I thought it was kind of famous.

It's a blend of herbs and spices that's great on seafood and fries. I thought it was kind of famous.
yeah, I looked it (http://www.mccormick.com/content.cfm?id=9084) up, apparently it's been around for a while too. I had no idea, but then again we don't eat much sea food here, so maybe it's a regional thing, or I could just be clueless as usual. I am going to get some and try it out though.

Ginger.

Hmm, I like paprika and pepper, and salt(yeah, I know chemical compound but o well) And love the smell of corriander(sometimes called chinese parsley.)Wait, thats an herb...o screw it.

Cinnamon second nutmeg third allspice

Peppers, Garlic, Chili's, Saffron, Parsley, Ginger, Chives, Dill, Cumin, Poppy, Safflower, Basil, Paprika, Parsley, Sesame, Fennel, Mint, Vanilla, Mustard and Curry. All I can think of that I have actually tasted. If I had to choose just one.. chilis.. or garlic.. can't decide.

What is garlic salt? Anything like celery salt?

Kanabia, I'll let you have celery salt, cos it's got celery seeds in which are herbs. But you ain't getting chicken salt. Ok it's got herbs and spices in, but a spice it is not.

http://www.goya.com/english/products/product.html?prodSubCatID=7&prodCatID=4

Home-made adobo paste is best, of course.

It's not really a spice, more of a flavoring, but Lime makes everthing delicious.... seafood, chicken, you name it.... even desserts..

Old Bay is great, but I'd never come across it till I visited "Bal'more".

*pride*
Bal'more is awesome! We even have domino's sugar!
*/pride*

It's not really a spice, more of a flavoring, but Lime makes everthing delicious.... seafood, chicken, you name it.... even desserts..

Yeah lime is good flavoring.. orange and lemon zest too.

Cumin, such a pretty colour.

What is garlic salt? Anything like celery salt?

Kanabia, I'll let you have celery salt, cos it's got celery seeds in which are herbs. But you ain't getting chicken salt. Ok it's got herbs and spices in, but a spice it is not.

Meh, i'll survive. Celery salt it is.

...would feel kinda weird putting that on chips or something though.