Which kind of spice you must have besides salt ad pepper?

yes
yes
yes
no

Is garlic a spice? I add garlic to most things.

brown suggar. :)

Garlic salt is a must on pizza.

Can’t do curry. My old apartment building wreaked of curry when you walked in and the smell made me gag.

I really don’t put anything, but, s & p on my food, but, as a condiment I do love Tabasco Pepper Sauce and put it on a lot of stuff. That and HP sauce.

hot pepper
Hungarian paprika
Tabasco sauce
garlic powder
soup/salad seasoning

I also love lemon pepper but I cannot go without Garlic.
Other necessities are basil and Gomashio.

Cumin, cayenne, chili powder, and paprika. I can’t live without those four.

I almost love them all. There is no single must have for every dish for me.

If I had to name a favorite, it might be cumin.

I like dried chili flakes on almost everything except my breakfast. Bush spices is a good one too.

THOSE ARE THE ONLY SPICES.
See first fluther question for evidence.

No, but really…. I love cloves, cinnamon, fennel sparingly, all kinds of salts and depending on the food, different crystal shapes, white pepper, all og those store bought mixes with bay leaves, and pepper and salt in a grinder. Yum.

@asmonet Love your new avatar. Perhaps you would enjoy one of these?

Or This :)

But in light of the other question I think I’ll join with this

This works too, though. I add it to sandwiches/soups sometimes. Doesn’t always have to go on meat.

Garlic, that magical beast, is a veggie and never a powder.

I love cumin, turmeric, and cinnamon (on sliced apples, oatmeal and dried cereal), rye, fennel and sesame seeds.

And the herbs I use all the time are dill, tarragon, basil, oregano…I loathe rosemary.

(@jmah: reeked.)

@gailcalled, thanks

I could not function on a quick fix night if I didn’t always have a shaker full of this.

@gailcalled ditto the rosemary
if you like sesame seeds have you ever tried gomashio?

@RedPowerLady: No. what is it?

@gailcalled It is a Japanese condiment. It is made up of sesame seeds and a few other ingredients. It is so delicious and really easy to make. I use it on veggies, salads, pastas, and rice among other things.

Ingredients
– 2 cups Sesame Seeds
– 2 cups Nutritional Yeast
– 1/2 cup Ground Flax Seed
– 1/4 cup Salt (can be reduced to your taste)
– 1/4 cup Turmeric
Directions

1. 1. Preheat oven at 375
2. 2. Spread sesame seeds on an ungreased cookie sheet
3. 3. Roast sesame seeds 30 minutes until golden brown. You will smell them when they are close to being done. Do not overcook.
4. 4. Blend sesame seeds a small amount at a time. Be careful not to turn them into a liquid or you’ll have Tahini.
5. 5. Measure sesame seeds after ground and then put into a big mixing bowl.
6. 6. Use same amount of nutritional yeast as ground sesame (that you just measured) and put into same mixing bowl.
7. 7. Add rest of ingredients: 1/2 cup ground flax, 1/4 cup salt, and 1/4 cup tumeric.
8. 8. Mix well, add to a shaker with big holes, and enjoy!
9. 9. Store leftovers in fridge until ready to refill shaker.
10. Special Note: Sesame seed amount needed varies. You want enough to spread a layer on a regular size cookie sheet. Does not need to be precise. Should not be too thick on the cookie sheet. The nutritional yeast should measure the same amount after completing step 4.

Quite frankly, I have rarely met a spice I didn’t like. Certainly, all the standards are a must for my kitchen, including cumin, cayenne, chili powder, paprika, cinnamon, nutmeg, mace, allspice, cloves, green pepper corns, coriander, five spice, fennel, achiote, and wasabi, and so many more.

I also like a variety of herbs. My favorites that I must have around at all times include basil, oregano, tarragon, bay leaf, rosemary, dill, sage, cilantro, ginger, garlic, and thyme, but I sometimes use others, and I prefer to grow my own as much as possible.

I do need to have tabasco in the house, but I also like Bufalo Brand Chipotle Salsa, Yucatan Sunshine, and the various Sriracha products. Lea & Perrin’s Worchestershire Sauce is another essential, along with Kikomon Soy Sauce.

I don’t use a lot of pre-mixed rubs and so on, but I must agree that Cavender’s All Purpose Greek Seasoning is a wonderful time-saver, and that Tony Chachere’s Salt Free Seasoning makes a lovely rub for grilled meats.

I also keep a bottle of Port Wine Reduction around – a dab of that on a steak before grilling can be a marvelous thing. And then there are all the different mustards and vinegars and oils…

I am not a huge fan of Kaffir Lime leaves, but I do like certain dishes that require them, and so far I haven’t found much to get excited over that involves marjoram or savory. Otherwise, I love new flavors.

Garlic, jalapeno, ground coriander seed, habanero, serrano, and pretty much any other pepper that makes your mouth go “WOW!” Chili powder isn’t a spice, it is a weak substitute for real peppers. chili powder is to hot peppers like tabasco sauce is to genuine hot pepper sauce.

cumin. these days, some would say cilantro. if you meant black pepper, then you also need cayenne.

@evelyns_pet_zebra – You said “Chili powder isn’t a spice, it is a weak substitute for real peppers.”

Actually, there is chili powder and there is chile powder. Spelled chili powder, it is simply a shortcut to making a nice bowl of red, as some Texans call it, and can be a blend of spices (powdered chile pepper, cumin, salt, powdered garlic typically). You can buy it at the store (blech) or you can make your own. Spelled chile powder, it is simply powdered chiles.

Ancho chile powder (sometimes called Pasilla chile powder) is nice in mole and chipotle chile powder is good, too, with a nice smoky flavor. My sister gives us New Mexico red chile powder from Chimayo for Christmas each year and we use it in a variety of ways, including making our own chili powder.

A recipe for making your own is to combine the following and keep the extra in the fridge for when you want to whip up some chili:

* 1/4 cup ancho chile powder
* 1/4 cup red Chimayo chile powder
* 2 tablespoons toasted and ground cumin seeds
* 2 tablespoons Mexican oregano
* 1 tablespoon chipotle chile powder
* 1 teaspoon ground allspice

Some people also add a bit of achiote to get a deeper color. Others add in onion powder or garlic powder, but I prefer to use fresh examples of both. We always add a touch of bitter chocolate to our chili, too, stealing the taste from mole.

And tabasco has its own unique flavor for which it should be prized. It isn’t always about the heat of a chile sauce, but also the taste.

asafoetida and turmeric are alleged to have great medicinal properties as well as culinary.