Is there one spice...

[SherryJ]

... or herb, that you "won't leave home without"? :D You know, the one that goes into EVERY recipe?

For us, that would most likely be garlic... or chile/pepper...

I'm curious about the one at your house! :)

Sherry

[Missy]

well...other then garlic.....I like using paprika alot!:D

[Mitra]

There's a long-running radio programme over here, called Desert Island Discs, where some famous person is interviewed and has to pick the 10 music recordings they'd want if they were stranded on a desert island. They also have to pick two books, but the Bible and Shakespeare are given automatically, because otherwise they'd get picked too often, which would make the programme boring. I think garlic and pepper should be given automatically here, because otherwise we won't get to see much variety!

So, after garlic and pepper, what's the spice jar I reach for most often. That's difficult :(. I use ginger (mainly fresh), nutmeg, cinnamon, smoked paprika, mustard, cloves pretty regularly. If I could only take one of those to my desert island, I'd probably pick ginger, but I'd miss the others. If you aren't going to be generous and grant the garlic and pepper automatically, then I'd have to pick pepper as the absolute essential.

[SherryJ]

Well! I see I'd be okay being in the same room with you two after a meal! :D ;) :D

Sherry

[Missy]

Yeah...yeah....ONE is toooooooo restraining!!!!!!:eek:

No fair...Mitra mentioned SIX! :crybaby: :p

If I were on ANOTHER Thread asking how many others I enjoyed...and wouldn't like living without....cinnamon and mustard would be listed....but, nope, that's not what this thread asked....zip...my lips are sealed. lol :paranoid:

[gitfiddle]

It sort of depends on the type of food, doesn't it? I mean, cinnamon goes better in some things and onion in others. Those are my two common ones. DH can't eat raw or cooked onion but he can seemingly tolerate the powder.

I never really thought about how many spices and herbs I use on a regular basis. I have lots!:)

[SherryJ]

Okay, fine! For all those sniveling tears two posts back, you are allowed to post as many as you can't do without!!! :p

Sherry

[Missy]

sniveling tears lol...Oh, was I THAT obvious!? :D lol

Yes, definitely onion powder, and onion flakes too! And fresh parsley too! I'd have to have my sea salt too. Is salt a spice? :suspicious:

[Mitra]

Oh well, in that case... onion's a vegetable for me, not a spice, so I won't bother with it here, and parsley was covered in the herb thread. But I forgot about cumin, carraway and fennel, all of which are in frequent use. Carraway is particularly important through the winter when we end up eating a lot of cabbage, waiting for the spring veggies to appear ;).

[Missy]

Oh...that MITRA....she's a sly one! :rolleyes: ;) lol

[Gaelen]

omigod, all of you made me laugh when I found this.
When I was writing up the pantry staples section of my veggie cookbook, I had to keep organizing and editing because some things are herbs, others spices, and then there's the "onions (and garlic, and shallots, and lemons-limes-oranges, and chiles) are REALLY a vegetable (or fruit) but sometimes they're also a spice." Then I think it's done and read it over...and change something again!

Spices? Hmmm... it's a hard choice between cinnamon and ginger, and like Mitra, I love them both. But if amount used is the indicator--then cinnamon will have to win. I use cinnamon in several cooking styles (Spanish, North African, Italian, Indian, French, German, Eastern European, Middle Eastern) and in a full range of things from sweet to savory, main courses to desserts, salad dressings to beverages. In fact, I had to move my supply to a 6 oz. jar, because the three oz. jar was just always running dry, and I don't like to buy more than I can store in the jar.

But the thing that fresh ginger root does to veggie and fish...mmmm.
And saffron, nobody's mentioned saffron...for cauliflower, mushrooms and fish, and curries.
And mustard, for soups and curries.
And nutmeg. Oh man, what a little nutmeg can do for a cheese sauce, or a vegetable soup.

Now see what you've done, Sherry...I'm going to have to go rewrite that section again. ;)

[Mitra]

I wanted saffron too, but I was trying to be restrained ;). And, of course, vanilla. But I wouldn't want Missy to think I was being greedy :).

[gitfiddle]

(waving hand in the air) I have a question!! If onion's a vegetable, why are garlic and fennel bulbs and ginger root not? I see your point, but where do you draw the line, not having a horticulture degree?

[Mitra]

Well, my distinction was really just the way I think about it. It may be because I use onion in much larger quantities than the others that I don't think of it as a spice. I don't think of fennel bulbs as a spice either - I meant the seed. I'd think of the bulbs as a vegetable, leaves as a herb, and seed as a spice. But I have no idea if there's any justification for dividing it up that way.

[banshee]

Well, going by quantity and number of foods we use it on, I'd have to say garlic is our number one spice for most things. I've started buying it in multiples, especially when it's on sale, cause we're always running out. For sweet things, I'm a big lover of cinnamon. But hubby also loves paprika, so whenever I'm making something savory and I'm not specifically following a recipe, I'll often add some paprika for him.

Other than that, I do a lot of Italian cooking, so the Italian spices are common in our kitchen - parsley flakes, oregano, basil, fennel, etc. Soy sauce is a staple for me when I eat oriental dishes.

Can I include cheese as a spice? :D There's rarely a dish that I don't want to "spice up" with the addition of an appropriate flavor of cheese!

[Missy]

Oh DAMN!!!!! And, of course, vanilla. But I wouldn't want Missy to think I was being greedy :).
SHE BEAT ME!!!!!!!! :mad: :rolleyes:

I was gonna race here after dinner tonight and post VANILLA!!!!! BUT!!! SHE BEAT ME!!!!!!!!! :cool: Mitra...isn't it time for BED over there!!!!! lol :D

I must say, I haven't EVER tried ginger...so I will next time I go buy spices.

Celery seed is an interesting spice...but, I COULD live without it.

Banshee, I'll vote for ya....cheese as a spice! HERE! HERE!!!!!

[SherryJ]

lol...Oh, was I THAT obvious!?

Yes, Baby, you were... I can spot one a million miles away! Used to, and they do NOT do this any more because it doesn't work, but my boys would have a screwed up face, and just be "crying" away. One day, the youngest said to the oldest, "You don't even have tears"! Well, I was driving, but pulled over, and lo and behold, he was right!!!

When I asked, WHY, he said, "Well, we see other kids do it, and thought we'd pitch a fit to see if we get what we want..." They've never tried it again, or if they do, I just go over and put a finger on their cheeks... no tears!

Like I said, I can spot 'em a million miles away... not to mention the emoticon you put with it, LOL!!! :D

Sherry

Now! Back to our regularly scheduled program, unless someone else wants a lesson on sniveling from Mama Sherry! :D ;) :D

[realruth]

MACE ! a bit like nutmeg and cinnamon...lovely in both sweet and savoury dishes

[Mitra]

I'm a regular mace user too :o . There's usually some in my sausage mix. And the parsley, oregano & basil that Mary mentioned, and sage, though I didn't include them here, because I had those when Gaelen did a herb thread.

(Sorry, Missy, I've had my night's sleep now and I'm all ready to claim another 20 "essentials" :D.

[kevinpa]

fresh flat leaf parsley, thyme, rosemary and scallions. I would be lost without those.

[Missy]

but...but...but SHERRY!...I HAD TEARS!!!!! lol :D

I was gonna say MACE thinking that noooooooo way anyone would say THAT!? Who use's MACE for heaven's sake!!!!!....:rolleyes: and then...theirs a couple of you!!!!! who knew. :rolleyes:

Chives....:p both fresh and dried.

And because I'm EFFICIENT and I pack lightly.....I'd take along my beef and pork rubs...without msg....AND my chicken and beef and onion "bases". Italian and Greek and Cajun Seasonings...and Emerils of course.

....mace....who'd pick MACE.....:rolleyes: lol

[Always]

I would have to say thyme is a big one for me....it tastes great in tuna salad. Marjoram is great on pork. I use a ton of cinnamon and pumpkin pie spice. Dill is another big one in tuna and cucumbers. Penzeys.com has some great spice blends that I wouldn't be without...Galena Street, Rocky Mountain, Italian Spice Blend, Adobo, Pizza. Garlic and onion is a given. And good old Oregano...Penzey's has a Mexican Oregano that's great as is their Ancho Chili Powder. As you can see...I'm a fan of Penzeys.

Oh and here's what Webster has to say about the word spice..."A pungently aromatic vegetable substance, as cinnamon or nutmeg, used to flavor foods or beverages. Something that adds zest or flavor."

I'd say this post has zest comin' out our ears.

[Missy]

Well..if we were all stuck together on a deserted island...well, it wouldn't necessarily be deserted then would it:rolleyes: ....WE'D EAT WELL!!! :D

[SherryJ]

but...but...but SHERRY!...I HAD TEARS!!!!! lol
Uhm-hm!!! :D Ya nut... ;)

Wow, you guys never cease to amaze me...

I'm learning the difference between using fresh and dried stuff... and, mostly have found it's easier to "hide" the green leafy things (rosemary, etc) from the boys, LOL! If they can't SEE it, they are more apt to TASTE it... Ha! Wait til they start cooking for real, and see what all goes into making Daddy's stuff taste so great!!!

Sherry

[gitfiddle]

I think cheese is pushing the envelope a bit, :D even though I couldn't live without it. Maybe we could switch the term from "spices" to "seasonings"? I think this is a more interesting conversation than "favorite foods".

Janet, I agree with you. I was really only considering the onion a spice in the powder form.

If no one has mentioned tumeric yet, I will! Eggs with tumeric, onion and basil are to die for. And cheese, of course. :D

[SherryJ]

"Seasonings" is a great idea, Carol! Let's do it... and, then hold on for the dueling between Mitra and Missy, LOLOLOL!!!

Sherry

[Missy]

okay...tabasco and whooshtashire...woorstashire...:rolleyes: and soy sauces...and YES...I MISSPELLED IT...all in my HASTE to beat out MITRA!!!!!!!!:D

and terriacki...lol :D

Fonicks r my midal nam. :D

[ladydoc442]

I for one couldn't live without fresh herbs - basil, thyme, oregano, tarragon and cilantro in particular. As for spices, I regularly use smoked paprika, cinnamon, cardamom pods (they're awesome ground up in brewed with my coffee), and lots of "combination" spices like curries, garam masala and tandoori spice. I also make up my own spice blends with what I've got on hand.

I get ALL my spices from Penzey's - they're always fresh and very potent, not like what you find in a local grocery store (www.penzeys.com (http://www.penzeys.com)). And I could NOT live without fresh ground pepper - I buy a black, white, pink and green peppercorn blend. Yum yum! As for salt, I only use grey sea salt - very large grains, but a little goes a looooonnnggg way.

I guess we all like to cook (and eat)!

Deb

[ladydoc442]

I must say, I haven't EVER tried ginger...so I will next time I go buy spices.


Missy - if you've never tried ginger before, make sure you try both the powdered and fresh variety. Powdered is good in a pinch, but nothing beats freshly grated or sliced ginger!

Deb

[Missy]

Thanks for that LadyDoc....will do! I must say, I don't ever really recall eating ginger that I was aware of??? I've seen chefs use it before, and I know you need to grate off the outer skin...right?

[Gaelen]

Missy, I keep a piece of fresh ginger root in my freezer, and get a new one about every three months. And no, I never bother peeling it. I use a very fine grater, and the ginger meat shreds but the peel doesn't--it just sort of rolls back out of the way.

Gaelen, the lazy cook :0

[Missy]

What do you all make with using ginger?

[Gaelen]

I grate it into butter, citrus-y or vinegar-y sauces for chicken, fish or veggies; anything where I use coconut milk ;), any form of barbeque or wing-type sauce; nearly every dipping sauce (especially dijon mustard-based ones), and I use it in nut muffins, almond pancakes, etc. Sometimes I also grate it really really fine into a vanilla protein shake. It's a very HOT spice when it's raw (in the same way raw garlic has a bite to it) so a little fresh ginger goes a long way.

[Mitra]

Oh no :eek: I went away to have dinner and Missy snook in and pinched all the sauces (but at least I can spell Worcestershire :tongue: ;) ). Actually, I very rarely use any bottled sauces, not even soy, so I could manage without them on my desert island. But I would need parsley, sage, thyme, oregano, basil, rosemary, mint and coriander (cilantro to you ;) ). And bay leaves. And it would be nice if I could have dill and tarragon. And I need to add allspice to my spice list.

Sherry, you wouldn't really make me come down to just one, would you? :crybaby:

I use ginger (either dried or fresh) to make tea - a tsp fresh (grated, don't worry about the skin) or 1/2 dried, with 1/2 tsp honey (or your favoured sweetener). I grate some into beef casseroles - it just adds a very gentle warmth when it's cooked. I usually add some if I cook lentils (I read somewhere that the enzymes in ginger or pineapple help soften them, and didn't fancy pineapple flavoured lentils, but I like the subtle warmth of ginger) or any curry-type dish. About a 1" cube is the standard size for most dishes. I add it to stewed rhubarb (that was suggested in Nourishing Traditions, and works very well). I'm not sure where it goes, but I seem to buy great lumps of the root at least once a month. It keeps that long just sitting around the kitchen - or in the fridge if there's room.

[SherryJ]

(but at least I can spell Worcestershire)
ROTFWL!!!!!

Sherry, you wouldn't really make me come down to just one, would you?
Sigh... you can have as many as you want... What I will NOT allow any more... is the SNIVELING emoticon... **going off to find my moderator wand!**

:D

You guys make me laugh!

Sherry

[Mitra]

What I will NOT allow any more... is the SNIVELING emoticon...

Are you sure you're not my mother? :lol:

[SherryJ]

Yep, I'm sure! LOLOLOL...

Sherry

[Missy]

**going off to find my moderator wand!**
~ she giveth...then she tryith to taketh away....:rolleyes: lol

Okay...I've decided....If I'm stuck on a deserted island, I hope MITRA'S with ME!!! :D that girls a PACKIN'! lol

[miralin]

Gosh, I'm in the garlic and onion camp, too, but as was mentioned I count the onion as a veggie. (Heck, I don't think I've posted a recipe yet that hasn't started out with garlic and olive oil, at least .... LOL!)

Ginger in the freezer -- see Gaelen's post. Identical treatment and use.

sea salt and freshly milled pepper, that would be my can't-live-without, and if I can't have two then it's gotta be the pepper.

Others I like a lot: curry, mustard (also does lovely things to certain cheese sauces), basil, oregano, thyme, rosemary, bay leaves. I'm still learning about most of the others. I forget a lot of times to put the spices/seasonings in my recipes, because I just sort of grab stuff that seems right. Welcome to chez Miralin, home of the zen kitchen.

ohmmmmmmmmmmmmmmmmmmmmmm ;)

[Ottawa]

If I only had one choice for spice/seasoning, after salt and pepper, it would Louisianna Hot Sauce. It perks up almost any meal and is more flavorful than Tabasco.

I try to use Cinnamon daily and use Tumeric on almost any meat dish. Garlic goes into almost any fried protein along with some onions.

[gitfiddle]

I had a peach shake and grated in a little ginger. Wow!

[SherryJ]

Oh, Carol! That sounds SO refreshing!!! Have to try that one...

Sherry