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[QUESTION] What are your favorite spices to use in soups?
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Caraway/cumin, thyme, wild garlic and lovage (which happens to be a surprisingly close translation of the name in Polish). The first two are really helpful in pods based kitchen. Lovage has a bit of a MSG effect, brings up umami.
But half of the time I just randomly spray stuff with one of the masalas I got from a local Indian store.
Probably cinnamon? But I love me some sweet potatoes so it's 90% for that and 10% other baking things.
Chili powder because larger amounts are used at a time. Then smoked paprika, cumin, oregano, cayenne are my goto spices. I buy them in bulk.
cardamom is exotic in coffee. Rosemary and potatos just work.
I'm a slut for rosemary and garlic, with paprika being my go-to for more robustly flavored dishes. Herbes de Provence is a nice blend as well, if you like those, but it is on the lighter side. Good for chicken salad and whatnot
This probably is gonna give away more info about me than it should (iykyk)
Hatch Green Chili powder. I put a little bit of that stuff in and near everything, except in chili season, where I use fire roasted fresh green chilies instead.
Edit: Autocorrect for->fire
I find myself using more bullion lately. I also have been using a dry smoke seasoning for when I want a more grilled flavor without the grill.
Dried Dill.
In salad dressing, on fish, tossed with vegetables, just about anything.
Smoked paprika and Italian seasoning (hopefully doesn’t make me too basic lol)
Top 5 , In order :
Basicly never use ordinary (salt|pepper) , so boring
Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.
Coriander seeds.
Cumin and the other cumin (what's Kümmel called in English?)
cumin, paprika, onion powder and garlic powder are my heavy hitters
Cinnamon. Goes in both breakfast and dinner recipes.
garlic no question
Probably onion powder or oregano. I use garlic and ginger powder just as often, but in much smaller amounts. You really can't add too much onion.
Cumin. It's used in quite a lot of cultures in different ways.
I have cinnamon in my porridge most every day. But I also have a lentil curry with a lot of curry paste - Yellow, vindaloo, butter chicken, really any curry paste will work I've found - and they're all a blend.
It's a toss up between smoked paprika and chipotle powder.
Probably bay leaves. I make a lot of stock at home. I find you can't really taste bay directly but you notice if it's not there.
I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.
Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.
Black pepper.
Or if we're going off stuff that isn't a condiment red pepper flakes which I put on tons of stuff or by volume garlic powder
Oregano/thyme
Sea salt. Used on more items.
Pepper. Used in volume.
Italian Sausage Seasoning (from Penzey's, even!). It's part of my pepperoni roll recipe (it goes on the pan the roll cooks on, as well as is brushed on the roll) and really takes things to the next level.
Penzys frozen pizza topping.
