...Other than salt and pepper

For me it's cumin. It's one of the few spices I buy in bulk and actually use up my supply.

In the winter it may lean towards cardamom thanks to copious amounts of chia.

you are viewing a single comment's thread
view the rest of the comments
[–] 65 points 1 year ago* (last edited 1 year ago) (9 children)
  • [–] 16 points 1 year ago (1 child)

    Paprika is the ultimate understudy of black pepper

    Feel kinda bad for white pepper for coming third in a two horse race

    Spursy, even

  • source
  • parent
  • hideshow 1 child comment
  • white pepper has its use. I've got black, white, cayenne, red flakes, and dried arbol (before we get into my selection of peppers for chili or salsa). I mostly fiddle around with them for whichever mood i'm in when i'm making tomato bisque (always uses two peppers) or red pasta sauce (always uses 3 peppers), but our lemon butter sauce explicitly calls for white pepper because it disappears into the butter.

  • source
  • parent
  • [–] 1 point 1 year ago (2 children)

    Yes, I agree. But what kind of Paprika is your favorite?

  • source
  • parent
  • hideshow 2 child comments
  • [–] 3 points 1 year ago (1 child)

    The only two kinds i know are smoked and unsmoked.

    I use unsmoked for chicken/veggies and only really use the smoked if I run out lol

  • source
  • parent
  • hideshow 1 child comment
  • [–] 9 points 1 year ago

    I'm a Hungarian Hot Smoked (sweet) Paprika user.

    But there is Hungarian Cold Smoked, and Spanish Hot ( and Cold) Smoked Paprika. Of course, there is also generic "paprika" that might be "hot," or "cold," or even smoked or not.

    Paprika gets complicated when you go down the rabbit hole.

  • source
  • parent