...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.

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[–] 22 points 1 year ago* (3 children)

My local Asian market sells powdered sriracha sauce. If you get this in your kitchen, everything you cook will be sweet, sour, spicy, and red for about a week before it's gone. It's fucking good.

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  • [–] 5 points 1 year ago (2 children)

    I like shichimi togarashi, myself. It's got seaweed flakes, sesame seeds, and roasted orange peel, plus the peppers. It's really good on rice, pasta, and ramen.

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