...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.
Paprika
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Garlic by far. Salt, Pepper, Garlic.
After that I use quite a bit of cumin
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- Paprika
- Powdered/granulated Garlic
- Powdered/granulated Onion
- Cayenne
Basically almost everything I cook has these in there with salt & pepper. Even if I'm using onion and garlic in the recipe.
Some top ones for me: MSG, Chicken Bouillon, Smoked Paprika, Thyme, Garlic powder, and finally, controversially, bay leaves.
MSG goes in basically anything. If it gets salt and pepper it's probably also getting MSG for me. I do a lot of chicken, and whenever I do I'm almost always adding some chicken bouillon to add some flavor to it. I really love Thyme, and find myself just adding it somewhat randomly to things. Smoked Paprika is a perfect flavor that's so unique, I add it to anything I want to have a bit of a kick, like chili, ect. Not that it's like spicy or anything, just it adds a little something to those dishes that you can't really get elsewhere. Garlic powder is an all around great utility, and I tend to "dump" this stuff on things.
Last but not least, Bay leaves. I swear, I'm like the #1 consumer of these things. I throw them in anything. Anything savory with a decent sauce/soupy base is PERFECT to add a bay leaf to. If you use em often you can really taste the difference, since fresh bay leaves really pack a punch in flavor.
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Capsaicin
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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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Probably paprika
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Melange of course. Really gives you that baked in sand worm flavor without having to catch one.
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Smoked paprika
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Onion/garlic powder. In roughly equal quantities.
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I planted herbs all around my house, so I always have fresh herbs available. But I almost always end up using thyme, occasionally rosemary.
People here keep saying garlic, which I also use extensively but I don't think of it as a spice.
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Fun fact: before it became mass produced sugar was originally considered a spice
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I love using turmeric. You'd be srprised how well it pairs with so many things, plus it's very healthy. It goes naturally with a lot of middle eastern and south asian food, but you can also add it to sauces and soups for warm and earthy notes (if that's your thing like me).
As for spice mixes, I love Cadaver's greek seasoning. It's pretty simple (salt, pepper, organo, with a few others) and you can enhance pretty much anything with it
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Is garlic a spice or an ingredient? I use a lot of fucking garlic.
For spice i love paprika
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Garlic or Onion. Both are universally used in recipes going back hundreds of years.
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Hondashi
Gochujang, laoganma
Ginger, soy sauce, roasted sesame, white pepper
I think you know what kinds of food I really like
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Does bouillon count? I tend to use that in place of salt (I think salt is boring) so it goes in almost everything. Other than that, it’s a tie between black pepper, garlic, and onion powder. I don’t use that much in spices actually lol rather use the whole ingredient.
Sage. Always from Penzey's.
I once accidentally dumped too much sage into a sauce. It tasted so good that I kept doing it.
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Cumin, coriander, and especially sumac. Sumac is SO good.
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Mustard
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Thyme. Not that often, but whenever I use it, I use loads.
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