1-2 favourite herb or spice

[OakLeaf]

I don't think most people consider salt an "herb or spice."



Malkin, not fair (unless you really mean prepared mixtures without the right to deconstruct them)!
Red pepper, black pepper, oregano, cumin, garlic powder,
coriander, foenugreek, turmeric, (cumin and red and black peppers again)...


Okay, this thread has been going on long enough to drift.

What do you put in your chili powder? (actually I don't buy garlic powder, I just put extra garlic in the dish)
What do you put in your curry powder? And do you toast the spices or not?

[shootingstar]

I don't think most people consider salt an "herb or spice."
...........................................................................................

What do you put in your chili powder? (actually I don't buy garlic powder, I just put extra garlic in the dish)
What do you put in your curry powder? And do you toast the spices or not?

I see salt as a necessary "mineral" for the body. Like taking iron. It's been proven if a person lacks sufficient trace iodine in their diet, they are prone to certain disease/condition. I can't remember what it was. Of course, the problem these days, is alot of people might ingest too much salt in their diet.

Oak, you must be a curry powder purist...creation of curry from ground up. No, pun intended.

[malkin]

We do use prepared chili powder and curry, but doesn't everything have to be doctored up to suit the occasion?

[smilingcat]

being a foodie, there is no one or two herbs I like the most. Or use:

garlic, ginger, several different kinds of chilli, basil, oregano, thyme, majorem, sage, chive, parsley, cilantro, tumeric, allspice, nutmeg, cloves, cardamon, fennel, anise, ...

My favorite is: french terragon. wonderful in soup, fish, omlette, chicken dish...

[shootingstar]

being a foodie, there is no one or two herbs I like the most. Or use:

garlic, ginger, several different kinds of chilli, basil, oregano, thyme, majorem, sage, chive, parsley, cilantro, tumeric, allspice, nutmeg, cloves, cardamon, fennel, anise, ...

My favorite is: french terragon. wonderful in soup, fish, omlette, chicken dish...

Ah tarragon, it's like a savoury version of mint. Well, to me.
There are certain herbs I simply haven't cooked often with. Whereas he likes experimenting with tarragon, majoram, etc. But both of us are still abit stumped and rarely use bay leaf, in terms of making up a dish or experimentation. Sage is another one. I can't determine the taste of sage in a dish. What is it supposed to do to a dish? It's like bay leaf, can't figure out what type of taste it adds to a dish.

I know there are different types chili pepper..but am so lazy. I use chili paste, sabal olek.

[roadie gal]

I'm a pretty indifferent cook, so my 2 spices would be garlic and Mrs. Dash - a salt-free general spice mix that I throw on nearly everything.

I almost never add salt to anything. I've had the same box of salt for almost 15 years, and it's still more than half full.

[malkin]

If you can't recognize the flavor of an herb or spice, it is possible that your samples aren't fresh. I know that when I was growing up we had the same spice containers for about 20 years and most of them tasted remarkably like the dust that covered their lids.

If you want to expand your herb and spice experience try getting fresh herbs and smell and taste them before using them to flavor a dish.

Or take a cooking class!