Most used: garlic onion oregano thyme basil rosemary mccormick grill mates chicken and steak parsley chili powder cumin adobo (wonderful on poultry!!)
Others: dry mustard ginger paprika
There are more I'm sure that I use!
RACHE23 1/28/08 1:33 P
Wow... where do I start? I have an entire 3-shelf cupboard devoted to spices.
If I had to choose favorites, they would be: - freshly ground black pepper - cumin - oregano - mexican or greek - Penzey's Pasta Sprinkle (basil, rosemary, garlic) - rosemary - cinnamon
I've also been into fennel seed lately. In fact I've been eating the seeds from the jar after a meal in place of sweets.
I recommend grinding your own spices. They're cheaper and often much fresher than the little jars. Buy large bags (from Penzey's or local ethnic groceries) and grind them in a coffee grinder. Just don't grind cloves. They contain chemicals that will permanently etch the plastic of your grinder.
NINABEAGLE 1/28/08 11:59 A
I like to use Mrs. Dash, garlic powder, onion powder, if I am feeling bold Lawry's seasoning.
I use a lot but I am on a Lawery's kick these days!
BRIGHTPATH 1/27/08 9:28 A
I've only ever grown basil in my garden, but plan on growing it indoors next winter. This year, instead of planting it in the garden, I'm going to plant it next to my back door. It has SUCH a wonderful fragrance, gets big and bushy and green and gorgeous - it seems a waste to keep it all the way out in the garden. Besides, I use so much basil during the summer that it would be nice to have it right outside the back door, which is also my kitchen door. I'm hoping that I can smell the basil on nice days when I have the windows open. :)
STARSTHRUMYSOUL 1/18/08 11:05 A
LOTS, though the ones I tend to use the most are: Garlic (either fresh, or garlic powder) Onion (again, etierh fresh or onion powder) Rosemary Basil Parsley Celery salt Thyme Sage Salt and pepper (obviously) and cinnamon for sweet things
FLOWERFROGGIRL 1/18/08 7:37 A
What spices DON'T I use! OMG! My spice shelf has over run the ENTIRE cabinet over the stove and I have a turning spice rack too! I'm in love with Penzey's spices though. The one we use most of all is Bayou Blast from Emeril.
KELLDUG 1/16/08 9:59 P
Im trying to cut my salt intake back...BUT I still like a little so when I cook I add california style garlic salt.It isnt completely salt but it gives oompf to food. I also love hot sauce,montreal seasonings for steak,and mrs dash grill seasonings for chicken
LABEILLE 1/13/08 6:52 P
My mom used to cook with noothing beyend, onion, parsley and bay leaf. We decided to expand our horizons and add one new herb every once in a while, trying it in everything till we figured out what it worked best with. We started with basil. Latest have been fresh coriander and marjoram.
A general guideline that helped me: French seasoning: thyme, parsley, bayleaf Italian/Spanish: to the above, add basil and oregano. Greek/Mediterranean: add rosemary, mint, cinnamon Middle Eastern: add cumin
TKEIKS 1/13/08 1:34 P
ahh, yes- I love using (and eating) roasted garlic! Only if I'm not going out, though! (o"
KAM1226 1/13/08 1:13 P
It depends on what I am making, but some of my most frequently used would be fresh garlic, fresh cracked pepper--and I also like to have a rosemary blend for my meats.
TKEIKS 1/13/08 5:13 A
I think my two favorite spices/herbs right now are cumin and cilantro.
PEGGYO 1/8/08 2:23 P
On chicken, to 1 cup bread crumbs, 1/2 cup grated parm, I add 1 1/2 teaspoons Basil, 1 1/2 teaspoons Thyme, 1 teaspoon Oregano and 1 teaspoon garlic powder.
Cook for 20 minutes at 400. Delish!
SAX_88 1/7/08 9:12 P
very great choices, folks
JTSLANEY1 1/7/08 4:32 P
You can try any of Ms. Dash's I believe most of them are MSG-free...just watch for sodium. I also use garlic powder, dried peppers (processed in a blender), thyme, fennel, cinnamon (depending on what I am cooking), just the basics.
TACP1965 1/7/08 9:09 A
Hi, I use alot of Curry, paprika, no-salt,red and black pepper, cumin and other indian spices. I am not Indian but love the flavors or India and Marrocain. It gives it ump and great taste. I also use salt free whorshire sauce too. i bake and broil or grill I have been trying to lower my cholestrol from 220 to normal.
SAX_88 1/6/08 9:18 P
most often,
celery salt Old Bay seasoning Mrs. Dash anything crushed, or ground peppercorn Chinese Five seasoning cloves cinnamon cumin garlic powder white pepper oregano thyme hot sauce
...to name a few
PRINCESS-MOMMY 1/6/08 9:14 P
I have been adding lemon zest to my veggies lately. It gives them a fresh yummy taste.
SIMSARAH 1/6/08 6:07 P
Yeah, fresh basil is excellent - I use it all the time, but I'd just like to grow my own rather than having to buy it all the time.
AVA_B_ME 1/6/08 5:46 P
I use sea salt pepper curry turmeric garlic onions green onions basil italian seasoning chili powder hot fresh thai chili peppers lemon grass kefir lime leaves pandan leaves garlic powder onion powder peprika shrimp paste ABC Sweet soy sauce I know I am forgetting something. My Husband is Asian so I use a lot of spices in my food. Growing up I never used anything more than pepper. I love the difference and the hotter the food the less you eat.
REDJUICE 1/6/08 5:42 P
Oh, and what exactly is Mrs Dash?
REDJUICE 1/6/08 5:41 P
No problem.
I ADORE fresh basil. One of my favourite ways to have it is to make a couple of Bruschettas for lunch. You take two slices of Ciabatta bread (or just a french stick if you can't find ciabatta), put some halves of cherry Tomatoes on them, then the basil, some mozzarella cheese and a quick dash of olive oil and black pepper on the top. Yum!
Other favourites are: - Garam Masala - Cumin - Chili Powder - Ginger - Five Spice - Star Anise - Lemongrass
SIMSARAH 1/6/08 5:09 P
A ha! I hadn't tried the watering from the bottom... I'll try that this year, thanks!
REDJUICE 1/6/08 5:05 P
Keep it in a place where it gets loads of sunlight. Also, Basil plants like to drink their water from the bottom, so instead of watering it from the top, keep your plant in a plastic pot with holes in the bottom, then place that in a bowl. When you water your plant, put the water into the bowl, not directly onto the soil. Oh, and it's really important not to let it get too cold, as it's a mediterranean plant and it won't like it.
SIMSARAH 1/6/08 12:41 P
Hey Brightpath! Any tips for growing basil? Mine always dies...
BRIGHTPATH 1/6/08 10:40 A
I grow rosemary and tarragon in my kitchen. Tarragon is such a light, fresh flavor! In the warm months I grow basil and use TONS of it. Other spices I use on a regular basis are ones people already mentioned, such as thyme, fresh garlic, paprika, oregano, mustard powder, etc. I also like to use ground white pepper or a little cayenne to give kick to certain dishes.
SIMSARAH 1/5/08 3:42 A
Like a bunch of the others here, garlic is a constant companion, and I use a fair amount of cumin, coriander and rosemary (fresh, if possible with the rosemary, so good...)
If you want to make a more interesting tomato sauce, try starting with a sweat of finely chopped carrots, celery and onion (1,1,2 part ratio - a basic mirepoix) and add some nutmeg with your tomatoes.
I also apply red pepper flakes liberally to many many things. Any steamed veg can be made much more enjoyable with a dash or two! (Or three...)
CMSTUMPF 1/4/08 11:03 P
Garlic has become my best friend in the kitchen. I use fresh gloves in just about everything. I also love cilantro and basil. When fresh they will spice up a dish in the perfect way and they look so pretty. I typically eat high sodium foods so I do not add any salt when cooking. Pepper freshly ground from a pepper mill gives a dish a great taste.
NICA717 1/4/08 7:48 P
Smoked Paprika is incredible. It adds a meaty flavor to dishes. Cumin, garlic Powder, Onion Powder, Mrs. Dash, Rosemary, Thyme, Mojo, Adobo, Basil....goodness, I use just about everything.
GOLDENDAYS 1/4/08 3:58 P
Cumin has to be one of my alltime favorites...key is to be fresh (I'm guilty of not doing it, but a good suggestion is to replace seasonings at least once a year if not more often). Plus Mexican Oregano has a unique flavor. I hear that lots of people do not care for cilantro but I love it. Not a spice but a definite flavor enhancer is fresh squeezed lime juice...on meats, salsas, drinks.
Season-All is a very tasty and easy combo of spices and it doesn't contain MSG. I put this on EVERYTHING.
FRANKCASSMOM 1/4/08 12:33 P
We LOVE spices here.
Hmm most used? Cumin Chili Powder Garlic Powder Italian Seasoning Mrs. Dash Curry Powder
Other things we use: Garam Masala Bay Leaves Fresh Cracked Pepper Poultry Seasoning I'm learning to do more Vietnamese, etc. cooking and am learning to use things like fish sauce and am hoping to take our food to a new level. Yummy.
Don't forget GOOD gray sea salt. If you're going to use salt, the tiniest amount makes the best flavor.
CHERYLHURT 1/3/08 8:24 P
Lots of garlic, onions, cumin, cilantro, etc!
JAYDA0710 1/3/08 12:11 P
I use lots and lots of spices! It's an easy way to zest up food without pilling on calories and fat. Some of my favorites are oregano, thyme,majoram, and ground cumin.
JAKELOVER 1/3/08 1:50 A
I don't think there are many spices I haven't tried at least once. I love curry powder cayanne pepper. I love it hot. I also use a lot of garlic and oregano. Bays seasoning with seafood. OH I could just go on and on. I love to cook and spices are a great way to add depth without many calories.
JENND417 1/1/08 10:04 P
I just bought a few different varities of Mrs.Dash. My doctor has recommended it. I am not Betty Crocker, but I do use a lot of garlicsalt when cooking. I am going to start using Mrs. Dash though.
RUNNERCHIQ 1/1/08 1:40 P
Usually adobe or lawrys and red chilli peppers (love my food spicy).
My mom loves Mrs. Dash too... maybe I will switch up for the new year.
FAYETTESIDRA 12/31/07 10:24 P
I swear by Mrs. Dash.
Otherwise I need to have garlic powder, onion powder, and parsley in my kitchen at all times. Those are my essentials.
Basil is becoming a favorite too, though!
PAMMYLBEAR 12/29/07 1:08 P
I like basil, sage, and oregano. Maybe one of my resolutions will be to grow them fresh. But I must admit that I would gladly add garlic to almost every savory dish, if I thought my family would let me get away with it!
JJSOONER73 12/29/07 5:01 A
I think cumin is my most used herb or spice besides s&p. I also use dried roasted garlic (when I don't use fresh), cayenne, chipotle, and oregano. I like rosemary in some things. Fresh basil is a favorite. Sage is good with white beans. I have some curry blends that are good on most meats.
www.penzeys.com has a great selection of herbs and spices that are much cheaper and much better than what you get at the grocery store. I have many of their curry like blends. Zatar seasoning is also a really good one. They also have wonderful customer service; I've been a penzey's customer for about 6 years now.
C4CK3ES 12/28/07 9:18 A
Thank you for the tips. I got the biggest loser cookbook for Xmas and I'm determined to make home made meals for me and my husband. He's very picky and thinks healthy food has no taste, so I'm hoping some spices will change his mind!!
MYSHARONANY 12/28/07 8:51 A
Garlic, rosermary, cumin, herbs de provence, thyme, basil . . . just mix it up. You never know what new creation you can come up with.
I roast a lot of vegetables and use different spices when I make them. They come out different every time!! And delicious too!!
LARESAMAC 12/28/07 7:54 A
If you're grilling or roasting meat or fish, I love to sprinkle on Herbes de Provence. I also love to use chili powder, oregano, basil, coriander and ginger.
AAANA1 12/27/07 10:53 P
Herbs and spices are great ! Try some dry mustard in your coleslaw and potato salad - bay leaves in beef stew... garlic in tomato based sauces ( and with beef and chicken dishes.. and TONS of other dishes ) - a dash of hot pepper can spice up just about any dish too. Try experimenting -- you'll almost always be rewarded with a better tasting dish.
REDFLAME 12/27/07 5:24 P
I use garlic in just about everything! I use fresh most of the time, but powdered as a standby.
I like thyme or poultry seasoning, which I keep in the pantry all the time, they are great on poultry. Sage is good on pork as well.
I use ground red pepper, cyanne, or chili pepper in soups, pasta, salsa, beans and rice etc. Ground nutmeg is great with cream soups (like butternut) or with pasta--Rachel uses fresh ground--I have not done that YET.
I use fresh herbs, like thyme or sage when I am roasting veggies, or basil with pasta.
And I use sea salt instead of table salt--huge difference and much better for you.
Oh, and dont forget currey powder! Wonderful in a skinney cream sauce--half chicken or veggie stock and half fat free milk-- use turkey or chicken or shrimp, currey powder and garlic. You can thicken with a olive oil and flour mixture--or cornstarch. I add sautee onions and celery and carrot cubes. Serve over rice. Currey sneaks up on you--little bit at a time!
Those are the usuals for us. Oh and cinnamon--wonderful in chili (along with cocoa powder!)
C4CK3ES 12/27/07 3:17 P
I was watching Rachael Ray the other day and she uses so many different spices. I'd like to start using something to spice up my bland meals. Any ideas?
