love spices turmeric for eggs and chicken, sometimes pork cinnamon for drinks- coffee, hot chocolate, smoothies cumin for beef garlic for all meats and fish my daughter is allergic to rosemary so I use thyme in place of it (opps sorry that's a herb) ground coriander for fish i used to use cayenne pepper a lot, but I am now cooking for my grandchildren
Piri piri. Which is more accurately a blend of garlic and birds eye chili and lemona nd a few other bits and bobs, but it is an absolutely delightful way to flavor chicken especially, and root vegetables.
9/26/14 5:44 P
garlic is an excellant spice
9/24/14 10:46 A
9/23/14 4:51 P
depends on what I am cooking,certainly wouldn't put garlic in my cinnamon muffins !
Fitness Minutes: (12,848)
2,484 9/18/14 2:58 P
I put Tony Chachere's cajun seasoning on almost everything. However, I've discovered that I like making garlic and herb roasted potatoes (oregano, basil, parsley, and garlic mixed with cubed up baby red potatoes and tossed with olive oil). I'm also a garlic fiend...the roasted potatoes I mentioned? I put probably a 1/4 cup of minced garlic into 1.5 lbs of potatoes.
Cindy_lynne - that's exactly the same as me, great taste!
7/20/14 8:29 A
My favorite alone: cumin - but my favorite combo (for almost anything, really) is cumin, coriander, ginger, cayenne, paprika, cinnamon, and a little salt and pepper. Took a bit of experimenting to get it. :)
Foxpoint Seasoning from Penzeys Spices online. It's blend of shallots, chives, garlic, green peppercorns and salt. Mmmmm. http://www.penzeys.com/cgi-bin/penzeys/sho phome.html?id=rhdZh9AU
Fitness Minutes: (4,698)
439 3/26/14 1:07 A
Ivylass - I guess I am an exotic person in my heart. A few years back I went on a holiday to Saltspring Island in B.C. Canada and there was a Famers Market out in a large parking lot along side a community park. It was filled with home made articles and home grown foods. I stoped at a stall called "Monsoon Coast - Exotic World Spices". I bought two boxes of three different spices. The African gift box contained Ethiopian Berbere ( used in making Wats which is a spicy meat stew and is the national dish of Ethiopia), Araian Baharat ( which I used all up first) and Moroccan La Kama (this one was my favorite) and the second box, the Moroccan Tajine Collection, had Tunisian Harissa (great in a salsa as a garnish for couscous or a dip), Ras el Hanout (16 ingredients from pungent peppers to saffron and roses and is used in couscous and rice dishes), and another Moroccan La Kama. My favorite one is Orange Tajine with La Kama recipe that is to die for it's so good, made with chickpeas and winter squash and carrots and orange juice.. There were recipes in each box for each of the spices so I could experiment. These spices all go great with couscous, meats, beans, squashes and root vegetables. One was a Vegetable Tajine that used fennel bulb and dates with chickpeas. and summer squash and eggplant and green beans. Everything put togeather in one dish and so many vegetables you could get 5 different servings of vegetables in one meal. It made me realize how underdeveloped my diet had been for so long, so now I am more adventurous in my cooking since I have the spices needed to make my food pop!
Edited by: 1BOSSMOMMY at: 5/20/2014 (16:58)
Fitness Minutes: (108,211)
5,677 3/25/14 12:54 P
Cinnamon on my oatmeal. I use a lot of parsley flakes, minced onion and paprika.
3/24/14 2:53 P
I am a huge fan of cumin, and curry mixes (red or yellow for me). I also use taragon or sage a lot for poultry and eggs, and chinese 5 spice and star anise for sweet things.
Fitness Minutes: (54,196)
7,038 3/24/14 1:16 P
Ground sumac sounds very exotic. I'm more a garlic powder/cinnamon/oregano kind of girl.
Fitness Minutes: (4,698)
439 3/23/14 1:32 P
I find when I get bored with my food using different spices changes the taste and I enjoy my food again. I cook for two and most recipes are for 4 - 6 people so the next day I change the taste by adding a few different spices to create a new flavor profile. While away taking care of my mom in January and February I was introduced to Ground Sumac. I was surprised when I found it at our local Bulk Barn spice isle. I've put it on the outside of my roasting chicken and sprinkled on my salads, but if anyone else has tried it with other foods I would love to hear how you use it. I would love to try any other spices that are unusual and interesting if you have some favorites please post them here.
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