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Thread: Ten spices?

  1. #11
    Senior Member iris lilies's Avatar
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    Wait, you count Ginger as a spice? I use a fair amount of ginger but in fresh form.

  2. #12
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    Pepper
    Cumin (actually the 2nd most used spice worldwide)
    Chili Powder
    Various chili peppers (in spice form) most of them other than cayenne not very hot at all, more for flavor than heat

    that might be all that I use repeatedly but I have a good selection of spices and do make real use of them, but it all depends on what the recipe calls for.
    Trees don't grow on money

  3. #13
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    Most of time I use cumin, paprika, oregano, basil, turmeric, garlic and cinamon. I have good glass spice jars so it's easy to store and use the spices

  4. #14
    Senior Member JaneV2.0's Avatar
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    I can't imagine limiting myself to ten.

  5. #15
    Senior Member Rogar's Avatar
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    Cumin, black pepper, chili powder, bay leaf, oregano, cinnamon, coriander, turmeric, and nutmeg. That's pretty much it for my spices. I have dill and sage but they rarely are used and may get discarded some day.

  6. #16
    Senior Member rosarugosa's Avatar
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    I find it interesting how popular cumin is with the group, since DH & I only really became familiar with it a few years ago. Definitely in our top 10 now though.

  7. #17
    Senior Member herbgeek's Avatar
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    since DH & I only really became familiar with it a few years ago.
    Its definitely not one I grew up with, but started to use in Mexican and Indian cooking maybe 20 years ago. Growing up we had salt, pepper, oregano, garlic and onion powders, cinnamon. That was about it.

  8. #18
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    Here are the dry ones I use the most
    Celery seed
    Chili powder
    Cinnamon
    Cumin
    Curry powder/garam masala
    Kelp
    Mustard
    Onion Powder
    Oregano, ground
    Paprika
    Pepper, black
    Red pepper flakes
    Sesame seed
    Turmeric

    The secondary set
    Aleppo pepper
    Anise
    Caraway
    Cardamom
    Chinese Five Spice
    Cloves
    Coriander seed
    Dill seed
    Fennel
    Fenugreek
    Furikake (if new to these watch out for ones that have MSG)
    Hibiscus
    Mushrooms, ground
    Old Bay
    Plum powder
    Saffron
    Tomato Powder
    Worcestershire Powder
    Vanilla Bean
    Wasabi, powdered
    Plus some others on rare occasions


    And I use these fresh
    Basil
    Bay leaf
    Cayenne
    Chervil
    Chili
    Chives
    Coriander seed
    Dill, dill seed
    Fennel
    Galangal
    Garlic
    Ginger
    Horseradish
    Lemongrass
    Marjoram
    Onions
    Oregano
    Parsley
    Rosemary
    Sage
    Tarragon
    Thyme

  9. #19
    Senior Member JaneV2.0's Avatar
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    Quote Originally Posted by Amaranth View Post
    Here are the dry ones I use the most
    Celery seed
    ...
    Tarragon
    Thyme
    Now that's more like it!

  10. #20
    Moderator Float On's Avatar
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    UL: I do remember a recent photo you showed of your counter and I noticed you had quite the line up of spices. I kind of figured you for a salt/pepper and maybe one all-purpose blend sort a guy. Your counter top collection did not seem very minimalist.

    I have a small cabinet full and always willing to buy a new spice for a new recipe. I'd like to get more organized. Maybe cover the interior of the closet door in metal so I can use those magnetic spice containers.
    Float On: My "Happy Place" is on my little kayak in the coves of Table Rock Lake.

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