Claim your spicefu before someone else does

[Anonymous No.11261037]

Black pepper-san

[Anonymous No.11261043]

Oregano

[Anonymous No.11261048]

clove for me, thanks

[Anonymous No.11261051]

Sichuan pepper is my spicefu

[Anonymous No.11261057]

>>11261037

[Anonymous No.11261079]

for me, it's cinnamon-chan desu

[Anonymous No.11261091]

>>11261037

[Anonymous No.11261092]

[Anonymous No.11261223]

S A L T
A
L
T

[Anonymous No.11261233]

>>11261037
For me, it's gotta be crushed red pepper flakes.

[Anonymous No.11261236]

>>11261223
Not a spice. Spice needs a botanical origin.

[Anonymous No.11261241]

nutmeg destroyed my liver I love her

[Anonymous No.11261244]

>>11261037
spice waifu, god dammit /ck/ quit stealing /a/ terms and bastardizing them, you're worse than /tv/

[Anonymous No.11261268]

>>11261091
Fuck you she's mine
>powdered
You could never satisfy her

[Anonymous No.11261273]

>>11261048
How do I use cloves? I never touch them and don't know what to use it with

[Anonymous No.11261275]

>>11261268
This is my waifu. There are many like it, but this one is mine.

[Anonymous No.11261280]

>>11261079
>Add exactly the right amount
>Makes any meat taste like a prime cut from the first of that animal born to the garden of Eden
>Add 0.00000000000001 tsp to much
>Farts, everything tastes like farts

[Anonymous No.11261282]

[Anonymous No.11261284]

>>11261236
What distinguishes a spice from a herb in that case?

[Anonymous No.11261289]

>>11261273
cut a shallow crosshatch in the fat of a ham
stick whole clove in the intersections of the cuts

that is literally the only use for cloves

[Anonymous No.11261312]

>>11261284
It's pretty arbitrary really, like fruit and vegetable from a culinary standpoint. But an herb is usually the "herb"aceous part of a plant. Basil, thyme, rosemary, or dill are all herbs, since it's the vegetative parts. Herbs are also not processed other than drying and grinding, typically, if at all. Spices come from the fruits, seeds, flowers, or "woody" parts of the plant (like licorice or cinnamon or ginger). They usually require more involved and rigorous processing than herbs do, and most spices can't be used as intended without doing so.

[Anonymous No.11261334]

Chile pasilla

[Anonymous No.11261348]

>>11261037
>not liking diversity.
4 Season pepper-sama-senpei-san-kun

[Anonymous No.11261356]

>>11261312
Interesting. Good to know.

[Anonymous No.11261358]

>>11261273
I put them in a lot of stews, baked goods, pancakes, oatmeal, with pork. They're pretty versatile, you just have to be really careful with the amount because it can quickly become overpowering.

[Anonymous No.11261359]

>>11261348

For when you're really really insecure about choosing the right type of pepper.

[Anonymous No.11261367]

rosemary baby

[Anonymous No.11261369]

>>11261348
I bought a mix of peppercorns and the green ones don't ever go through the grinder, they're too big or the skin is too tough or something. Or maybe my cheap grinder just isn't that good.

[Anonymous No.11261390]

>>11261334
I wish I could afford things like this

>>11261358
>>11261289
I'll give it a go then. I'm hesitant to try new spices sometimes because unless I've eaten things with them as a noticeable part a lot, I always mess up whatever I'm making a few times. Then I need to eat it.

[Anonymous No.11261418]

>>11261079
That's cassia, so I'm claiming ceylon cinnamon.

[Anonymous No.11261427]

>>11261359
Nice projecting, pepperlet

[Anonymous No.11261434]

Anyone else get your spices from an Asian supermarket mostly free of obnoxious mayonnaise-americans?

[Anonymous No.11261451]

cayenne uwu

[Anonymous No.11261459]

>>11261434
Yep! I also bow and say "domo arigato" before I leave :3

[Anonymous No.11261461]

Garlic counts and is MINE.

[Anonymous No.11261470]

>>11261461
Nah it's just an aromatic vegetable. That would make lemon and lime a spice. If you want to claim garlic powder or dried garlic, okay maybe, but you can't claim the whole thing.

[Anonymous No.11261475]

>>11261091
I buy it by the pound, along with turmeric which I've been eating long before white people started memeing it and putting it in capsules because they don't like their food to taste good.

[Anonymous No.11261478]

>>11261470
>garlic powder
>condoning necrophilia

[Anonymous No.11261487]

>>11261461

https://www.youtube.com/watch?v=xft0CLkgLpE

[Anonymous No.11261489]

I have two, I'm such a hore

[Anonymous No.11261491]

>>11261489
Pre-ground pepper is never acceptable.

[Anonymous No.11261492]

>>11261475
Wait, people take Tumeric pills and don't jujst put it in their food instead?

[Anonymous No.11261496]

>>11261037
onion powder, she's a big framed broad with a sweaty, hairy bear's paw

[Anonymous No.11261506]

>>11261496
>sweaty, hairy bear's paw
I don't know what that means but I'm kind of turned on

[Anonymous No.11261512]

[Anonymous No.11261513]

>>11261492
My mom buys it at Costco, along with organic cheese puffs.

[Anonymous No.11261525]

>>11261512
I bought a giant bag of these because I misread it and thought they were flax seeds. How do I use them? I tried a bit and they were kind of like a sweeter cumin

[Anonymous No.11261563]

>>11261390
Just remember clove is a lot stronger than most other spices. I add probably a teaspoon of ground clove to a large pot of stew and it's enough to taste it. Add small amounts of it until you learn how much to use, you can always just sprinkle a little bit on small portions of food so you don't ruin a bigger batch too.

[Anonymous No.11261576]

>>11261390
How broke are you? Can't you get dried chiles very cheap in the Mexican aisle at the Asian store?

[Anonymous No.11261987]

Oh my God I'm so glad she's still available

[Anonymous No.11262015]

>>11261987
I miss the metal cans though.

[Anonymous No.11262025]

>>11261576
I've never seen them, or maybe I haven't looked hard enough. I'll keep my eyes peeled next time but I have my doubts. Where do you live that you see that? I'm up in Canada. Main place I see them are weird markets. Weird markets are expensive.

[Anonymous No.11262036]

>>11261037
The one and only herb. Not spice.

Sage.

[Anonymous No.11262051]

>>11262025
St. Paul/Minneapolis. We have a substantial population of high quality immigrants. The cold keeps away the scrubs.

[Anonymous No.11262082]

Garam Masala, gotta get those runny farts.

[Anonymous No.11262086]

>>11261987
what does this even taste like? live in NZ so its not here but seen this a few times. Ive no fuckin clue.

[Anonymous No.11262102]

>>11262051
Seriously. When I was off work I pretty much lived in Double Dragon Foods, both Shuang Hur, Dragon Star Foods, and that multiple converted warehouse made into an asian-style bazarr just west of The Tin Cup that does not show up on the map...

[Anonymous No.11262107]

>>11262086
Impossible to describe, imagine powdered doctor pepper

[Anonymous No.11262228]

>>11261244
>Le expert in board culture

Get a life

[Anonymous No.11262232]

>>11261244
Waifu hasn't been an /a/-only term since ever.

[Anonymous No.11262241]

>>11261273

https://www.youtube.com/watch?v=en_vR_sI9uw

[Anonymous No.11262272]

>>11262086
I'm a proud Marylander and I'll send you a can if you feel like accepting a package from 4chan. I loved joining the army because I brought that stuff with me everywhere and it's nice to think that all across the country people are special ordering Old Bay to impress friends, thanks to me.

[Anonymous No.11262707]

good with rye
good with apple
good with pork
where there's a will


>there's caraway

[Anonymous No.11262754]

>>11262707
I did one of those internal laughs that just equates to getting a little happy. Thanks anon.

[Anonymous No.11263036]

Cumin.

Such a potent flavor.

[Anonymous No.11263044]

>>11263036
You'll taste a potent flavor when I cumin your mouth, faglord.

[Anonymous No.11263047]

>>11263044
Based and redpilled

[Anonymous No.11263065]

>>11263044
YOOOOO

[Anonymous No.11263160]

>>11261092
BLACKED

[Anonymous No.11263221]

>>11261037
>inb4 gingerfags
Galangal will always be better

[Anonymous No.11263229]

>>11263044
Madman

[Anonymous No.11263252]

>>11263065
Go away nigger

[Anonymous No.11263256]

>>11263229
Wtf why would the mods sticky this?

[Anonymous No.11263260]

for me it's the chipotle pepper

[Anonymous No.11263267]

>>11261525
I like them in stews and meat pies

[Anonymous No.11263283]

>10,000 USD/pound
>delicious
>not mentioned yet

[Anonymous No.11263302]

Paprika-chan is my baby

[Anonymous No.11263309]

She's yandere.

[Anonymous No.11263320]

>>11261492
same happens to garlic.Oh the humanity.

[Anonymous No.11263325]

>>11263221
>galangal
you are like a little baby

[Anonymous No.11263351]

Y-you don't know her. She goes to a different school.

[Anonymous No.11263368]

>>11263325
>t. gingerfag

[Anonymous No.11263376]

>>11261512
Your spicefu a shit

[Anonymous No.11263388]

>>11263351
What the fuck is a leppo?

[Anonymous No.11263390]

>>11263368
>kencur
>ginger

[Anonymous No.11263391]

>>11263388
Sandnigger chipotle

[Anonymous No.11263399]

>>11263351
picked up some of this the other day, hope it lives up to the hype

[Anonymous No.11263405]

I love cumin but find it overpowers other spices when I make curries. Am I just a noselet or is cumin really this bold?

[Anonymous No.11263424]

>>11263405
What other spices do you use?

Here's my curry mix:
1 tbsp cumin
1 tbsp coriander
1 tbsp turmeric
1 tsp cardamom seeds
1 tsp black pepper
1 tsp cloves
1 tsp fenugreek
2 sticks cinnamon
2 blades mace
4 bay leaves
1 birdseye chili

[Anonymous No.11263553]

>>11261051

[Anonymous No.11263654]

>>11263391
with leprosy.

[Anonymous No.11263670]

>>11261284
Literally? A herb is a leaf, and a spice is anything else.

[Anonymous No.11263697]

>>11261037
Saffron Master race, more expensive than gold

[Anonymous No.11263698]

mustard race reporting in

[Anonymous No.11263719]

>>11263698
Kind of wish this was easier to find. The one store near me that sells it doesn't always carry it, a few others I've been to don't carry it at all, and the bag I got from an Indian grocer was some kind of bitter variety that wasn't hot, not the same kind as what we use for a condiment.

[Anonymous No.11263743]

[Anonymous No.11263859]

>>11261236
>hurr tomatoes r actually fruit did u Kno banan is berry

[Anonymous No.11263862]

>>11261244
This is a well established naming convention, f.o.

[Anonymous No.11263871]

>>11261280
Sounds like a problem on your end...

[Anonymous No.11263887]

[Anonymous No.11263963]

She's mine

[Anonymous No.11263968]

>>11261451
Ok chef John

[Anonymous No.11263970]

>>11263719
You could also use regular mustard, which I sometimes do when I run out of mustard spice

[Anonymous No.11264014]

>>11263887
>102 posts
>no one claims thyme
You guys lost out, but don't worry. She'll be safe with me.

[Anonymous No.11264019]

>102 posts
>no one claims thyme
You guys lost out, but don't worry. She's safe with me.

[Anonymous No.11264169]

>>11264019
thyme is an herb, this is a spicefu threes

[Anonymous No.11264176]

>>11264019
thyme is an herb and this is a spicefu thread but i hope you're happy together anyway

[Anonymous No.11264551]

>>11261037
i use black pepper and generic bbq like 9 out of 10 times
occasionally garlic or oregano in certain dishes
my salt bottle is like 4 years old, not even used half of it

[Anonymous No.11265019]

>>11261268
>not liking her in all her forms
you're not worthy!

[Anonymous No.11265202]

>>11265019
>pitjeskaas
mijn neger

[Anonymous No.11265679]

>>11263424
can we just ban these retards

[Anonymous No.11265686]

>>11263970
You mean the prepared condiment? That works okay sometimes, but I find that it turns bitter if it gets cooked.

[Anonymous No.11265742]

People say I can be kind of a jerk sometimes.

[Anonymous No.11265831]

>>11261037
Getaloadofthisguy.jpg who thinks he knows “pepper”

[Anonymous No.11266354]

>>11265831
Is this actually worth ordering online? Read that it's like black pepper + allspice, or something similar. Different compared to black pepper but not wildly.

[Anonymous No.11266944]

>>11266354
>black pepper + allspice
do they call it allspiceforrealthistime lol

[Anonymous No.11266975]

>>11266944
>allspiceforrealthistime

[Anonymous No.11267266]

>>11261273
put them in cigarettes

[Anonymous No.11267279]

Based mace

[Anonymous No.11267281]

>>11261284
Herbs: leaves and stems
Spices: roots, seeds, etc

[Anonymous No.11267411]

>>11265679
How is asking what spices some anon uses in his curry mix and posting my own blend retarded, you fucking nigger?

[Anonymous No.11267548]

>>11267411
Maybe he's a bit retarded and thought your post was a mass reply? Can't really see anything else to get upset about.

[Anonymous No.11267672]

>>11267548
Maybe he meant to refer to >>11263553
instead, in which case he is a retard who responded to bait.

Anyway, here's my Ras-el-Hanout blend, which is just a slight adaptation of my curry blend:
1 tbsp cumin
1 tbsp coriander
1 tbsp lavender buds
1 tbsp paprika
1 tbsp ginger
1 tsp allspice
1 tsp cardamom seeds
1 tsp black pepper
1 tsp cloves
1 tsp fenugreek
2 sticks cinnamon
2 blades mace
4 bay leaves
1 dried clementine peel
1 birdseye chili

And my Za'Atar blend:
2 tbsp sumac
2 tbsp sesame
1 tbsp oregano
1 tbsp thyme
1 tbsp cumin
1 tbsp paprika
1 tbsp coriander
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper

Finally my chili powder (not powdered chilies, just the spices I add to my chili):

2 tbsp oregano
1 tbsp cumin
1 tbsp instant espresso
1 tbsp cocoa powder
1 tsp smoked paprika
1 tsp allspice
1 tsp black pepper
1 stick cinnamon
2 bay leaves

[Anonymous No.11267681]

>>11263260
Just the right amount of smoke to spice ratio to make literally everything taste better.
Phoneposting so no good reactions.

[Anonymous No.11267818]

>>11261037

Gonna hafta go with

H O R S E R A D I S H

It's good with EVERYTHING. Perfect sandwich topping, perfect with seafood, perfect with beef, perfect in deviled eggs, basically if it's not dessert horseradish can go with it.

[Anonymous No.11268498]

>>11263424
forgot to add: 1 tsp black mustard