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/ck/ - Food & Cooking

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11565579 No.11565579 [Reply] [Original]

What are the absolute must-have spices for any kitchen?

I pretty much get by with Salt, pepper, paprika, Lemon pepper, Thyme, Garlic, an italian seasoning, (Basil/Oregeno/Rosemary), 7 spice, Sea salt, Nutmeg, and cinammon. But i'm always looking to expand my library. Recomendations?

>> No.11565583

>>11565579
hot chili oil

>> No.11566242

Tamarind paste

>> No.11566259

>>11565579
Get an herb garden for fresh basil, dill, thyme, chives, oregano, rosemary, and mint at least. Those are easy to grow anywhere. Some less common, but great herbs to add are tarragon and lemon verbena (a favorite of mine, makes a great simple syrup and flavors a mean lemon pound cake).

>> No.11566270

>>11565579
Where’s the cloves, where’s the allspice?

>> No.11566298

>>11565579
I think the number of must-haves is very small. The rest of your list will depend entirely on what kind of foods you cook. e.g. Cardamom is essential if you are cooking Indian but you probably don't need it at all if you're cooking Japanese.

>> No.11566307

>>11565579
bay leaf

>> No.11566349

I would add

cumin
curcuma
ginger powder
marjoram
and bonito flakes

but you have a pretty good selection it all depends on what you like to cook and the flavours you enjoy

>> No.11566356

>>11566349
i'd add you to my dish so i could boil you alive in a pot of vegetable soup you garlic-brained idiot

>> No.11566370

>>11566356
kk it would be your better tasting meal ever

>> No.11566384

>>11565579
Salt isn't a spice, sea salt isn't either.
Put the paprika in the garbage it's literally useless and makes everything taste bad
Get cumin and ginger powder

>> No.11566418

The Absolute Essentials:
>Salt
>Pepper
>Garlic (fresh)

The Basics:
>Bay Leaf
>Rosemary
>Oregano
>Chili Powder

Optional:
>Basil
>Nutmeg
>Cinnamon
>Thyme
>Cumin
>Paprika

>> No.11566430

I know it’s plebeian, but a few blends like zaatar and herbes de provence are nice to have around

>> No.11566465

>>11566418
I'd boost basil and thyme to basic tier, maybe paprika too if you do lots of BBQ.

>> No.11566601

>>11566430
>Herbes de province
It would be if you have actual HDP, Mst stores sell a substitution which is just targon+Itallian. Theres no point if you skimp the cloves and Taragon

>> No.11566607

>>11565579
Garam masala or ras el hanout. Spice blends of awesomeness.

>> No.11566608

OP here, picked up Tarragon and Cumin.

>> No.11566615

>>11565579
Garlic
Onion
Pepper
Salt
Ginger
Paprika
Ceylan Cinnamon
Clove
Basil
Oregano
Cumin
Cilantro
Coriander
Turmeric
Chili powder
Cayenne
Mustard
Fenugreek
Bay leaves
Thyme
Rosemarry
Brown sugar

>> No.11566620

>>11566384
I prefer Paprika because its a mild bell over something hot like cayenne. It gives just enough zest without burning your mouth off.

>> No.11566631

>>11566620
Fucking lmao the absolute state of the midwestern cheese-lake states

>> No.11566637

>>11566631
Sorry? I'm from san fransisco. not the mid west.

>> No.11566642

>>11566637
Makes sense since a diet of semen, homeless shit, and taxes isn't spicy

>> No.11566646

>>11566642
I'd argue it's pretty spicy, actually. As they say Variety is the spice of life.

>> No.11566651

>>11566646
Magazines aren't spices idiot fuck

>> No.11566652

>>11566631
>>11566642
Not him but I've never understood this mentality. Hot and spicy does not equate tasty food.

>> No.11566659

>>11566651
Arguably, if the cover is portraying the spice girls, it is for all intensive purposes, a spicy magazine. Or a playboy. Playboys are pretty spicy.

>> No.11566671

>>11566652
Spicy is relative to reigon. Here in Phoenix you literally cannot buy a mcchicken because McDonalds only offers hot and spicy mcchickens. The idea of paprika being considered spicy is absolutely pants-on-head retarded to me. All it is good for is adding a little smokyness to things and cayenne is not spicy. It's literally mild on the Scoville scale. I eat scorpion pepper salsa with my eggs daily and it's only mildly hot to me.

>> No.11566676

>>11566671
Different bodies take different heat tolerances. Like you said, you're from phoenix where you'd expect mid western hot foods and cajun spices in pretty much everything. Someone who lives in norway however, who lives there whole life on sweet or savory foods probably would have issues handling even the lightest spices to start. This also doesn't include medical maladies like diabetics, and high blood pressure, who actually are at risk from high capsaicin levels.

>> No.11566679

>>11566671
I'm pretty sure paprika isn't even on the scoville scale.

>> No.11566689

>>11566676
You just work up to it over the years. God damn I love cajun food.

>> No.11566694

>>11566671
I'm the whitest whitey who has ever been white. I can handle hot peppers but I prefer more delicate dishes.

>> No.11566705

>>11565579
celery salt
celery seed
>plus >>11566615

>> No.11566713

>>11566679
it's not because its crushed red bell pepper. It's flat 0. It exists for flavor and smokiness, not spiciness. which is why it and cayenne go hand in hand.

>> No.11566715

>>11566694
I don't like vinegar hot sauces or hot wings because they taste like ass. But a good salsa that is spicy enough is amazing.

>> No.11566720

>>11566715
This. I can't stand buffalo on anything because its vinegar. But I love a good pepper or fruit spice.

>> No.11567035

34 replies and no fennel seeds?

Fennel seeds are fantastic and go with almost everything

>> No.11567045

cayenne
crushed red pepper
MSG
garam masala is good but I only ever end up using it on chickpeas

>> No.11567047

>>11565579
Cumin
Cayenne Pepper
Rosemary
Cloves
Bay leaves

>> No.11567441

White pepper. It smells like a barnyard but offers a great addition to asian dishes.

>> No.11567736

I'm a simple man.

Black pepper, white pepper, bay leaves, mace, cloves, cayenne pepper powder, fresh garlic, fresh ginger,

>> No.11568821

>>11567035
Sure if you want everything you cook to taste like anise. It's a great spice but I would never say it goes with everything.

>> No.11568974

>>11566418
You forgot turmeric

>> No.11569516

literally all the spices are necessary to be able to freely develop a full range of flavors
except dill fuck that weed is gross

>> No.11569544

I would add cumin, cayenne or chili powder, garlic powder, onion powder, and some kind of southwest blend.

>> No.11569547

For amerifats, it's garlic powder

>> No.11569579

>>11566384
>Put the paprika in the garbage it's literally useless and makes everything taste bad
(you)

>> No.11569778

>>11566298
You can get by without any spices if you are cooking japanese

>> No.11570981

>>11568974
But i dodnt

>> No.11571004

>>11569778
Who wants bland food though?

>> No.11571008

>>11565579
CUMIN
U
M
I
N

>> No.11571013

>>11571004
Nobody.
The food isn't bland if you use good ingredients. Alas, those are hard to come by in today's world of industrial agriculture.

>> No.11571850

>>11565579
SALT! LOTS AND LOTS OF TASTY SALT

>> No.11571972

>>11571013
>Noritake isnt seasoning
All jap dishes have spices, take your (you) and leave.

>> No.11573467

>>11571004
Japs

>> No.11573534
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11573534

>>11565579
salt, pepper, onion powder, garlic powder, chili powder, oregano, basil, cumin, curry, paprika

absolutely anything else is unnecessary bullshit