/ck/ - Food & Cooking

[Anonymous No.11924876]

Which general spices would you recommened keeping in your cupboards?

[Anonymous No.11924880]

>>11924876
None.

[Anonymous No.11924884]

salt and pepper

[Anonymous No.11924892]

>>11924876

salt, pepper
thyme, oregano, fennel, tarragon, rosemary
garlic powder, onion powder, mustard powder, paprika, smoked paprika
cinnamon, cardamom, coriander, allspice, cumin
chili flakes, cayenne pepper
turmeric, curry powder
white pepper

that's probably all.

[Anonymous No.11924893]

>>11924876
Depends entirely on what kind of food you intend to cook. Care to narrow it down a bit, OP? If you want to cook Italian that's a totally different list than if you're cooking Sichuan Chinese...

[Anonymous No.11924904]

>>11924893
Which would you recommend for Italian or Chinese cooking?

[Anonymous No.11924924]

>>11924892
This is a good list. A lot of these spices are highly versatile and usable in a lot of cuisines. Should be able to make most white people food, Indian food, and Mexican food well enough.

[Anonymous No.11925025]

>>11924892
I'd also add dried basil and majoram and perhaps parsley. fennel and tarragon isn't going to be as commonly used as the rest so you can drop it if you don't want to spend too much.
If you don't bake you could get rid of cinnamon, cardamom & allspice. if you do bake, you might want to add nutmeg.
all up though a great list.
>>11924904
>italian
thyme, oregano, basil, rosemary. optional majoram & sage.
>chinese
the five spices (cinnamon, cloves, star anise, fennel, sichuan pepper) both in the "five spice" form and on their own. The only other super common ingredient will be ginger.

[Anonymous No.11925033]

>>11925025
what's the difference between majoram and oregano?

[Anonymous No.11925037]

>>11925025
cinnamon and cardamom are widely used in Asian cuisine, not just baking. They are essential if you're making Thai, Indian, Viet, etc, food.

Also, you left tien tsin chilis, doubanjiang, and tienmenjiang out of your Chinese list.

[Anonymous No.11925049]

>>11925033
they're two totally different plants, anon. you might as well ask what's the difference between an apple and an onion.

[Anonymous No.11925053]

>>11925033
Majoram is less intense compared to Oregano.

[Anonymous No.11925058]

>>11925033
the taste, mostly

[Anonymous No.11925059]

>>11924892
>>>11924876 (OP)
>
>salt, pepper
>thyme, oregano, fennel, tarragon, rosemary
>garlic powder, onion powder, mustard powder, paprika, smoked paprika
>cinnamon, cardamom, coriander, allspice, cumin
>chili flakes, cayenne pepper
>turmeric, curry powder
>white pepper
>
>that's probably all.

Sage, basil, bay leaves

[Anonymous No.11925060]

>>11925049
if they are different why are they the same?

[Anonymous No.11925065]

>>11925060
they're not the same.
if yours tastes the same then perhaps the cause is you have expired shit-tier spices? or perhaps your palate is fucked for some reason, perhaps from smoking?

[Anonymous No.11925066]

>>11925049
ackshually, majoram and oregano are a member of the same genus (Origanum).
it's more like comparing a granny smith apple to a red delicious.

[Anonymous No.11925083]

>>11925065
never used majoran actually, but saw it at a friend's kitchen and by look and smell seemed like just oregano, so was curious about the difference

[Anonymous No.11925093]

>>11925066
Actually is more like comparing a garlic to an onion since granny smiths and red delicious are (mostly) of the same species.

[Anonymous No.11925094]

What about for white people food?

[Anonymous No.11925097]

>>11925094
see >>11924884

[Anonymous No.11925105]

>>11925083
your friend's is probably old and/or was crappy to begin with.

[Anonymous No.11925106]

>>11924876
salt, pepper
mustard powder, paprika, smoked paprika, cayenne pepper, chili powder, cumin, nutmeg, cinnamon, garam masala, cloves, turmeric, cardamon pods and mustard seeds

[Anonymous No.11925112]

CHIRI POODAH
BRACK PEPPAH POODAH
SARUCHU
CUMIN SEEDZU
TURMERIC POODAH
MASALA SPAHSU
CARDAMON SEEZU

[Anonymous No.11925244]

>>11925112
baste

[Anonymous No.11925287]

>>11924892
good list but be reasonable about keeping spices at all... they looose there punch after time and pick up other odors of other spices... but for anyone asking you probably dont have a palate so enjoy that old spice

[Anonymous No.11925292]

>>11924880
this guy gets it

[Anonymous No.11925317]

>>11925106
>mustard powder

[Anonymous No.11925319]

>>11924880
personally i just fart on my food

[Anonymous No.11925322]

Im indian and i only use two spices.
Chilli powder and turmeric.

[Anonymous No.11925325]

>>11925094
>>11925097
Lmao

[Anonymous No.11925336]

Kosher Salt, Sea salt, Pepper corns in a pepper cracker, cinnamon, garlic powder, red pepper flakes, and spices to make foods you like to make regularly

[Anonymous No.11925528]

Alright lads, I only have onion powder, garlic powder, five spices and smoked paprika left in my cupboard. What could I make with this?

[Anonymous No.11925575]

>>11924876
one most people don't think about is ground mustard

[Anonymous No.11925595]

>>11925528
Got any salt and pepper? Take chicken thighs, keep Skin on. Pat dry and rub Olive oil on them with plastic gloves. Like an eighth teaspoon each. Then mix your spices together and cover chicken in a bowl until coated well. Then put on a rack over foil lined baking sheet and cook at 350f until cooked through. Serve with preferred sides

[Anonymous No.11925976]

Think there was some tier list some anon posted, but basic tier is salt, pepper and garlic.

[Anonymous No.11925988]

Every spice they have in the bulk section. You can buy 2 oz of every single one for less than 30$ total

[Anonymous No.11926004]

>>11924876
To cover all bases: fenugreek, sumac, nigella seed, star anise, salt, and some sort of chili powder.

[Anonymous No.11926052]

>>11924876
Berbere. It will make you a happy man.

[Anonymous No.11926953]

meat

[Anonymous No.11927047]

>>11924876
cumin, turmeric, garam masala, salt, pepper, cayenne pepper. Lots more too, of course. However, If I could only use those spices for the rest of my life, I wouldn't be terribly upset.

[Anonymous No.11927053]

>>11926953
spoken like a true fat fuck

[Anonymous No.11927059]

Cumin. It’s too unique of a flavor profile to substitute anything for it.

[Anonymous No.11927101]

>>11927059
yeah but cumin is disgusting so

no really though, don't use too much of it. the flavor takes over everything and it gets sickening real quick.

[Anonymous No.11927111]

>>11924892
Add garam masala for convenience

[Anonymous No.11927148]

>>11927101
I need that shit for tacos

[Anonymous No.11928085]

The best advice is: don't. There's no universal oeuvre, and buying things "just in case" just lets them turn stale early unless you live in an exurb and do monthly or bimonthly shopping trips downtown and it pays to buy the $3 pound bag of cumin or bay leaves when you're there rather than the $5 ounce jar you can get locally.

Apart from that it's far better to stock up on seasonings than herbs or spices, since they keep far longer. A few picks:
- Fish sauce. Buy some fucking fish sauce. It's like the foundational seasoning of western cooking, but we lost the tech when the Roman Empire fell and only recently got access to the Asian imitation developed when they couldn't trade silk for it anymore. Autists fight daily wars over what we call the fourth flavor our tongues have receptors for, but this shit is the purest version of one of its two sources, and you need a bottle rather than leaning on more-expensive worcestershire sauce that's a mix of it and bad Mexican candy.
- Carrying on from that, MSG. "But that's just what they cram in junk food, anon." Yes, because it's fuckin' delicious. A $3 bag will last for years, keeps forever, and is the multiplicatively-scaling mushroom/tomato counterpart to the meat/cheese aspect of that previously-mentioned flavor; drop a pinch in basically anything with meat or cheese, and no one will be able to name what you did but everyone will think it's better.
- Black salt. It's salt, treated with sulfur. It's stable on geological timeframes. It gives anything beautiful rich egginess.
- Japanese curry powder. Technically a spice, will go stale eventually, but at least comes in an airtight tin. Not Japanese: it's a close match of a British spice mix which went out of production a couple decades ago but was used in fucking everything in British/American cooking. If it's a savory dish with a creamy sauce or gravy, a teaspoon or so will improve it. If it's a dry savory dish, a creamy sauce with a teaspoon or so will also prob improve it.

[Anonymous No.11928851]

cocaine

[Anonymous No.11928951]

>>11924876
garlic salt, old bay, and lemon pepper. thats it. thats all ya need.

[Anonymous No.11928980]

>>11928085
most of those things you listed are just various variations of salt. it's just shit meant to enhance the flavour of other ingredients, it doesn't have any flavour of its own. imagine having such a basic palate.