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/ck/ - Food & Cooking

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12865174 No.12865174 [Reply] [Original]

For me, it's cumin (no homo)

>> No.12865176

Pepper

>> No.12865178

>>12865174
You know you can cum in girls, right?

>> No.12865179

For me, it’s star anise

>> No.12865183

>>12865178
look at this faggot he cums in girls

>> No.12865190

for me it's fresh ginger, fresh garlic, fresh chillis, fresh onions, fresh turmeric, fresh galangal, fresh lemongrass, fresh spring onion, fresh bay, fresh kaffir lime, fresh herbs and not getting cucked by stale powders

>> No.12865193

>>12865183
>faggot
>Cums in girls
Pick one.

...well unless you’re talking about girls(male)? In which case fine but there is nothing wrong with a cute trans girl so you shouldn’t be using the word faggot because it’s not nice ok?

>> No.12865233

Smokey paprika

>> No.12865315

Cardammom.

>> No.12865338
File: 2 KB, 224x217, 1566968292399.png [View same] [iqdb] [saucenao] [google]
12865338

>>12865174
cayenne with soy sauce

(no homo either)

>> No.12865418
File: 66 KB, 404x679, 71PS98l7TGL._SY679_.jpg [View same] [iqdb] [saucenao] [google]
12865418

Garam Masala. Good on just about any kind of meat or seafood.

>> No.12865528

>>12865190
galangal juice will fuck you up

>> No.12865531

Cumin and paprika go the farthest by themselves

>> No.12865533
File: 11 KB, 275x183, rosemary.jpg [View same] [iqdb] [saucenao] [google]
12865533

yo hit me with that rosemary nigga

>> No.12865534

>>12865174
I can never pick which one is my favourite between smoked paprika & cumin.

>> No.12865550

>>12865418
It's between absolutely pulverised Garam Masala, or a medium-coarse Chinese Five-Spice. Sure, they both have their merits, but there can only be one all-purpose mix.

Also, neither includes tarragon, so forget about chicken.

>> No.12865557

>>12865533
Not a spice, that's an herb.

>> No.12865559

>>12865557
>an

>> No.12865574

Im kinda a spice noob, i like cumin, usually put some on steak strips or chicken when i make fajitas but what else do you guys put it on?

>> No.12865626

>>12865574
Popcorn

>> No.12865630

>>12865574
Curry. All kinds

>> No.12865718

>>12865574
Whiskey and seasoning salt.

>> No.12865727

>>12865233
Ma nigga

>> No.12865732
File: 129 KB, 848x765, Five-Spice-Powder-sm_edited.jpg [View same] [iqdb] [saucenao] [google]
12865732

>> No.12865819

>>12865174
Cardammon and cinnamon for baking
Anise in alcoholic drinks and candy
Nutmeg for meat based dishes

>> No.12865827

What is the actual flavor of paprika and chili powder? I've tried tasting it multiple times before and supposedly it "enhances" the flavor of certain recipes but I have never been able to detect it.

>> No.12866411

>>12865193
faggot

>> No.12866419

>>12865315
i carda'd your mom last night lol

>> No.12866597

>>12865732
correct answer.

>> No.12866617
File: 44 KB, 900x500, Szegedi csipos 1000g.jpg [View same] [iqdb] [saucenao] [google]
12866617

this shit's like cocaine to my tastebuds

>> No.12866790

/fit/ how do i get into spices i know literally nothing about them or how to use them

>> No.12866792

>>12865174
Tarragon

>> No.12866802

>>12865174
Cayenne powder

>> No.12866809

Garlic, cilantro, oregano

>> No.12866832

>>12866792
anon pls

>> No.12867014

>>12866832
Herbs can be spices

>> No.12867055

How do i know which spices to put where? Is it on a dish-by-dish basis or is there a general guide about which to put on meats, which on grains, which on salads and so on?

>> No.12867065
File: 45 KB, 600x600, Berbere.jpg [View same] [iqdb] [saucenao] [google]
12867065

>>12865174
Patrician blend coming through

>> No.12867141

>>12865174
The best meals both start and end with cumin if you ask me.

>> No.12867150

>>12867055
Whatever tastes good.

>> No.12867180

>>12867150
Alright cool but which spices taste good on, say, fish
Is there any consensus on spices that go well with fish?

>> No.12867188

Not sure if you count it at a spice, but I love mustard seed

>> No.12867198

>>12867180
Whatever tastes good to you, specifically. Taste is subjective.

>> No.12867207
File: 1.23 MB, 1206x2143, 20190902_162812.jpg [View same] [iqdb] [saucenao] [google]
12867207

>2019, The Year of Our Lord
>Not buying Non-Irradiated spices

>> No.12867357

Pepper. Either black or cayenne. I like cayenne better, but black goes better with more foods.

>> No.12867431

>>12866802
Chef John please [spoiler]stay and recite corny puns at me

>> No.12867440

>>12865559
>he pronounces the silent h

>> No.12867446

>>12867207
Love that brand

>> No.12867675

>>12867207
anyone who considers non GMO a selling point is a huge brainlet

>> No.12867685

>>12867675
t. Monsanto shill

>> No.12867697

>>12865574
cumin is perfect for everything with beans

>> No.12867708
File: 185 KB, 1044x869, 1544263811195.png [View same] [iqdb] [saucenao] [google]
12867708

IM FUCKIN CUUUUUUUUUUUUUUUUMIIIIIIIIIIIIIIIINNNNNNNNNNNNNNN

>> No.12867963

>>12865174
Smoked Paprika

>> No.12868569

>>12865193
faggot

>> No.12868594

>>12865827
I've always found paprika to give almost a "smoky" flavor to meats. Chili powder is somewhat similar, bit of a "taco seasoning" aspect (which makes sense). Kind of an odd question, like.. What is the flavor of apple, or cinnamon?

It's one of those things that tastes different on stuff than it does by itself, though.
t. anecdotes, no actual clue

>> No.12868601

>>12867685
Name a single proven health concern of current GMOs.

>> No.12868608

>>12865174
cum in me (no homo)

>> No.12868636
File: 173 KB, 575x585, 653D336D-5022-478A-B923-C5EBDC0FCDE2.jpg [View same] [iqdb] [saucenao] [google]
12868636

Basil and rosemary get me harder than a catholic priest walking by a day care

>> No.12868667

>>12865550
for me, it's ras el hanout

>> No.12868675

>>12865574
almost every indian recipe will pair cumin with coriander powder so try that if you use cumin a lot

>> No.12868676

>>12865174
sugar alright then
cinnamon

>> No.12868811

>>12865174
Vanilla

>> No.12868871

>>12865574
Ground cumin and ground coriander with salt, pepper is the base of a lot of different indian & middle eastern spice mixes (eg baharat & Garam Masala), and it fine to use on it's own.
Add some smoked paprika and garlic and it's a really good coating for chicken.

>> No.12868877

>>12867180
fish is better without heavy spices, just salt & pepper to taste after cooking with some lemon/lime juice added.

>> No.12868881

>>12867180
sumac is nice on fish, as it has a mild lemony flavour.
As is tamarind, not really a spice though.

try making a goan fish curry.

although yeah, as above says, it's hard to beat just a piece of lemon and some salt

>> No.12869276

>>12867440
I say an but pronounce the h also.

>> No.12869352

>>12868601
Name a single reason to buy GMO when you can buy non-GMO

>> No.12869361

>>12865174
cumin urmom

>> No.12870216

>>12869352
Price, shelf life, pesticides, size/taste. You know, literally all the reasons we bother making GMO foods in the first place. What a retarded question.
>he also had no answer for why non GMO is any better

>> No.12870230
File: 3 KB, 125x120, 1567021218492s.jpg [View same] [iqdb] [saucenao] [google]
12870230

any other fennel lovers here? love it in sausages and burgers

t. fennel shill

>> No.12870234

>>12870230
i use fresh fennel pretty often
for an aniseedy dry spice for me, it's star anise

>> No.12870239

>>12869276
An hhherb? Okay

>> No.12870373

>>12865574
beans and legumes in general

>> No.12870375
File: 2.14 MB, 2560x1920, Merkén.jpg [View same] [iqdb] [saucenao] [google]
12870375

merken

>> No.12870443

>>12865174
Fresh grated nutmeg is probably the pinnacle of spices.

>> No.12870449

>>12865531
>paprika
Huh? It's literally just for color unless it's smoked paprika. Regular paprika has no discernable flavor.

>> No.12870462

>>12870449
Is that you from beyond the grave, Auntie Fee?
https://www.youtube.com/watch?v=nHbajQ8U8Fw

>> No.12870491

>>12870462
>Now this is papa-rica, now papa-rica is just for color and make it look good it don't do nothin for no season.

>> No.12870505

>>12865174
Star anus

>> No.12870540

>>12865174
anyone who says anything other than peppercorn is a poser

>> No.12870544

>>12870540
long pepper is superior

>> No.12870547

>>12870540
Isnt that a seasoning?

>> No.12870553

>>12870547
Nevermind I looked it up. So salt is just it's own category?

>> No.12870662

>>12870216
Based and 21st centurypilled

>> No.12870681

Hot peppers

>> No.12870691

>>12870216
I hope you due of cancer

>> No.12870737

>>12870553
because salt is a mineral made up of two primal elements it's not usually considered a "spice".

>> No.12870742

>>12870449
he probably meant smoked, because no-one is going to say paprika is their favourite flavouring.

>> No.12870838

>>12870737
Makes sense. I was always under the impression that seasoning was it's own category. I'm not sure why.

>> No.12870892

black pepper
white pepper
green pepper
chilli pepper

>> No.12871674

>>12870691
No I'm not due of cancer for another 40 years. It's all this plentiful, healthy food I'm able to eat while maintaining my budget.

>> No.12871837
File: 11 KB, 275x183, berbere.jpg [View same] [iqdb] [saucenao] [google]
12871837

>>12865174
Berbere. It's an Ethiopian blend of chiles, paprika, ginger, cumin, coriander, cardamom, fenugreek, garlic, cinnamon, nutmeg, cloves

Perfect for basically anything.

>> No.12871849

>>12865233
>Not dry roasting the peppers until they're blistered before grinding to make dry roasted paprika

>> No.12871869
File: 172 KB, 800x1127, 93235F66-2DD0-40CD-B20C-12697C28B233.jpg [View same] [iqdb] [saucenao] [google]
12871869

>>12865174
>favourite spice

Geri Halliwell: top milf.