love_cab_chard 
Master of Wine
Posts: 12771
 | | 05-08-2006 01:04 AM |
| I think this is a topic most feel passionate about:  What are some of your favorite & most used spices? Ours:
<pepper, garlic excluded>
#1, by far, no competition: basil
rosemary
ginger
paprika
thyme
chives | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 05-08-2006 01:52 AM |
| rosemary
dill
sage
I grow them.
Others that I like:
tarragon
sesame oil
chipotle
ancho
habañero
jalapeño
garlic
onion
cumin
coriander
curry
chili powder
cilantro | | | |
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love_cab_chard
Master of Wine
Posts: 12771
| | 05-08-2006 02:04 AM |
| Board_O, basil is noticeably missing from your list. Any reason? A mistake perhaps??? | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 05-08-2006 02:11 AM |
| I'm not a big fan of basil. The only time I use it is when putting fresh basil leaves between slices of fresh mozzarella and tomato, then drizzling with balsamic vinegar and evoo. I don't like sommeliero/pesto.  | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7122
| | 05-08-2006 04:27 PM |
| Everything pales in comparison to my use of hot peppers... | | | |
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Landshark
Wine Labeler
Posts: 3727
| | 05-08-2006 04:27 PM |
| Garlic
Onion
Basil
Thyme
Cilantro
Italian parsley
Cracked red pepper
Rosemary
Cumin
Ginger
Saffron
Assorted mints
Curry
Sesame oil and seeds
Tarragon
Dill
Chipotle
Habañero
Jalapeño
Chives
Coriander
Tarragon
Chili powder
Paprika
and more that I cannot think of at the moment | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13801
| | 05-08-2006 05:22 PM |
| Herbs that I use most, I grow...
Basil, oregano, thyme, rosemary, and this year we are also planting parsely
Other stuff I grow....
tomatoes, peppers (sweet and hot), radishes, squash, cucumbers, lettuces & other greens, carrots, garlic, peas | | | www.roguefood.com -- www.cellartracker.com | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts: 5251
| | 05-08-2006 05:34 PM |
| Garlic
Rosemary
Oregano
Basil
Thyme
Sage
Cumin
Chili Powder (I grind my own and usually blend it to a couple heat levels)
Old Bay-great to add into a brining solution
Pepper
Various Sea Salted, especially Danish Smoked Sea Salt
Indian Curry Powder
Cinammon
Don't like:
Dill
Tarragon | | | Beta testing a new signature. | |
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ChangeMe
Grape Puncher
Posts: 886
| | 05-08-2006 06:54 PM |
| Garden:
I grow three types of Basil including Thai
Rosemary
Sage
Oregano
Thyme
Tarragon
Italian Parsley
I make my own chili powder, but use on their own as well:
cumin
ancho powder
chipotle powder
pasilla powder
green jalapeno powder
cayenne
From the store and pantry most frequently:
fresh dill
fresh chives
herbs de Provence
Jerk seasoning
salt-free cajun seasoning
Sassafras brand "Pizza Spices"
dry mustard
smoked paprika
nutmeg | | | |
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love_cab_chard
Master of Wine
Posts: 12771
| | 05-08-2006 08:42 PM |
| My question was more the spices/herbs you cannot do or live w/o in the dishes that you prepare. Usually it is only a few that are used regularly. For us:
basil
rosemary
ginger
paprika
thyme
chives
The rest of the herbs/spices are not used as often. That’s what I was trying to ask out of curiosity. | | | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts: 5251
| | 05-08-2006 09:09 PM |
| Every one on my list above with the exception of Curry Powder and Cinnamon gets used weekly. Nothing (well, except salt), gets used every day. | | | Beta testing a new signature. | |
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Drew
Sammamish, WA
Wine Bottler
Posts: 3411
| | 05-10-2006 08:56 PM |
| Garlic
Basil
Rosemary
Thyme
Oregano
and gray salt, if that counts. | | | |
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