…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Coriander seeds.
Cumin and the other cumin (what’s Kümmel called in English?)
Coriander seeds fucking slap
Garlic, sumac, coriander, paprika, rosemary, chaat, turmeric.
When I cook spicy, I use a lot of my premixed masala, though I don’t know the exact composition or ratios, so I guess that would disqualify that. Second would probably be sechuan pepper. I love that shit.
Thyme. Not that often, but whenever I use it, I use loads.
I have four that I use for everything equally so I’m going to consider them as a single seasoning, like Mrs. Dash. Onion powder, garlic powder, paprika, and cayenne. I put that mix in anything I cook.
Pretty similar for me except I swap the regular paprika for smoked paprika. Maybe a tad less versatile, but thhr smoke flavor works in most of the things I cook most frequently.
Onion/garlic powder. In roughly equal quantities.
I planted herbs all around my house, so I always have fresh herbs available. But I almost always end up using thyme, occasionally rosemary.
People here keep saying garlic, which I also use extensively but I don’t think of it as a spice.
Not counting sugar? garlic powder or Cinnamon and vanilla. I use garlic powder to go with salt and pepper in a 7:2:1 ratio as like a base for everything from tuna salad to bean burritos. Thrice a week I make overnight oats with Vanilla extract and cinnamon.
Note my favorite is smoked paprika, I just know fewer recipes and synergistic flavors.
SPG is a big mover in my cooking, but then garam masala, creole spice are not far behind.
Melange of course. Really gives you that baked in sand worm flavor without having to catch one.
Probably paprika
Paprika then garlic powder then black garlic salt/pepper.
Garlic (usually the refrigerated kind from a jar) and cumin. Dried onion can be acceptable if you don’t have time to chop an onion. Coarse ground black pepper has a distinctly different flavor than the kind that goes on the table. Crushed red pepper flakes really help revive leftover Italian, Mexican, and Thai food. And it’s situational, but I am really starting to like Aleppo pepper quite a bit.
Garlic (usually the refrigerated kind from a jar)
😭
Life is too short for jarlic!!
It’s not that serious!
Life is too short to waste time cleaning a garlic press.
Fun fact: before it became mass produced sugar was originally considered a spice
Paprika
Paprika is the ultimate understudy of black pepper
Feel kinda bad for white pepper for coming third in a two horse race
Spursy, even
I buy it at Costco because it is an instant win button on frozen fish, and about any other meat.
Heck, I just threw some into Mac and cheese
Yeah, paprika is my go-to.
It has nothing to do with it being the “third shaker” child of Mr. Salt and Mrs. Pepper in Blue’s Clues
Yes, I agree. But what kind of Paprika is your favorite?
The only two kinds i know are smoked and unsmoked.
I use unsmoked for chicken/veggies and only really use the smoked if I run out lol
I’m a Hungarian Hot Smoked (sweet) Paprika user.
But there is Hungarian Cold Smoked, and Spanish Hot ( and Cold) Smoked Paprika. Of course, there is also generic “paprika” that might be “hot,” or “cold,” or even smoked or not.
Paprika gets complicated when you go down the rabbit hole.
Tarragon. My favorite. Notable runners up cardamom, oregano, basil, herbs de Provence. Curry definitely, but technically that’s a mixture of spices.
I’m not including salt or garlic salt, which would absolutely dwarf all others.
You are my spice hero! Perfect list. My only note is that Herbs de Provence is also a mix, just like curries.
Probably garlic
