Spice Question

United States
December 30, 2009 8:54pm CST
Me I have tons of different spices in my cabinet. But honestly I only use about 4 of them on a regular basis for cooking. These happen to be garlic, seasoned salt, pepper, and italian seasoning. Some others I use occasionally are paprika, dried onion, and cinnamon. What about you? What spices do you have in your cabinet? Which ones do you use all the time and which ones do you hardly ever use?
2 people like this
15 responses
@thea09 (18324)
• Greece
31 Dec 09
Hi natnickeep, I keep tons of them too, but use them a lot. I only use fresh garlic though not dried. So thinking what is in the little jars there would be cumin, corriander,chilli,curry leaves,garam masala,five spice powder,paprika, peppercorns, cloves, mixed spice. There must be lots more as well as I like spicy food. The mistaken one was the pink pepper, it really is dreadful stuff.
• United States
2 Jan 10
Pink Pepper? Please do explain.
@writersedge (22579)
• United States
2 Jan 10
Explanation: Pepper corns can come in many colors. I have black pepper and white pepper. Black pepper is pretty strong, but white pepper is really strong. I've never used other peppercorns, but red ones I would think would give red pepper, etc. I've never used pink pepper, so the other person will have to tell you what that tastes like.
• United States
2 Jan 10
Oh I didn't know that. I knew of black pepper lol. Thanks for explaining. I would think the white pepper would be less spicy, glad you told me first before I ever found out on my own. I am not to good with spicy stuff.
@Emvy548 (387)
• India
31 Dec 09
I use many spices in my cooking. These include ginger, celery, parsley, caromseed, geern cardamom, black cardamom, cinnamon, coriander, turmeric, green chilli, asafoetida, tamarind, nutmeg, mace, cuminseed, black pepper, saffron, poppyseed, cloves, peppercorn, mint, paprika, mustardseed, aniseed sesame seed and many more! In case you are wondering what I do with so many spices well, I use all of them for different dishes. I eat Indian cuisine and there are several spices that go into the preparation of each dish. The ones that I hardly use are not listed out. The ones that are commonly used are salt, pepper, garlic and ginger some of which are the same as your list of commonly used spices. If you want recipes for some nice Indian dishes that you can make without much trouble I will gladly send you some... Wish you a Super New Year 2010!
• United States
2 Jan 10
A lot of those I have not heard of or used. Maybe we will have to trade some recipes. I love to try new things.
@Emvy548 (387)
• India
4 Jan 10
Sure, I'll send you some through a message in some time - soemthing that may be easy to make. Please do let me know if you have a wishlist of any special Indian dishes, and any of spices from what I have listed that are not available where you live.
@GardenGerty (99224)
• United States
31 Dec 09
Oh, I have tons of spices as well. For Southwestern seasoned food and Middle Eastern I use tumeric, and cumin, as well as red pepper, or chili powder. Black pepper, garlic, paprika. For sweet things I have allspice, cinnamon, cloves, nutmeg, anise and ginger. I have some blends of spices, like rosemary and garlic, or "Canadian Steak Seasoning", or lemon salt and pepper.I like dill weed and dill seed and fennel seed and celery seed.Sage is good. Bell's Seasoning for poultry I am pretty well convinced that spices are as good for us as many medicines. The lower blood pressure and reduce pain, and protect from bacteria, and taste good on top of all the other benefits.
@tawny_24 (351)
• United States
31 Dec 09
There is so much science behind the benefits of herbs and spices it makes me wonder why we pump ourselves full of pharmeceuticals that have more side effects than benefits. I feel totally convinced as well that adding more spices and herbs to my diet has improved my overall health.
• United States
2 Jan 10
Yes I have also heard of the benefits of spices and even some foods. I have a great book, Foods That Harm, Foods That Heal. I love finding out what will help me out and what isn't so great for me. Sounds like you really know how to use the spices. I don't use much unless I am doing a new recipe that calls for it. But I probably have all that stuff up there too. Do spices expire I wonder, cause a lot of them have been up there forever.
@writersedge (22579)
• United States
2 Jan 10
I have a cookbook that uses spices. I like one spice at a time or black pepper and a spice or garlic powder and a spice. But this cookbook has half a dozen of everything at a time or more up to a dozen and I seldom use it. My usual spices are: garlic powder black pepper powedered mustard chili powder cinnamon pumpkin pie spice The rest, like you, I seldom use. If I cooked more Asian, Mexican, and Middle Eastern, I bet I would cook with more spices.
• United States
2 Jan 10
Yes I would like to try some different cuisines, it is just easier to do what I know I guess.
@jashoaf (298)
• United States
1 Jan 10
Those are all favorites. I also use basil and oregano a lot for sakad/tomato dishes, rosemary with grlic and olive oil for lamb, salmon, and other dishes, and cumin for Mexican dishes. I like lemon pepper too - very good witrh chicken and eggs.
• United States
2 Jan 10
I used to use lemon pepper a lot on my chicken. I ran out and started using the seasoned salt and just never turned back I guess. I need something different though so I will have to pick some up again after I throw away all my way old spices.
• United States
1 Jan 10
I have quite a few spices in my cabinet, but like you, I only use a few of them. I can't cook without garlic, so I have garlic powder and garlice salt for those times when I am out of fresh garlic. I also always keep onion powder and onion salt on hand, as well as cumin, cinnamon, paprika, italian seasoning and lemon pepper. I have a lot of seasonal spices like ginger, nutmeg, pumpkin pie spice and sage too...I usually end up buying new bottles of them every year because Im never sure if I have any left from the year before, so I've built up quite a collection LOL. I really need to get in there and clean out my spice cabinet!!
• United States
2 Jan 10
Yep according to another mylotter here in the discussion they stale after 6 months. What a waste right. Yeah we better get on that cleaning out our spice cabinet.
@ladym33 (11008)
• United States
1 Jan 10
I have just about every spice you could possibly want to have, but I use garlic powder, red pepper flakes, cayenne pepper, garlic powder, lemon pepper, paparika, cumin, but my actual favorite seasoning to use is a combination seasoning called soul seasoning it has a bunch of stuff in it and it makes beef, chicken, and fish taste really amazing.
• United States
2 Jan 10
Yep I think I have some of that hiding in my cabinet too. I have only tried it a few times though. My husband loves the spicy stuff but I get heart burn easy, even from using to much pepper. So I gotta be careful.
• United States
31 Dec 09
I have sage but I hardly ever use it. I always use Garlic, Salt Pepper, Lemon Pepper which is really good on Chicken by the way. I also always use the meat tenderizer, seasoned salt, and I got this new one at the dollar store called soul seasonings it is very good. And I always use Nutmeg, Cinnamon, I have so many I never really know what's in there until the day I clean it out. L.O.L.
• United States
2 Jan 10
Yep my spice cabinet needs a cleaning. I didn't know they went stale until now. 6 months yeah I think almost all of mine need to be trashed.
@bodhisatya (2384)
• India
31 Dec 09
Well, my friend I am not into cooking, but I know that there are a lot of spices my mom uses in her dishes. I happen to know a few of them. Hmmmm.. I guess we Indians use a lots of spice. There is turmeric to begin with, cardamom, cinnamon, garlic, ginger, black cardamom, red chilli powder, Fenugreek, cloves, cumin seeds, asafetida to name a few. Few of the names I know only in my language and I cannot think of the English names. It is not that all of these are to be used in every dish prepared but sometimes many of them are. Bodhi Have a great New Year my friend!
• United States
2 Jan 10
Okay that is about the third time I have seen asafetida. What is that used for?
@raisur (423)
• Bangladesh
31 Dec 09
what spices? I'll have to ask my wife to let you know... you might be knowing, we have lot of spices in our recipes in this part of the world... but, frankly speaking, i hardly know the names of different spices those we have in our foods... and i don't understand why we always have to put spices in our food... especially putting whole cardamoms in various curries... i feel horrible when one gets in the mouth... when i asked, why to put these in the curry; my mum (and my wife too)told me, if those wouldn't be put, i wouldn't like the curry either... anyway, if you would ask me which spices i would like to have in my cabinet, my answer would certainly be 'spice girls'... lolz...
• United States
2 Jan 10
Lol funny. Yes a lot of spices don't taste so good when you get the actually parts in your mouth. Like dill seed I think it is. We use it in cabbage rolls that is a tradition passed down in my husband family. I am learning to make them. If you use to much of this it tastes bad because you get more of them in your mouth at a time. But like said if I left it out it just wouldn't taste right.
@aireanna18 (1914)
• United States
31 Dec 09
My main spices are generally pepper, salt, garlic salt, onion salt. These I'd say I use on a regular basis in most cooking. Italian seasonings is another main one in my cabinet. Many times it is cheaper to use tomato sauce and italian seasonings to make a spaghetti or red sauce for pasta; then buying it especially in today's economy. In addition, there is chili powder and red pepper. These season's work great for making like chicken carnitas. Yum! I would also probably use them if I was making tacos. There is the ground sage and ground thyme that I use when I make turkey. Sometimes I will also use these for making a herb chicken dish. Ground ginger I use for making like a stir fry or terriyaki dish. Pumpkin pie spices and cinnamon I use for making oatmeal cookies. That is about all the spices I have in my cabinet. Spices are kind of expensive so I tend to try not to buy to many. Some ideas for uses of other spices: Celery salt goes great on salads!
• United States
2 Jan 10
Hmm I will have to try that celery salt idea.
@Hatley (164654)
• Garden Grove, California
31 Dec 09
hi I use garlic, oregano, basil, and thyme and coriander too. experiment as I used to do and you will find a lot of good ones you have never used before and with certain foods they will be a must. no spaghetti sauce is good without plenty of garlic and thyme and oregano and I never used the mixed up Italian thingy as it never has the right proportions any way, so I make my own instead.
• United States
2 Jan 10
Yes that would be okay also to make your own. For me I find these things are just right. I like to make a baked chicken. I put melted butter on top and then garlic, seasoned salt, pepper, onion and the mixed Italian seasoning and bake it uncovered, it comes out yummy.
@wiccania (3360)
• United States
31 Dec 09
I have a lot and most of them get used a couple of times a month. The most commonly used spices in my cabinet are salt, pepper and garlic. After that would be basil, oregano, bay leaves, rosemary and thyme. I also like to use coriander, cumin, curry powder, marjoram and ginger. I have to say though that there's something to be said for some of the blends out there as well. The "spice" labeled "italian seasoning" is a mixture of herbs commonly used in italian cooking (basil, oregano, rosemary, etc). I love some of the cajun seasoning blends out there, as well as the monterey chicken/steak blends. Some of the Mrs. Dash blends and Emeril's blends are pretty good to use from time to time as well. Every now and then I just buy a spice I've never cooked with for the fun of it.
• United States
2 Jan 10
Yep Italian Seasoning is one of my favorites also. What is marjoram though I have never heard of that one before. What do you use it in?
@tawny_24 (351)
• United States
31 Dec 09
I use a lot of spices because I like to experiment. Salt, pepper, garlic, and onion are staples. I also use several asian and middle eastern ingredients. Cumin, curry, all kinds of dried and fresh herbs, peppers, caraway, fennel seed, poppy seed, really there are too many to list. If your spices are more than six months old then throw them away. A lot of times people use old stale spices to cook a new recipie and then don't like the food and so never use the spice again. When really the spices were stale and that was the only thing wrong! Everytime I want to use a new spice I try a recipie that comes from the region or part of the world where the spice is most commonly used. I love cookbooks that focus on a different countries cuisine for this reason. You are pretty much guaranteed to find one or two things that you will end up making over and over, wich makes having a spice worth buying. I strongly dislike spending money on a spice that I am only going to use for a special occasion so I search out other things that it can be used for.
• United States
2 Jan 10
Thanks I was just asking if they ever expire. Looks like I have a lot of spices to throw away. Darn. That is a good idea also when you have to buy a new spice to try and find other things to use it in. Thanks for the great advice.
@Qaeyious (2362)
• United States
31 Dec 09
Salt and pepper are the staples, but I have a recipe or two that calls for paprika. I have a tendency to use fresh onion instead of the dried or powdered stuff, as well as fresh garlic, fresh horseradish, and more rarely fresh ginger. I haven't used cinnamon in ages that wasn't included in some tea or chocolate drink concoction, but I have a cold remedy that includes it. (whiskey, hot water, honey, cinnamon, nutmeg - it may not cure you but you feel a lot better.) My mother made a wonderful saffron rice when I was younger. I should ask her for the recipe.
• United States
2 Jan 10
You sound like me I pretty much do just use the basics. I like to use fresh stuff to but onion is popular in my house and doesn't last long. So I keep the dry stuff on hand also.