• Carbonizer@lemmy.worldEnglish
    9·
    11 days ago

    Smoked paprika. It just adds so much depth to anything that I add it to! I’m also a big fan of cumin and turmeric.

    • Krudler@lemmy.worldEnglish
      1·
      10 days ago

      Could you guide me on where to get some from a reputable, honest seller? There is none and I mean none in my city and I have looooooked and looked. I detest A-Z, too much tomfoolery and fake stuff.

  • Krudler@lemmy.worldEnglish
    8·
    11 days ago

    Bebir (Aleppo pepper) - it’s a very mild red smoked chili that has incredible earthiness, and only a soupçon of warmth. I put this in everything, even dishes that are supposed to taste bright

    Espresso - I make lazy pot espresso and save the dregs. I put the coffee in so many dishes. Sometimes where the base ingredients are too acidic or sweet. But I will also add it in gravy, sauces, stews, braise my meat with it. A couple tablespoons in a pot of spicy soup. It’s so versatile and deep

    Cane sugars - raw, turbinado, or demerara - minimally processed where the molasses remains in the crystals. I know sugar has a bad reputation in our insane twisted diet lifestyle, but it’s fine for a cooking, and it’s amazing to caramelize things when frying or to take the edge off acidity. You need the tiniest amount. I will also pulverize it in a mortar and pestle… A teaspoon sprinkled on kettle corn is ludicrously delicious

      • Krudler@lemmy.worldEnglish
        3·
        11 days ago

        That’s a good question.

        I don’t know if the molecule is destroyed or transformed.

        But I use so little that it wouldn’t affect anybody anyways… I don’t even think a child who is naive to the molecule would feel a thing

        Edit… My curiosity got the best of me, I wasn’t able to Google the answer directly, but I found articles asking if reheating coffee destroys the molecule. Apparently an organic chemist got involved and stated that the molecules pretty stable, it will only break down around 350 F. So that would mean most of my food probably has the full effect of whatever caffeine was there.

        I accidentally poisoned a love interest when I made her lasagna with espresso in the sauce. Turned out she was allergic to coffee, not caffeine. I didn’t know… but whoops a daisy lol

  • Zerlyna@lemmy.worldEnglish
    7·
    12 days ago

    “All the spices!” lol I really enjoy Tarragon and Black Garlic. Not necessarily together.

    • Ben Hur Horse Race@lemm.eeEnglish
      2·
      11 days ago

      I mean its in nearly every dang recipe, at least salt almost always is.

      table salt and ground black pepper are the undisputed most powerful power couple of all western food

  • 🇰 🔵 🇱 🇦 🇳 🇦 🇰 ℹ️@lemmy.worldEnglish
    5·
    11 days ago

    The only 5 spices you’ll ever need:

    • Salt

    • Pepper

    • Onion powder

    • Garlic powder

    • MSG

    There is nothing, and I mean nothing, that doesn’t benefit from these 5. You can always add other spices, too, but these are the baseline for every single dish that isn’t meant to be sweet. And even on some sweet stuff, it’s pretty good. I tried it on waffles once and it was amazing.

  • pastermil@sh.itjust.worksEnglish
    5·
    11 days ago

    I wanna say cilantro, but…

    Can’t go wrong with a combination of garlic, ginger, and chili pepper.

  • FistingEnthusiast@lemmynsfw.comEnglish
    4·
    11 days ago

    Smoked paprika, cumin, ground coriander, cayenne pepper, cardamon

    There are so many more, but these are probably my most frequent flyers