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Nanami Togarachi, it’s a Japanese seasoning with chilli, orange peel, sesame, ginger, seaweed and sancho pepper. Looks and tastes fantastic, I put it on everything.
- 3 days
My favourite unusual one is sichuan pepper powder on garlic bread. Originated in me rummaging through my spices for stuff to add to my garlic bread and I really liked this. I now add it to garlic bread, pizzas, that sort of thing.
Cumin is also a great all purpose spice I put on many things. Cumin+turmeric for curry-flavoured things, but also cumin+salt+pepper+rosemary+garlic granules for anything roasted.
- 3 days
Salt, pepper, onion powder and granulated garlic. That is what i call my All Purpose seasoning.
This + some kind of chile powder. I put it on damned near everything.
- 3 days
I like to put cinnamon, nutmeg, and cardamom in my French Toast batter. Makes it extra tasty.
- 3 days
Fresh nutmeg is such a game changer! I recently got a bottle of the whole nuts and microplane a little in almost anything sweet, but also goes surprisingly well in small amounts on fish.
Butter, Garlic, Rosemary, Salt & Pepper.
Great for vegetables, meat, mushrooms, soup, French fries, etc. it’s my all purpose spice blend.
- 3 days
Paprika, garlic powder, salt, oregano and brown sugar. It makes a great rub.
3 daysTarragon and fennel seeds in fish dishes. Tarragon and lemon in chicken dishes. Plus salt and pepper, obvs.
Sage, garlic and salt in bread, especially focaccia.
I put a pinch of cayenne into almost everything else, just to stay in shape
- 3 days
Ethiopian Berbere. Trust me. You can add it to almost anything when it needs a kick of earthy umami. We keep tons of it on hand because it’s shockingly useful for something so rarely used.
- 2 days
Thanks! Some recipes include cayenne, some even to the point of being inappropriately spicy. This recipe looks about right though.
- DagwoodIII@piefed.socialEnglish2 days
I’m lazy. I’ll post the recipe, but I’ll probably just head to the local African food shop and buy some there.
[don’t tell me that there are many countries in Africa. That’s literally the name of the place, “African Food.”]
- 2 days
Yeah I have a pretty solid supplier for now so I don’t bother making my own, but it doesn’t look that hard as long as you can find fenugreek.
- DagwoodIII@piefed.socialEnglish2 days
I can’t wait to start using ‘fenugreek’ in my daily conversations.
- 3 days
Cajun seasoning.
I start with this recipe, but sub in Himalayan pink salt instead of kosher, and sub the onion powder with a 1/2 tbsp of celery seed
