What's the spice you use most?

Paprika

• Paprika
• Powdered/granulated Garlic
• Powdered/granulated Onion
• Cayenne

Basically almost everything I cook has these in there with salt & pepper. Even if I'm using onion and garlic in the recipe.

Garlic by far. Salt, Pepper, Garlic.

After that I use quite a bit of cumin

Capsaicin

My local Asian market sells powdered sriracha sauce. If you get this in your kitchen, everything you cook will be sweet, sour, spicy, and red for about a week before it's gone. It's fucking good.

Probably paprika

Some top ones for me: MSG, Chicken Bouillon, Smoked Paprika, Thyme, Garlic powder, and finally, controversially, bay leaves.

MSG goes in basically anything. If it gets salt and pepper it's probably also getting MSG for me. I do a lot of chicken, and whenever I do I'm almost always adding some chicken bouillon to add some flavor to it. I really love Thyme, and find myself just adding it somewhat randomly to things. Smoked Paprika is a perfect flavor that's so unique, I add it to anything I want to have a bit of a kick, like chili, ect. Not that it's like spicy or anything, just it adds a little something to those dishes that you can't really get elsewhere. Garlic powder is an all around great utility, and I tend to "dump" this stuff on things.

Last but not least, Bay leaves. I swear, I'm like the #1 consumer of these things. I throw them in anything. Anything savory with a decent sauce/soupy base is PERFECT to add a bay leaf to. If you use em often you can really taste the difference, since fresh bay leaves really pack a punch in flavor.

Melange of course. Really gives you that baked in sand worm flavor without having to catch one.

Onion/garlic powder. In roughly equal quantities.

Smoked paprika

Fun fact: before it became mass produced sugar was originally considered a spice

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.

Is garlic a spice or an ingredient? I use a lot of fucking garlic.

For spice i love paprika

I love using turmeric. You'd be srprised how well it pairs with so many things, plus it's very healthy. It goes naturally with a lot of middle eastern and south asian food, but you can also add it to sauces and soups for warm and earthy notes (if that's your thing like me).

As for spice mixes, I love Cadaver's greek seasoning. It's pretty simple (salt, pepper, organo, with a few others) and you can enhance pretty much anything with it

Hondashi

Gochujang, laoganma

Ginger, soy sauce, roasted sesame, white pepper

I think you know what kinds of food I really like

Garlic or Onion. Both are universally used in recipes going back hundreds of years.

Sage. Always from Penzey's.

I once accidentally dumped too much sage into a sauce. It tasted so good that I kept doing it.

Does bouillon count? I tend to use that in place of salt (I think salt is boring) so it goes in almost everything. Other than that, it’s a tie between black pepper, garlic, and onion powder. I don’t use that much in spices actually lol rather use the whole ingredient.

Cumin, coriander, and especially sumac. Sumac is SO good.

Mustard

Thyme. Not that often, but whenever I use it, I use loads.

Freeze dried garlic, by far.
Propably even tops pepper and occassionally also salt.

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.

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.

Paprika I've found to be pretty key for anything chicken.

But I use MSG for basically everything now.

I don't know exactly what counts as spice ? I use a bit of shoyu (japanese name of fermented soy sauce) for broths and the like. Beer yeast for salads. A selection of chilis from Mada or Sénégal for some pleasant hotness. Curcuma grows everywhere around here so it's also a staple. Same for ginger, and the wild variant "tsingiziou masera" -although I have been buying east african ginger recently because it's cheaper.
Green pepper seeds from northern Mada, they're not hot at all, just pleasantly crunchy and savoury.
When I get nostalgic of Provence I cook with garlic, olive oil and parsley (for seafood) or I use the wild basel that grows here during kashikazi (rainy season) : small leaves, strong taste, a little different from the mediterranean species.

Cumin here too, followed by Berebere mix which is the one I buy in bulk, keep the bag in the freezer. I don't buy the cumin in bulk because it's cheap in stores here.

Unless you are counting onion & garlic, but those almost always fresh and I'd call them veg more than spice.

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.

Garlic, sumac, coriander, paprika, rosemary, chaat, turmeric.

im not the cook of the family and failing at flavoring is my main failing so I asked my wife and she says onion powder or minced onion with garlic not far behind.

Probably garlic

Cayenne pepper, and a lot of it. Curry is next

Coriander in every dish along with salt and pepper. People just don't realize how much it adds to food. Garlic and onion powder in 95% of the dishes

Cumin, thyme and garlic powder for me.

My favorites are crushed dried chilis, smoked parika, cumin and nutmeg. I often use vegetable bouillon as a spice as well.

Salt.

Other than salt and pepper

Oh... Taco Seasoning.

Smoked paprika, I have both spicy and sweet. Spicy goes so well with hash browns and baked potatoes

Garlic or onion powder; maybe dill, after that?

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.

Coriander, is my favorite, though I like cumin too. Paprika (Against what seems to be popular I don't care for the smoked stuff just plain), and I also love cardamom! I add a bit to every sweet I make just about. I really like getting a nice good quality chocolate bar and chopping it for chocolate chip cookies. Cardamom goes really well in these cookies imo. Love it

I also have hatch green chili pepper, aleppo pepper, oregano I grow myself and I use it a lot.

I find myself using more bullion lately. I also have been using a dry smoke seasoning for when I want a more grilled flavor without the grill.

Chili powder because larger amounts are used at a time. Then smoked paprika, cumin, oregano, cayenne are my goto spices. I buy them in bulk.

cardamom is exotic in coffee. Rosemary and potatos just work.

Probably cinnamon? But I love me some sweet potatoes so it's 90% for that and 10% other baking things.

Coriander seeds.

Cumin and the other cumin (what's Kümmel called in English?)

Caraway/cumin, thyme, wild garlic and lovage (which happens to be a surprisingly close translation of the name in Polish). The first two are really helpful in pods based kitchen. Lovage has a bit of a MSG effect, brings up umami.

But half of the time I just randomly spray stuff with one of the masalas I got from a local Indian store.

Black pepper. Fresh ground black pepper on everything. That and garlic are the only one I use in bulk

Lately I’ve been experimenting with variety so after that I have way too many different choices. My spice cupboard long since overflowed onto my counter and it’s definitely to the point where I need to plan certain cuisines so I use up spices while they’re still relatively fresh

I love cumin. I use it way more than anyone else i know.

Been buying it in bulk for years because it just such a good savoury option.

This probably is gonna give away more info about me than it should (iykyk)

Hatch Green Chili powder. I put a little bit of that stuff in and near everything, except in chili season, where I use fire roasted fresh green chilies instead.

Edit: Autocorrect for->fire

Khmeli Suneli (Georgian spice mix, perfect for meat seasoning)

I'm a slut for rosemary and garlic, with paprika being my go-to for more robustly flavored dishes. Herbes de Provence is a nice blend as well, if you like those, but it is on the lighter side. Good for chicken salad and whatnot

Probably bay leaves. I make a lot of stock at home. I find you can't really taste bay directly but you notice if it's not there.

I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.

Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.

garlic no question

Cumin. It's used in quite a lot of cultures in different ways.

Dried Dill.

In salad dressing, on fish, tossed with vegetables, just about anything.

"Melange" - Spacing Guild Navigator, probably

I have cinnamon in my porridge most every day. But I also have a lentil curry with a lot of curry paste - Yellow, vindaloo, butter chicken, really any curry paste will work I've found - and they're all a blend.

Smoked paprika and Italian seasoning (hopefully doesn’t make me too basic lol)

Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.

Probably onion powder or oregano. I use garlic and ginger powder just as often, but in much smaller amounts. You really can't add too much onion.

Black pepper.

Or if we're going off stuff that isn't a condiment red pepper flakes which I put on tons of stuff or by volume garlic powder

Top 5 , In order :

1. Smoked paprika
2. Chili powder
3. Chives
4. Lime pepper
5. Minced garlic

Basicly never use ordinary (salt|pepper) , so boring

Cinnamon. Goes in both breakfast and dinner recipes.

cumin, paprika, onion powder and garlic powder are my heavy hitters

It's a toss up between smoked paprika and chipotle powder.

1. Garlic salt
2. Pepper
3. Salt
4. Paprika

Italian Sausage Seasoning (from Penzey's, even!). It's part of my pepperoni roll recipe (it goes on the pan the roll cooks on, as well as is brushed on the roll) and really takes things to the next level.

Sea salt. Used on more items.

Pepper. Used in volume.

Oregano/thyme

Penzys frozen pizza topping.

The always underestimated nutmeg.

Rosemary salt, as I grow my own rosemary. Also got thyme and sage that I will probably add to it.

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.

What's a spice vs whats an aromatic?

But based on frequency and amount.
Flavacol.

Based on preferred spice, smoked cumin.

chilies, followed very closely by garlic

Marjoram

Chipotle pepper powder. It's like smoked paprika and cayenne rolled into one.

Oregano, mainly for salads.

Salt by a large margin, but other than that i think it is Rosemary.

Not what I use most, but coco powder is very underrated in savory dishes. Just a little bit can add a lot to many dishes. (the ones I use most have been well covered)

paprika and whatever nice spice blends my mom occasionally gets me from pensey. right now my favorites are Justice, Outrage of Love, and Transgender Remember Vanilla Sugar of Love

Garlic and thyme. Where thyme is, there is garlic. If there is garlic, most of the thyme there is thyme.

Cumin

I buy cumin seeds in bulk and grind them as needed.

I also use turmeric and ground mustard a lot too.

Salt? Salt.

Oregano and comiño

Savory: Garlic Powder, Onion Powder on almost everything - sometimes even if I am using fresh versions. Sweet: Cinnamon. However I have about 20 spices that I have in high rotation and another 20 for occasional use. I also keep Chives, Flat Parsley, Oregano, Rosemary, Sage, Thyme & Mojito Mint plants.

Cinnamon, easily, though cumin is a close-ish second. I put cinnamon in my porridge, in chilli and dahl, on beans, over cornflakes, and so much more.

1. Cheese
2. Oregano
3. Black pepper
4. Red pepper
5. Basil

The spice I use most often is Old Spice. whistles

Pepper

Penzeys has a couple of blends I really like:

Pie Spice:

https://www.penzeys.com/online-catalog/pie-spice/c-24/p-3079/pd-s

"Hand-mixed from: cinnamon (China, Korintje, Ceylon, Vietnamese), vanilla sugar (sugar, vanilla bean), mace, ginger, nutmeg, anise seed and clove."

Good anywhere you'd use cinnamon, but also surprisingly good on hot, buttered popcorn.

Mural of Flavor:

https://www.penzeys.com/online-catalog/mural-of-flavor/c-24/p-219/pd-s

"Hand-mixed from: spices, shallots, onion, garlic, lemon peel, citric acid, chives and orange peel."

Good on meats, sandwiches, but the surprise to me was adding it to chowders makes it taste like Chicken in a Biscuit crackers.

Adobo

Fresh cilantro unless green onion counts.

(What about garlic and onion? Does that count?)