I love these but also: dill, tarragon, thyme, sage, saffron, nutmeg, brown sugar (isn’t really season but all the same; so also licorice), red pepper flakes, coarse salt, coarse ground pepper, (also fine salt and pepper), coarse sugar, refined baking flour (also again, not a season), paprika, green chili, chopped truffle, onion powder, truffle powder, chopped dried vegetables, chopped dried fruit, red chili (or pepperonccino (something I don’t know how to spell to this day; I’m Italian)); apple cider, rice vinegar, red wine vinegar, fruit compotes, gel esthers, durum wheat flour (okay that might be going too far, but then also, rye and mustard seeds and coriander and cardamom).
I’m sure there are still too many lost like all the pickled substances that are good for something delicious.
I was reading a post from Ella at thewackyspoon.com recently and she mentioned a “Well Stocked Spice Cabinet” and that made me think about my ten essential spices. It didn’t take me very long for to come up with my ten. These are the things I use nearly every day. I’m taking a certain liberty by adding some dried herbs because I treat them like spices.
black pepper corns
I believe many of these would find their way on many cook’s essential 10. What I find interesting (and sad) is what didn’t make the cut.
onion powder, bay leaves (laurel), paprika, turmeric, parsley, mint, sage, chocolate (yes, chocolate!)… The list goes on and on.
Spices and herbs are the things we, as cooks, use to make mundane food exceptional. All manner of vegetables, fruit and meats are heightened…
View original post 50 more words