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I’m British
So ketchup on everything?
Salt, maybe
beige is not a spice
Cinnamon. Love it to bits.
Yeah, cinnamon (“true” and cassia) bark is a great spice!
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.
I use paprika in pretty much everything I cook
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.
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
Does cooking with espresso mean all your food is caffeinated? Or does it cook out eventually like alcohol?
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
Caffeine is very stable, yes. But you’re not adding much if you’re adding just the dregs post-brew. Most of the caffeine is gone by the end of a normal brew. (This is quite unlike tea where you need several brews to get all the caffeine, so despite teas having more caffeine by weight than coffees most of the time, brewed tea has less.)
You sound confident, like you know things!
I feel like the espresso I brew isn’t really that potent? I get a 330ml mug of espresso out of 10g coffee grounds. And then it’s not even real espresso, it’s just crummy stove top pot “espresso”. I started drinking it that way because I was poor and it was a great way to get a lot of flavor for a little coffee grounds. Which I’d also occasionally recycle haha. But I’d be curious to know how actually potent it becomes. How would a person measure such a thing?
There’s coffee snob sites out there that will go into incredibly gory detail of roast levels and brewing mechanism and caffeine measurement. Like this one. And a myriad of others. (I just took the first hit off a search here, but the search terms were “detailed caffeine breakdown in coffee by varietal, roast, and brewing mechanism”. There were many, many, many more hits if that one’s not suitable. Like this one.)
I checked those out and the information is just vague.
They will say things like a 8 oz cup of coffee has 90 mg of caffeine. They won’t tell you how much ground coffee was used to achieve that.
They use weasel statements like espresso will have more, longer brew times will have more. Vague descriptions like “a typical 12 oz coffee will have 95 mg of caffeine, depending on how much coffee grounds were used”
Okay lol
“All the spices!” lol I really enjoy Tarragon and Black Garlic. Not necessarily together.
Salt and pepper in every dish. Hands down my favorite.
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
Parsley, if that counts. I don’t really enjoy spicy food 😄
I hate parsley! I genuinely hate it. You can have all mine
My grandmother put it on everything. Dried. I never thought it had much flavor as a kid.
There’s two kinds of parsley (not including coriander/cilantro which is its own headache):
- The flat-leaf stuff that has a mild flavour but no texture and is better replaced with coriander if you’re not one of the mutants who tastes soap when eating coriander.
- The frizzy-leaf stuff that has a stronger flavour and a texture, but the flavour is bitter and the texture is kind of like eating hair.
Incidentally here’s a guide to help you distinguish between the flat-leaf parsley and cilantro/coriander:
The cilantro is the leaf next to the parsley.
Neither one sounds you advocate for parsley. 🤣
Parsley is fine in things like tabbouleh (and indeed it’s perfect in that) but that aside, yeah, I’m not a fan of parsley in most things.
Good tips thanks 😊
Seems like a good plan ha ha
Sumac! And garlic, paprika, and asafoetida. Love ‘em all
Oh my God sumac is so good as a topping on slightly oily beef… Droool
Smoked paprika ‼
I wanna say cilantro, but…
Can’t go wrong with a combination of garlic, ginger, and chili pepper.
Salt, Pepper, Cumin and nutmeg
Thai 🌶️ If the food doesn’t make you sweat, it isn’t any good.
I’m with you there. I used sliced and dried finger peppers in my breakfasts.
Based on frequency/amount of use, cumin.
Based on my favorite flavors, mustard seed, oregano, smoked paprika, lemon thyme, dill.
(The above excludes the obvious salt and pepper, as well as onion and garlic since I use those in enough quantity to be considered full-blown veggies, not spices.)
Hungarian paprika is awesome, I like to mix the sweet and hot varieties 50-50, and often use smoked paprika on top of that. I like paprika
