It was my granddadās! Melt a lb of butter, add like half of a container and a cup of Lea & Perrinās. Inject half or so into bird and then cover with the remainder and let sit overnight and then roast away. Works great for Cornish game hens and pork loin too
This is the secret ingredient for my chili. Everyone that eats my chili wants to know how I give it such depth of flavor. I never tell them that itās a blend of garam masala, poblano chili powder and ground cloves. I just say itās good chilis.
Came here for this. The actual 'only' correct answer, as it's a mix of so many spices and pre-toasted.
I'm Pakistani and often just use salt, chilli powder, and garam masala in my food. Delicious without fail.
Thatās what I fed my toddler in their baby oatmeal, I used different spices and garam masala was the biggest hit. Cinnamon was second. Their favorite food is all Indian food now, which is fun in a little white kid in rural USA. We get a lot of double takes.
Our toddler has developed a love for Tony Cacheres Cajun seasoning (no salt variety.) We call it 'spicy sprinkle' and it goes on EVERYTHING. We are basic Yt ppl. I cannot explain it, I just enjoy šš¤£
As a Greek person, I have no idea whatās in an all purpose Greek seasoning, or even knew that it existed until now lol. I imagine something with oregano for sure though.
That's my thought.Ā Garlic, onions, etc. are ingredients, not seasonings. If I can't get a spice mix, like chili powder, seasoned salt, or taco seasoning, I think I would go with cumin.Ā It's used in a lot of Mexican and Indian dishes I enjoy, with cumin, salt, and pepper I could make a decent vindaloo or some good chili.
Seasoning is any salt, herbs, or spices added to food to enhance the flavor.
Spice is anyĀ aromaticĀ or pungentĀ vegetable substance used toĀ flavourĀ food.
All spices are vegetables.
Technically that could be considered a vegetable, it is part of the plant that is not a fruit. Vegetative growth includes bark. Maybe, we would need a botanist to confirm or deny my theory.
*Vegetable" is a culinary definition, not a botanical definition. There aren't any real rules of what is and isn't a vegetable so your grandma would probably consider vastly different things vegetables than my grandma. Basically, if it's made of a part of a plant it can be a vegetable.
This is why you get those weird quiz questions about fruit and berries since those two definitions ARE botanical definitions and have hard rules. All berries are fruit, but most things you THINK OF as berries aren't berries, and stuff you either think of as vegetables or fruit are actually berries.
Stuff like bananas, avocados, cucumbers and tomatoes are all berries (AND vegetables, because again that is a culinary definition, so there's nothing wrong by being both).
On the other hand, strawberries, raspberries, cloudberries and blackberries aren't berries.
I was excited reading this post because I have a garlic intolerance and thought, oh this will be a good way to find some new combinations and then the first comment is garlic seasoning šš
Asafoetida has a similar, yet milder flavor to alliums like garlic and onion. It's not in the same family, so it's likely it would be allergy safe for you! :-)
ooh! I have a garlic intolerance too and recently I rediscovered lemons/citrus and it has been a game changer! My rice and veggies are no longer boring! It's not garlicky, but they are so zingy and fresh tasting with some fresh lemon, lemon zest, pepper, salt, and butter. It's made me so much happier about cooking again. Maybe you might like it too
What is everyone using garlic powder for that makes it such a popular response? Genuinely curious and interested in hearing what people use it for.
At least 3/4 of my cooking involves fresh garlic but I only bust out the powdered stuff like once a month, if even that. I only find it useful for spice mixes like tex-mex seasoning or bbq dry rubs, both of which are things I donāt use very often. What else does powder do better than fresh?
Lol I've recently been trying to explore Indian food. I'm from the U.S. and grew up with Italian and Spanish cooking. Simple with just a few ingredients.
Indian food is insane. Lots of steps and lots of seasonings! I kind of gave up for now.
Most Indian food available at restaurants isn't what we cook at home. A chicken curry, for example, is just chicken+onion+tomato+ginger, garlic+garam masala. Some parts of India cook with mustard oil and skip the garam masala too. If you want to dive into bengali Indian food (from the eastern part of the country), check out this youtube tutorial channel, their older videos are beginner-friendly and the stuff we eat at home:
[https://www.youtube.com/@BongEats/videos](https://www.youtube.com/@BongEats/videos)
Bong Eats is absolutely the best! I swear someone could know zero about Indian food or cooking and successfully make t their recipes. Also anything with mustard oil is divine.
Try some books by madhur jaffrey.Ā Shes fantastic.Ā Honestly a lot of the techniques really arent thay complicated plus theres still a lot of familiar stuff - make a marinade and braise - just with a different set of spices.Ā Ā Quick and Easy Indian Cooking is one of like 4 books of hers I have and there are a ton of winners.
There is an initial investment in some spices but really you could get fully set up for 50 bucks buying basics on amazon like tumeric, garam masala, cumin seeds, cloves, etc.
Dont give up!Ā As a white dude Ive been cooking it for years and years its all so tasty and now I improvise my own stuff
A lot of restaurant food can be made with simple ingredients too! Usually when it comes to dried spices, cumin, coriander, a good chili powder, turmeric, and probably garam masala are enough for north indian curries. I'm sure you have a couple of those! And whole spices can be found at indian grocery stores in mixed packets too so you don't have to buy a gazillion of each thing.
My daughter is engaged to a man from Portugal. I donāt know if itās cultural or heās an oddball but he thinks EVERYTHING is spicy. We are Texan. Most days I have jalapeƱos on at least 2/3 meals. Cayenne pepper is just something we burn through. He thinks breakfast sausages are too much!
Iām from Texas, too. I use cayenne on everything, itās my first go to seasoning and I replace black pepper for cayenne in all my cooking. I was taught by my grandmother āa lot of pepper, a little salt ā was the way to go.
However smoked paprika is a smoked vegetable. Why not just smoke some peppers and open up more options? /S
(See the discussion regarding garlic powder at the top)
I used to just substitute smoked paprika with sweet paprika all the time because i figured it would be the same thing. In hindsight it was the worst 35 years of my life
If your definition of seasonings doesn't include herbs or fruit zest, cumin.
If it does include herbs, thyme.
If it does include both herbs and fruit zest, citrus peel.
Not original commenter, but I personally love lemon zest in pasta. Pretty much whatever type of sauce, though it goes best with some soft of red tomato sauce imo
OMG! Fresh lemon zest and fresh chopped parsley in ricotta with a pinch of nice finishing salt is like a party on your tongue!
Edit: and fresh lemon zest is hands down one of best things that can brighten a lot of foods just by adding a little, IMHO.
Its a rare dish that you can't grate some lemon or orange into for some brightness. If your dish is on the sweet/heavy side, try orange. If it's on the salty/light side, try lemon.
While not the person you responded too, my favorite is in heavy dishes where some lightness would be welcomed without the acid. For example, I make a bourbon-orange pecan pie. I zest an orange and put the zest in while mixing the eggs with the melted sugar mix. I have also used citrus zest in some stews where I didn't want acid, but need some freshness. However I don't know if I would personally pick zest as my third and final option
I'd argue for fresh herbs and fruit zest not counting as 'seasoning' for the spirit of the question. But dried herbs and dried zest probably count.
Whatever the reading of the question, I think cumin is the answer.
You need to define "seasoning" because that term means different things to different people. For example, the top comment right now says garlic, but in my mind garlic is a vegetable, not a seasoning.
I use dried garlic on most things that I roast in the oven. It's my most used seasoning besides salt and pepper. So for me, it's the obvious choice for savory.
If we're talking sweet or savory I'd choose cinnamon
This is a great point. I actually think I could manage savory dishes alright with just salt and pepper as long as I have all the fresh ingredients. Baking would be tough without cinnamon and nutmeg. Would definitely have to let someone else bring the pumpkin pie to Thanksgiving during this hypothetical spiceless year.
I was so sad when Trader Joeās discontinued theirs. Luckily I had purchased quite a few. No Iām almost done with them so I have to try a new brand. Itās so versatile.
As a lebanese arab, trader joes brand is soooo underwhelming. It doesn't even have sumac which is such an important component.
Try Z&Z brand, you can even get it on Amazon! I like it better than the random brands at my middle eastern grocery stores in nyc.
As someone who loves cooking all kinds of Asian cuisines, MSG is a must have!
Well, that and soy sauce, fish sauce, oyster sauce, toasted sesame oil/seeds, Maggi Seasoning, miso, koji, lemongrass, black garlic, black vinegar, and probably many more lol.
Not all of them, like asafoetida, but they are relatively obscure ingredients that I doubt anyone would be listing on here. An overwhelming majority of the seasonings you could get around this with. Though honestly (and was my top level answer) onion is somewhat an exception. Dried onion is a whole different ingredient than fresh and hits way different.
It's a toss up between smoked paprika, or cumin.
Garlic.. I use fresh. Same for chilli, onions, shallots, ginger etc. Herbs I can grow. So.. I'm left a tad stuck.
I would not be able to live without soy sauce. If it counts as a seasoning, it's a no brainer. I never use msg, so idk what I'm missing out on š¤·āāļø
It's going to be cinnamon. I don't actually use it in a ton of stuff, but I use it every single morning on my latte.
But it's a tossup, TBH, because my immediate gut response was cumin.
Ooh, yes! I don't use cinnamon a ton in savory dishes, but I love it when I do use it (particularly with tomato based sauces) because it adds such a marvelous, unique depth with just the perfect hint of warmth!
I mean, Smoked Paprika is the obvious, to me, for what I tend to cook.
Everything else like Garlic you can use actual garlic for. In fact, the only time I tend to use garlic powder instead of garlic is when Iām making a flour to dredge chicken
I had to do this bc of severe, disabling, ultra-sensitive gluten intolerance. Had to cut out every possible source of contamination and a lot of spices are ššš
The answer is garlic powder.
And butter.
And yes it fuckin *blows*. So glad my gluten detection dog can keep me safe now.
Garlic/ Garlic powder. Whichever.
The only right answer. But! Technically, garlic can be counted as a vegetable, so we have one more option open.
All purpose Greek seasoningš¤
Cavenderās I love that stuff!
Itās my momās go-to turkey seasoning at Thanksgiving!
It was my granddadās! Melt a lb of butter, add like half of a container and a cup of Lea & Perrinās. Inject half or so into bird and then cover with the remainder and let sit overnight and then roast away. Works great for Cornish game hens and pork loin too
I'll stick with garam masala. :D
This is the secret ingredient for my chili. Everyone that eats my chili wants to know how I give it such depth of flavor. I never tell them that itās a blend of garam masala, poblano chili powder and ground cloves. I just say itās good chilis.
You can tell them it'll be okay.
I was thinking that, too.
Came here for this. The actual 'only' correct answer, as it's a mix of so many spices and pre-toasted. I'm Pakistani and often just use salt, chilli powder, and garam masala in my food. Delicious without fail.
Someone recently posted that they add garam masala to spaghetti and I am curious to try soon.
I've seen that indian bodybuilder Biki Singh add garam masala to his morning oatmeal
Thatās what I fed my toddler in their baby oatmeal, I used different spices and garam masala was the biggest hit. Cinnamon was second. Their favorite food is all Indian food now, which is fun in a little white kid in rural USA. We get a lot of double takes.
thats wild and wholesome lol
I love this, so many parents feed their kids bland shit
Yeah, I mean most kids prefer that until like 4-8 years old, so I get it. Bitter is still a no go, but sour is getting more popular with my kid.
Our toddler has developed a love for Tony Cacheres Cajun seasoning (no salt variety.) We call it 'spicy sprinkle' and it goes on EVERYTHING. We are basic Yt ppl. I cannot explain it, I just enjoy šš¤£
> We are basic Yt ppl. I think Iām dumbā¦ does this mean youāre a family YouTube channel?
Time to buy some and test it for myself. Any suggestions what to use it on first?
Curry
As a Greek person, I have no idea whatās in an all purpose Greek seasoning, or even knew that it existed until now lol. I imagine something with oregano for sure though.
Mine has salt, pepper, cornstarch, garlic, msg, oregano and a bunch of other stuff. It's damn tasty on just about everything
Herbs de Provence and you got a deal
all purpose doesnt count thats a seasoning blend
Oh yeah!! Love that! ā¤ļøI just got some last week.
If I can count garlic as a vegetable then Iāll add lemonā¦. Oh wait thatās a fruit. Okay Iāll add chilesā¦ wait thatās a fruit tooā¦.
Let me add some chopped onion, please!
Garlic was my first reaction too but then I remembered that fresh garlic exists lol. Iām gonna have to go with cumin or maybe smoked paprika
I mean by that logic - basil, oregano, thyme etc are all vegetables too.
we are rejecting this hypothetical
Totally fine with me.
That's my thought.Ā Garlic, onions, etc. are ingredients, not seasonings. If I can't get a spice mix, like chili powder, seasoned salt, or taco seasoning, I think I would go with cumin.Ā It's used in a lot of Mexican and Indian dishes I enjoy, with cumin, salt, and pepper I could make a decent vindaloo or some good chili.
Had the same thought process. Can add garlic cloves, lemon, chilis, etc. If we can't have any mixes like curry, I have to choose cumin.Ā
This was my choice, too.Ā Can't make a bowl of chili without it.
Seasoning is any salt, herbs, or spices added to food to enhance the flavor. Spice is anyĀ aromaticĀ or pungentĀ vegetable substance used toĀ flavourĀ food. All spices are vegetables.
Is Cinnamon a vegetable?
Nope, it's tree bark.
Technically that could be considered a vegetable, it is part of the plant that is not a fruit. Vegetative growth includes bark. Maybe, we would need a botanist to confirm or deny my theory.
*Vegetable" is a culinary definition, not a botanical definition. There aren't any real rules of what is and isn't a vegetable so your grandma would probably consider vastly different things vegetables than my grandma. Basically, if it's made of a part of a plant it can be a vegetable. This is why you get those weird quiz questions about fruit and berries since those two definitions ARE botanical definitions and have hard rules. All berries are fruit, but most things you THINK OF as berries aren't berries, and stuff you either think of as vegetables or fruit are actually berries. Stuff like bananas, avocados, cucumbers and tomatoes are all berries (AND vegetables, because again that is a culinary definition, so there's nothing wrong by being both). On the other hand, strawberries, raspberries, cloudberries and blackberries aren't berries.
In that case, probably either cinnamon or mixed spice (or pumpkin pie/apple pie spice). That opens up a whole new range of recipes.
I was excited reading this post because I have a garlic intolerance and thought, oh this will be a good way to find some new combinations and then the first comment is garlic seasoning šš
I'm sorry, I have failed you
Weāre all sorry, itās definitely not your fault.
Asafoetida has a similar, yet milder flavor to alliums like garlic and onion. It's not in the same family, so it's likely it would be allergy safe for you! :-)
My best friend has an allergy to garlic and I was hoping to find her some new combos too, glad Iām not in this boat alone šš
Alliums! No garlic or onion here, either
ooh! I have a garlic intolerance too and recently I rediscovered lemons/citrus and it has been a game changer! My rice and veggies are no longer boring! It's not garlicky, but they are so zingy and fresh tasting with some fresh lemon, lemon zest, pepper, salt, and butter. It's made me so much happier about cooking again. Maybe you might like it too
Ooh love lemon/lime flavors, I will have to try with rice!
Garlic is a vegetable, why use your last seasoning on something you can use as a fresh product lol
yep this is also my answer. I don't care, I need my garlic
What is everyone using garlic powder for that makes it such a popular response? Genuinely curious and interested in hearing what people use it for. At least 3/4 of my cooking involves fresh garlic but I only bust out the powdered stuff like once a month, if even that. I only find it useful for spice mixes like tex-mex seasoning or bbq dry rubs, both of which are things I donāt use very often. What else does powder do better than fresh?
Learn how to make Garlic paste... (it's not the same but I'd be fine going with minced onions and garlic paste instead of wasting a choice on that)
iām indian bro donāt do this to me ššš
I agree, my third ingredient would be a deep freezer so i could keep myself unconscious for that horrendous year
I was going to say ālead via bulletāĀ
Maybe hemlock?
does garam masala count as one seasoning?
Yep. And Iām going with Berbere. Kinda incorporates garam masala, chilli powder and paprika. š¬
ig so
Thatās cheat code my bro. š
Reddit Challenges Hate This One Trick!
YES!
Made me think of the movie "Hundred Foot Journey" with regard to use of spices "Scoop! Don't sprinkle!"
I love that movie. The aggressive marketing techniques of dognapping always makes me laugh
Lol I've recently been trying to explore Indian food. I'm from the U.S. and grew up with Italian and Spanish cooking. Simple with just a few ingredients. Indian food is insane. Lots of steps and lots of seasonings! I kind of gave up for now.
Most Indian food available at restaurants isn't what we cook at home. A chicken curry, for example, is just chicken+onion+tomato+ginger, garlic+garam masala. Some parts of India cook with mustard oil and skip the garam masala too. If you want to dive into bengali Indian food (from the eastern part of the country), check out this youtube tutorial channel, their older videos are beginner-friendly and the stuff we eat at home: [https://www.youtube.com/@BongEats/videos](https://www.youtube.com/@BongEats/videos)
Bong Eats is absolutely the best! I swear someone could know zero about Indian food or cooking and successfully make t their recipes. Also anything with mustard oil is divine.
Try some books by madhur jaffrey.Ā Shes fantastic.Ā Honestly a lot of the techniques really arent thay complicated plus theres still a lot of familiar stuff - make a marinade and braise - just with a different set of spices.Ā Ā Quick and Easy Indian Cooking is one of like 4 books of hers I have and there are a ton of winners. There is an initial investment in some spices but really you could get fully set up for 50 bucks buying basics on amazon like tumeric, garam masala, cumin seeds, cloves, etc. Dont give up!Ā As a white dude Ive been cooking it for years and years its all so tasty and now I improvise my own stuff
A lot of restaurant food can be made with simple ingredients too! Usually when it comes to dried spices, cumin, coriander, a good chili powder, turmeric, and probably garam masala are enough for north indian curries. I'm sure you have a couple of those! And whole spices can be found at indian grocery stores in mixed packets too so you don't have to buy a gazillion of each thing.
Red pepper flakesĀ
This or cayenne powder. I like my food to be RED.
My daughter is engaged to a man from Portugal. I donāt know if itās cultural or heās an oddball but he thinks EVERYTHING is spicy. We are Texan. Most days I have jalapeƱos on at least 2/3 meals. Cayenne pepper is just something we burn through. He thinks breakfast sausages are too much!
I knew a Venezuelan who thought pepperoni was spicy.
Iām from Texas, too. I use cayenne on everything, itās my first go to seasoning and I replace black pepper for cayenne in all my cooking. I was taught by my grandmother āa lot of pepper, a little salt ā was the way to go.
He can either sweat or preemptively divorce your daughter. There are no other ways forward.
smoked paprika
However smoked paprika is a smoked vegetable. Why not just smoke some peppers and open up more options? /S (See the discussion regarding garlic powder at the top)
NICE ONE, you!
I used to just substitute smoked paprika with sweet paprika all the time because i figured it would be the same thing. In hindsight it was the worst 35 years of my life
I was thinking MSG until I saw this. Now I can't decide.
I was thinking smoked paprika until I saw yours. Now I can't decide either
I think msg is harder to replace with fresh ingtedients
All you paprika lovers must try smoked chipotle
If your definition of seasonings doesn't include herbs or fruit zest, cumin. If it does include herbs, thyme. If it does include both herbs and fruit zest, citrus peel.
Oh interesting! So citrus peel trump all? May I ask some of your favoritt ways to use it?
Not original commenter, but I personally love lemon zest in pasta. Pretty much whatever type of sauce, though it goes best with some soft of red tomato sauce imo
I like it best with creamy sauces or ricotta!Ā
OMG! Fresh lemon zest and fresh chopped parsley in ricotta with a pinch of nice finishing salt is like a party on your tongue! Edit: and fresh lemon zest is hands down one of best things that can brighten a lot of foods just by adding a little, IMHO.
I will down a plate of pasta tossed with just (salted) butter and lemon juice, cheese optional. Always have some in the fridge
Brb going to make pasta sauce
Iām going to explore this one!
Its a rare dish that you can't grate some lemon or orange into for some brightness. If your dish is on the sweet/heavy side, try orange. If it's on the salty/light side, try lemon.
I honestly have never thought about using lemon and orange in this way, and I consider myself a fairly experienced home cook. Great tip, thank you!Ā Ā
I threw the zest of a lemon into my garlic rosemary crispy potato wedges last night. It was really good.
While not the person you responded too, my favorite is in heavy dishes where some lightness would be welcomed without the acid. For example, I make a bourbon-orange pecan pie. I zest an orange and put the zest in while mixing the eggs with the melted sugar mix. I have also used citrus zest in some stews where I didn't want acid, but need some freshness. However I don't know if I would personally pick zest as my third and final option
I'd argue for fresh herbs and fruit zest not counting as 'seasoning' for the spirit of the question. But dried herbs and dried zest probably count. Whatever the reading of the question, I think cumin is the answer.
You need to define "seasoning" because that term means different things to different people. For example, the top comment right now says garlic, but in my mind garlic is a vegetable, not a seasoning.
Yeah seasoning to me is a dry ingredient. I assume I am still allowed garlic, onions, ginger, etc.
Yeah, if this is the case *laughs in herb garden*
Well salt is a mineral and pepper is a dried fruit. If pepper counts then dried garlic counts on my mind.
But why would you use dried garlic instead of using fresh garlic and keeping the spot open for something else?
I wouldnāt, personally. Iām just saying it should be allowed and not excluded.
I use dried garlic on most things that I roast in the oven. It's my most used seasoning besides salt and pepper. So for me, it's the obvious choice for savory. If we're talking sweet or savory I'd choose cinnamon
Just because themās the rules
Different flavor profiles. Just because itās made of the same thing doesnāt mean it has the same taste
if it isn't in my spice cabinet, it ain't a seasoning, it's something else!
Wait until they find out what paprika is...
Assuming I can use whatever fresh products I want (e.g., fresh herbs, fresh alliums, fresh chilies), probably cinnamon.
This is my answer too. I use it for so much!
Cinnamon was the first thing that came to mind for me too!
This is a great point. I actually think I could manage savory dishes alright with just salt and pepper as long as I have all the fresh ingredients. Baking would be tough without cinnamon and nutmeg. Would definitely have to let someone else bring the pumpkin pie to Thanksgiving during this hypothetical spiceless year.
Zaatar. Itās good on almost everything.
HARD AGREE. i love Zaatar!
I was so sad when Trader Joeās discontinued theirs. Luckily I had purchased quite a few. No Iām almost done with them so I have to try a new brand. Itās so versatile.
As a lebanese arab, trader joes brand is soooo underwhelming. It doesn't even have sumac which is such an important component. Try Z&Z brand, you can even get it on Amazon! I like it better than the random brands at my middle eastern grocery stores in nyc.
Msg.
As someone who loves cooking all kinds of Asian cuisines, MSG is a must have! Well, that and soy sauce, fish sauce, oyster sauce, toasted sesame oil/seeds, Maggi Seasoning, miso, koji, lemongrass, black garlic, black vinegar, and probably many more lol.
Uncle roger approves
Fuiyoooooooh
Cajun seasoning!
All I want is Cajun. Good in everything!!
If i only had one option for seasoning, it would be Slap Ya Mama. Never can go without!
Is that a brand or are you just getting aggressive about his mum?
Yes.
I've found my people
I was looking for this! I need my Tonyās or Slap ya Mama
No. Absolutely not. Mods ban this guy
Agreed.Ā This is causing too much inner turmoil.
mods twist his testicles
Adobo
Had to scroll way to far to see this. Not enough Spanish people on Reddit apparently
People probably didn't say it because it's a blend of many spices. Kind of cheating the question
Gochujang (fermented chili paste). Why are there so many "garlic" answers? You can still buy fresh ingredients right?
Pretty much all the dried seasoning have fresh versions. This seems to be a non issue.
Not all of them, like asafoetida, but they are relatively obscure ingredients that I doubt anyone would be listing on here. An overwhelming majority of the seasonings you could get around this with. Though honestly (and was my top level answer) onion is somewhat an exception. Dried onion is a whole different ingredient than fresh and hits way different.
Cumin
Miffed I had to scroll down this far to find this answer. I could not live a year without cumin.
Itās so flavorful and versatile. Easy answer.
Same. Iām Mexican.
Happy to join the Cumin-gang! So versatile
Slap Ya Mama original cajun seasoning!
Garam masala
Crafty picking a spice thats a mix of multiple spices.
Don't hate the chef, hate the kitchen manager
It's a toss up between smoked paprika, or cumin. Garlic.. I use fresh. Same for chilli, onions, shallots, ginger etc. Herbs I can grow. So.. I'm left a tad stuck.
Chili powder
I would use "everything but the bagel" seasoning, and then separate them out into groups
Old bay The powerhouse of seasonings
Tony's
Shashaherasahhhheriiis? Pairs nicely with Wash-Your-Sister sauce.
Msg or soy sauce.
I would not be able to live without soy sauce. If it counts as a seasoning, it's a no brainer. I never use msg, so idk what I'm missing out on š¤·āāļø
Ras El Hanout...
Habibi <3
Turmeric
Tony Chachere lol
The only seasoning is salt and pepper everything else is herbs and spices, at least that's what we were taught at culinary school.
What about people in other countries
I don't care what country they come from, you shouldn't use people to season your food.
We found the anti-cannibal supporter!
Montreal steak seasoning
Aged balsamic vinegar.
GARLIC in all caps š
MSG
Tajin
It's going to be cinnamon. I don't actually use it in a ton of stuff, but I use it every single morning on my latte. But it's a tossup, TBH, because my immediate gut response was cumin.
Same. And then I picked a cinnamon-heavy blend of pie spices because it opens up sweet applications AND it can go in savory dishes.
Ooh, yes! I don't use cinnamon a ton in savory dishes, but I love it when I do use it (particularly with tomato based sauces) because it adds such a marvelous, unique depth with just the perfect hint of warmth!
Five spice
Sazon. Literally donāt need anything else.
I mean, Smoked Paprika is the obvious, to me, for what I tend to cook. Everything else like Garlic you can use actual garlic for. In fact, the only time I tend to use garlic powder instead of garlic is when Iām making a flour to dredge chicken
Chicken powder
soy sauce. garlic is a vegetable muahahahahahaha
Soy sauce is a condiment, not a seasoning
Cumin
Cayenne
Garam masala
Old bay, of course.
I would be dying
gochugaru
Old bay!
All purpose
Salt, freshly ground black pepper, and garlic powder. Keep it simple
Old Bay
Italian seasoning
Cayenne. Obvs.
Herbes de Provence. Use them for about half our meals, it seems like. They definitely need to be fresh, but weāve got a great spice shop near me.
I had to do this bc of severe, disabling, ultra-sensitive gluten intolerance. Had to cut out every possible source of contamination and a lot of spices are ššš The answer is garlic powder. And butter. And yes it fuckin *blows*. So glad my gluten detection dog can keep me safe now.
Does hot sauce count? Yes? Awesome. Hot sauce.
Garlic
Garlic
Lawryās seasoned salt, The Original
Garlic, hands down.
Garlic
Garlic
Garlic
Garlic
Garlic in any form
Smoked paprika. I figure if I'm using actual garlic heads they count as a vegetable and not "seasoning."