Must have spices
- Thread starter Monello
- Start date
Smoked paprika and chipotle are my go-to spices, but I get huge bins of Misty's all-purpose seasoning and that is the base for most of my blends.
I also like the stone ground mustard blend you get at Target.
I also like the stone ground mustard blend you get at Target.
luvmygdaughters
Well-Known Member
Basil, Oregano, Tarragon, Mediterranean Spiced Sea Salt, Garlic Power, Garlic Salt and I'm not sure if its considered a spice, but, Horseradish.
They do. It's also known as "Texas Gunpowder."
Here's one example: http://www.americanspice.com/jalapeno-pepper-ground/Or you can dry your peppers and make your own. http://www.kayotic.nl/blog/tag/making-your-own-ground-jalapeno
Vince
......
Thank you Jazz. I've been looking all over for this stuff.They do. It's also known as "Texas Gunpowder."
Or you can dry your peppers and make your own. http://www.kayotic.nl/blog/tag/making-your-own-ground-jalapeno
Larry Gude
Strung Out
Infidels.
It ALL starts with salt and pepper.
Next, olive oil, garlic, peppers and onions and mushrooms. Cayenne if it's for general consumption, red pepper flakes if it's for me, cayenne being much easier to control. I ALWAYS get carried away with RPF. That's your basic flavorings, flavor carriers. That's the end of the MUST haves. Tomatoes next, depending, though I can't think of anything at the moment they can't go with. So, add them and hit the trail.
Everything after that is optional/personal preference/dish specific. Rosemary being least, basil being most. Flat leaf parsley is good. French or lemon thyme. Greek oregano. Cilantro.
It ALL starts with salt and pepper.
Next, olive oil, garlic, peppers and onions and mushrooms. Cayenne if it's for general consumption, red pepper flakes if it's for me, cayenne being much easier to control. I ALWAYS get carried away with RPF. That's your basic flavorings, flavor carriers. That's the end of the MUST haves. Tomatoes next, depending, though I can't think of anything at the moment they can't go with. So, add them and hit the trail.
Everything after that is optional/personal preference/dish specific. Rosemary being least, basil being most. Flat leaf parsley is good. French or lemon thyme. Greek oregano. Cilantro.
KDENISE977
New Member
Todd's dirt and Todd's Crabby dirt 
has everything in them already. Crabby dirt on corn
has everything in them already. Crabby dirt on corn 
Parsley, dill weed, paprika, ground red and black pepper, garlic and onion powder, oregano, thyme, cumin...
Mixed up some Essence this weekend using the recipe from Food Network's site. Made Emeril's dry rub with it for spare ribs, and slow smoked them on the Weber with Kingsford charcoal and wet hickory chips. I'm going to adjust the recipe to lower the "bite" a little bit.
Mixed up some Essence this weekend using the recipe from Food Network's site. Made Emeril's dry rub with it for spare ribs, and slow smoked them on the Weber with Kingsford charcoal and wet hickory chips. I'm going to adjust the recipe to lower the "bite" a little bit.
Heathen.
I love being able to go out my back porch and get fresh rosemary, thyme, oregano, and sage instantly.
Love anything (so far) with Old Bay, love dill in so many ways it's not funny, basil (and so many different varieties for just about anything), different varieties of garlic (from mild to extremely pungent), onions (same as garlic), cilantro, bay leaves (grow my own), etc. Too many to mention!
For pre-made mixtures, I love the Argentine Steak Rub from World Market (thanks mAlice!) and the Canadian Steak and Chicken Rubs.
acommondisaster
Active Member
I'm a savory kind of person. Thyme, sage, kosher salt, pepper, garlic. Sometimes rosemary, basil.
MMDad
Lem Putt
The "Pennsylvania Dutch" Amish market in Annapolis has it in bulk. About $2.50 for what I use in 6 months.
