this post was submitted on 20 May 2025
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[–] [email protected] 2 points 1 day ago

Paprika, everywhere

Also Madras Curry

[–] [email protected] 2 points 1 day ago (2 children)

Black pepper. Chili pepper. Sichuan peppercorns ...

... you might be spotting a pattern?

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[–] [email protected] 2 points 1 day ago

Probably cayenne pepper.

[–] [email protected] 6 points 1 day ago (1 children)

Sumac! And garlic, paprika, and asafoetida. Love ‘em all

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[–] [email protected] 7 points 1 day ago

“All the spices!” lol I really enjoy Tarragon and Black Garlic. Not necessarily together.

[–] [email protected] 8 points 1 day ago (1 children)

Cinnamon. Love it to bits.

[–] [email protected] 2 points 1 day ago

Yeah, cinnamon ("true" and cassia) bark is a great spice!

[–] [email protected] 7 points 1 day ago (1 children)

Salt and pepper in every dish. Hands down my favorite.

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[–] [email protected] 4 points 1 day ago

Tumeric paprika and cumin on potatoes.

Paprika garlic and chilli on chicken.

Coriander/cilantro on everything asian.

And a tiny bit of salt and sugar on all.

[–] [email protected] 7 points 1 day ago (1 children)

Parsley, if that counts. I don't really enjoy spicy food 😄

[–] [email protected] 4 points 1 day ago (2 children)

I hate parsley! I genuinely hate it. You can have all mine

[–] [email protected] 2 points 1 day ago (1 children)

My grandmother put it on everything. Dried. I never thought it had much flavor as a kid.

[–] [email protected] 2 points 1 day ago (4 children)

There's two kinds of parsley (not including coriander/cilantro which is its own headache):

  1. 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.
  2. 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.
[–] [email protected] 7 points 1 day ago

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.

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[–] [email protected] 2 points 1 day ago

Seems like a good plan ha ha

[–] [email protected] 7 points 1 day ago

I use paprika in pretty much everything I cook

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