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My Favorite Spices – Let’s get spicy!

A few weeks ago, I was rereading a random post while looking for a recipe.  The recipe called for dried dill.  A reader commented that they didn’t have dried dill at home.  Tanner, was that you?  I can’t find the post again.

My jaw was on the floor.  A life without dill is not a life I’d like to be living!

That got me thinking about my favorite spices.  In no particular order, spices I can’t live without are:

  • Dill
  • Fresh garlic (I used to buy the stuff in the jar, until I got the best garlic press ever made, and realized how easy it is (and delicious) to use fresh garlic.  I’m so sad I missed out on fresh garlic for so long)
  • McCormicks Montreal Steak Seasoning.  Oh my goodness, we use this on everything!  Ironically, I’m not sure if we’ve ever used it on steak.  It is amazing on grilled chicken and grilled veggies.  Eternal gratitude for my friend Elaina who turned me on to this.
  • Smoked Paprika.  Hot damn, I love the stuff!
  • Good sea salt (I use Real Salt, or as Troy likes to joke like a jackass “not fake salt”), and freshly ground pepper.
  • Kosher salt.  Amazing for roasted chicken, awesome on top of homemade pretzel rolls, and on oven roasted veggies.

Spices I am pretty sure that I have never used:

  • Marjoram.  Never owned it.
  • Curry.  I.HATE.CURRY!!
  • Saffron.  Can’t afford it.  Wouldn’t know what to do with it!

But more than anything, I want to know what kind of spices YOU love.  I adore reading about your adventures in the kitchen!  What are your favorites?

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30 comments on “My Favorite Spices – Let’s get spicy!”

  1. Pumpkin Pie Spice! I sprinkle it into my pancake batter, yogurt and oatmeal in the morning.

    When I’m feeling fancy pants, I stir it into my coffee with some almond milk and some vanilla extract. Who needs to pay $6/coffee when you can make it better yourself with free refills!

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  3. Montreal Steak Seasoning oddly enough enhances steak quite nicely. But the BEST thing to use it for is rolling your baking potatoes in them after oiling them up, and then bake them. Best potatoes with yum crispy skin! What I use the most of these days though is lemon pepper, on potatoes, roasted vegetables, pork chops, soups, etc. It is usually the answer when “something’s missing” in a dish, it “brightens” the other flavors. I am also old school and still use a lot of Lowry’s seasoning salt. I like Head Country dry rub for various things, like giving western flavor to chicken, potatoes, corn; Lowry’s garlic salt, “pink” salt (Himalayan sea salt) especially on fresh veg/tomatoes, ginger either crystalized or paste from a tube, Chopped garlic is like chopped onion or cilantro or parsley to me in that I think of it as an integral ingredient more than a seasoning. Mrs. Dash and Nature’s Seasoning are on the list, tumeric I discovered is what makes commercial chicken broth look so chickeny and is beneficial so I sneak a little in here and there. Newest find: garam masala. Like lemon pepper, you can sniff it and tell it is exactly what you need to round out a casserole or soup.

  4. Years ago friends of our turned us onto a spice mix called “Budda”. They are big Packer fans and found Budda’s Butcher Shop and the spice was made in house. This stuff is like crack, I kid you not. Meats, veggies, potatoes, you name it this stuff rocks.
    As luck would have it, the butcher shop closed several years ago and we had to ration our Budda Mix. Sad times indeed. UNTIL….oldest son moved back home for a short time, and as he was choosing what he wanted to put in storage he found the air lock bag of Budda we had given him for Christmas 2 years before in a canister. Happy days are here again!!!
    PS. If anyone out there has any knowledge of this butcher shop and the family that owned it, please let me know!

  5. Salt
    Adobo
    garlic
    onion
    basil
    oregano
    cilantro
    dill
    pepper
    red pepper flakes,
    cinamon
    nutmeg
    ginger
    allspice
    and love, love, love my Pampered Chef Three Onion Rub!!!
    Now that I have done this exercise, I am going to clean out my spice cabinet!!! I will get rid of all of the experimental seasonings I do not use!!! Thanks for this post!

  6. Smoked paprika is probably the best thing that ever happened to me. Hash browns are incomplete with it out. And DANG, I almost never use dill (other than for canning) and planted a whole buttload and was so overwhelmed with it. When I think dill the only think I think to use it on is fish or something. And that steak seasoning…OMG…we have to buy it at BJS in a giant ass tub because we love it sooo much.

    • Dill is great on fish, but also amazing on eggs and in on oven roasted potatoes. I also like to add it to homemade “aioli” when we need a dip for artichokes, Brussels sprouts, etc.

  7. Coarse Ground Black Pepper, and another Montreal Steak Spice Fan here, and then for pork I use the pepper, and tons of Emeril original Essence. Most pork goes into the crockpot and I just dump that Emeril in like crazy, along with the pepper and oh my the flavor combo is great….:)

  8. The house seasoning around here is garlic powder and paprika. I don’t add much salt, but we keep some generic kosher variety around in case.

  9. Garlic salt!!! And SALT of any variety! I LOVE salt! Rosemary and mint are givens…..pepper!! We have a TON of spices! And we use them a lot! Cloves, cinnamon, nutmeg, ginger……so many we love….

    • Linda, we found that a sprinkle of garlic salt (ours comes mixed with a little parsley i think) sprinkled over a homemade pizza before baking, leads to an amazing flavor!!!

  10. Can’t live without (in no particular order):
    Herbs de Provence
    Garlic
    Curry (at least a dozen blends in my pantry!) and its buddy Turmeric