1

I must admit that I tend to play it safe when it comes to cooking. I usually stick to a couple of tried and tested recipes throughout the week, using similar ingredients that are easy to put together after a tiring day at work. This also applies to my use of seasoning - I have my go-tos!

Tony’s Creole seasoning mixture, for example, has a spot reserved in my spice cabinet, that’s for sure! It’s even written on the packaging that it’s “Great on Everything!”

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What about you? Do you prefer using a particular spice or seasoning when cooking? What’s your go-to?

16 Spice ups
2

Garlic, garlic, and more garlic.

Smoked Paprika also get used often, but not as much a garlic.

Then there’s my homemade dry rub, which includes garlic.

9 Spice ups
3

YES! No such thing as too much garlic. Fresh, roasted, dried…
Also fresh cracked pepper and himilayan salt. I think I spent almost as much on my grinders as one of my knives.
Also tried Vegeta in Croatia - hooked on that stuff, luckily fairly easy to find.

5 Spice ups
4

I use Mrs Dash a lot since we’re trying to reduce sodium. I also still use adobo seasoning for meat and fish and a lot of fresh herbs since my wife grows them.

2 Spice ups
5

Salt and pepper, most people under-salt when cooking, especially before the actual cook. After the cook the seasoning will not penetrate, it’s just a topping then.

5 Spice ups
6

Garlic
Garlic salt

4 Spice ups
7

Believe it or not, Marjoram. I use it in my Italian and Mexican\Southwestern dishes. I use it in rubs and marinades. I think of it as Oregano’s little sister…

4 Spice ups
8

Depending on what i am cooking:

  1. Indian chili powder. Nothing like the ordinary chili powder you may commonly think of.
  2. Garlic, lots of garlic
  3. Sriracha
  4. Thai Basil
4 Spice ups
9

Salt
Garlic (the more the better) in all forms - fresh, powdered, dried
Pepper
Trader Joe’s 21 Seasoning Salute (21 different herbs and spices, no salt)

For soups and stews I also add either Worcestershire or Vegemite/Marmite but the biggest secret from me is to add a dash of acid (lemon/lime/vinegar) before adding extra seasoning. Most times, the kick of acid is enough to boost what is already there.

3 Spice ups
10

Completely agree. For example, make mashed potatoes and don’t add salt to the water when cooking, then try adding salt after you mash them. It will never come out right.

2 Spice ups
11

Bacon!.. I can’t believe that wasn’t said already

4 Spice ups
12

Bacon isn’t a spice, it’s a food group.

5 Spice ups
13

its used all the time to add flavoring to other dishes… Usually in the form of ground up bacon (bacon bits)

2 Spice ups
14

This you?

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5 Spice ups
15

I like to cook from scratch… I drift across cuisines weekly. One week is Japanese, the next Middle Eastern, so on. Consequently, I gots a few 'erbs ‘n’ spices.

A friend proudly showed me her photo of her alphabetized herb collection, consisting of around a dozen pieces. In response I tried to sort my pepper collection alone;
Black, Cayenne, Green, Gochujang, Pink/Red, Szechuan, White, Tellicherry/Thalassery. Now do we put the ground ones with the fresh ones or whole ones?

3 Spice ups
16

I use Montreal Steak seasoning…does that make me lame?

Actually its mostly salt, black pepper, and garlic. All good go-tos.

What’s hilarious is the ad that came up in this conversation. It is a great coincidence.

Don’t use this seasoning!

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2 Spice ups
17

I like Tony’s. Slap Ya Mama (https://store.slapyamama.com/) is also good stuff.

On most meats my usual starting point is salt, pepper, garlic powder, onion powder, and then add on as desired - sage, paprika, etc. But I also use Slap Ya Mama, and sometimes even Old Bay.

If I’m making a meat sauce for pasta along with the crushed tomatoes and tomato paste it’s basil, oregano, some parsley, garlic, salt, a little pepper.

3 Spice ups
18

I use this instead of plain salt for most things… it’s amazing on chips (fries)!

Aromat Seasoning | Knorr UK

2 Spice ups
19

When I lived near Amman, Jordan, there was a spice shop that had a house blend, Abido Spice, that was fabulous on anything we tried it on. If I could get it stateside, I definitely would.

Short of that, garlic goes with a whole lot, IMHO.

3 Spice ups
20

I use the ultimate flavor enhancer, MSG, in all of my cooking. I also got recommended this seasoning by @justin1250: https://a.co/d/cVqkY5h. It’s become my go-to for my dry rub ribeye. I just finished up my pouch and will need to order another one ASAP.

2 Spice ups