Hey Veeky Forums. What are some "must have" spices and seasonings?

It all depends on what you like to eat, you blathering nincompoop.

Ginger
Tumeric
Cayenne
Black pepper

How many can you identify, Veeky Forums?

Salt, pepper, garlic, and cinnamon will cover most things I eat, but I'm also a plebeian

I see caraway, sesame, poppy seed, paprika, hot pepper flakes, dried scallion, mustard seeds, dill, oregano, basil

A good ras el hanout.
Make sure it got rose petals innit.

Hoja Santa

spices i always have ready:

salt n pepa
coriander seeds
cumin
kardamom
paprika
korean chili powder
dried chillies: thai, birdeye, homegrown
caraway seed
nutmeg
sumak

for soups, stews and shit:

cloves
bayleaf
star anis
cinnamon stix

spice mixes & pastes

motherfucking piri piri
madrass curry
ras el hanout
harissa paste
fresh green and red curry pasta (thai)

sauces et cetera

fish sauce
soy sauce
sriracha
homemade salsa
sweet mustard, hot mustard dijon mustard
ketchup, mayo
liquid smoke
hoisin

>just for presentation bullshit

all kinds of sesame
saffron
panko
nori

of course there's more stuff.. oils and vinegars, fresh herbs, homemade stocks in the freezer, some pasta sauces i cooked for 5 hours

if only my freezer wasnt so fucking small i'd have a lot more

herbs are NOT spices you fags
garlic is NOT a spice
ginger is NOT a spice

unless of course you're some burgerland faggot who uses disgusting onion, garlic or ginger powder

flour ;)

Added a few but this is hard without smelling them.

Salt and pepper are really the only golden standards...

Anything else will accrue naturally depending on what you cook/experiment with.

Pic related, I did not go to buy all that in one shopping spree ;-)

ginger between cumin and turmeric?

Yeah, dried ginger maybe. And I'm thinking might be Fenugreek on the upper left diagonal of Saffron

Dried cum, preferably crushed.

mayonnaise

I tried

...

As someone who cookes Indian food everyday, these are the vital spices for Indian cooking

Black Pepper
Black Peppercorns
White Pepper
Salt
Himalayan Pink Salt (only from the parts of the Himalayas in India)
Bay Leaves
Curry Leaves
Curry Cactii spikes
Ginger Root
Curry branches
Bay Petals
Bay Bumblebees
Asafoetida
Annaseed
Fenugreek Seed
Mustard Seed
Beef Seed
Aniseed
Cumin Seed
Sesame Seed
Chinese Five Spice
Safron
Funny Accent
Tumeric Salt
Tumeric Rind
Chili Powder
Chili Flakes
Rice Cooker
Basil
Fresh Leaf Parsley
Dead Leaf Parsley
Parsley Thorns
Parsley Root
Parsley Soil
Nutmeg
Saffron
Sea Salt
Ganges Corpse Salt
Cinnamon Sticks
Butter
Cheese
Milk

>funny accent
I like you

Salt
Black pepper
Bay leaves
Nutmeg
Paprika
Garlic
Onion
Soy sauce
Vinegar
Lemon

Those are the basics I think everyone should have. Beyond that it really depends on what type of food you like to cook. I make a lot of Indian food so my spice cabinet is crowded as fuck.

>Bay Leaves
>Bay Petals
>Bay Bumblebees

That looks like the sand that you would find on a sidewalk near the beach.

> no cow urine
6/8 b8

Garlic
Oregano
Thyme
Basil
Salt
Cumin
Curry powder (I know it's a mix of a lot of shit)
Turmeric
Paprika
Red pepper flakes

I could turn most food into something I like with a combination of some of these seasonings.

respectable spice rack my man

>Beef Seed

that is NOT how baby cows are made my dude.. you might want to look into that

Thanks

Hey Veeky Forums. I'm in the middle of making a burrito and didn't realize I'm out of cumin. I've got some chili pepper. Can I substitute cumin with Paprika or Chili Powder?

No, paprika and chili powder don't taste like cumin.

> Americans

I put hot pepper flakes cooked in olive oil in fucking everything. Everything.

>Put cumin in mortar and pestle
>Take one seed out and put it in mouth
>Suck on seed while cooking rest of meal

Am I the only one? It's such a nice sweet flavor.

>garlic
>onion
>white folk MSG
>I'm tired of plain tomatoes
>white folk MSG
>white folk MSG
>that one fucking guy
>food colouring for third world countries
>the "i fucked up" option

hot peppers (aka i fucked up and i must make this not taste like shit)
rosemary & bay leaf (if I have to use a strong spice I want the option of having it not taste like a spice)
cumin (for the little infidel with a heartburn condition)
ginger (how else are you going to get all the tastes to bind together in a stew?)

Everything else you can figure out without a 50 page write-up.

Solar salt, whole peppercorn, mortar and pestle, turmeric, garlic, saffron is always good to have on hand because it will last forever, cinnamon, garlic powder. Buy everything in bulk. You will get up to 8 times the amount for as little as twice the cost. 1.6oz x $7 vs 16oz x $12

What is that spirally looking thing on the third colum third from the bottom?

long pepper. What most people used before black pepper. tastes almost exactly the same.

This is good, I'd drop curry powder and add coriander, garam massala too

how do you store your spices?

i live by an ethnic market with ten different versions of every spice.
What should i get

AIDS

yes, there is that too.
But really they have a whole freaking wall of diffrent spices and im a pleb who doesnt know what to buy.
Rergular stores have like 7 different things tops

in a thing

Salt
Black pepper
Garlic
Basil
Blends like "italian seasoning" or "poultry seasoning" or even blackened seasoning/creole seasoning.

Thats really it for any residential pantries.

Tell them what you want to cook and if theres anythimg interesting or exotic to add to it.

Thats a good way to start learning about spices.

w-whats a good starter exhotic meal?

>>white folk MSG

explain

Thai curry, easy spices, only a few flavours involved, most people like it, if you fuck up you can just make it hot as fuck.

Indian here. I just have a pantry full of those glass pickling jars (glass is the best for storing spice), filled with spices. I just counted and I have around 3 dozen, plus some larger vessels for more commonly used things like chili.

salt, peppers, garlic are the only universal ones.

Salt
Pepper
Onion
Garlic
Parmesan Cheese

This thing