The most important seasoning to have in your kitchen after salt

The most important seasoning to have in your kitchen after salt.

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splendidtable.org/story/3-tips-for-the-home-cook-from-thomas-keller
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That fucking fish

>That fucking fish
fixed

Close toss up between this and black pepper.

where did you get this

Top three:
SALT
Pic related
Black pepper

>top three
>only lists two

are you serious

Essential spices:
>salt
>cumin
>cayenne
>hot pepper flakes
>ground coriander
>oregano
>basil
>thyme
>tarragon
>turmeric
>pepper
>rosemary
>cardamom (whole and ground)
>paprika
>bay leaves
>cinnamon (sticks and ground)
>cloves
>dill

Spice mixes are for plebs.

Ahem.

...

THIS

Nutmeg is good to have around too.

Agreed. Good addition to potatoes and meat.
You forgot ginger, essential for meat recipes and Asian cuisine

I HATE KAKAROT

>oblig
Also Goya

This. Or whatever hot sauce you prefer.

Can't make a proper white sauce without it, it's great to have on hand

Why does this shit matter?

When on a diet, I make savory oatmeal with this. Water, hondashi stock, kikoman soy sauce, green onion, cooked diced chicken breast. When finished, topped with furikake and togarashi; it comes out pretty decent. As the oats go along way in satiety, it almost works like a sticky rice porridge substitute.

ITT: shit tastes

top 3 seasoning:
Salt
Sherry vinegar
lemons

Lotta right answers here.
But you need this in your spicerack too

Here, I was debating between that and lemons and went with lemons since I use them more often. But honestly, I've replaced worchestershire sauce with asian fish sauce

As long as were posting things that aren't strictly spices/seasonings.

Sugar is essential for tomato based cooking

I really don't use it all that often. It's good in some sauces and marinades or with sauteed mushrooms, but it's rarely one of the first things I reach for.

What does Sherry vinegar taste like? I already have white distilled, apple cider, and balsamic vinegars. The idea of getting another kind is a little annoying.

Pretty much anytime I use ground meat I toss some in there

It makes meat "meatier"

...

cum in what?

I like mine a bit acidic. If needed I'll add a small amount of baking powder to my sauces. You just gotta be sure to cook it until the reaction is fully completed or it will taste horrid.

It replaced all of them except white distilled. I've never used a balsamic vinegar that wasn't close to $100 and most that reasonably priced are fakes.

It's basically the greatest tasting red wine vinegar you can get and any recipe that calls for vinegar gets sherry. I even splash it on soups. Use it as a seasoning since, along with salt, is a flavor enhancer. thomas keller can it explain it better than I :
splendidtable.org/story/3-tips-for-the-home-cook-from-thomas-keller

Thanks.