Spices

whole nutmeg
whole cloves
whole bay leaf
whole peppercorns
whole white peppercorns

>Fresh herbs
tarragon
flat parsley
thyme
chives

I can make 99% of the dishes I want with this.

Any that flow.

My own scalp cells and whatever dirt and grime happens to be on my hands at the time I make a meal. Also sage, rosemary, garlic, black pepper, cayenne, chipotle peppers, olive oil (fuck you it's supposed to be for finishing), and good quality salt.

sorry, this might suit you better.

>good quality salt.
recommend me some good salt. The most i've spent was on Maldon.

Dried:
Pepper
MSG
Oregano
Cumin
Coriander
Hot Paprika

Fresh:
Cilantro
Limes
Thai peppers
Garlic
Ginger

t. White person

They call it "allspice" for a damn reason. Fuck all that other shit. King of spices.

coriander. coriander is the best spice.

during the summer we grow basil, thyme, rosemary and oregano.

rosemary and thyme are cash with steak
oregano with chicken
basil with tomato and balsamic

it doesn't get any better than this

but prague powder will kill you and it's full of nitrates. I've never heard of people using it as finishing salt.

i don't really know if you're being serious or not

Essential:

cumin
chili powder
cayenne pepper
garlic powder
nutmeg
basil
salt
pepper

Optional:

coriander
cinnamon
oregano
red pepper flakes
dried orange zest
ground mustard

I'm serious. Why do you think they dye it pink?

Hungarian Paprika, that's the god spice, doesn't matter what variety or granule.

it's not curing salt it's rock salt

but NEVER bought from anywhere but Hungary, import that shit or go to a European Goods shop because if you think that "Hungarian Style Paprika" you are buying off the walmart shelves is legit, well...

pink salt is curing salt dumdum. I know this from my charcuterie class

i was talking about the rock salt, you got it backwards

No I got it. You were trying to troll me into putting pink salt in my dish to make me sick.
yeah real funny. haha. But i'm too smart for you.

Cinnamon

Every dish benefits from cinnamon, it's just a question of how much

not pink salt put rock salt in your dish!

salt, bay leaves, and garlic mostly

Someone make me a list of useful spices and dry ingredients to have in cupboard

Worst spice

...

Garlic
Onion Powder
Chipotle Powder
Cumin
Pepper
Paparika

Assuming salt and pepper is a given:
paprika, cumin, nutmeg, cayenne, coriander, caraway, cinnamon, allspice, cloves, cardamom, achiote, and star anise.

For herbs:
Parsley, cilantro, dill, oregano, basil, bay leaf.

Red Chili powder
Dried Ginger
Fresh Rosemary
Fresh Thyme
Black Pepper
some would consider garlic a spice so I'll add it just in case.

Those are my essentials.
If I could pick three more
Fresh Sage
Fresh Basil
Nutmeg

I think you spelled allspice wrong

...

>Lists coriander and cilantro separately.

Okay...

The flavor is drastically different, to me cilantro tastes the way palmolive smells but dried ground coriander has a fresh, pleasant herby flavor. I'd use coriander over cilantro any day.

I mean dried coriander is different from fresh coriander but cilantro and coriander are the same plant. Why would you call the dried coriander cilantro if you call the fresh coriander coriander??

Labels, nigga. Where I come from, the dried stuff is usually referred to as coriander.

Seasonings I always make sure I have on hand:
Salt
Pepper
Chili flakes
Cumin
Minced Garlic
Soy sauce

My salt and pepper grinder always get clogged. I live in the tropics and is very humid most of the year. How do I solve this problem?

pic possibly related.

For me:

Bay leaf
Garlic
Allspice
Thyme
Paprika
Caraway
Dill

Not all spices, but all good

This is the shit I usually keep. I buy as many as I can in bulk and store them in 8 oz glass jars. Garlic, ginger, and chili peppers I buy and use fresh.

Asian profile...
>cardamon
>coriander
>cumin
>tumeric
>star anise
>fennugreek

Mezkin profile (uses some of the above plus)
>chili powder

Cajun profile....
>cayenne
>black pepper
>white pepper
>garlic powder
>onion powder
>file
>smoked paprika

Euro profile (uses some of the above plus)
>dried basil
>oregano
>rosemary
>sage
>thyme
>mustard
>caraway seed
>dill
>celery seed

Cookie and desert profile
>cinamon
>nutmeg
>alspice
>clove

Probably missing a couple, but that should be most of it...

pepper
garlic
oregano
basil
hungarian paprika

Interesting.
What part of the world you from?

>acknowledging that I'm going to add some herbs in here too, before some autist points out that they're not all spices

salt, black pepper, cayenne, ginger powder, garlic powder, cinnamon, oregano, thyme, chili powder, cumin, smoked paprika, basil

Obviously there's more, but these are the ones that I make sure to always have on hand

Where I'm from (in the US), "cilantro" usually refers to the leaf (either dried or fresh) and "coriander" usually refers to the seed.

It was different when I spent time in Ireland, so it's not the same everywhere.

>curry powder is one spice

salt, pepper, minced garlic, onion powder, tumeric.

Most people count salt separately from spices. Good news, you get one more slot!

Get sea salt from Brittany that's gathered in the traditional reduction ponds.

I bought some fresh turmeric root. What would you suggest I do with it?

this fucker makes bbq. i'd wager a days pay.

not all pink salt is sodium nitrite or what ever, dumdum

>Black pepper(of course)
>Garlic(another no-brainer)
>Garlic powder(for when I'm dead tired/don't want to dirty too many dishes)
>Paprika
>Cayenne
>Chili powder
>Chipotle
>Sage
>Parsley
>Oregano
>Ginger(mainly for fried rice and kratom tea)
>Cilantro
>Cinnamon
>Turmeric
>Celery seeds
Those cover the main cuisines I'm inspired by/cook on a regular basis, aka Mexican, Cajun, Chinese, Caribbean, French, English, and Southern.

Dried:
>bay leaf
>black pepper
>cumin
>coriander
>hot paprika
>caraway
>anise
>nigella
>dill seed
>saffron
>cloves

Fresh:
>mint
>tarragon
>parsley
>cilantro
>thyme

My spice cabinet is kinda weird tho because I mostly cook eastern European and central Asian food

Make some Ethiopian wats with it. That's the one cuisine where I go fresh instead of dried every time