What are your top five go-to seasonings, Veeky Forums?

Salt, pepper, garlic, cayenne

If blends aren't cheating, old Bay

If blends are cheating, onion

Oregano, fresh garlic, thyme, rosemary, chilli pepper flakes
Salt and pepper is ubiquitous in my cooking and I'd recommend everyone skips salt for some more variety in this thread
Also
>all this garlic powder
Only americans awake?

Salt/Pepper, Fine herbs blend (thyme, oregano, parsley, chive etc.), Garlic, Cumin, Turmeric.

>not having a himalaiyan sea salt grinder
>not having a peppercorn grinder
heh. pleb.

>himalaiyan sea salt
Tell me more about the sea salt from this landlocked mountain range?

>himalaiyan sea salt

Salt and pepper assumed
>garlic
>cayenne
>cumin
>oregano
>chili powder

it wasn't always landlocked. the salt is recovered from ancient sea deposits (millions of years ago).
it's much better for you as it has ancient minerals and doesn't clash with your cell's ions as much.

Fresh coriander
Mustard powder
Lemon juice
White pepper
Chili flakes

>not having a himalaiyan sea salt grinder
what do you think is in the picture retard

Salt
Pepper
Garlic
Onion
Vinegar

oregano, chili powder, cumin, paprika, and salt. i keep a little jar with these pre-mixed and use it for a lot of my proteins.

chili, salt, pepper, rosemary, basil

>Vinegar

>Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor
>vinegar
what a dummy huh

Well, since I'm already here, I might as well ask
Anyone here who has been to China who knows what kind of spices all of the street BBQ places use for the skewers? They usually use red and green seasoning but I never got around to finding the ingredients online. All I can find is five spice but I don't think that's the one

I know what spices you're talking about but I've never been to China so I guess I can't answer

the most annoying thing is that there's not a single website to be found where people address the different colours which instantly makes me question the five spice thing

look I wish I could tell you the answer but you specifically asked for people who have been to China so I guess we're out of luck

maybe I'll try and ask some Chinese friends then

In no particular order:

Cayenne
Onion Powder
Paprika
Cumin
Ground Mustard

>pre-ground pepper
>not fresh garlic
kys

gotta agree with the "not fresh garlic" thing. I only use that shit for spice mixes that I make. fresh garlic just tastes a thousand times better

Because grounding it yourself makes it so much better. If it's fresh garlic it's not a fuckin seasoning anymore.

garlic (i use fresh a lot but powder is convenient sometimes)
ground black pepper or pepper medleys
salt, of course
ginger
curry (yeah there are lots of varietys, whatever)

I have a special homemade seasoning that's extra hot cayenne, cumin, oregano, garlic powder, salt, cinnamon, nutmeg, cocoa and MSG

It turns everything it touches into gold

sea salt, cracked black pepper, onion powder, garlic powder, rosemary powder

inb4 "garlikkk powder lmao only americunts awake baka" I'm a eurofag

Salt and pepper (duh)
Thyme (beef and chikin)
Tarragon (seabugs and mustard)
Cayenne (for some neutral heat)

I use a lot of liquid seasonings.

Worcestershire Sauce
Soy Sauce
Pepper
Oregano
Cumin

Grinding it yourself really does make a big difference, user. Peppermills are worth the expense. You can even find bottles of peppercorns with grinders on them.

I'm not gonna tell you to kill yourself, I'd just gently encourage you to try it out. It really is 100% better.

...

>chinese five spice
Get the fuck out of here.

CAYENNE
A
Y
E
N
N
E

My nigga.

Close sixth is turmeric.

boi, you don't salt and pepper before the heat
Garlic Powder
Mesquite
Cinnamon
Oregano
Beer
>msg

who is this jizz wizz?