What dried herbs and spices do you use most?

[VillageLite]

I tend to use quite a small range of dried herbs and spices - black or white pepper, smoked paprika, caraway, mace, allspice, cinnamon, cloves, bay, thyme.

Friend said I was very old school.

I wouldn’t mind branching out a bit. I tend to use them for flavouring stews or sauces, or with roasted root veg, braised cabbage etc.

What do others use most?

I use sweet smoked paprika the most of all.

I also like a variety of salts - am currently trying out a new French one that has a very very different flavour.

I use cumin a lot. I tend towards heavily spiced foods though and do use a lot of fresh garlic, ginger, chilies, basil, lemongrass, etc.

I use cayenne pepper as well.

That was a very bad post ⬆️ sorry

I use:
Sweet smoked paprika
fennel
tarragon
cumin
ground coriander
marjoram
chilli powder
dried chillies
garlic granules
onion powder
oregano
dried basil
dried chives
dried parsley
cayenne
dried chipotle

I use everything but my favourites are fennel seeds, cumin seeds, chilli flakes, garam masala, sweet smoked paprika, Italian mixed herbs, Cajun spice mix, Chinese five spice.

I also use dried tarragon as I struggle to buy it fresh and my efforts to grow it have been unsuccessful.

A lovely recipe for a quick but punchy sausage ragout is to fry sausage meat (just pop the sausages out of their skins, Lincolnshire or pork and apple are my favourite), onions and garlic (and any Mediterranean veg you might want to use up). Add 1/2 tablespoons of fennel seeds, Italian mixed herbs and chilli flakes (you can add less if you want it milder). Add a splash of wine and a pack of passata and gently boil while you cook some past. It’s lovely as it is or you can add a dollop of crème fraiche at the end to make it creamy. The fennel really makes this dish! I confess I add a bit more than the recipe because I love them!

Parsley
Mixed Italian
Chives
Bay
Cumin
Turmeric

Onion granules, bay leaves. garlic granules, paprika, oregano, rosemary, thyme, cumin, ground coriander, cayenne pepper, chilli flakes and cinnamon. I can do a lot in the kitchen with these.

My spice cabinet consists of (all used regularly):
Herbs de Provence (use loads of)
Black peppercorns
Sea salt
Chilli flakes
Fajita seasoning
Cumin
Turmeric
Curry powder
Paprika
Cayenne pepper
I have fresh Bay leaves, thyme, oregano, marjoram, chives, tarragon, mint & basil in the garden (as season dictates)

Cinnamon
Cloves (probably my least used)
Nutmeg
Ginger
Mixed spice

Also have sweet chilli sauce, soy sauce, English mustard & balsamic vinegar as condiments

Fresh mint is lovely, but dried mint gives dishes a certain something. Very good in lamb dishes e.g. stews and shepherds pie and Greek/Middle Eastern cooking, though I prefer fresh mint for roast lamb.

I have cardamom pods, cumin (seeds and ground), ground coriander, turmeric, fenugreek, mustard seeds, dried curry leaves, dried chilli flakes etc for Indian cooking, sage, tarragon, herbs de Provence (for ease), oregano etc for European dishes - interestingly I don't have mace, I have the others you have. Things like saffron I do buy but it's expensive so tend to buy in smaller quantities than say oregano which I buy in 250g bags (one years worth, I often put it in homemade bread as well as most dishes)

Parsley, chives and coriander leaf I buy fresh along with ginger and garlic

I love saffron. I haven’t bought any in ages. Great inspiration here.

I have about 60 pots in all - some are blends though eg sumac, harissa, zatar

Very regularly: oregano, coriander, cumin, cinnamon, paprika, thyme, Chinese five spice, chilli flakes, chilli powder, curry powder, paprika, berber mix
Relatively regularly: saffron, nutmeg, turmeric, mixed herbs, all spice, sesame seeds,
"Why do I have these in my storecupboard" - mint, sage, (in both cases I would usually use fresh), juniper berries (??), mustard seeds, sumac, garam masala, cloves, mixed spice, tarragon

I love cinnamon, ginger and nutmeg.
Often add extra to bakery items.

Always using garlic, chilli, mint or mixed herbs in everyday cooking.

Celery salt! In addition to lots of the above

I don't use as much spice as I used to, because my 5 year old doesn't tolerate it, so it's mostly herbs here:

Black pepper
Bay
Chive
Rosemary
Thyme
Basil
Oregano
Dill
Tarragon
Sage
Caraway
Herbs de Provence
Sweet smoked paprika
Nutmeg
Clove
Cinnamon
Cumin
Celery salt

I use all of these on a regular basis.

I don’t think Sumac is a blend is it?

I have about 30-40. If you want to branch out I’d start my finding some interesting looking recipes and seeing what they use, rather than buying the herbs and spices first?

I use a lot of cumin, recently in tacos, lamb kebabs, curry.

I also use quite a lot of
paprika, coriander, turmeric, cinnamon, oregano, celery salt. The rest get used once in a blue moon.

Lots.
My favourites are..
Black Pepper, Ginger, Rosemary, Taragon, Nutmeg and Tumeric.

Thyme
Rosemary
Garlic powder
Cumin
Coriander
Nutmeg
Cinnamon
Curry
Oregano
Chilli (whole chillies, chopped)
Bay leaves (from tree in garden)
Ginger, chopped

The ones we restock the most are:

Oregano
Basil
Thyme
Rosemary
Sage
Bay leaves
Garlic powder
Onion powder
Cumin seeds
Fennel seeds
Smoked paprika
Chilli flakes
Ground cumin
Ground coriander
Chilli powder
Garam masala
Cinnamon sticks
Ground cinnamon
Ground ginger
Cajun mix

We make our own fajita mix which comes out quite frequently and we use a lot of fresh herbs too.

I roast and grind my own but cumin, coriander, turmeric, garam masala, asafoetida, cardamom, cinnamon, Kashmiri chilli, Kasoori Methi (dried fenugreek leaves), bay leaves, and Tej Peta (Indian Bay leaves) are the ones I use the most.

I use quite a wide range of herbs & spices, but the ones I use most frequently are...
Oregano
Fennel seeds
Celery salt
Bay leaves
Cayenne pepper
Black peppercorns
Smoked paprika
Pink peppercorns
Nutmeg
Cloves

Most frequently:

Zaatar
Mint
Chilli flakes

Cumin, tarragon, turmeric and oregano are coming up a lot, I might try cumin.

Not sure about oregano, it reminds me of school pizza. I have no idea what tarragon tastes like! I have some turmeric in the cupboard, but wouldn’t feel confident freestyling with it, I’d need some recipes.

Would one use celery salt instead of normal salt?

I love the sound of the sausage dish with fennel, I think it sounds right up the whole family’s street.

@anothernamechangeagainsndagain I use mace in things like cheese and onion pie, potato gratin, broccoli and Stilton soup, bread sauce, cauliflower cheese, mashed/roast swede and parsnips, baked eggs, creamed spinach. Copying what my grandmother always did.