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Not a spice but when I’m making bolognaise sauce I add a spoonful of marmite at the beginning. Really gives it a savoury meaty boost
MSG + Citric Acid
Ethiopian Berbere. Trust me. You can add it to almost anything when it needs a kick of earthy umami. We keep tons of it on hand because it’s shockingly useful for something so rarely used.
i might be biased but chimichurri is pretty good for spicing things up with some punch.
Salt, pepper, onion powder and granulated garlic. That is what i call my All Purpose seasoning.
I use the same things, but I add paprika and a little MSG!
That’s my default for most dishes with the addition of mushroom powder for extra umami. It’s a versatile base to expand on for the specific flavour profile of the dish, and alone it’s enough to improve any generic thing I cook without dominating the flavour.
Cajun seasoning.
I start with this recipe, but sub in Himalayan pink salt instead of kosher, and sub the onion powder with a 1/2 tbsp of celery seed
This Japanese style curry powder tastes really good in a Japanese style curry.
It tastes similar to the S&B curry in the can, but fresher and without the orange peel. I should try adding some zest sometime, but otherwise it uses all things I have on hand. If I have S&B, I’ll mix them half and half to get the freshness of my mix with all the secret tricks the S&B has in it.
The curry recipe is a chickpea curry, but I also sub chicken thigh chunks for the chickpeas if I want a meat curry. Just as good either way.
