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Ras el hanout and Jerk mixed together is splendid
Tarragon and fennel seeds in fish dishes. Tarragon and lemon in chicken dishes. Plus salt and pepper, obvs.
Sage, garlic and salt in bread, especially focaccia.
I put a pinch of cayenne into almost everything else, just to stay in shape
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.
Same, but granulated onion and freshly ground pepper.
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.
