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Salt, pepper, onion powder and granulated garlic. That is what i call my All Purpose seasoning.
Garlic powder, onion powder, and Cavenders is my “holy trinity”
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.
This + some kind of chile powder. I put it on damned near everything.
Same, but granulated onion and freshly ground pepper.
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
Marmite is really good for this. Some of the other go-to “umami bomb” condiments aren’t vegetarian, but Marmite works well for vegetarians
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
Ras el hanout and Jerk mixed together is splendid
Paprika, garlic powder, salt, oregano and brown sugar. It makes a great rub.
Salt, pepper, allspice and cloves. Goes really nicely with olive oil and onions
I like sage on roast meat.
Butter, Garlic, Rosemary, Salt & Pepper.
Great for vegetables, meat, mushrooms, soup, French fries, etc. it’s my all purpose spice blend.
My old apartment had a huge rosemary bush. I miss that thing all the time! It was so convenient to grab a fresh branch and throw it on the coals while grilling.
My favourite unusual one is sichuan pepper powder on garlic bread. Originated in me rummaging through my spices for stuff to add to my garlic bread and I really liked this. I now add it to garlic bread, pizzas, that sort of thing.
Cumin is also a great all purpose spice I put on many things. Cumin+turmeric for curry-flavoured things, but also cumin+salt+pepper+rosemary+garlic granules for anything roasted.
Whenever I’m making garlic confit, I always add some cayenne. I really wish I could source some Sichuan locally. Small town woes.
I like to put cinnamon, nutmeg, and cardamom in my French Toast batter. Makes it extra tasty.
Fresh nutmeg is such a game changer! I recently got a bottle of the whole nuts and microplane a little in almost anything sweet, but also goes surprisingly well in small amounts on fish.
Nanami Togarachi, it’s a Japanese seasoning with chilli, orange peel, sesame, ginger, seaweed and sancho pepper. Looks and tastes fantastic, I put it on everything.
Marjoram and thyme, maybe bay leaves in white meat/pork dishes.
Espresso & cumin
Cumin can cumin my mouth
Salt
