…Other than salt and pepper

For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.

In the winter it may lean towards cardamom thanks to copious amounts of chia.

  • ShawiniganHandshake@sh.itjust.works
    3·
    11 hours ago

    Probably bay leaves. I make a lot of stock at home. I find you can’t really taste bay directly but you notice if it’s not there.

    I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.

    Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.