• @Carbonizer@lemmy.world
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    917 days ago

    Smoked paprika. It just adds so much depth to anything that I add it to! I’m also a big fan of cumin and turmeric.

  • Krudler
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    817 days ago

    Bebir (Aleppo pepper) - it’s a very mild red smoked chili that has incredible earthiness, and only a soupçon of warmth. I put this in everything, even dishes that are supposed to taste bright

    Espresso - I make lazy pot espresso and save the dregs. I put the coffee in so many dishes. Sometimes where the base ingredients are too acidic or sweet. But I will also add it in gravy, sauces, stews, braise my meat with it. A couple tablespoons in a pot of spicy soup. It’s so versatile and deep

    Cane sugars - raw, turbinado, or demerara - minimally processed where the molasses remains in the crystals. I know sugar has a bad reputation in our insane twisted diet lifestyle, but it’s fine for a cooking, and it’s amazing to caramelize things when frying or to take the edge off acidity. You need the tiniest amount. I will also pulverize it in a mortar and pestle… A teaspoon sprinkled on kettle corn is ludicrously delicious

      • Krudler
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        17 days ago

        That’s a good question.

        I don’t know if the molecule is destroyed or transformed.

        But I use so little that it wouldn’t affect anybody anyways… I don’t even think a child who is naive to the molecule would feel a thing

        Edit… My curiosity got the best of me, I wasn’t able to Google the answer directly, but I found articles asking if reheating coffee destroys the molecule. Apparently an organic chemist got involved and stated that the molecules pretty stable, it will only break down around 350 F. So that would mean most of my food probably has the full effect of whatever caffeine was there.

        I accidentally poisoned a love interest when I made her lasagna with espresso in the sauce. Turned out she was allergic to coffee, not caffeine. I didn’t know… but whoops a daisy lol

          • Krudler
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            216 days ago

            You sound confident, like you know things!

            I feel like the espresso I brew isn’t really that potent? I get a 330ml mug of espresso out of 10g coffee grounds. And then it’s not even real espresso, it’s just crummy stove top pot “espresso”. I started drinking it that way because I was poor and it was a great way to get a lot of flavor for a little coffee grounds. Which I’d also occasionally recycle haha. But I’d be curious to know how actually potent it becomes. How would a person measure such a thing?

    • Ben Hur Horse Race
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      217 days ago

      I mean its in nearly every dang recipe, at least salt almost always is.

      table salt and ground black pepper are the undisputed most powerful power couple of all western food

  • Zerlyna
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    718 days ago

    “All the spices!” lol I really enjoy Tarragon and Black Garlic. Not necessarily together.

    • Krudler
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      317 days ago

      Oh my God sumac is so good as a topping on slightly oily beef… Droool

  • @0ops@lemm.ee
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    417 days ago

    Hungarian paprika is awesome, I like to mix the sweet and hot varieties 50-50, and often use smoked paprika on top of that. I like paprika

  • @TheIvoryTower@lemmy.world
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    418 days ago

    Tumeric paprika and cumin on potatoes.

    Paprika garlic and chilli on chicken.

    Coriander/cilantro on everything asian.

    And a tiny bit of salt and sugar on all.