Who have used the least spice for long term? (cider, tomatoes, meal)

[WoodstockSchool1980]

Cook with or without spices, as you wish.

[Ceece]

I don't use a ton of different spices since I don't cook as much as I used to and prefer going out for various ethnic foods. But what I do make I spice!

[hotzcatz]

If you get tasty enough fruits and vegetables, then a lot of spice and herbs can be left out. However, so many commercial fruits and vegetables are now grown for their looks or storage time and not their flavors. So, herbs and spices have to fill in for the poor variety as well as the poor growing conditions.

If you want to get inexpensive spices, find a health food store that sells bulk herbs and spices. I replace my entire spice rack usually about once a year so they are all fresh. When you're getting the spices out of the bulk jars, then it is inexpensive enough. Not to mention the herb garden and the lemon tree. Those provide flavoring without spending money.

[Lost Roses]

My mother used only salt and pepper when we were growing up - oh, and a little paprika for devilled eggs. We kids had cinnamon for our toast. It took me years to advance to using dill, cilantro, celery seed, and the like. I still don't care for some of the more common spices like basil and rosemary. Our little historic downtown has two - count them - two, spice shops. the concept mystifies me.

[Devans0]

Grow your own spices. A tiny little garden can supply enough spice to last all year. You can save a bundle and get spoiled by fresh spices and what they impart to food.

[Dirt Grinder]

Originally Posted by cindersslipper

The secret to my delicious fried rice?...

The secret to my delicious fried rice is homemade Char Siu Pork and scrambled eggs - and adding authentic wok hei.

[nmnita]

Originally Posted by ssww

I see animals eating grass and other stuffs without any spices and they seem to enjoy every meal

Maybe if you bring up your pet dog or cat feeding them with spiced food then they will complain when given food with no spice

We are 2 legged animals, not 4 legged. I have seen many babies eat jalapenos either, but many adults love them. Is there a reason you think have an issue with those who do enjoy spices? I am not sure what this is all about. I originally thought you were just curious to know if most use spices, now it appears you have a problem with spices???

[charlygal]

Originally Posted by ssww

I see animals eating grass and other stuffs without any spices and they seem to enjoy every meal

Maybe if you bring up your pet dog or cat feeding them with spiced food then they will complain when given food with no spice

Animals eat purely for sustenance. Fortunately, we humans have the ability to enjoy our food for sustenance and for pleasure.

You don't have to eat spices but your "argument" doesn't hold water. Enjoy your bland food.

[nmnita]

Originally Posted by Vall

German food does use many herbs and spices. Dill, Carraway, Juniper, Borage, Marjoram, Estragon, Thyme, Chives, Lovage, Anise, Cardamom, Cinnamon, Ginger, Cloves, etc. Many dishes would taste very strange without the characteristic seasoning.

I stand corrected: I am not one who often eats German food; I guess I was thinking Indian, Asian, Italian, French, Mexican, Cuban, etc. For some reason I don't think about countries like Germany as big uses of spices. Thanks for clearing that up.

[WildColonialGirl]

Originally Posted by Devans0

Grow your own spices. A tiny little garden can supply enough spice to last all year. You can save a bundle and get spoiled by fresh spices and what they impart to food.

Most spices can't be grown in a smallish temperate garden. You could dry and grind paprika, coriander seeds, cumin, fennel seeds, caraway, anise, bay. Pretty much all other spices are tropical plants, which is why the spice trade went from tropical to temperate regions.

The problem in a modern kitchen is that you're cooking food from a dozen different cultures which all have their characteristic seasonings. If we ate Italian every night we'd only need a half a dozen herbs. Or mexican every night a couple of herbs and a few spices. Even Indian food uses the same half a dozen or so spices over and over again. But I cook Mexican, Italian and Indian three days in a row, and only the cumin and parsley overlap. That's how you end up with fifty different seasonings, and that's even without pre-mixing any.