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Ok, don't know where the sugar came in, but that's not something I typically use as a spice on anything. I use it as an ingredient in my quick breads, brownies, cakes and on occasion, fruit.
As for truly using spices, I come from a Puerto Rican background and we put garlic/cilantro/onion in or on most things (sofrito). However, rosemary, oregano, onion and garlic powder, or basil tend to go with any kind of meat or veggie, but you sortta need to stick with one theme...if your going to have rosemary/salt/pepper seasoning on your chicken, I wouldn't suggest putting oregano and garlic powder on your roasted veggies. Though both combos would taste great, they may not go together. One of my favorite combos is paprika, fried onions (crushed) and fresh minced garlic...it's like a party for veggies especially...(I add olive oil and use it to roast vegetables, then I lick my fingers...) I know, don't put the nasty face up, I just can't help it
besides salt and pepper. Or do all spices have to be considered in context of what other spices are being used on a particular dish?
I guess for us it has to be garlic followed by Rosemary and Basil. I use quite a bit of cumen as well. Of course all types of peppers are in our fridge. As for sugar, I use almost none except in baking. Even home made bar b cue sauce is minus sugar for us, no matter what kind we make.
I use smoked paprika on many different foods. Eggs, baked potatoes, potato salad, hash browns, salad, baked mac and cheese, casseroles, sandwiches, dips, spreads, and the list goes on and on.
Smoked paprika has a very different taste than regular paprika.
Be sure and check the expiration dates on your spices, and store them in a cool dark place. Expired spices can become almost tasteless and definitely not have the zip of fresh spices.
I always purchase good quality spices. I have bought generic and store brand spices and they often don't have the intense flavor of quality spices. Some of the cheap spices even have fillers.
Be sure and check the expiration dates on your spices, and store them in a cool dark place. Expired spices can become almost tasteless and definitely not have the zip of fresh spices.
I always purchase good quality spices. I have bought generic and store brand spices and they often don't have the intense flavor of quality spices. Some of the cheap spices even have fillers.
I do not buy quality as it does not keep any longer. I buy ours at the Amish spice store. They are so inexpensive I don't mind tossing them after 6 months or so. More important than a date is simply smelling them. It will tell you right away if the spice has lost its flavor.
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