Edwin Pawlowski wrote on 21 Jan 2006 in rec.food.cooking
>
> "Mr Libido Incognito" <[email protected]> wrote in message
> >
> > Everyone's list would differ due to personal taste.
> >
>
> Or course they would, but I'd bet of the ten listed by everyone, five
> to seven would be on 85% of the listings.
>
> Black pepper
> Oregano
> Basil
> Rosemary
> Garlic
> Cinnamon
> Fennel
> Onion
> Paprika
> Thyme
>
>
>
I agree with black pepper but I would dump the rosemary and add celery
seed. Plus where is bay leaf? I think bay leaf would push fennel off the
list.
But we are talking a top ten list, suggesting a ranked order. My list,
ranked in order of most used. Since I rarely use cinnamon (not that it
isn't a good tasting spice, I dropped it. I just rarely use it and only
for baking when I use it (which I rarely do). Bad experences with
Paprika (such as it had no taste) make me drop it too. I dislike
rosemary (too piny for my tastes).
I prefer to make mostly fast cooking foods most days of the week, such
as frying and broiling. I bake rarely; hence no cinnamon, mace or
nutmeg. I do more adventurous cooking (takes more time) on the weekends.
I feel the types of cooking you do has an affect on which spices you
use. Notice since I don't cook Italian style meals often there is no
pine nuts, thyme or oregano on my list. Same with chinese style, so no
sesame seeds, ginger or star anise.
The top 5 are used more readily, almost daily. The last 5 used at least
once a week on average. These aren't my favorites just my more often
used. I feel dill would be on many others' list as well. I eat and enjoy
celery, fennel and onion as veggies but only consider the seeds or
powdered versions as a spice.
1. black pepper
2. garlic granulated
3. onion powder
4. celery seed
5. Aleppo pepper
6. terragon
7. Cumin
8. Mustard seed
9. Bay leaf
10. Chevril
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep
the hat up.
