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What are your favorite flavor/spice combos?

post #1 of 14
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For example: Cumin + coriander + lime. Great combo and can be used in so many ways. What do you use as a go to?
post #2 of 14

Lately I've been lightly toasting whole cumin+coriander seeds then grinding in a mortar and pestle. That's my new fave. Incredible on lamb.

 

When I need a dry rub in a pinch, for example for ribs, but also sometimes chicken or beef, or even lamb, I'll mix dry garlic+dry onion+smoked spanish paprika. 

post #3 of 14

coriander seeds, red (pink) and black peppercorns, roughly ground together for meat dishes.

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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 14

I did a hot pepper jelly today (with home made apple pectine). Added a bouquet with 1 star anise, 1 clove and a small stick of cinnamon. Wow. Great for pork and meats and cheese in any form.

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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 14

Lime, cilantro, and ginger lately

post #6 of 14

I worked in a modern Indian restaurant and fell in love with spices. Black pepper and coriander were a base for many things but other spices were accents for specific dishes.  I particularly enjoy green and black cardamom with lamb.  We made a delicious broth with dried ginger and mustard seeds for bass.  Aleppo pepper and fenugreek for halibut.  The list is virtually endless.

post #7 of 14

Garlic and dried oregano in many Mediterranean dishes.

Thyme, garlic and shallot in beef stew and roast beef.

Caraway seeds and chili flakes on leeks.

Ginger and onion in braised carrots.

Garlic and rosemary on baked potatoes.

Tarragon and garlic on roast chicken.

Garam massala on pork.

.....

post #8 of 14

Mild curry powder and mint.

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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #9 of 14

Lemon, thyme, oregano and garlic (grilled or roasted pork or chicken dishes)

 

Rosemary and hot paprika on roasted potatoes

 

Herbes de provence on roasted chicken and turkey

 

cayenne, cinammon, cumin and corriander on grilled chicken

 

Nutmeg in creamy dishes

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 14

Smoked paprika, garlic, ground coriander, cumin and cayenne with kosher salt and brown sugar as a pork rub (but don't tell my rabbi)

Thyme, lemon, sage and rosemary on chicken for the grill or for roasting

Ground sage with rosemary and garlic on roast beef

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post #11 of 14

Well if theres one combo i love hmmm....

 

Cinnamon , cumin , parsley , salt , pepper , and caiyan  ( makes the best filafels )

Peaches , curry , coconut milk  ( weird i know but its great ) 

Sage , and garlic just typical

and a few days ago i made soy muffins with soy sauce , salt , onions , pepper  and paprika. 

 

Im a lover of asain cuisine and spices. 

But im mentored by an italian and spanish trained chef

That and im from brazil which is full of unique spices too , just imagine what i come up with in the kitchen XD. 

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #12 of 14

Chili and garlic.

Can't cook without it :)

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post #13 of 14

Green chili/garlic/lime/cilantro is the flavor combo that gets the most use in my kitchen.

 

It works with ginger and fish sauce or soy for Asian dishes or with cumin and ancho chili powder for Mexican dishes, or with onions, ginger and curry spices/garam masala for Indian dishes or with oregano, fresh orange juice and onions for a Caribbean flavor. I don't think I've actually tried it, but I'm guessing it would work with honey, cinnamon and cumin for a bit of a North African flavor. Then there are the African and Asian variations on this basic combo that involve peanut butter--satays and ground nut stews.

 

 

Garlic/lemon juice/olive oil is another favorite. It works with all manner of herbs. And with anchovies. And dijon mustard.

post #14 of 14

dry roasted cumin, ground and sprinkled generously on just-made, room temperature, homemade yogurt as a side for a curry or chilli or as a dip for pakoras/samosas

 

dry roasted cumin, chilli flakes and Basmari rice, ground and mixed into humus...Amazing...The roasted rice adds another nutty element

 

I know Sumac is ground berries, but not sure if its considered a spice or a herb...Anyway, it's  incredible sprinkled lavishly over a salad. Its intensely lemony and so vibrant. 

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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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