I have found in the recent weeks that my fav thing to cook with is corrionder. It can really bring a dish into a totally new level. I found out a new way to use it just this weekend, that it can also be used in pasta in a simple chicken dish. I had it at a restaurant in dub city on sun night and it just blew me away :)
Is there anything you are into at the moment or have found you just love to use all the time in your dishes.