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Thread: Let the Spice flow! page 3

  1. #21
    PrimalMama's Avatar
    PrimalMama is offline Senior Member
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    garam masala (I've been making roasted brussels sprouts with this + salt +a chopped hot pepper - mmm!)
    chinese five spice
    cloves
    marjoram
    salt (several varieties)
    pepper (fresh ground)
    garlic (fresh and powdered)
    ginger
    thyme
    rosemary (my parents grow it fresh - mmmm)
    basil (fresh is awesome)
    cinnamon
    nutmeg
    coriander
    cumin
    turmeric
    cayenne
    paprika
    mustard powder
    some sort of fish-specific blend (no salt, so I always add some)
    fresh hot peppers (the dehydrated whole peppers and/or flakes, too!)
    hot sauce (we have about 8 varieties at any given time)


    I don't currently have fennel seeds, but it's also a great suggestion

  2. #22
    Knifegill's Avatar
    Knifegill is offline Senior Member
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    Black pepper
    Turmeric
    Cumin
    Cinnamon
    Organic "Italian Seasoning"
    Fennel
    Not much else, to be honest. Those few spices can be combined so many ways on different meats in different oils to keep me entertained. So far. Might add a new spice once I'm sure I've combined all of these.
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