…Other than salt and pepper

For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.

In the winter it may lean towards cardamom thanks to copious amounts of chia.

      • Decq@lemmy.world
        5·
        12 days ago

        I use way too much garlic to bother with a press. Just chop it. It’s faster, easier to clean and you can more easily vary the size of the garlic bits.

      • memfree@piefed.socialEnglish
        4·
        12 days ago

        Don’t use a press – just smash with a big knife, pull off the paper, and chop a little. Jarred doesn’t taste the same. Jar-garlic is why I won’t buy Costco’s garlic ‘wings’ yet will buy the Rotisserie chicken right next to it: the ‘wings’ have an enormous excess of garlic, but it all tastes like ‘jar’ and only faintly like garlic.

        • ilinamorato@lemmy.world
          3·
          12 days ago

          Apparently my palate is not so refined. I can definitely tell that one is better than the other, but only slightly.

          • HumanOnEarth@lemmy.ca
            1·
            12 days ago

            I’ve heard this a lot actually. Maybe it’s like the cilantro thing. Some people taste it differently.

            It’s a huge difference for me. Night and day. Garlic and…sour memories of garlic.

            • ilinamorato@lemmy.world
              4·
              12 days ago

              Interesting. You might be right. The whole “does x taste the same to me as it does to you” question is fascinating, and I hadn’t thought about it here. For me, jarred garlic lacks a bit of the bite and spice of fresh garlic, and tends to be weaker after cooking, but I don’t associate it with any sour flavor. Basically, it’s “rounded-off” garlic to me.

              Now I’m curious how you experience powdered garlic. That tastes even less strong to me than jarred, and maybe slightly processed, but I wonder if that has a stronger effect on your palate.

        • ilinamorato@lemmy.world
          3·
          12 days ago

          Yeah, I’d definitely prefer to use fresh garlic, no doubt. But…take this morning. I put a pork shoulder in the crock pot for carnitas at dinner. I chopped the onion and the jalapeno. Chopping the garlic, too, would’ve practically doubled my prep time, because it needs so much of it, and I was already late for work as it was.