Originally Posted by gemy
(Post 3707702)
Just saw this thread. I'm definitely a spice person. I adore seasonings, but not to overseason.
Like if you have a delicate fish, you want to subtly season/spice it, so that the fish flavour itself isn't overpowered.
But with more robust meats/dishes, more robust seasonings. I love when you eat something there is the formost flavour, and then bam, another flavour burst upon your tongue.
My pet peeve is that for the "exotic spices" they sell them in too big of a jar. I like fresh spices, and if there is a spice you only use once in awhile, then it goes stale. Cardomon, Cinnamon, Tumeric. I do have a spice grinder and I'm slowly switching over to buying fresh unground spices.
I store my less used spices in the freezer. Keeps them fresh as the day they were bought.
I do like salt but rarely cook with it; but with other spices and various types of fresh ground pepper I do. Adore garlic, and parsley and cilantro. Thyme, marjoram, and basil.
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