Poll: What seasoning do you use most often?

[Little Bit]

I was preparing a roast this afternoon, and realized that I have a better stockpile of granulated garlic and black pepper (whole and ground) than of any other seasoning in my pantry. This is true mostly because I order 'extra' from Penzey's whenever I've placed an order, because it's such a staple, and I don't order from Penzey's very often, but I do use those two most often.

I was delighted to find the wonderful (no-drip) President's Choice ketchup at a local market some months ago, so I bought a bottle. Little did I realize that they would quit carrying it, and now that it's gone from the store, my half bottle will have to last a while, lol! I guess I don't use ketchup as often as I do some other things. I think I use more mustard (dry or prepared), since I'm prone to use it as a seasoning in all sorts of things.

How about you?

[beckms]

In addition to kosher salt and fresh ground black pepper, I go through a lot of garlic powder and chipotle pepper powder. And ground cumin and Penzey's Chili Powder.

We eat a lot of Tex Mex in my house...

I have noticed that all of the spice blends I bought with my first Penzey's order are still almost full. I definitely find more use for their spices than their blends.

[sneezles]

Black pepper is also one of my favorite spices! I have peppercorns, cracked, and ground (three huge bags from Penzey's). I also use a lot of Dijon mustard; I find it helps with the taste of fat-free mayo in my tuna salad.
Then there's cumin. When a recipe calls for a tsp I usually use a tbs.

[memartha]

I'd say kosher salt and black pepper; then thyme and cumin. I use thyme in lots of my chicken, turkey and fish recipes, and also in soups and on pita chips I make. It seems to be the seasoning I am always running out of.

[KValley]

Good question, Little Bit!

Other than kosher salt and Sarawek black or French green peppercorns, ground, I'd have to say that Cumin is my most oft-used spice, followed closely by Vietnamese Cinnamon, Cayenne Red Pepper; honorable mentions are Chile Powder, Nutmeg, Sweet Curry (all Penzey's of course - I'm hopelessly addicted!

I'm not much of a blend person, either- other than curry powder, and occasionally Chinese 5-Spice.

Oh- I was just thinking spices, but I see others are including herbs... goodness- rosemary, thyme, basil Dried and fresh, are the ones I use most often, though I go through dill and tarragon cravings that last for weeks...

[m4star]

Well besides pepper and salt, I think we use garlic and rosemary the most often.

Here's an addition to the question- is there any spice you buy but never end up using?? For me it's chives. I always buy them and then never use them.

[britneyelise]

For me it is Ginger that we use the most, followed closely by China Cassia Cinnamon, then Vietnamese Cinnamon. We also use quite a bit of the regular chili powder.

As for dried herbs, it would be Thyme, then Oregano, basil (although I definitly prefer fresh here). I almost forgot rosemary!

We are using more and more cumin and curry lately.

I have recently fallen in love with the Special Extra Bold Peppercorns at work. They let us taste each different type (on sauteed chicken) so that we would be able to tell people about them and I just absolutely loved this. (I work for Penzeys, it's a blessing and a curse, for my wallet anyway!)

[HRJ]

By far, I go through more cinnamon than anything else, mostly Penzey's Vietnamese.

After that, it seems to be cumin; peppercorns (I like Penzey's four-pepper blend); ginger (both powdered and fresh); garlic (fresh/Penzey's toasted, granulated powder/garlic-paste-in-a-tube)and Penzey's double-strength vanilla. I also use a lot of arrowroot as a thickening agent.

Helene

[Terrytx]

Besides salt and black pepper, it would have to be about equal between garlic, chili powders and cumin.

[KValley]

Oh for heaven's sake, GARLIC!! How could I forget about garlic!!

But I really don't think of garlic as a SEASONING; in our house, it counts as a major food group

[RebeccaT]

Hmm, I probably use Cumin the most of all my spices, followed closely by cinnamon (Vietnamese, of course!). I didn't even count kosher salt or pepper, because I use them in everything!

Of dried herbs, I think I use thyme and oregano the most... with basil following closely behind. I also use marjoram and rosemary fairly often.

I hardly ever use blends! I use Fox Point occasionally, but I could do without it, and I really like Penzey's Greek blend. I need some Garam Masala, and I think I would use that occasionally, but generally I just don't do blends! I think it's because I so rarely cook without a recipe, and few recipes call for a spice blend...

[Ohioan]

I'm not going to count either garlic or onions, since I consider them to be vegetables. Other than that, though, my most frequently used spices/herbs are:

Cracked black pepper.
Basil.
Oregano.
Paprika (hot and sweet).

Cheers,
Phoebe

[run4joy]

Lawry's Seasoning Salt in scrambled eggs, frozen-baked fries, potatoes, chex-mix, etc.

[ssusan]

I go through phases with certain standards that are givens. Fresh garlic and fresh ground pepper for sure.

In the summer when I have fresh herbs on my patio (can't wait) basil and fresh thyme, some fresh Tarragon, and of course fresh parsley.

Fall -fresh rosemary which I pot up and put it sunporch. I used a ton of it through February. It's now looking tired.

In winter-winter food: dried thyme, chili powder and fresh ginger are probably the top herbs.

But who knows, a new phase could blow in at any moment.


-Susan

[JHolcomb]

Dried red chile flakes. Yes, even more than salt.

[julia]

I use Emeril's Essence on a lot of things. It's a great all-purpose mixtures. I make my own. The recipe is on Emeril's web site.

[Gail]

I'm guessing chile powder probably gets used up fastest, but that's probably because I dump a lot in at one time. Most frequently used would probably be cumin and oregano, with thyme running closely behind.

[Curleytop]

Black pepper
Cinnamon
Italian seasoning
Basil
Oregano
Thyme
Fresh Rosemary from the garden
Paprika
Chili powder

[HUNGRY!]

Penzy's Italian Seasoning Blend, hands down. I also grow a lot of basil and keep it in my freezer so I can use it all winter long. In fact, this year I am planning on growing three different basils- regular, purple ruffles, and cinnamon. That way I have one for each of the three food groups I most cook- Italian, Thai and Mexican. BF was not happy when I told him he couldn't grow corn this year because I needed room for my basil! I also use a fair amount of Penzy's Northwoods Seasoning, and Black and Red spice (a mix of black and red pepper). In the summer we use a lot of Old Bay as well.

[Peggy C.]

Originally posted by KValley
Oh for heaven's sake, GARLIC!! How could I forget about garlic!!

But I really don't think of garlic as a SEASONING; in our house, it counts as a major food group

You mean it isn't a vegetable? I better re-think my 5 a day!

Salt and pepper, garlic, cumin, thyme (just had fesh for the first time, oh my, I'm in love), cayenne, basil, oregano (just tried the mexican from penzeys....oh my again)

To answer M4star....I bought chervil for a recipe and have only used that original 1/4 tsp. or whatever it was. I don't care for tarragon all that much either.

[Angela]

After black pepper....I'd say cumin, then basil.

[Zinnia]

In order..
fresh ground black pepper
fresh and granulated/powdered garlic
fresh basil
fresh and dried thyme
kosher salt
dried oregano
cayenne, cumin, & chili powder
cinnamon

It's a long list. Zinnia

[LauraBL]

Originally posted by JHolcomb
Dried red chile flakes. Yes, even more than salt.

Oh Yes! Preach the word, sister! This weekend I bought one of those little "riser" things for cabinets from the Container Store. I was trying to organize it based on most frequently used in front. I settled on basil, oregano, black peppercorns, cumin, coriander, curry powder, ground red pepper(cayenne) with garlic and kosher salt on the shelf above.

Laura

[linsleyd]

Besides Kosher Salt and Black Pepper and Garlic:

We use Foxwoods Fire, Chili Pepper Flakes, Cumin, and Old Bay seasonings the most. Strange mixture!

[TerriS]

Garlic powder, onion flakes, and my favorite, a cheapo blend of black and red pepper that I almost always use when a recipe calls for black pepper called "hot shots."

[KristinK]

Originally posted by TerriS
and my favorite, a cheapo blend of black and red pepper that I almost always use when a recipe calls for black pepper called "hot shots."

Terri - my family loves Hot Shots! But my mom says she hasn't been able to find it recently - luckily we're stocked up with two spares!

Anyway, our most-used seasonings are cinnamon, basil, oregano, rosemary, and cayenne.

[Jill123]

After black pepper (we don't cook with salt very much), I'd say:
cinnamon
paprika
dill
parsley

And like most of you have said, I'm not including onion or garlic -- those are more like actual ingredients in our house!

[cherylopal]

Originally posted by sneezles

Then there's cumin. When a recipe calls for a tsp I usually use a tbs.

me too!

and terri and kristink- i used hotshots for years but stopped and went right to just mixing in my penzeys red pepper

beckms- ditto on the penzeys spice blends still almost full. i love sunny paris and florida but, like you, don't use them as often as straight spices.

i used to use old bay by the buckets but now that i've moved back to maryland i haven't even replenished. i didn't realize that until i read HUNGRY!'s post. i guess i've been cooking mostly cl and cookbooks that haven't called for it and trying the penzeys blends when i have a moment. i better correct that or they might throw me out of the state!!

so my list would be like this-

salt
pepper-black
pepper-red
garlic- fresh or jarred
cumin
basil, oregano, thyme
indian spices- penzeys vindaloo, garam masala
ginger
chili powder
coriander- fresh and ground

i feel as if i'm forgetting something- i have lots to play with but these are the ones i use most frequently.

here's something- when i first got to know my mil- her spices consisted of salt, pepper, oregano, basil, and cinnamon and that's it. she has expanded since a penzeys opened in pittsburgh. my mom's spice cabinet is a little jazzier - she has dill, thyme, paprika,flavored vinegars, hot pepper vinegar, garlic, a few mccormick blends and some hot sauces.

*****how different is your spice collection from your mom's? mine has more mexican, indian, and asian than my mom and is vastly different than my mil but fortunately my dh eats more like me than how he grew up. i love having all the spices and international recipes available. YUM!

cheryl