I love spices. I have two full racks above my stove, and could easily use another for my “most commonly used spices”. I really enjoy mixing and grinding my own. I have an old Baby-Bullet (which doesn’t get much use now that my “baby” is in elementary school) that is now dedicated to spice grinding.
Bar-none my favorite spice mix. I have about 6 different recipes or recipe variations where this is the primary spice profile. I have my favorite recipe for this in my recipe area. I love it with beef, chicken or lamb, and it’s amazing with lentils. It has a lot of flavor without being hot/spicy.
Another of my favorites. Berbere is a spice mix used in Ethiopian cuisine. It’s crazy flavorful and spicy, especially when you mistake hot paprika for smoked paprika!
Jerk seasoning is a traditional Jamaican spice, which includes (among many other things) Cinnamon, nutmeg, allspice and garlic. It’s amazing on chicken and pork, served with pineapple.
Harissa comes as either a spice mix or spice paste. It’s primarily found in Tunisian cuisine. The spice mix is made from a variety of chiles, caraway seeds, coriander, cumin, salt and garlic, and ground tomatoes. Peppers and onions are added to make the paste. This is amazing on roasted vegetables like carrots, zucchini or squash.
This is a spice mix s a spice mixture or blend used in Middle Eastern cuisine. While there are a bunch of variations, my favorite combines allspice, black pepper, cardamom, cassia, cloves, coriander, cumin, nutmeg, turmeric, saffron, ginger and hot paprika. I love it as a marinade/spice rub for red meat.
This is a french herb mix. It’s made from savory, marjoram, rosemary, thyme, and oregano, and tastes really good in soups and stews.
While there are a bunch of variations, Chinese Five Spice is made primarily of Star anise, cloves, cinnamon, peppers, and fennel. I love it with pork, sliced apples and cabbage.