Spices and seasonings...
 

What are you favorite ways to spruce up your food?

I try to limit my salt intake, but I love a variety of peppercorns. I've currently got two pepper mills dedicated to white and black (tellicherry) pepper, but I really would like two more - one for long pepper and one for grains of paradise.

I also try to buy whole spices whenever possible, and keep anything with oils in the freezer where they'll keep for quite a long time (whole cumin, coriander, peppercorns). It's also important to toast spices in a dry pan or bloom in oil.

I use fresh as much as possible. I grow my own basil & parsley. Plan to start growing cilantro soon. Love to use tarragon as well. Fresh garlic, fresh ginger..

I hardly ever put salt into anything I make - I prefer to season with copious amounts of black pepper, herbs, and other spices (coriander, turmeric, cumin, oregano, marjoram, etc.).

I'm a big fan of Penzey's. I always go to their store when I'm in the neighborhood.

I buy whole spices and they have a great selection of no-salt spice blends. I really like their Penzey's Forward!. It works great on grilled food and veggies.

As for peppercorns, I stick to their Tellicherry and grind in my Magnum pepper grinder. I've been tempted to buy one of their peppercorn blends but haven't done it yet.

Eye of newt jazzes things up a bit

I've never stepped foot inside Penzey's, but I typically order mine from Whole Spice.

I have two Magnums, absolutely love 'em. I want to get a couple of these next. It's the mill that unseated the Magnum on America's Test Kitchen's latest test a couple months ago.

http://www.amazon.com/dp/B003OICYZO/...UEU7WXUP&psc=1

I like the idea of being able to see inside it since I use more than one type, and I like the "dial-a-size" thing on the bottom.

Chicken salt. Tastes exactly like the ramen seasoning package but goes good with damned near everything.

I saw the ATK episode about the grinders. I have to agree with them on the Magnum and it's inability to hold a grind setting. I normally like a fine grind and I always have to adjust it before use. Not that big a deal since I'm used to it now.

Neither of mine have the problem. But I've got one of the full-size ones and changing the grind setting on it is ridiculously difficult. No idea why it's so tough. I generally have to get out the pliers. So no surprise it stays in place.

The little one I used for white pepper I keep pretty fine and it seems to stay put, too.

I really just use what the recipe calls for, less salt. I hate salt.

Staples are onion and garlic power and ginger. For pepper, I use the grinder that Costco sells.

Not spices but I put this https://sp3.yimg.com/ib/th?id=HN.608...1&pid=15.1&P=0 and this https://sp1.yimg.com/ib/th?id=HN.608...9&pid=15.1&P=0 on pretty much everything.

I want to get a pepper mill, but want one with a crank type thing on the top rather than having to twist the knob. For some reason I've never considered an electric one, always had the impression that they weren't of the best quality or just wouldn't last :shrug:

Hidden Valley Ranch

<iframe width="640" height="390" src="//www.youtube.com/embed/kqadY4DUZVQ" frameborder="0" allowfullscreen></iframe>

http://www.amazon.com/OXO-Good-Grips...d+pepper+mills

I really like these bad boys, but then again I don't mind the twisting action.

I use this like a junky to drugs

http://www.stamoolis.com/store/image..._Cavenders.jpg