…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.

      • mmcintyre@lemmy.world
        4·
        6 days ago

        I also buy in bulk and did not appreciate how light and fluffy it was. I bought a bag on sale from Mt Rose Herbs, it was a long time ago I don’t remember how many ounces, but was more than 1, at most 4, and it was huge! I used it all the time. Lots of it, in any dish it could plausibly go in. That was more than a decade ago, maybe 2 now, but I’m still heavy-handed with it and use a lot to this day… just not as much as I used to.

        • vatlark@lemmy.worldOP
          2·
          6 days ago

          Most “Italian” spice mixes include marjoram. so unless I’m following a recipe that calls for it I just add it to Italian food.

          • BeeegScaaawyCripple@lemmy.world
            2·
            6 days ago

            i will add it to the next red sauce i make (i guess i just decided what i’m having for lunch every day next week, for experiments) and we will see what it does. thank you for the suggestion!