List your Seasonings

kshama2001

HeliumIsNoble wrote: »

AnnPT77 wrote: »

Cocoa/cacao: Add richness and depth to stews, sauces, soups, chili.

Any particular starting recommendations for culinary noobs? I bought some cacao powder when it was on offer a while back and now I'm not sure what to do with it beyond adding it to yogurt.

AnnPT77 wrote: »

I think it's better cooked than raw, personally - we're talking the plain cocoa/cacao powder, no sugar or anything else in it.

I'm a vegetarian. I find that it adds a nice umami depth to something like veggie chili, or a simlar rather spicy vegetable stew/soup. I like about a tablespoon per (large) serving, but you might want to start with a teaspoon per serving, let it cook briefly to permeate, then taste and see what you think. If you can't taste it at all, add a little more, until you can perceive the difference - which should be enough to decide whether it's something you'll like.

@HeliumIsNoble if you are not a vegetarian you could add the cacao to Cincinnati Chili instead of the cocoa powder:

https://www.tasteandtellblog.com/cincinnati-chili-recipe/

fitoverfortymom

Smoked paprika.

yirara

About half of what I have:


Plus nuts, raisins, dried fruits, tomato paste, ansjovis, berbere, sumac, lots of other tasty things. I also have tomato ketchup and apple sauce if I really want something ready-made. There's not need for bland food, really.

MelanieCN77

Spice drawer and cupboard of random stuff. Also have the usual fridge stuff along with gochujang and soy sauce and teriyaki and junk.