I think I'm going for turmeric this week.

I'm with @mswanger09 we eat a lot of spices in my house. I love paprika, but we usually go for the Hot Hungarian kind. Mmmmm chicken paprikash. To try something new, I found a few spice concoctions for marinades, so I think I'll be trying to make herbs de province. It has 11 different spices, including things I haven't had a lot of like tarragon, fennel, marjoram and lavender! We have a bulk spice place I've never been to so I'm going to go there and see what I can find. I'll post back later when I've made something!

(Oh I also found a recipe for Chicken Manicotti Alfredo that uses marjoram, but it's also like 800 calories per serving so I think I'll skip that for now.)

Made a chicken and rice dish that used curry, ginger, and cinnamon. I can't remember the last time I used the curry and I usually think of cinnamon for baking! I use a lot of cumin, chili powder, and cilantro.

I'm a pretty bland type of gal, not very spicy at all. It is probably because my husband (who is the real cook in the house) loves so much garlic, salt, curry, cumin and cayenne that the food gets so stinky and spicy, most of the time I can't stand it! Sooo, this week for the challenge, I will try paprika, probably on my eggs and veggies. Paprika is considered an anti-oxidant & anti-inflammatory, loaded w/ B6 for energy, an aide in digestion, and helps promote sleep.
I'll also throw some cinnamon in my homemade spinach and blueberry smoothies. Cinnamon can help anything taste sweeter and has been shown to help relieve indigestion too!

Aside from the sodium in all the processed foods I eat, I do not add salt on anything anymore. I didn't really know what to do for this piece of this week's challenge and didn't know what I would be cooking later on this week. So there I stood, in the spice aisle at the grocery store last night trying to figure something out. I found a little thing for Rosemary with two suggestions on how to use rosemary "to trim the fat", one of which was to sprinkle on green beans. I don't like green beans a whole bunch so I thought I would use this opportunity to see if that would help. I tried it at lunch today and I could eat it, but it really didn't do a whole lot for me. The feel/texture of it was a little strange. It's already on the rest of the green beans, so I will be trying it again for the next day or two, so I'll see if my mind changes.

I don't use very much oil or salt when cooking. I like to pre marinate my chicken for extra flavor and because I eat almost the same thing everyday I mix up spices to change the flavor. My favorite spices are lemon pepper, smoked paprika, all spice which is a combination of everything and garlic. A lot of fresh garlic.

Tried a new recipe from Pinterest for baked garlic Parmesan chicken, which called for lemon pepper as the spice. Turned out pretty good

I got hooked back on to tuna fish pitas again after the fish challenge last week. I had forgotten how much I enjoyed tuna. Still had some left this week so I tried adding a bit of curry to my tuna mixture and it was quite nice. Made me think I was eating something a little exotic! Lol

Expensive but very flavorful and different Garam Masala. I use it in stir fries. Also baked winter squash.

This past Christmas I had to buy some Herbes de Provence for a Christmas gift, I'd never heard of it but it is amazing! My jar is a blend of oregano, marjoram, rosemary, thyme, anise and lavender.

We had it this week on pork chops with some ground mustard mixed in, delicious! I also rub it on chicken for roasting or mixed with roast vegetables.

I don't use salt when cooking. (I'm finally off the high blood pressure pills!) I'm not too familiar with curry, so I made a sweet potato curry tonight. Tasty!

I love the spice cumin. I add it to avocado (with garlic powder, pepper, and cayenne pepper). Makes a delicious 2 minute guacamole.

I roasted some sliced baby red potatoes that I marinated for about an hour in olive oil, Rosemary and Fennel, delicious. For a new spice I found saffron flowers at a tienda near by, mixed some into Greek yogurt (along with my usual cinnamon, nutmeg) spooned over diced apples and pineapple, okay but will try alone. One savory and one sweet experiment this week. I use tumeric and/or a curry blend 3-4 days a week, and make tumeric milk occasionally, which I did this week 'cause my ankle was bothering me.

I rarely add salt to my food, and love trying new spices. Today I am making a Curry Roasted Cauliflower with pine nuts and chickpeas side dish. I use curry a lot, so that is not new, but I did purchase Mango Chutney specifically for this recipe. Not really a spice, but a new flavour!!
I am also making a Roasted Red pepper and sweet potato soup that is to die for! No salt added, only Italian Seasonings. Yummy!

Made yellow curry cauliflower rice plus had some cajun pasta earlier this week.