Spices, Seasonings, Herbs, and Condiments

[Inner Surfer Girl 12,015]

I think I have more Condiments and seasonings in my refrigerator and pantry than actual food.< /p>

What have you discovered or do you use to add flavor to your meals? Any basics or gourmet spices, seasonings, herbs, or condiments that you can't live without?

I love browsing specialty food stores and our local Amish markets looking for different flavorings. I am still trying to learn how to use many of them.

I just opened a jar of this mustard that I bought before Christmas from Southern Seasons. I added a dab to the plain sliced deli turkey and green onion cheese that I ate for lunch and it has quite a kick. I also happen to like the idea that it comes packaged in a nice glass.

Braswell's Smoky Chipotle Mustard

What are some of your favorites?

[jahemenway 40]

I can't stop putting Gochujang (Korean Red Pepper paste) on all the chicken breast I cook. Its just spicy enough to give me the kick I need.

[heynowkc 329]

What are some of your favorites?

Honestly one of my favorite things to make now that I have discovered it is from the pioneer woman cookbook my roommate bought this christmas (for herself -- but she is not a cook!)

It is a mustard cream sauce that is basically a mix of dijon mustard with whole grain seeded mustard, garlic, salt, pepper, a little cooking wine and some cream. I sometimes have had to put in a little bit of corn starch to thicken it up but only a sprinkle! This is really good on chicken which is how it is prepared in the original recipe, but it also goes well with pork. (Not sure how good it would be with beef or fish... haha.) Not low calorie depending on your choice of ingredients but I only use a tiny bit on my meat so it should be fine.

[Inner Surfer Girl 12,015]

What are some of your favorites?

Honestly one of my favorite things to make now that I have discovered it is from the pioneer woman cookbook my roommate bought this christmas (for herself -- but she is not a cook!)

It is a mustard cream sauce that is basically a mix of dijon mustard with whole grain seeded mustard, garlic, salt, pepper, a little cooking wine and some cream. I sometimes have had to put in a little bit of corn starch to thicken it up but only a sprinkle! This is really good on chicken which is how it is prepared in the original recipe, but it also goes well with pork. (Not sure how good it would be with beef or fish... haha.) Not low calorie depending on your choice of ingredients but I only use a tiny bit on my meat so it should be fine.

This sounds delicious.

[Inner Surfer Girl 12,015]

I can't stop putting Gochujang (Korean Red Pepper paste) on all the chicken breast I cook. Its just spicy enough to give me the kick I need.

This sounds good. Where do you get it? Do you get it at an Asian market or would it be available at a regular grocery?

[4MRB4PHOTO 3,900]

I like to use Sriracha or chipotle sauces.

Minced garlic is always a favorite (must be from my Romanian ancestry -as a bonus it keeps the vampires away) .

Edited February 9, 2016 by 4MRB4PHOTO

[OKCPirate 5,323]

Ginger, garlic, Sriracha, my own BBQ Sauce recipe (nope, not sharing), mustard's, and my failed* experiments with curry are some of my favorites.

Mix a little ginger with mustard with your tuna, and suddenly who needs miracle whip?

*I liked it, turns out it hurts my girlfriends GI.

[Cervidae 2,389]

My absolute favorite condiment is Sriracha sauce. I was worried that it might cause problems after surgery, but I've had no issues at all, thankfully! I can't eat Frank's Red Hot sauce anymore because it makes me nauseous but sriracha, specifically the kind from Trader Joe's has been a godsend. Can't imagine how miserable I would be if I could never eat spicy food again.

I also cook with a ton of garlic. Sometimes I saute half an onion with like 1/4 cup of minced garlic and eat that. I cuold eat onions and/or garlic with every meal and never get sick of it.

[skinnyrita 188]

ISG - great thread! One of my favorite spice blends is herb de Provence it's an earthy blend of rosemary, thyme and other spices which I use in eggs, Soups, and my crustless quiche recipe. I'm also in love with caramelized shallots. I make a steak salad with blue cheese and caramelized shallots on top. Very tasty!

[Healthy_life2 8,322]

@@Inner Surfer Girl

Not a spokesmen or advertising these....

I love these marinades. Simple and flavorful. I keep them stocked in my spice cabinet. I recently marinaded large shrimp in mojito lime. Placed them on bamboo skewers to grill.

.

In large resealable plastic bag Mix:

1 package Grill Mates Marinade
1/4 cup Water
1/4 cup vegetable oil

1/4 cup apple cider vinegar
2 pounds chicken, pork or beef

Turn to coat well. Refrigerate 15 minutes or longer for extra flavor.

20 flavors to try.

http://www.mccormick.com/Grill-Mates/Flavors/Marinades

[VSGAnn2014 12,992]

Your favorite brand of Thai peanut dipping sauce. Goes great in Soups and great on grilled chicken and in stir fries.

[jess9395 5,449]

I think I have six different varieties of mustard in my fridge!!!!

My other go to is balsamic vinegar "glaze" from Trader Joe's (basically reduced balsamic vinegar without the work).

Love me some Sriracha too!

[OutsideMatchInside 10,166]

I use flavor god seasonings. Most of my Condiments are either trader joes or Walden Farms.< /p>

I make my own tartar sauce with mayo (real or walden farms) dill relish (has to be dill so there is no sugar), and a dash of seasoning and a dab of mustard.

I make my own honey mustard with mayo, yellow mustard and a few drops of liquid stevia.

If you look at the ingredients of most commercial seasons in the store like marinades and all the packaged spices they are full of crap. Which is why I like Flavor God, almost all of them are paleo compliant.

[Kindle 8,667]

"There's no such thing as too much garlic" and "everything tastes better with bacon" are the two kitchen rules I live by.

[Inner Surfer Girl 12,015]

I use flavor god seasonings. Most of my Condiments are either trader joes or Walden Farms.< /p>

I make my own tartar sauce with mayo (real or walden farms) dill relish (has to be dill so there is no sugar), and a dash of seasoning and a dab of mustard.

I make my own honey mustard with mayo, yellow mustard and a few drops of liquid stevia.

If you look at the ingredients of most commercial seasons in the store like marinades and all the packaged spices they are full of crap. Which is why I like Flavor God, almost all of them are paleo compliant.

I get a lot of my dried herbs and spices at the Amish store.