Salt

Cumin can cumin my mouth

Nanami Togarachi, it's a Japanese seasoning with chilli, orange peel, sesame, ginger, seaweed and sancho pepper. Looks and tastes fantastic, I put it on everything.

My favourite unusual one is sichuan pepper powder on garlic bread. Originated in me rummaging through my spices for stuff to add to my garlic bread and I really liked this. I now add it to garlic bread, pizzas, that sort of thing.

Cumin is also a great all purpose spice I put on many things. Cumin+turmeric for curry-flavoured things, but also cumin+salt+pepper+rosemary+garlic granules for anything roasted.

Marjoram and thyme, maybe bay leaves in white meat/pork dishes.

I like to put cinnamon, nutmeg, and cardamom in my French Toast batter. Makes it extra tasty.

Butter, Garlic, Rosemary, Salt & Pepper.

Great for vegetables, meat, mushrooms, soup, French fries, etc. it's my all purpose spice blend.

Paprika, garlic powder, salt, oregano and brown sugar. It makes a great rub.

Salt, pepper, allspice and cloves. Goes really nicely with olive oil and onions

Salt, pepper, onion powder and granulated garlic. That is what i call my All Purpose seasoning.

I like sage on roast meat.

Tarragon and fennel seeds in fish dishes. Tarragon and lemon in chicken dishes. Plus salt and pepper, obvs.

Sage, garlic and salt in bread, especially focaccia.

I put a pinch of cayenne into almost everything else, just to stay in shape

Not a spice but when I'm making bolognaise sauce I add a spoonful of marmite at the beginning. Really gives it a savoury meaty boost

Ethiopian Berbere. Trust me. You can add it to almost anything when it needs a kick of earthy umami. We keep tons of it on hand because it’s shockingly useful for something so rarely used.

MSG + Citric Acid

Cajun seasoning.

I start with this recipe, but sub in Himalayan pink salt instead of kosher, and sub the onion powder with a 1/2 tbsp of celery seed

Espresso & cumin

i might be biased but chimichurri is pretty good for spicing things up with some punch.

Ras el hanout and Jerk mixed together is splendid

This Japanese style curry powder tastes really good in a Japanese style curry.

It tastes similar to the S&B curry in the can, but fresher and without the orange peel. I should try adding some zest sometime, but otherwise it uses all things I have on hand. If I have S&B, I'll mix them half and half to get the freshness of my mix with all the secret tricks the S&B has in it.

The curry recipe is a chickpea curry, but I also sub chicken thigh chunks for the chickpeas if I want a meat curry. Just as good either way.