Tap to unmute

The ONLY 10 Spices You Need

  Рет қаралды 466,648

Brian Lagerstrom

Brian Lagerstrom

Күн бұрын

Пікірлер: 3 100
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Let me have it. What'd I miss (salt and pepper aside)?
@Hons_24
@Hons_24 Жыл бұрын
Nutmeg
@amir-cl1tb
@amir-cl1tb Жыл бұрын
congrats on 1 milion Bri. :))) I think turmeric could be there also, i really like and need you to do some persian food. i am curious to see your take on our food. :))
@ArchitKhandelwal47
@ArchitKhandelwal47 Жыл бұрын
turmeric, cardamom, coriander, asfoetida, fennel, carom, mace, cloves, mustard seeds, curry leaves are just a few to name in a very long list of spices we use everyday in Indian food
@NicholasSandar
@NicholasSandar Жыл бұрын
Your SM7B sounded way better than the lav. Go back please. The audio quality was one of the things that set your channel apart. Plan C: hang 1-2 shotgun mics from your kitchen ceiling. Weissman has a boom guy, and his channel sounds almost as good as yours. You could get similar with stereo shotguns permanently mounted in the kitchen.
@lonestarr1490
@lonestarr1490 Жыл бұрын
Allspice. I love allspice on hot chocolate.
@realJosephChan
@realJosephChan Жыл бұрын
Singaporean here. One spice that you must have for Chinese food is Chinese 5 spice (Star Anise, Sichuan Peppercorn, Clove, Cinnamon, Fennel). Its the backbone flavor of Char siew, Siew Yoke, a different flavor profile for stir frys and meats; and opens up the path to Chinese food, much like other spice blends open up their regional flavor (India, Mediterranean, etc)
@thereaction18
@thereaction18 Жыл бұрын
We used to have this in my mother's kitchen, but I can't find it in grocery stores anymore.
@thihal123
@thihal123 Жыл бұрын
Exactly. Totally agree. The host lost awareness he’s coming from white American perspective and think it’s standard.
@tsz5868
@tsz5868 Жыл бұрын
@@thihal123 We brazilians hate star anise and sweet spices like cinnamon in savory food.
@sazji
@sazji Жыл бұрын
The upshot of all these very reasonable comments is, there's no way just 10 spices are going to be enough for almost anyone, let alone anyone who cooks beyond a pretty boring American selection.
@realJosephChan
@realJosephChan Жыл бұрын
@@thereaction18 its not that difficult to fresh grind your own, as most are readily available, except for Sichuan peppercorn. For that, black peppercorn works too and you add the heat back with a touch of chilli powder. Give it a whirl
@jenniferkern5650
@jenniferkern5650 Жыл бұрын
My favorite is what I call all purpose seasoning. I blend equal parts Salt, granulated garlic, onion powder and then as much ground black pepper as my hands can handle (about 1/2 part.) I use it on everything. If I make more than will fit in my small shaker, I keep it in my garage refrigerator. Don't ask me why 2 empty nest adults need 2 refrigerators and a full sized freezer.
@enhydralutra
@enhydralutra Жыл бұрын
I can't imagine cooking without bay leaves. Not only is it a super easy way to add a huge kick of flavor to a stew or any tomato-based soup, but it's essential for my chili con carne. Bay leaves compliment so many of the spices mentioned in this video, and every home cook should have a bottle. Plus they're about the only dry herb that tastes basically the same as fresh.
@johnburke169
@johnburke169 Жыл бұрын
Came here to say this.
@marcorances956
@marcorances956 11 ай бұрын
Yeah. I can't imagine my pantry without Bay Leaves. I cook Spanish, Italian, Mexican, Filipino, Indian, and Cajun food with Bay Leaves. I even use it when making stocks alongside mirepoix.
@MissCaraMint
@MissCaraMint 11 ай бұрын
Agreed. It’s a travesty not to include bay leaves.
@SenatorNyxen
@SenatorNyxen 11 ай бұрын
I use bay leaves basically every time I make soup, but I'm honestly not certain if I could tell the difference. What specifically does it add that you'd notice missing?
@marcorances956
@marcorances956 11 ай бұрын
@SenatorNyxen It adds a bit of herbaceousness in the background. It's really a background herb, but it adds a depth of flavor to the overall dish.
@transmet2033
@transmet2033 Жыл бұрын
From working in a spice warehouse for years. Chili powder is like 90+% ground ancho and a little cumin and garlic powder, with cayenne added to get you Medium or Hot. Also, due to the work in a spice warehouse, I find it impossible to not have a varied spice rack. Most of it is whole and I grind when I need it. Rosemary, thyme, coriander and MSG are the ones I use most often that you did not mention.
@cassandrakarpinski9416
@cassandrakarpinski9416 Жыл бұрын
Agree that Rosemary and thyme deserve a place on the list, along with dill for me (im half polish, its in my blood)
@sleepyearth
@sleepyearth Жыл бұрын
@@cassandrakarpinski9416 i really think it's the type of food you cook. like if you cook asian dishes more, then both rosemary and thyme are useless in their pantry.
@rachelsweets
@rachelsweets Жыл бұрын
​@@sleepyearth good point
@borby4584
@borby4584 Жыл бұрын
@@sleepyearth Thats true, since outside of asian cuisine, MSG generally isn't too useful
@Default78334
@Default78334 Жыл бұрын
@@borby4584 MSG is useful in pretty much everything.
@jo-fe9mb
@jo-fe9mb Жыл бұрын
Timestamps as they should help: 10. 1:15 red pepper/chili flakes 09. 2:05 cinnamon 08. 2:58 garlic powder 07. 5:03 dried oregano 06. 5:03 dried basil 05. 5:48 chile powder 04. 7:02 sweet paprika 03. 7:38 curry powder 02. 8:28 garam masala 01. 9:28 ground cumin honorable mentions: 11. 10:23 montreal steak seasoning 12. 10:39 pumpkin pie spice 13. 10:55 poultry seasoning
@attorneyrobert
@attorneyrobert Жыл бұрын
Thank you --!
@carolerosario1201
@carolerosario1201 Жыл бұрын
Thank you soooooo much! :)
@Shell.29
@Shell.29 Жыл бұрын
Thank you. They do help.
@akechijubeimitsuhide
@akechijubeimitsuhide Жыл бұрын
Who the fuck needs garlic powder? I just use fresh garlic. A lot of it. Also, I couldn't exist without tarragon, lovage, thyme, Sichuan peppercorn, ground fennel seeds, rosemary, ginger, nutmeg, cloves, cumin SEEDS, and don't even get me started on all the sauces / pastes I need. My spices take up more space than all the weekday plates.
@dakotareid1566
@dakotareid1566 Жыл бұрын
@@akechijubeimitsuhidehave you tried to make a even tasting sauce with just garlic without chunks? To season steak? Garlic powder just works way better
@michaelcharles4797
@michaelcharles4797 Жыл бұрын
I think it depends what kind of dishes you lean to in cooking. I like soups and stews so I use Herb de Provence a lot. I sprinkle it on roast potatoes and it bakes wonderfully.
@MissCaraMint
@MissCaraMint 11 ай бұрын
That’s like five different spices in one though. Or do spice blends count as one?
@nogoodname8133
@nogoodname8133 11 ай бұрын
@@MissCaraMint It’s literally in the name, Herbes de Provence, contains herbs and no spices it’s a mixture of dried HERBS…
@MissCaraMint
@MissCaraMint 11 ай бұрын
​@@nogoodname8133 Colloquially we use the word spice both for spices and herbs that are dried. Now obviously there is a distinction between the two, and if you are defining this list based on more precise kitchen terminology then you would be right. However, this list does features both spices and herbs, meaning that we are using the colloquial term here not the technical ones. The chapter on spice six and seven is literally titled "herbs", while the video is titled "The Only 10 Spices You Need", and Brian refers to them as spice six and seven in the chapter on garlic powder. In addition "spice blend" commonly refers to both blends of spices and herbs. You correction is therefor entirely useless in this instance. Especially since if you define herbs botanically then both rosemary and lavender (both of which are commonly in Herbes de Province) fail to qualify. Now what I actually was commenting on was whether a blend counts as one whole, or is it the sum of its parts (i.e. does it count as five)?
@LondonEE16
@LondonEE16 9 ай бұрын
Herbes de Provence is excellent on roast potatoes, I never do it any other way now.
@бронза.вафля.конус
@бронза.вафля.конус 8 ай бұрын
​​@@MissCaraMinta spice blend counts as one since you dont have to buy all of them!
@MsDee255
@MsDee255 Жыл бұрын
Aussie here. Our chilli powder is just cayenne, and all of us who followed an American recipe calling for a tablespoon of chilli powder found out the hard way that in the US it’s a mild blend! I buy the American one online from the US and i use it a lot. I wish we had that version here so I could get it more easily and cheaply. K
@patlawler5532
@patlawler5532 Жыл бұрын
I'm a new cook in the U.S. (southern California), and I changed my recipes to say 'American chile powder' to keep me from using one of the other bottles of powdered chiles I have. 😊
@marias8007
@marias8007 Жыл бұрын
Interesting, no idea if it's the same in nz
@BigSnipp
@BigSnipp Жыл бұрын
I love cayenne. But yea, American chili powder is a whole different animal. I find it a necessity for making chili.
@TheMister123
@TheMister123 Жыл бұрын
Just use a ratio of paprika and cumin (and a bit of cayenne to taste) to make your own (American) chili powder, maybe?
@pieflies
@pieflies Жыл бұрын
Australian chilli powder is not always Cayenne but it is always just straight powdered chilli and not a spice mix.
@jurianr.1445
@jurianr.1445 Жыл бұрын
I have a bulk jar of something called "italian spices" which is a blend of the basil, oregano, along with thyme, for pretty much the same use-cases you described. I use it all the thyme.
@idrk1507
@idrk1507 Жыл бұрын
“All the thyme” hahahaha
@nogoodname8133
@nogoodname8133 11 ай бұрын
That is a blend of dried herbs, has absolutely nothing to do with spices…
@nogoodname8133
@nogoodname8133 11 ай бұрын
Why he included dried oregano and basil in a spice list is also beyond me, as they are not spices either and this just brings his whole credibility into question. If he doesn’t know such trivial things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?
@MrTonyHeath
@MrTonyHeath 11 ай бұрын
None of which are spices.
@filiaaut
@filiaaut 11 ай бұрын
Why would he try to be helpful (by using "spices" in a commonly understood, broad, if technically incorrect sense) when he could be pedantic in a video destined to people who don't know much about cooking and might need help choosing which small bottles to buy first for their spice cabinet. A mystery for the ages...@@nogoodname8133
@looppooper2306
@looppooper2306 Жыл бұрын
Dutchy here, our chilli powder is just 100% chillis. Only use full tablespoons if you dislike your family
@bstucki6487
@bstucki6487 Жыл бұрын
I think ground ginger hits my top 10. Great for sweet and savory applications and has warm and citrus notes. Like garlic, the powdered version is good in rubs and marinades for meat and doesn't easily burn. I also add it to my ramen for hit of warm brightness.
@edmarsouza2479
@edmarsouza2479 Жыл бұрын
I agree with most of your list, but I would also add Smoked Paprika (my all time fav.) and of course turmeric.
@joncarroll2040
@joncarroll2040 Жыл бұрын
Paprika in general gets put into most of my cooking. I prefer smoked but regular works as well.
@Absalon2
@Absalon2 Жыл бұрын
Paprika, garlic powder and peber. Pour that over a bunch of root vegetables with olive oil and oven that shit for an hour or more - AMAZING!
@srice6231
@srice6231 Жыл бұрын
Me too...smoked paprika!
@therabbi9848
@therabbi9848 11 ай бұрын
Smoked paprika is indeed GOATed
@ritasmoot1823
@ritasmoot1823 11 ай бұрын
YES!!!!! I cannot do without it!
@stephaniecarrow4898
@stephaniecarrow4898 Жыл бұрын
Allspice. It's fabulous. I add it to my homemade pea soup recipe. It adds an aromatic layer I now can't do without!
@Sarah-qt3vi
@Sarah-qt3vi 9 ай бұрын
I love allspice SO MUCH. I'll try in pea soup!
@stephaniecarrow4898
@stephaniecarrow4898 9 ай бұрын
@@Sarah-qt3vi If you love allspice, I think you won't be disappointed! :-)
@бронза.вафля.конус
@бронза.вафля.конус 8 ай бұрын
Allspice is my holy grail. I love it in lightly sweetened warm milk with choc chip cookies 😋🍪
@SgtRocko
@SgtRocko 27 күн бұрын
ABSOLUTE ESSENTIAL.
@stephaniecarrow4898
@stephaniecarrow4898 27 күн бұрын
@@бронза.вафля.конус Sounds yummy!
@RIPMrAlwaysFirst
@RIPMrAlwaysFirst Жыл бұрын
Congrats on 1 million, Brian!
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
THANKS KEV!
@Mess-Lab-Kitchen-Show
@Mess-Lab-Kitchen-Show Жыл бұрын
DON'T CONGRATULATE SOMEONE WHO DOESN'T USE DRIED OREGANO!!! ;-)
@sandrawhitteker1400
@sandrawhitteker1400 Жыл бұрын
@@Mess-Lab-Kitchen-Show it's #6 or 7 on the list
@jmsoole1
@jmsoole1 Жыл бұрын
Lol he mentioned dried oregano at around the 5 minute mark.
@ELMUNDODETONY-ir1jd
@ELMUNDODETONY-ir1jd Жыл бұрын
@@BrianLagerstrom Congratulations Brian, found out about your channel recently when searching for “best affordable Chef’s Knives”….liked the Victorinox you suggested so much that I bought one for myself and one for my Dad.
@jenniferw1173
@jenniferw1173 Жыл бұрын
I think thyme is definitely in the top 10. I don’t think I could do just 10 I’d have to go for 20.
@metsrus
@metsrus Жыл бұрын
yeah thyme is pretty versatile
@flibflob2785
@flibflob2785 Жыл бұрын
If you ever make anyting with potatoes you need thyme and rosemary
@samserif5967
@samserif5967 Жыл бұрын
so much more versatile then basil and oregano. criminal they were included and thyme wasn't
@SuperStella1111
@SuperStella1111 Жыл бұрын
I stick to fresh herbs, in general. I also grow mine - lavender, sage, thyme, basil, parsley, coriander, rosemary, chives, oregano and spring onions grow in my garden. I couldn’t manage without them.
@luc8254
@luc8254 Жыл бұрын
​@@SuperStella1111you cook with lavender?
@nathansettlemyre7365
@nathansettlemyre7365 Жыл бұрын
I know this sounds a little weird but I like to use garam masala for French toast. It churns out this crazy flavor profile that I just love and it goes great with different fruit reductions. It’s a great way to mix it up from the normal cinnamon mixture.
@Jer.616
@Jer.616 11 ай бұрын
I sprinkle my French toast (while cooking) with nutmeg. Yum!
@KathyW5
@KathyW5 10 ай бұрын
What? That sounds crazy to me, but I like garam masala as lot of other places. Aren't we all so different?
@44b4be
@44b4be 8 ай бұрын
i use a dash a chinese 5 spice. it taste like cinnamon but better, not as spicy!!
@linshannon4480
@linshannon4480 Жыл бұрын
Your points are well made about freshness, utility and creativity. And while I keep all these on hand, I would add thyme, ginger, and whole nutmeg to a basic list. I have fresh rosemary in the garden, so I never keep it in the cupboard, and we have both Indian curry powder and Japanese curry powder. There's a distinct and noticeable difference between the two.
@leannesmith3480
@leannesmith3480 10 ай бұрын
I use whole nutmeg frequently. Essential to many white sauces.
@AdditivesMk2
@AdditivesMk2 Жыл бұрын
One spice I really like to have around that you didn't mention here is sumac. It goes well on a lot of foods, and it can be used in a pinch to add a citrus-y flavor that I don't think you can get from many sources outside of citrus.
@muzaaaaak
@muzaaaaak Жыл бұрын
And za’atar.
@rebeccamoore4177
@rebeccamoore4177 Жыл бұрын
I am a new convert to Sumac! Eggs, potato salad, so many uses!!!
@markchapman6800
@markchapman6800 Жыл бұрын
@@muzaaaaak AFAIK za’atar is like that because it contains sumac.
@brockreynolds870
@brockreynolds870 Жыл бұрын
Yeah... I think many Americans use dried orange or lemon peel for that application.
@sleeplessinchicago9082
@sleeplessinchicago9082 Жыл бұрын
Absolutely! I have recently discovered it and love it in salads.
@garyhendrick4391
@garyhendrick4391 Жыл бұрын
Curry Powder for the start of cooking Garam Masala for the end of cooking might want to try some Panch Phoran too if you like Garam Masala
@lucaudette4363
@lucaudette4363 Жыл бұрын
1 million!!!! You worked hard to produce high quality videos week after week. Congratulations Brian!
@littlea53
@littlea53 Жыл бұрын
Do a video on making different spice blends with these please! I like having quick and easy mixes to add to whatever protein depending on what type of food I’m feeling.
@ShutchyerLips
@ShutchyerLips Жыл бұрын
That's a cool idea for a video. Spice blends. I'd be super interested to see what ol' bri thinks are the best ratios when it comes to some of the least known, yet most iconic spice blends out the, like bzar, jerk seasoning, szechuan, chili powder, or Korean BBQ. Some of those are wet but whatever.
@Tam-te5nh
@Tam-te5nh Жыл бұрын
I agree! Spice mixes would be great & which go best with each protein.
@tonykuriger573
@tonykuriger573 Жыл бұрын
Agreed. I like to grind fresh from whole spices and typically have a tex-mex, Indian and middle eastern base on hand at all times.
@sleeplessinchicago9082
@sleeplessinchicago9082 Жыл бұрын
Great idea! Herbs de Provence and Italian Seasoning come immediately to mind.
@RandomInternetProfile
@RandomInternetProfile Жыл бұрын
One thing i like using is ground chile de arbol and piquin. I had arbols from when i was pairing peppers, making hot sauce. I realized plain ole cholula was a combo of both, so ordered piquins to make a mild tabletop sauce. I had too much so ground some up. I add that to a lot of quick meals or snacks. Tastes great with eggs. I've been mixing large chunks of tomato and avocado together as a snack lately with salt, onion and garlic powder. The chile mix really kicks it up a bit. Piquins are slightly hotter than cayenne and arbol slightly milder. I think my ratio is 6 piquins for every 20 arbols.
@samgerard3891
@samgerard3891 Жыл бұрын
Maybe not a huge essential, but I love cardamom in sweets and my coffee. I often just have the ground version in the cupboard, but still brings a unique sweetness without sugar necessarily.
@danskhansen
@danskhansen 8 күн бұрын
It's essential for me! I put it in my rice pudding and in my pumpkin pie. Very popular with Skandinavians :)
@brycewalburn3926
@brycewalburn3926 Жыл бұрын
I grew up in a house where salt and pepper were basically the only food flavorings used. When I went off to college, I had a roommate who put cumin on chicken and it blew my mind. That's where my love of it started, and it is absolutely my #1 spice to this day! This is a great list, although I would need to find a way to fit dried thyme and rosemary in there. I'm not sure dried basil actually tastes like anything. You could have cheated with "Italian seasoning" haha.
@writerinfact1768
@writerinfact1768 Жыл бұрын
Had to chuckle. My mother was definitely in the top 3 of America's worst home cooks. She used only salt and pepper, and they were optional, depending on whether she remembered to use them. Oh, yeah, she occasionally sprinkled - lightly - Shake & Bake on the Sunday chicken.
@micheleparadis2808
@micheleparadis2808 Жыл бұрын
Montréal, Québec here. My list is basically the same except the chili powder (not very often). Instead, I would include: dill (I use both fresh and dried) and thyme (fresh and dried). If I have to fit in the 10 list, I would remove garam masala and keep curry.
@raphaelkinney
@raphaelkinney Жыл бұрын
I am so in need of more of these kinds of kitchen optimization videos. I'd be really interested in seeing more of how you organize, and what items you would recommend be the basis for a kitchen. Thanks Bri!
@kattykakes8135
@kattykakes8135 Жыл бұрын
Brilliant!
@writerinfact1768
@writerinfact1768 Жыл бұрын
All I know about organization is that I don't know how to do it. I recognize it when I see it, but that's as far as I go. Other than that, I have way too much of mostly everything! 🙂
@jacquespoulemer3577
@jacquespoulemer3577 Жыл бұрын
Hi Bri and Lauren, To answer the chili powder question, I moved to Mexico 37 years ago and didn't find chili powder. So I made my own blend which we use to this day (even my Mexican hubby uses it now) I use mild dried chilies (a mix) Cumin Coriander Paprika (which at first wasnt easy to find) garlic & onion Powders I've been cooking for 59 years now and also make dishes from all around the world. Since my main emphasis is sweet over savory cooking for me the balance is all off. I have Cardamom, Mace, and Nutmeg along with salt and pepper as the most frequent spices. I have a huge spice rack made for over 60 spices but as I get older (71 now) I find that I put the most frequent spices on the lower shelf I also find that many reductions have been made. I do have a curry blend, but I wouldn't want to be without garam masala. I also would vote for msg which I toss into most dishes (that or ground dry mushrooms) Looking over the comments I use bay leaf every day (soup for breakfast) and rosemary every other day. This was a fun desert island type of exercise. I also wouldn't want to be without smoked salt which in the 90s I used to bring back with me from the US but which is now readily available here. Hugs from Jim Oaxaca Mexico
@BillStreeter
@BillStreeter Жыл бұрын
Yes! MSG is great! Essential for me too. Not sure it’s classified as a spice though.
@Brian-bw3uu
@Brian-bw3uu 25 күн бұрын
Definitely agree with cumin 😊 But you left off black pepper. And onion powder. Ginger. Coriander. Those I use all the time Also sumac. Dried mushrooms. Celery seed. Fennugreek. Hing And if you're going to do blends I would say some pepper blend like Berbere or Harrisa or Shichimi Togarashi or a Tandoor mix
@milewis3343
@milewis3343 Жыл бұрын
I cook Ecuadorian food, and for me an essential is Annatto seeds. I infuse the seeds in oil, and the oil is used in many savory dishes. It's essential to the cuisine.
@mattotis8412
@mattotis8412 Жыл бұрын
1 million subs in 3 years? It is well-earned, Brian. Congratulations and thank you for all you do. Now let's watch this thing (video). 😊
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Thanks so much MATT!
@Orangie2008
@Orangie2008 Жыл бұрын
Two that I absolutely love are Thyme and Rosemary, but I think your list is pretty spot on!
@jackmac436
@jackmac436 Жыл бұрын
They are herbs, not spices
@chadburke1938
@chadburke1938 Жыл бұрын
@@jackmac436same as oregano and basil, which made his list. Personally I never use dried basil as it is such a poor substitute for fresh basil. Love basil so grow 2-3 varieties in my garden each year and typically have parsley, thyme, sage, and rosemary available year round in my region.
@jackmac436
@jackmac436 Жыл бұрын
@@chadburke1938 I agree I don't know why they were on the list. You ever tried Thai Basil? Another great herb. I love growing Cilantro cause if it bolts on you you end up with Coriander win/win
@nogoodname8133
@nogoodname8133 11 ай бұрын
They are not spices, they are herbs. Herbs and spices are from completely different parts of plants AND processed differently. Spices, like for example cinnamon, are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and are usually crushed into a powder before use. Herbs on the other hand are leaves, and although most come from herbaceous plants (plants that lack woody stems), a few do come from woody plants, such as bay leaf, rosemary and thyme. Basil, rosemary, and parsley are often found in a kitchen’s spice rack but actually qualify as herbs because they are aromatic leaves. Spices tend to be stronger in flavor than herbs, because they are made from crushed portions of plants that are especially rich in essential oils. Also why he included dried oregano and basil in a spice list is beyond me, as they are not spices and this just brings his whole credibility into question. If he doesn’t know such trivial basic level things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?
@rhodie9338
@rhodie9338 4 ай бұрын
If I had to guess, those didn't make the list because most of the time you're going to want the fresh version.
@ApocGenesis
@ApocGenesis Жыл бұрын
100% agree with this list, but I'm surprised to not see mustard powder! Love adding a bit of mustard powder to stir-fried veggies, especially collard greens. Congrats on the big 1M!!!
@umdesch4
@umdesch4 Жыл бұрын
Agreed, and I was going to mention it too, but also because it brings out the sharpness of cheese in cheese sauces, and I use that trick far too often.
@vikkiroxx
@vikkiroxx Жыл бұрын
Toast mustard seeds, then crush them with a pestle and mortar. You'll thank me :)
@virginias.poston4308
@virginias.poston4308 Жыл бұрын
It's also good for homemade coleslaw dressing if you're making a small batch (the liquid form is too dilute).
@serendipityshopnyc
@serendipityshopnyc Жыл бұрын
Agreed. Also, nutmeg is good in creamed spinach and accents some sauces.
@SuperStella1111
@SuperStella1111 Жыл бұрын
Love whole mustard seeds. I grind them up for my Beef Stroganoff.
@seochi
@seochi Жыл бұрын
Amazing video Bri! My honourable mention goes to chinese five spice for all asian cooking needs 🥰 Congrats on the massive 1M milestone, happy for you and looking forward for whats more to come
@jannewlove725
@jannewlove725 Жыл бұрын
Totally agree with you & also must haves for me...thyme, rosemary, sage, fennel seed, sumac, smoked paprika, ground ginger & Chinese 5 spice. Great list of basics.
@nERVEcenter117
@nERVEcenter117 Жыл бұрын
In a basket on my counter, I have kosher salt, black pepper, garlic powder, paprika, basil, oregano, parsley, and an olive oil dispenser. It is amazing how much this lets me take anything in my fridge and instantly spruce it up. My cabinet has many more spices, including basically everything on this list. I have wanted to really standardize the shakers I use, so I may take the opportunity to stock up the pantry at volume when I do.
@therealsunnyk
@therealsunnyk Жыл бұрын
I was pretty shocked that black pepper is not on the list, especially given Brian literally has a pepper grinder right there. I use black pepper more than chilli powder.
@rhrh127
@rhrh127 Жыл бұрын
Not only do I enjoy watching your videos, I truly appreciate all of the essential and practical advice you share. Thanks ‼️
@phoebelim5040
@phoebelim5040 Жыл бұрын
Congrats on 1m subscribers, that's awesome! I have a large collection of herbs and spices. I know I could mix some of them but I don't want to make my own mixes. I notice a lot of people struggle with how to store a big spice collection. I put most of my spices in small glass jars from the dollar store and write the name of the spice with a Sharpie on the top. I put them all into 2 sturdy containers that fit well on my shelf. I take down the container and it's super easy to find what I want.
@sebastianthor546
@sebastianthor546 Жыл бұрын
Great video. You mentioned scandinavian cooking, and I agree that It's mostly salt and pepper, but an unsung hero that works great in many of our dishes is allspice (and a touch of nutmeg never hurt anyone).
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Yeah! I used a little in my Swedish Meatball vid. Loved it
@torgeirhyl1828
@torgeirhyl1828 Жыл бұрын
Curry powder in the white sauce for fish balls! 😅
@berelinde
@berelinde Жыл бұрын
Let's not forget the cardamom!
@irisblue2332
@irisblue2332 Жыл бұрын
My Midwestern Swedish mom liked to make "King Oskar's" chili which had a little nutmeg in it.
@Tr33fiddy
@Tr33fiddy Жыл бұрын
I know a guy who ate a heaped tablespoon of nutmeg. He did not have a nice time for the next three days.
@snatchmasterflex
@snatchmasterflex Жыл бұрын
One of my favorite go to spices that was almost/kinda on this list is smoked paprika. While it doesn't always fill the niche that normal paprika does it can sometimes be subbed. I mostly use it on potatoes. A left over baked potato, sliced into wheels and fried in butter with salt, pepper, garlic p, onion p, and some smoked paprika is just too good.
@JeffO-
@JeffO- Жыл бұрын
I agree. I need to use quite a bit because it's pretty mild (but too much gives a powdery texture). I bought a supposedly special Spanish type but didn't notice a big difference.
@physicsfan314
@physicsfan314 Жыл бұрын
I don't even have regular paprika anymore, because smoked paprika does everything I want, plus that extra kick. I get a really nice Spanish smoked paprika.
@neilpickup237
@neilpickup237 Жыл бұрын
​@physicsfan314 I would have agreed with you, but since trying Hungarian Paprika which I have been unable to find locally in anything other than sweet (Smoked is invariably Spanish) I am not so sure. I find Hungarian Paprika has far more flavour than Spanish, but less heat, which suits my style of cooking just fine, although I accept that some would have the opposite preference for the exact same reason.
@cameronmitchell9163
@cameronmitchell9163 Жыл бұрын
I often use White Pepper and Italian Seasoning Blend (great shortcut). Also, fennel seed for topping pizzas is just delicious.
@heatherhawkes2067
@heatherhawkes2067 Жыл бұрын
Totally totally agree with everything you said. I also couldn’t get along without tomato bouillon. I love how it makes my Mexican dishes really tomato-y without having to add more canned tomatoes. Love your videos! Keep up the great work.
@palarious
@palarious Жыл бұрын
Tomato Bouillon is a godsend.
@Novotny72
@Novotny72 Жыл бұрын
what about the humble bay leaf? and Rosemary? I get that Americans don't eat much lamb, but it can be used in so many other areas. Grats on the 1 mill subs.
@sararuhlman6559
@sararuhlman6559 Жыл бұрын
I cannot smell rosemary without thinking lamb although I use it elsewhere too. Is dried rosemary any good? I’ll miss my rosemary when I move.
@FlatPlutoSociety
@FlatPlutoSociety 23 күн бұрын
@@sararuhlman6559 Dried rosemary is good for flavor, but if you use it whole, it stays kind of hard and sharp even if it simmers in liquid for a long time. I use it a lot (mostly when I don't want to put on pants to go outside and clip some fresh rosemary), but I grind it up in a mortar beforehand.
@kaboozle
@kaboozle Жыл бұрын
I am glad to see your top ten overlaps with mine. My order is a bit different. I do use other spices as well, like sage or teragon, when the dish requires a very specific taste. You’ve certainly inspired me to go through my spice rack and chuck out what’s not used and get fresh batches of my top ten. I tried drying my own herbs but that turned out to be a lot of effort and time for very little result, plus it’s cheaper to buy bulk than grow it and dehumidify it yourself.
@rikmcrae
@rikmcrae Жыл бұрын
I use a pretty extensive range of spices. Smoked paprika is high on my list. Also Sumac and fine Aleppo pepper flakes. I don’t use a curry blend but scratch make my own. Same for garam masala and Chinese five spice. I love Tajin seasoning though.
@majahanson311
@majahanson311 Жыл бұрын
I'm in near-total agreement with this list, but I would swap out basil for ground ginger. Basil is great, but most of the time I can get by with just the oregano, so I would move that to the honorable mentions list. Ginger is on my top 10 list because it pairs so well with the other warm spices. Ginger + cinnamon is like 95% of the way to pumpkin pie spice and many of the recipes that call for curry powder or garam masala also call for ginger.
@rkatika9
@rkatika9 Жыл бұрын
I may go as far to swap basil and oregano to Italian seasoning. And I agree with adding the ginger.
@BoHorn
@BoHorn Жыл бұрын
Its a good addition, but I think both basil and ginger are best used in fresh form.
@TheCeevee
@TheCeevee Жыл бұрын
Keep ginger in your freezer and grate as needed
@tompov227
@tompov227 Жыл бұрын
Ew. Oregano and Basil are NOT the same smh
@rkatika9
@rkatika9 Жыл бұрын
@@BoHorn I totally agree! Although ginger powder in baking ia crucial. 😁
@normabumbaugh6929
@normabumbaugh6929 Жыл бұрын
I LOVE this!!! Now to get my husband on board. We can’t go to a farmers’ market without him coming home with at least 2 bottles of rub or sauces. Our daughter is forbidden from giving him any more condiments or spices! We are pretty much Montreal Steak seasoning folks, too! Thanks Bri and Lauren!
@dawnkindnesscountsmost5991
@dawnkindnesscountsmost5991 Жыл бұрын
Regarding pumpkin pie spice blend, a few of my friends and I realized wer all had cinnamon, and among us we had the other 4 ingredients (nutmeg, allspice, cloves, and ginger), so we pooled our resources, got together with the ingredients we had, each brought a clean empty container, and each of us had a container of pumpkin pie spice blend without spending additional cash.
@Professor-Scientist
@Professor-Scientist Жыл бұрын
This exact thing happened to me but one added a jar of asafoetida for a laugh
@serendipityshopnyc
@serendipityshopnyc Жыл бұрын
I rarely make anything pumpkin-spiced and do use all the individual ingredients of it in various things, so I never keep pumpkin pie spice. Can always piece it together if needed.
@fcat2148
@fcat2148 Жыл бұрын
i cant trust other people's spices theyre always stale and expired and ive been at a friends house before and they had moldy spices and couldnt even smell it.
@serendipityshopnyc
@serendipityshopnyc Жыл бұрын
@@fcat2148 It's not hard to sniff their spices before agreeing to take some. I personally find many are good long past the technical expiration date (cinnamon in particular seems good indefinitely) though herbs get dusty fastest and I certainly draw the line at moldy. You may be a little fussier than most, in which case, by all means buy your own.
@HollyOak
@HollyOak Жыл бұрын
Great thinking
@Yentz4
@Yentz4 Жыл бұрын
You can definitely tell Brian tends to prefer savory dishes over sweet with his spice picks. Around Christmas I tend to do a lot of baking, so spices like Allspice, Nutmeg, Cloves, Ground Ginger would be sorely missed. Nutmeg especially I consider an absolute staple spice, although I grate it from the nut rather than keep it ground.
@Eclyptical
@Eclyptical Жыл бұрын
As someone who does a lot of baking, garam masala actually makes a pretty good apple pie spice. It has nutmeg and cloves in it already! Nutmeg would definitely be nice to have, but there's really nothing on Brian's list that I feel like can be replaced without losing way more options than you are gaining.
@qweqwe1324
@qweqwe1324 Жыл бұрын
@@Eclyptical I agree, except maybe the dried basil. I'd sub it for dried Thyme or dried Oregano. Super versatile and basil is overpowering when dried, kind of like using too many bayleafs, immediately throws off the profile.
@birdsongvalley
@birdsongvalley Жыл бұрын
I go through at least 2 bottles of Nutmeg just around the Holidays lol
@Revelwoodie
@Revelwoodie Жыл бұрын
Sweet or savory, who cooks without nutmeg? I'm dumbfounded.
@rachaelhoffman-dachelet2763
@rachaelhoffman-dachelet2763 Жыл бұрын
@@Revelwoodie I misread your comment as who cooks WITH nutmeg, but I’m going to leave my comment to show my total agreement with you! Germans and Scandinavian people. When I lived in Germany we had salt, pepper, and nutmeg on the table at all meals. I go through two or three bottles of nutmeg (whole, I grind it fresh) every year, and I use a lot of cardamom in my baking. I’d use even more except my husband thinks it tastes like tin foil, so I try to restrain myself.
@abigalesnyder7009
@abigalesnyder7009 8 ай бұрын
Cinnamon is my favorite! It’s amazing on roasted potatoes . It gives them a warm spiced flavor when paired with other spices.
@HappyNBoy
@HappyNBoy Жыл бұрын
There's honestly very few additions I'd make. (apart from black pepper, which I think was just omitted on the grounds that it's basically ubiquitous anyway) I'd say both Thyme and Rosemary, because I make a lot of root veggie, and they're excellent with that (and can also be your poultry blend). Ground Ginger, which like garlic and Basil is not a substitute for the fresh, but is super useful for modifying the flavor of a dish on the fly. Nutmeg, which I feel can sneak it's way into just about any cuisine (every European cuisine, Middle Eastern, Caribbean, South American, North African, South Asian) savory or Sweet. It's rare that I can't find a place for nutmeg. And coriander, which I think can be used like cumin's sibling spice, adding depth and texture to what could come across as monotonous if you relied too heavily on cumin. Also, because it's a little greener than cumin, you can use it in places where you want a little bit of earthiness, but don't want it to be muddy. That's my 5 additions.
@gchomuk
@gchomuk Жыл бұрын
Have you ever tried a bit of freshly grated nutmeg in a pasta sauce?
@HappyNBoy
@HappyNBoy Жыл бұрын
@@gchomuk oh all the time! I love it. It's my little secret ingredient. Chef John's got his cayenne pepper, I have a nutmeg grater. I snuck a bit into my fresh NY style pizza sauce, and 🧑‍🍳🤌
@BillStreeter
@BillStreeter Жыл бұрын
I agree with all of this. Especially the nutmeg! I think it’s great to have dried versions of things like garlic and ginger around for those dishes where everything just needs to be dry. Also dried spices have a very concentrated flavor.
@tonykuriger573
@tonykuriger573 Жыл бұрын
My phobia in watching this video was that he was going to get to number 1 and say "salt."
@eanschaan9392
@eanschaan9392 Жыл бұрын
Definitely the nutmeg. I put that in everything!
@luminescentlion
@luminescentlion Жыл бұрын
Rosemary and thyme got snubbed here
@mdbbox5660
@mdbbox5660 Жыл бұрын
Agreed, they're way more versatile than garam masala, cinnamon, or curry powder, at least in North American cooking. I still like making butter chicken with cinnamon and garam masala, and chicken salad with curry is the only way to fly but they're one or two trick ponies for me. Cinnamon is one of my favorite dessert flavors, but I very rarely cook desserts. I find cinnamon pretty off putting in anything other than Indian cuisine.
@christophehorguelin7044
@christophehorguelin7044 Жыл бұрын
And parsley and sage ;)
@macb6528
@macb6528 Жыл бұрын
just get a generic poultry seasoning and it will probably have both
@Tomatolover120
@Tomatolover120 Жыл бұрын
​@@christophehorguelin7044I think that's cause parsley is usually much better fresh so buy it fresh when you need it.
@bensingleton1661
@bensingleton1661 Жыл бұрын
Rosemary grows anywhere!! Just plant it in the garden, rosemary and thyme are micro herbs not spices
@eramosat
@eramosat 10 ай бұрын
Simplifying a spice cupboard/shelf/rack is such an important cooking task, and one that may take years and years to even understand how necessary it is....from freshness perspective...from tidiness perspective...from utility perspective, and yes a tasty dish perspective! I have gone through at least 3 or 4 re-organizations in my life, as my tastes, and abilities, and even kitchen space, shifted, and I bet a have a couple more in me still. This was a great reminder of how much you can do with your favorites, and how circular the world spice wheel really is, as different spices from different cultures seep into other cultures, and fulfill both old needs and new ones. Such an interesting topic! Paprika has emerged as my clear favourite. And cinnamon has moved up the list, surprising me with it's versatility over time. I guess I am a warm, round cook at heart, and in practice!
@unendingmasquerade
@unendingmasquerade Жыл бұрын
Yaaay, as a Hungarian I feel seen with the inclusion of paprika 😊❤ (we do really put into absolutely everything and it just makes the world a better place 😄). Also, congratulations on reaching 1 million!🎉🎉🎉
@REMY.C.
@REMY.C. Жыл бұрын
Everything? Ice cream? Coffee? Milk? I know it's kinda good in some dark chocolate.
@unendingmasquerade
@unendingmasquerade Жыл бұрын
@@REMY.C. No to those things (I'm afraid I was exaggerating a bit 😇), yes to chocolate and definitely yes to everything savoury 🙂
@rkatika9
@rkatika9 Жыл бұрын
I'm with you! Seeing paprika made me so happy 😊 😊
@rkatika9
@rkatika9 Жыл бұрын
@@REMY.C. Onions, tomatoes, pepper and paprika are the base of many Hungarian dishes. Those are the mirepoix of Hungarian cooking 😁
@REMY.C.
@REMY.C. Жыл бұрын
@@rkatika9 thanks for those infos, I'm definitely going to look at your cuisine. And pile up paprika and chili 😂
@languagechefcorey
@languagechefcorey Жыл бұрын
i really like dried fennel and dried rosemary, especially for blending into homemade sausage meat
@ilunga146
@ilunga146 Жыл бұрын
I use everything on your list except for dried basil. I hated it so much since childhood that I didn't try fresh basil, which is now my very favorite herb, until I was in my thirties. My favorite is ground ancho from Penzeys, which I mix with cumin, ground chipotle, garlic powder, and cumin to make chili, which I eat at least every two weeks. I use dried rosemary for roasting potatoes, and dill weed and/or thyme for scrambled eggs. I put cinnamon in my oatmeal. These are all the ones I use the most.
@andrewchance9847
@andrewchance9847 Жыл бұрын
Great video that I didn’t know I needed. I’d love to see a video that uses these ~10 spices to make spice mixes. Examples: taco seasoning, chili seasoning, Greek, Italian, Indian, Cuban, steak, etc.
@abijahdixon2771
@abijahdixon2771 7 ай бұрын
Pinterest lol jk, I'd like to see a video of that too😇
@six30two
@six30two Жыл бұрын
Solid list, I'd add Dill as an honorable mention and I'd clump together garlic powder/granules and onion powder/granules as a single spot since I rarely use 1 without the other.
@SilverHawk214
@SilverHawk214 Жыл бұрын
I'm trying to use more dill, what dishes do you use it in?
@six30two
@six30two Жыл бұрын
@@SilverHawk214 You can use dill on anything savory or tangy. I use it in dressings, on poultry, and imo it pairs great with lemon so just about any time I use lemon, I use dill. My favorite places to use dill is homemade ranch, in vinaigrettes and in/on deviled eggs!
@morningflowerB
@morningflowerB Жыл бұрын
I would pick the same but with Ginger and Nutmeg. I make my own Garam Masala. Missing 3-4 spices tho.. But, l would still take the Ginger and Nutmeg over it because l use them more. My extra's would be Corriander, Clove, Fennel, and Cardamom. Btw: put a mint plant under your outdoor faucet let it leak a little for 10min everyday. You will have all the mint you need. Same with Oregano. So easy can grow on your patio too. I have a collection of several different chili powders. It's fun. I love it. That is if Salt and Pepper are just a given. But fresh peppercorns.
@jeffpiper7430
@jeffpiper7430 6 ай бұрын
growing up we always had a mint plant under a tap , great for mint sauce and the sunday roast lamb
@morningflowerB
@morningflowerB 6 ай бұрын
@@jeffpiper7430 Yes and mint jelly!
@watsonrk1
@watsonrk1 Жыл бұрын
When seasoning meat, celery seed seems to be my go to, with some others that you mentioned. Great video as always!
@alexlauzon9087
@alexlauzon9087 Жыл бұрын
Agree.. and i find that i don’t need to use as much salt then..
@meman6964
@meman6964 Жыл бұрын
Yes!!! Celery seed, add to tuna salad, egg salad, potato salad... mmm maybe most things with mayonnaise. Celery seed add a dash of dill, yum
@AuntamedWolf
@AuntamedWolf Жыл бұрын
I also like to have bay leaves on hand, for making soups especially legume and sauces. Other then that I fully agree with your spice selection. Now thyme is another I can not live without and dill, same as rosemary, but I prefer them fresh when possible. So if you ever make a 15 most important spices, you might also want to add nutmeg to this and you good for cooking!
@dalesnell6286
@dalesnell6286 Жыл бұрын
Bay leaves FTW! I use them in practically anything savory -- including tomato sauces. Except pizza sauce -- that calls for fennel seed. I also like thyme and nutmeg. Nutmeg goes in practically anything, savory or sweet. I tend to make my own spice blends, as the store-bought blends tend to be expensive. (My jaw dropped when I saw the prices in Brian's vid. They're two or three times that here in the PNW. I just bought a jar of bay leaves for $12.00.) I have a DIY "soup spice" mix that consists of 4 parts thyme + 3 parts crushed rosemary + 3 parts summer savory + 1 part nutmeg. This gets used a LOT in my soups and stews.
@Kylora2112
@Kylora2112 Жыл бұрын
I do a lot of baking, so nutmeg and ginger are a must. My personal favorite spice rub for pan-seared steak tips or chops: cumin, paprika, cinnamon, garlic powder, and chili flakes. Cayenne powder is *amazing* in deep-frying batter (adds a ton of punch without a lot of heat), and is my secret ingredient in my beer- and buttermilk-batter mixes.
@aliceg3574
@aliceg3574 Жыл бұрын
My main spice cabinet is pretty close- I'd swap the basil for dried thyme, and I'd give an honorable mention to cayenne (because the chile flakes are just too big for smooth sauces and savory custards) and ground white pepper. I actually have a pepper grinder just for white peppercorns next to the stove- I use it a lot for chinese food and it is definitely needed for legit egg drop soup. I also always know where my bay leaves are, because stews and french onion soup just don't taste the same without them.
@VL-gs2wr
@VL-gs2wr Жыл бұрын
Love white pepper! I don't really like black.
@mlgymrat
@mlgymrat Жыл бұрын
I made a spice rack that has 32 slots in it. I keep myself to just that amount of spices and have selected them vary carefully so that all spaces have their own important spot and reason to be there. Highly recommend to make something yourself as it limits yourself to being more selective.
@stefaniejordan3557
@stefaniejordan3557 Жыл бұрын
I think I'm kind of a hoarder when it comes to spices - I just noticed that I've never counted how many spices I have. And I've been thinking of making my own spice rack. Hahhaha
@abijahdixon2771
@abijahdixon2771 7 ай бұрын
That's a good idea, I should do that, or branch out and try new recipes as I have just about every spice and herb except for super hot stuff and sumac, maybe a few others, I'm thinking of making some mixes too, that might help some.
@sakuchan4784
@sakuchan4784 4 ай бұрын
That's a good list! For me, cumin, paprika, chili flakes, black pepper, cinnamon, clove, thyme, oregano, rosemary, basil, sumac, mint. A total of 12 herbs/spices that get me pretty much anywhere I need to go.
@yannsaint-germain4527
@yannsaint-germain4527 Жыл бұрын
Overall, this is a pretty good list, Bri! It is certainly worth sharing, notably with beginners in cooking or people moving in their very first apartment! For my part, my favourite spice is smoked paprika. It gives food a superb colour & smoky flavour, and I love it! As for ground cinnamon, when it is used in tiny amounts in recipes, it also acts as a taste enhancer. I often combine it with very tiny amounts of ground cloves. Wonderful! Finally, I guess I have yet to discover garam masala. Looking forward to it! Cheers! Stay hungry 😊
@fraserlaidlaw7358
@fraserlaidlaw7358 Жыл бұрын
As Chef John says, smoked paprika is the bacon of spices.
@DominoFalls
@DominoFalls Жыл бұрын
Chilli powder is a weird one. Seems in some places/countries it means "a spice mix for chilli" and in other places it means "powdered chillies".
@ephraimng5921
@ephraimng5921 Жыл бұрын
Yup in Canada it is spice mix used to make chili, it has cumin and paprika in it usually.
@JeffO-
@JeffO- Жыл бұрын
And some of us confuse cayenne with chili powder.
@Baxxunderslash24
@Baxxunderslash24 Жыл бұрын
I just googled chili powder, and yeah, it's a blend over here. Interesting thing is, you can make it with ground chilies, garlic powder, cumin, and oregano (as a start). So technically, you don't need it on the list 'cause you can make it from the other stuff on the list. But I understand the convenience of having it premixed.
@tchristianphoto
@tchristianphoto Жыл бұрын
As someone who's been to New Mexico, where they take their chiles very seriously (i.e., Hatch chiles): CHILE is the word for the pepper, so chile powder is powdered chile pepper. CHILI is the word for the spicy, beefy stew, so chili powder is a mix of chile powder and other spices, like paprika and cumin.
@JeffO-
@JeffO- Жыл бұрын
@@tchristianphoto The cumin is probably why I don't like most chile powder.
@sandragoodman5858
@sandragoodman5858 Жыл бұрын
I agree with your choices, but standard for me includes caraway seed, fennel, ginger, herbs de Provence, mustard seed, rosemary, and thyme.
@my_granny
@my_granny Жыл бұрын
Nice list! In addition to some of the things on this list, I also use a lot of onion powder and lemon pepper. The lemon pepper is a bit tricky, though, since blends can vary so widely. I try to get some with very little besides pepper and lemon zest/oil, but many brands have more salt than either of "main" ingredients, and include other stuff such as sugar, garlic, and various anti-caking agents.
@my_granny
@my_granny Жыл бұрын
@@penelopepitstoppp I mostly use Lawry's, because it's decent and most groceries around me stock it. There are probably better options if you shop online or make your own, though!
@whitesr20
@whitesr20 Жыл бұрын
Congrats on hitting 1 million. Watch and use your recipes religiously.
@sub-jec-tiv
@sub-jec-tiv 11 ай бұрын
I’m totally addicted to the Japanese version of curry. The little cubes. It’s less of a party, but it is super tasteful and chill and wonderful.
@jabradford32
@jabradford32 Жыл бұрын
I think ground thyme should deserve at least an honorable mention. Also, if we are including spice blends, I think I probably use Old Bay more than any other (by a pretty wide margin).
@sararuhlman6559
@sararuhlman6559 Жыл бұрын
You’re right about Old Bay! How’s could I forget it? I blame the rectangular box. Spices come in cylinders.
@maddy131
@maddy131 Жыл бұрын
Dried thyme should replace dried basil.
@VivianfFurlow
@VivianfFurlow Жыл бұрын
I use dried thyme a lot. I often throw some in when I'm cooking rice.
@25centsworth
@25centsworth Жыл бұрын
I don't think I could cook without thyme and rosemary. Really.
@AustinJinLee
@AustinJinLee Жыл бұрын
I gotta say five spice, star anise, sichuan peppercorns, fennel, and gochukaru have got to be in my pantry at all times. Absolute Asian staples honestly, BUT I agree with you Bri, all the spices you listed are in my pantry too and are used quite frequently!
@noisevenyes
@noisevenyes Жыл бұрын
Same! My most used spices are: Black pepper garlic powder, paprika, cardamom, oregano, star anise, fennel, Sichuan peppercorns, turmeric, allspice Honorable mentions: cinnamon, 5 spice, sumac
@terrypark4331
@terrypark4331 Жыл бұрын
Have them all and love them. Use this a lot in Chinese cooking
@25ayda
@25ayda Жыл бұрын
What example of cooking food you use for anise ,Five spices anise ,sichuan ,fennel and gochucakura Asian staples I’m not really familiar with it and want to try if it’s good condiment for Asian staple.thanks .
@tracim.3187
@tracim.3187 Жыл бұрын
Yes! I have 2 cabinets full of spices. Powdered ginger, tumeric, Marjorim, rosemary, thyme, sage, Bay leaves. I am a fanatical spice person!
@josephhagger3509
@josephhagger3509 Жыл бұрын
Congrats on a million! Your channel has changed my life. Cooking has gone from a chore to a hobby and I couldn’t be more grateful, thank you. In previous videos, you said that one of the most valuable skills to develop is taste. How can I refine my palette to know when something needs more acid, salt, sugar, or any of these spices?
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Thanks! And that's a great question...may have to make a video on that.
@josephhagger3509
@josephhagger3509 Жыл бұрын
Thank you! Can’t wait to watch!
@jnicholasp
@jnicholasp Жыл бұрын
@@BrianLagerstrom I'd love some videos from you on fundamental cooking skills like developing taste, as well as basic kitchen techniques. How to get started cooking with stainless steel skillets, for instance.
@smalmon
@smalmon Жыл бұрын
Congrats on 1 million!!!! I've been watching you since around 500k and it's amazing to see that more people are recognizing the great content you put out!!! P.S. my all time favorite spice would have to be homemade curry powder (a simple blend of cumin, coriander, turmeric, and chili powder) since it is the base for most dishes I grew up eating in Bangladesh. And second place would be garam masala for obvious reasons! C:
@danieldestefano
@danieldestefano Жыл бұрын
I have never been a big fan of curry, but that was my own stupidity. I now live in denmark and believe it or not, danes use a lot of curry. Could you provide the ratios of those spices that make up your fav curry...although it goes against everything in the video i just watched, i want to try it. thanks, loved your comment.
@lizs2414
@lizs2414 Жыл бұрын
@smalmon Yes! Please do! I agree with @daniel destefano
@RayPerkins01
@RayPerkins01 Жыл бұрын
Anglo-sphere here (advanced herb & spice users.). Here is my top, most used herbs and spices: Note, I use fresh or frozen chillies in place of flakes and powder. Spices: dried porcini mushroom powder, cumin powder, cumin seeds, coriander powder, smoked paprika, cardamom pods, garlic powder, black pepper, mustard powder, fenugreek seeds. Fresh herbs: fresh coriander, parsley, rosemary, chives, thyme, oregano, dill, basil. Dried herbs: bay leaves, French tarragon, fennel. Honorable mentions, Oxo cubes, turmeric, saffron, horseradish.
@tj9796
@tj9796 Жыл бұрын
Your descriptions of how to mix and match spices to meet the flavor profile of various regions were awesome! More of that would be great.
@karenedgar9532
@karenedgar9532 Жыл бұрын
I'd have to add bay leaves to your list, as a Southern-Cajun cook! But as a Southern-Cajun cook, we include bacon grease as an essential spice. I've never used curry powder or garam masala but I'm willing to try. Nice video!
@Zach-h2l
@Zach-h2l Жыл бұрын
how do you feel about the running joke in some culinary circles where you wonder aloud if the bay leaf youre putting into your dish is actually going to do anything lol
@steveprentiss4371
@steveprentiss4371 Ай бұрын
I would suggest adding thyme and rosemary as well as white peeper. I use them quite frequently. I also use fresh nutmeg quite a bit.
@DanielMalkBH
@DanielMalkBH Жыл бұрын
I'm from Brazil, but I also cook a lot of texmex, mediterranean and asian. I realy missed bayleaf in this list. I use it's dry leaves on almost every kind of stock or broath. And I also grind it to powder and use It on rubs for proteins. I missed nutmeg too, but that is probably because I cook a lot of pure, potato, pumpkin, yellow carrots... I would also use caiene instead of chilli powder, but thats probably because the kinds of chilli powder we find around here are all heat and lack flavour.
@Kris_Hagen
@Kris_Hagen Жыл бұрын
As a Scandinavian (Norwegian), I'll have you know we use lots of spice in our food, like salt and pepper. Nah, I jest. Traditional scandinavian food probably doesn't use much spice, but luckily, we've absorbed them into our cuisine. Great video, Bri! Keep em coming!
@shaneofthehillpeople
@shaneofthehillpeople Жыл бұрын
I wind up using a fair amount of caraway when I cook Scandanavian food. So everywhere you don't use cumin, maybe you'll find caraway!
@rachaelhoffman-dachelet2763
@rachaelhoffman-dachelet2763 Жыл бұрын
But cardamom!
@ysteinbjrkeng9407
@ysteinbjrkeng9407 Жыл бұрын
I’ve always wondered why norwegian cooking doesn’t use more lovage, its a great spice
@charlesolson9019
@charlesolson9019 Жыл бұрын
Cardamom for sure, also anise and white pepper in Swedish meatballs.
@laser-on-off
@laser-on-off 10 ай бұрын
France here. We use a lot of "Herbes de Provence" which is a very nice blend (no lavender please, this is for the U.S. market to add exotism but not so traditional), we use it more than thyme, basil, oregano and others alone, and it tastes awesome with potatoes or chicken for example. An not so common one is "Piment d'Espelette" (Espelette pepper), dry in the powder form, it adds very interesting and distinct flavours. As always, thank you for the videos.
@jf3518
@jf3518 Жыл бұрын
The list is solid. One thing I would like to point is: buy spices not in POWDERED form, but as whole plant parts if possible. e.g. cumin seeds or cinnamon bark pieces. They will keep their flavor a lot longer and give a much better aroma overall. Just take 20 seconds to grind them up in a mortar if needed and that's it.
@Pontif11
@Pontif11 Жыл бұрын
I have a similar 10-ish selection like shown in the video that i like powdered because its just too convenient. Buying by the ounce helps preserve flavor, get what you need for a few weeks instead of a whole jar. But i agree for the rest buying whole is best.
@zwatchxd
@zwatchxd Жыл бұрын
im a college student with a 15m^2 room (3x5m roughly) which more than half are already occupied. How easy is it to store whole spices? do i need a lot of spaces or can i just put them in my table drawer
@andrewlalis
@andrewlalis Жыл бұрын
​@@zwatchxdjust get the powder if you're living in borderline poverty
@jf3518
@jf3518 Жыл бұрын
@@zwatchxd not at all. They barely take more space than ground versions.
@frannieb715
@frannieb715 Жыл бұрын
I agree - whole spices keep longer, and if you toast them before you grind them the flavor is exceptional! If you have access to brick and mortar spice vendors (like Penzey's, or your local Asian, Indian or Middle Eastern shops) you can often purchase whole spices in just the amount(s) you need, rather than committing to a much larger quantity of the ground stuff in a jar from the supermarket. Being able to purchase small quantities of bulk whole spices also lets you experiment with new and different flavor profiles, and determine whether a previously untried herb or spice is to your liking (or not - for years I hated curry/curry powder until I found out it was fenugreek that I couldn't stand. Now I blend my own, and I LOVE a good curry!). I bought an inexpensive (less than $20 USD) blade coffee grinder years ago that's become my dedicated spice mill, and it works great. Just clean up the blades and inner base between uses by grinding up some chunks of bread and it's ready for another use. 🙂
@neiltheblaze
@neiltheblaze Жыл бұрын
I would add as my #11, mustard powder - very useful. My #12 would be turmeric. My #13 would be fennel seed and/or tarragon/star anise. Oh, right, nutmeg! Thyme and rosemary! I use those all the time. I keep Chinese five spice powder too. While your list of ten is a good one and agree that you can get where you're going most of the time, I think I'd expand my list to about 15 if not 20 at least.
@nogoodname8133
@nogoodname8133 11 ай бұрын
So just a friendly remark here, you bring a lot of great points and for example fennel seed and star anise should be further up his spice list, but calling tarragon(I assume dried), thyme and rosemary spices is just plain wrong. They are not spices, they are herbs. Herbs and spices are from completely different parts of plants AND processed differently. Spices, like for example cinnamon, are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and are usually crushed into a powder before use. Herbs on the other hand are leaves, and although most come from herbaceous plants (plants that lack woody stems), a few do come from woody plants, such as bay leaf, rosemary and thyme. Basil, rosemary, and parsley are often found in a kitchen’s spice rack but actually qualify as herbs because they are aromatic leaves. Spices tend to be stronger in flavor than herbs, because they are made from crushed portions of plants that are especially rich in essential oils. Also why he included dried oregano and basil in a spice list is beyond me, as they are not spices and this just brings his whole credibility into question. If he doesn’t know such trivial basic level things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?
@leannesmith3480
@leannesmith3480 10 ай бұрын
I use star anise in looing sauce👍
@jamiebriggs8277
@jamiebriggs8277 11 ай бұрын
I think this is a pretty solid list, and especially a great list for beginners. I could never only have that many spices on hand though. Most spice mixes I make myself, from whole spices whenever possible. One of the few I just buy instead is Old Bay. I've never in my life owned a container of anything called either chili powder or curry powder lol
@MegaRobbie1998
@MegaRobbie1998 Жыл бұрын
Tony’s Cajun is one I keep in my cabinet. It’s got a little kick and tastes real good. I could probably make it with those seasonings but the ratios might be off. Keep up the good work Bri, I am a new sub of yours and I love all of your vids😁😁
@Tomatolover120
@Tomatolover120 Жыл бұрын
Tony's is fine but Zatarain's is better if you can get it.
@Scriptor13
@Scriptor13 Жыл бұрын
I agree with most of your basics, Bri, but I'd add several spices which I use frequently: nutmeg (whole), cardamom (whole and ground), cloves (whole and ground), allspice, turmeric, bay leaves, dill, rosemary, and tarragon (although I prefer using the last 3 fresh). I'd put ground ginger on my "Honorable Mentions" list because I use fresh much more often than ground, and also juniper berries. I use Montreal Seasoning like you do--it's magic! 😆 Btw, CONGRATULATIONS on 1M (well-deserved) subscribers!!! 🎉🙌👏🏆
@mtncreekdawn
@mtncreekdawn Жыл бұрын
Love juniper berries!
@nogoodname8133
@nogoodname8133 11 ай бұрын
You start off really strong with nutmeg, cardamom, cloves, allspice and turmeric, ginger and juniper berries. But bay leaves, dill, rosemary and tarragon are not spices, they are herbs. Herbs and spices are from completely different parts of plants AND processed differently. Spices, like for example cinnamon, are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and are usually crushed into a powder before use. Herbs on the other hand are leaves, and although most come from herbaceous plants (plants that lack woody stems), a few do come from woody plants, such as bay leaf, rosemary and thyme. Basil, rosemary, and parsley are often found in a kitchen’s spice rack but actually qualify as herbs because they are aromatic leaves. Spices tend to be stronger in flavor than herbs, because they are made from crushed portions of plants that are especially rich in essential oils. Also why he included dried oregano and basil in a spice list is beyond me, as they are not spices and this just brings his whole credibility into question. If he doesn’t know such trivial basic level things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?
@app103
@app103 Жыл бұрын
In place of chili powder, which is a spice BLEND where I live (I don't buy blends), I just mix up my own, with the following: 2 TBS smoked paprika (yes, it has to be smoked) 2 tsp ground oregano 2 tsp ground cumin 2 tsp garlic powder 2 tsp cayenne pepper 1 tsp onion powder
@kat7429
@kat7429 Жыл бұрын
Since you included blends, my favorite lately is Herbs de Provence. If you look at a recipe for it, it is entirely made up of spices not on your list so it would be a great one to buy as a blend. "Chili Powder" is a weird one. The ones I see are mostly cumin (which I agree is a must have) and a mix of spices already on your list, sometimes with no ground chili peppers at all! I would like to try making a ground chili blend and figure out the proper combination: Ancho, California, New Mexico, Guajillo, etc. to get a well balanced blend.
@itsROMPERS...
@itsROMPERS... Жыл бұрын
I discovered that Poultry seasoning of almost identical to Herbs du Provence, and much cheaper.
@Alex-wl1sp
@Alex-wl1sp Жыл бұрын
For easy reference: 10. Chili Flakes 9. Cinnamon 8. Garlic Powder (Honorable mention: Onion Powder) 7. Dried Basil 6. Dried Oregano 5. Chili Powder 4. Paprika 3. Curry Powder 2. Garam Masala 1. Cumin
@matteframe
@matteframe Жыл бұрын
lol I couldn't figure out how he got to 6&7 after only 3 spices... this helps
@Cjinglaterra
@Cjinglaterra 11 ай бұрын
Barring salt and black pepper, I keep the following herbs and spices on hand at all times: Allspice Basil Bay leaf Cayenne (I actually keep a spare on hand) Celery seed Crushed red pepper (again, spare on hand) Chili powder Ground cinnamon Whole cloves Cumin Dill weed Garlic powder Ground ginger Hungarian paprika Italian seasoning (spare on hand) Juniper berries Marjoram Ground mustard Nutmeg Onion powder Oregano Spanish paprika Smoked Spanish paprika Rosemary Sage Star anise Tarragon Thyme Tony Chacere's Creole seasoning (spare in pantry) Turmeric Some of these are used daily, others are occasional but necessary enough to justify keeping on hand. Just about everything I cook contains salt, black pepper, garlic powder, and some form of paprika. I use Hungarian the least, but sometimes it's what I want.
@jjbud3124
@jjbud3124 Жыл бұрын
My favorite spice is tarragon. I just love it's aroma and subtle flavor. It's a little more expensive, but not that much. Just for its aroma alone it is wonderful.
@Bobber256
@Bobber256 11 ай бұрын
It could be too pedantic, but I think separating the herbs from the spices helps here. Brian shouldn't have put dried basil and dried oregano in there, and possibly should have called the whole thing his top ten spice blends (including the single-ingredient ones!).
@shahilj
@shahilj Жыл бұрын
Rosemary is like my essential. Go through a lot of it. Also the very generic names Italian Herbs which adds an amazing flavour to everything. I prefer garlic flakes though these burn but it’s much easier to find and generally cheaper. The one essential I think you missed is turmeric.
@shahilj
@shahilj Жыл бұрын
Also paprika is a no go for me. Chilli does everything you need paprika to do. You can get away with also having cayenne but I remember having a paprika spice just chilling for like years as it never added any real value.
@johnryder2878
@johnryder2878 Жыл бұрын
Rosemary is a favorite here too.. which is why I have it growing in a pot! It's very very low maintenance and lasts forever, and after buying the plant it's essentially free!
@sandramoore8903
@sandramoore8903 Жыл бұрын
My #1 spice, after salt and pepper, is Thyme. We eat a lot of beef! AND Tumeric I use every day on my fish, chicken and when making season salt, because I can't digest garlic or onions. Another spice we always keep on hand is Star of Anise seed for PIzza and Spaghetti sauce. We also use a lot of lemon and orange peel when making cornbread. And let us not forget Bay Leaf for soups and stews.
@singe0diabolique
@singe0diabolique Жыл бұрын
Nutmeg! you can't make a decent bechamel without it.
@alanateal
@alanateal Жыл бұрын
My grandma’s spaghetti sauce (aka the best spaghetti sauce in the Appalachia) uses chili powder! It’s been a family favorite and was nearly lost when she passed away and kept her best recipes to herself (it took me nearly an entire month of thumbing through random church cookbooks to find it, but I found so many other great recipes along with it 🤠)
@mra95662
@mra95662 Жыл бұрын
Interesting. Could you share the Appalachian version of spaghetti sauce. Thank you,
@HFC786
@HFC786 Жыл бұрын
I’d add sumac & fenugreek powder! Ps curry powder and Garam Masala is combination of spices so it’s cheating but useful honourable mention Cajun seasoning
@VM-SG
@VM-SG Жыл бұрын
For 20+ years my family thought chile powder was cayenne powder. Only realized the difference when our American side of the family came over and asked why our food was so spicy 🤣
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Ive used Cayenne as Chile powder on accident and I was bumming HARD.
@tectaljungle
@tectaljungle Жыл бұрын
I learned that today!
@kattykakes8135
@kattykakes8135 Жыл бұрын
Ha 😂😂😂😂😂
@seanharding
@seanharding Жыл бұрын
I use ancho as my "chile powder" and I do think it's a bit hotter than generic, but I like that I know I can buy it from anywhere that sells it and not worry about it having salt or anything else in the blend (which I dislike because it throws off the rest of the seasoning). I'm usually ok with stuff being a bit hotter than default anyway. Am I screwing up or missing out somehow? 😅
@CarFreeKC
@CarFreeKC Жыл бұрын
@@BrianLagerstrom My friend kept getting "chilli powder" at the indian market telling me that he couldn't find kashmiri anywhere and that he was sure it was too spicy. ha. Fixed that problem for him.
@mattlennert
@mattlennert Жыл бұрын
It's a great list, Brian. 100% agree that Cumin is the one and only spice that all of the world's major cuisines must have. I was surprised and intrigued to see Garam Masala and Curry Powder. I need to investigate those further and get them into my rotation. Smoked paprika might win over sweet in my house and I agree with many others here that thyme would be my number two rather than dried basil. Two seeds that I use a lot together are toasted fennel and coriander and when mixed with cumin-I call it the big three-they pump up everything they touch. We're big fans here in Seattle!
@DJAAYNUTS
@DJAAYNUTS Жыл бұрын
Garam masala tends to differ from many Indian households who mix their own. My friend gave me a jar of his mother's garam masala that has a another oomph that the store bought doesn't have.
@loati94
@loati94 Жыл бұрын
When I searched for recipes for garam masala on youtube my head almost exploted because no video had the same ingredients lol I even follow a woman that uses a simple one that has only cinammon, cardamom and clove, for her everyday cooking.
The Pantry Staples I SPLURGE on (and the Ones I DON’T)
17:36
Brian Lagerstrom
Рет қаралды 782 М.
I Built My Dream Kitchen For Only $300!
21:12
Brian Lagerstrom
Рет қаралды 432 М.
Sigma Kid Mistake #funny #sigma
00:17
CRAZY GREAPA
Рет қаралды 30 МЛН
The Beginner's Guide to Cooking with Spices (with Testing)
20:03
Ethan Chlebowski
Рет қаралды 2,2 МЛН
Why everyone is cooking with animals fats again
13:28
LifebyMikeG
Рет қаралды 414 М.
Beginner's guide to BUYING, STORING & ORGANIZING SPICES
7:46
Ethan Chlebowski
Рет қаралды 1,4 МЛН
The 5 Sauces Every Chef Needs to Learn
19:55
Fallow
Рет қаралды 2,5 МЛН
Which Expensive Kitchen Tools are Worth It?...And Which are NOT
13:20
Brian Lagerstrom
Рет қаралды 868 М.
How I Make 20 Healthy Meals for $30
16:09
Brian Lagerstrom
Рет қаралды 2,2 МЛН
9 Easy Techniques to Instantly Make You a Better Cook
15:38
Brian Lagerstrom
Рет қаралды 390 М.
ESSENTIAL Kitchen Tools Under $25
9:58
Brian Lagerstrom
Рет қаралды 418 М.
Throw Away Your Ramen Packets And Make This Instead
10:34
ThatDudeCanCook
Рет қаралды 9 МЛН
My Chef’s Guide To Week Night Meal Prepping
21:17
Andy Cooks
Рет қаралды 513 М.
Sigma Kid Mistake #funny #sigma
00:17
CRAZY GREAPA
Рет қаралды 30 МЛН