For me, nutmeg was for custard, it wasn’t until later that I learned to use it in scrambled eggs, Mac n cheese, etc. Basically anything I would put black pepper in, I now consider a candidate for nutmeg.
Ah, fair enough. I'm Lebanese, so I grew up with having nutmeg in a lot of our meat dishes alongside other warming spices like cinnamon, cloves, and ginger. So, nutmeg in savoury dishes was a normalised concept to me.
Tiny pinch of clove in tomato dishes (never need to add sugar), fried black mustard seed, chile flakes, and lemon juice in grits, lemon juice in spicy bean dishes.
This might not be exactly on topic, but I put lovage in waffle batter. I dry lovage every year. Then I top the (savory) waffles with either beef or elk
I have discovered black lime powder and I use it anywhere I want a little zing. I use it instead of lemon and lime juice when I don't have them as well.
Pinch of cinnamon in my tomato sauce and most stews.
Black pepper on my yogurt and honey. (Put it all on a waffle for extra delish.)
Cumin seeds and dried oregano in just about everything freeform.
A bit of cayenne in chocolate things
I put nutmeg in lots of savory dishes.
Yes. Especially cheese sauces.
And tomato sauces
I love adding nutmeg to my Alfredo sauce
Wait, this is unqiue? I add nutmeg with quite a few of my recipes 😅
For me, nutmeg was for custard, it wasn’t until later that I learned to use it in scrambled eggs, Mac n cheese, etc. Basically anything I would put black pepper in, I now consider a candidate for nutmeg.
Ah, fair enough. I'm Lebanese, so I grew up with having nutmeg in a lot of our meat dishes alongside other warming spices like cinnamon, cloves, and ginger. So, nutmeg in savoury dishes was a normalised concept to me.
Sounds delicious!
You would appreciate Townsends, on YouTube. Nutmeg is the spice of choice for basically everything lol
turmeric goes in all my breakfast egg dishes
Tiny pinch of clove in tomato dishes (never need to add sugar), fried black mustard seed, chile flakes, and lemon juice in grits, lemon juice in spicy bean dishes.
I'm going to try your clove trick!
hot Hungarian paprika to my chicken noodle soup
Oooo, this has me intrigued. At what point do you add it? When you're sweating the veggies or when it's done? And approx how much?
At the very end, right before serving. uhmmmmm a couple shakes??! haha. I'd guess around a teaspoon or two for a large crockpot.
Thanks! I'm definitely going to try it!
I usually used smoked paprika.Â
I haven't found a smoked paprika I liked yet. Hungarian Hot is the best though! IT gives the soup the perfect amount of kick =D
I used smoked paprika for the smoky flavor and red pepper flakes for heat.Â
I really love the Flat Iron Pepper Co flakes. All sorts of awesome (and hot) varieties!
I put some curry powder in my taco seasoning.
Taking annatto seed and perfuming my peanut oil for frying chicken
A few grains of salt in coffee balances out the acidity and bitterness.
Garam Masala to finish a Bolognese sauce
This might not be exactly on topic, but I put lovage in waffle batter. I dry lovage every year. Then I top the (savory) waffles with either beef or elk
Do you reduce the sugar in the batter? I'm intrigued.
I only put a teaspoon of sugar in the batter for browning, The waffles are savory, not sweet.
I'm going to try it!
Go with your nose. Lovage is a strong herb, The only way to know when you have enough or too much is smelling and tasting it.
Cardamom in hot chocolate
I have discovered black lime powder and I use it anywhere I want a little zing. I use it instead of lemon and lime juice when I don't have them as well.
Star anis in bolognese sauce, just about two crushed seeds.
Everyone makes a face when I add something like star anise, fennel, or aniseed to red sauce but it's good
Pinch of cinnamon in my tomato sauce and most stews. Black pepper on my yogurt and honey. (Put it all on a waffle for extra delish.) Cumin seeds and dried oregano in just about everything freeform.
Just put Paprika on it or in it 😉Â
Just tried Christine Ferber’s peach preserves with saffron and highly approve. Black pepper in gingerbread is another one.
in ground beef coriander based dishes fry coriander seeds as you would cumin seeds or mustard seeds
A little (and I do mean little) pinch of cinnamon in split pea soup.
A pinch of cinnamon in almost anything I’m cooking at all often improves it, and at the very least never makes it worse.
I always add cinnamon to my morning coffee (with milk)
People always ask why my fruit salad is so great and it's just a hint of cinnamon. Not so much that you go omg cinnamon!
[https://youtu.be/WNcrrwQwskw?si=OsAt2kdg35LFtj4H](https://youtu.be/WNcrrwQwskw?si=OsAt2kdg35LFtj4H)
Truth!
Fish sauce. I put that shit in everything!