…Other than salt and pepper

For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.

In the winter it may lean towards cardamom thanks to copious amounts of chia.

  • Hadriscus
    2·
    1 year ago

    what do you know ? if there’s something important to know about curry I’d like to know as well

      • Hadriscus
        3·
        1 year ago

        ah, yes. I thought blends counted as spices on their own as well. I don’t think we make a distinction in french. Other notable blends we call “spice” include garam masala (India) and ras el hanut (Maghreb), but I don’t use those much.
        The local variant of garam masala is called “masalé” (Reunion, Mayotte, Mauritius…) and this one I use frequently

          • Hadriscus
            2·
            1 year ago

            Yes ! I love trying the different takes on spice blends or tchari (fermented unripe fruit) that every mom does around here, since there’s no established market for this kind of thing, everyone’s homemade tchari circulates and I get to try many of them. Some are made with lemon, some with mango and some with papaya, some are super hot (you could almost call them chili on their own), some aren’t at all… some are watery, some are thick like a soup.

            I just use whatevrr is cheapest from the store and put it on damn near everything lol (if youve never had curry on a cheese pizza, i highly recommend it)

            I throw some curry with cheese all the time ! it goes so well. Not specifically on pizza so far, but I will remember to try !

      • Herding Llamas@lemmy.world
        1·
        1 year ago

        I mean… If that is your explanation of yeah yeah I know… You have some things to learn about curry. It starts shortly with curry is not simply one thing, and it ends with it is a cooking style as much as anything.