I've been reading for years about how great turmeric is, but I eat Indian food only occasionally, and French's mustard only with things that are very bad for me ... so I bought some, and used it in pretty generous quantity in taco meat. It does change the look of it a bit, but it still tastes great. I'm thinking it would also work well in BBQ sauce, sloppy joes ... perhaps I could sneak a bit into spaghetti sauce.
I use cayenne in most things I cook ... I especially like it on lightly breaded/sauteed chicken livers.
Cinnamon I use pretty conventionally ... made an apple crisp this morning with generous quantities.
Ginger I like to add to my balsamic vinaigrette.
What about you?
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