I.e. my chef friend had ground jalapeno at her apartment, shit was good. Like cayenne level heat but with a different flavor

I had to go to like an international food market to find some near me which is weird given how ubiquitous jalapeno peppers are

  • Krem [he/him]@hexbear.netEnglish
    211·
    30 days ago

    dry spices:

    • sichuan pepper (for chinese food)
    • star anise (good background flavor for lots of asian stuff)
    • coriander seed (ground or whole, for different purposes)
    • turmeric (necessary for curries and makes stuff yellow)

    herbs:

    • curry leaf (necessary for south indian food)
    • sawtooth coriander/culantro (more intense coriander. south east asian food, mexican food)
    • mint
    • thai basil
    • Omegamint [comrade/them, doe/deer]@hexbear.netEnglish
      12·
      30 days ago

      Sichuan is just kinda good in a bunch of stuff. I keep some Sichuan peppercorns in a pepper grinder, I think they need to be fried a bit to be activated but otherwise they add a fun flavor/spice to a lot of things

      • Krem [he/him]@hexbear.netEnglish
        3·
        29 days ago

        i’m only familiar with it from yunnan, lao, viet and thai food, but yeah after reading up on it it seems it’s more common in central/south american/carribean food than in mexican food