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·
    3 months 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·
      3 months 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·
        3 months 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