Cavender's All Purpose Greek Seasoning. It is wonderful.

Sambal manis and sambal badjak

Tanjin is tasty

Afghani saffron

Fried shallots (Asian thing)

Lots of various chilies and chili powders.

gochugaru (korean red pepper flakes)
roasted sesame seeds

45-year-old everything

“Spike” seasoning. I guess it’s unusual. Nobody else mentioned it yet.

Genuine Berlin curry for curry wurst.

quote:

Originally posted by oddball:
gochugaru (korean red pepper flakes)
roasted sesame seeds

I have the gochugara on the way right now. They sounded pretty good in the spice house email.

quote:

Originally posted by Flash-LB:
Forgot to add this one:

You can make this, he published his recipe in his very first cookbook! I make a large batch with a few desiccant paks in it, lasts a long time.

^^^ So I looked up the Tony Chachere's Creole Cajun Seasoning.
It it really 75% salt? I think I'll stay away.
26 oz Salt.
1.5 oz. black pepper
2 oz. ground red pepper
1 oz. garlic powder
1 oz. chili powder
1 oz. msg

I prefer less salt. I keep Emeril's Creole Seasoning, "Bayou Blast".
2.5 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

[QUOTE]Originally posted by dsiets:
^^^ So I looked up the Tony Chachere's Creole Cajun Seasoning.
It it really 75% salt? I think I'll stay away.
26 oz Salt.
1.5 oz. black pepper
2 oz. ground red pepper
1 oz. garlic powder
1 oz. chili powder
1 oz. msg

I prefer less salt. I keep Emeril's Creole Seasoning, "Bayou Blast".
2.5 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme[/QUOTE

We use it as a Salt, in it's own saltshaker.

quote:

Originally posted by downtownv:
[
We use it as a Salt, in it's own saltshaker.

Ahh. That makes more sense.

I’m a fan of Aleppo pepper, anyone here ever try it?

It’s like red pepper flakes but not as sharp/hot and a little more subtle and smoky. When stationed in Germany I’d ask the Turkish guy at the local Doener Kabab shop to sprinkle this dark red pepper flake on my Doener “extra scharf” I’d say (extra hot) and he’d sprinkle away generously with an approving smile as he knew we Americans liked hot & spicy but the Germans didn’t care for it. Years later I realized that stuff was Aleppo pepper.

I get mine from The Spice House, it’s good wherever you use red pepper flakes. Great on pizza!