What are your favorite store bought seasonings?

mommucked

mommucked

Endeavoring to persevere
Joined
Sep 26, 2011
Location
Rural Apex n.c.
I like most of Jane's Crazy mixed up spices, Plow Boys rubs. A friend gave me a jar of Spice Mode sweet chili fire for xmas. It has amazing flavor and more than enough of heat, just a scant dusting is pretty hot to me. If you like it hot this stuff has more than enough.
 
I’ve recently become a big fan of Dale’s seasoning. Great on everything, especially for marinating jerky.
 
Lawry’s is about it. And I use it to compliment other herbs and spices.

everything else typically has way too much salt in it to be useful as a main rub.


I usually end up making my own. Although my wife and kids do like the Montreal steak seasoning. And I’ll use Ms Dash for veggies, etc.
 
I like Lawhorn's Original on trout fillets and potlatch on salmon fillets. The wife buys the Williams Sonoma brand of potlatch, I'm not sure if there is that much difference between brands. I usually use Jeff's Original Rub on pork butts and ribs, and Jeff's Texas Style Rub on briskets.
 
Garlic powder, black pepper and ghost pepper flakes (from Trader Joe's) are about it. Not a big salt guy, but a pinch of Morton's here or there is ok. Otherwise, let the food speak for itself...if it's bad, I'm buying the wrong base to start with.
 
Salt brings out the flavor, so I definitely use both Morton's iodized and kosher salt. Black pepper, garlic powder, pepper flakes, cayenne, cumin, and powdered ginger are in pretty heavy rotation here, between Mexican and Asian-inspired dishes. I haven't started growing herbs in the Aero garden yet, but usually have parsley, thyme, and basil in the garden (or taken from my parents'). I also use dried oregano. Montreal streak and Konriko spicy for grilled meats.

I like to check out the Milk Street recipes Christopher Kimball puts on his website, it's very focused on seasoning and method for flavor and it's pretty interesting stuff and often not overly complicated.
 
77GreenMachine said:
I’ve recently become a big fan of Dale’s seasoning. Great on everything, especially for marinating jerky.
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Only problem with Dale's seasoning is that it has MSG. I still use it. But it's something to keep in mind if you have folks over with allergies.
 
Adobo is about the only pre-made blend that we use, and that comes from the spice store and not the grocery store. Everything else we buy is just single spices.

We have a pretty silly spice cabinet, but mostly go through bulk quantities of achiote, cumin, Mexican oregano, New Mexico and Ancho chile powders, epazote, and flake salt. And some nice Tellicherri black pepper, because quality black pepper makes the world go 'round. I also do a lot with whole dried chiles so always have 4 or 5 kinds around.

Actually, I take that back. There are some blends I put on popcorn, I can't remember what they are though.
 
Meat Church rubs are fantastic. I used to make my own pork rub, but the meat church holy gospel is just as good, and less work. Their holy voodoo is the best run I’ve ever used on wings.


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Fabrik8 said:
Adobo is about the only pre-made blend that we use, and that comes from the spice store and not the grocery store. Everything else we buy is just single spices.

We have a pretty silly spice cabinet, but mostly go through bulk quantities of achiote, cumin, Mexican oregano, New Mexico and Ancho chile powders, epazote, and flake salt. And some nice Tellicherri black pepper, because quality black pepper makes the world go 'round. I also do a lot with whole dried chiles so always have 4 or 5 kinds around.

Actually, I take that back. There are some blends I put on popcorn, I can't remember what they are though.
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I used to put fresh ground pepper and parmesan cheese on popcorn.

Anyone ever see light Chilli pepper? I've got a chillier recipe that calls for it but never found it

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No fries said:
I used to put fresh ground pepper and parmesan cheese on popcorn.

Anyone ever see light Chilli pepper? I've got a chillier recipe that calls for it but never found it

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What do you mean by "light" for chili powder? I'll poke around my normal sources if you can give more info.
 
tw89yj said:
Meat Church rubs are fantastic. I used to make my own pork rub, but the meat church holy gospel is just as good, and less work. Their holy voodoo is the best run I’ve ever used on wings.


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I keep meaning to order their stuff for the smoker, I really need to.
 
Fabrik8 said:
What do you mean by "light" for chili powder? I'll poke around my normal sources if you can give more info.
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From the recipe
Drop 2:

2-1/2 Tablespoons light chili powder 2 Teaspoons cumin 1/4 Teaspoon black pepper 1/4 Teaspoon white pepper 1/4 Teaspoon cayenne pepper 1/2 cube beef bullion 1/2 cube chicken bullion 1/2 Teaspoon brown sugar 1

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No fries said:
From the recipe
Drop 2:

2-1/2 Tablespoons light chili powder 2 Teaspoons cumin 1/4 Teaspoon black pepper 1/4 Teaspoon white pepper 1/4 Teaspoon cayenne pepper 1/2 cube beef bullion 1/2 cube chicken bullion 1/2 Teaspoon brown sugar 1
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I have legitimately never heard of that before, which is weird because I'm a dried chili pepper freak. I have bought lots of different brands of chili powders, and some are a lot brighter red or darker than others, but I've never heard of a recipe specifically calling that out. Pretty much every company is different in how they roast and blend (which you can see by looking at them), and they have different flavors because of that.

So now for some Google:
Apparently McCormick makes a "light" chili powder, as does Fiesta just based on a quick search. Both may only be available to food service, or online vendors though.


Edit: I just found this, which has good information;
Dark Chili Powder Vs. Light Chili Powder: PepperScale Showdown
After seeing that, I would just do the normal thing that I usually do, which is just pick a chili powder based on color, or what your personal preferences are. Like the article says, If you're doing something that you want milder, or want to have a brighter color, pick a lighter chili powder. I would say to go the store and look at whatever is in clear containers, and make your own judgment call. Don't get Badia brand, it's really dark.

Dunno, I almost exclusively use dried ground chiles that are just chiles and not blends, because I usually add Mex oregano, cumin, paprika (often smoked), epazote, chipotle, and whatever else separately anyway if that's what I'm going for. We like a lot of cumin, for example, and Mex oregano.
 
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Fabrik8 said:
I have legitimately never heard of that before, which is weird because I'm a dried chili pepper freak. I have bought lots of different brands of chili powders, and some are a lot brighter red or darker than others, but I've never heard of a recipe specifically calling that out. Pretty much every company is different in how they roast and blend (which you can see by looking at them), and they have different flavors because of that.

So now for some Google:
Apparently McCormick makes a "light" chili powder, as does Fiesta just based on a quick search. Both may only be available to food service, or online vendors though.


Edit: I just found this, which has good information;
Dark Chili Powder Vs. Light Chili Powder: PepperScale Showdown
After seeing that, I would just do the normal thing that I usually do, which is just pick a chili powder based on color, or what your personal preferences are. Like the article says, If you're doing something that you want milder, or want to have a brighter color, pick a lighter chili powder. I would say to go the store and look at whatever is in clear containers, and make your own judgment call. Don't get Badia brand, it's really dark.

Dunno, I almost exclusively use dried ground chiles that are just chiles and not blends, because I usually add Mex oregano, cumin, paprika (often smoked), epazote, chipotle, and whatever else separately anyway if that's what I'm going for. We like a lot of cumin, for example, and Mex oregano.
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Yeah I've never seen it before and done what you suggested. I wondered if it was a west coast thing or on the southern border since I've never found it either. Chilli turns out great without it. Thanks for checking into it. I've only ever just checked stores we went to. Never thought to order spices online.

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Hardcore Carnivore Black seasoning on pretty much everything that goes in the smoker.

I’ve got a cousin who’s a pro chef and she sells her blend of stuff. Chef Nikki’s pro seasoning. It’s good on pretty much anything.
 
I've recently found black garlic/pink sea salt to be a nice change to regular garlic salt. There's also a black garlic seasoning for when I need to cut back on the salt a little.

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