On Sat, 21 Jan 2006 15:48:36 GMT, Mr Libido Incognito >
wrote:

>Edwin Pawlowski wrote on 21 Jan 2006 in rec.food.cooking
>
>>
>> "Mr Libido Incognito" > wrote in message
>> >
>> > Everyone's list would differ due to personal taste.
>> >
>>
>> Or course they would, but I'd bet of the ten listed by everyone, five
>> to seven would be on 85% of the listings.
>>
>> Black pepper
>> Oregano
>> Basil
>> Rosemary
>> Garlic
>> Cinnamon
>> Fennel
>> Onion
>> Paprika
>> Thyme
>>
>>
>>
>
>I agree with black pepper but I would dump the rosemary and add celery
>seed. Plus where is bay leaf? I think bay leaf would push fennel off the
>list.
>
>But we are talking a top ten list, suggesting a ranked order. My list,
>ranked in order of most used. Since I rarely use cinnamon (not that it
>isn't a good tasting spice, I dropped it. I just rarely use it and only
>for baking when I use it (which I rarely do). Bad experences with
>Paprika (such as it had no taste) make me drop it too. I dislike
>rosemary (too piny for my tastes).
>
>I prefer to make mostly fast cooking foods most days of the week, such
>as frying and broiling. I bake rarely; hence no cinnamon, mace or
>nutmeg. I do more adventurous cooking (takes more time) on the weekends.
>I feel the types of cooking you do has an affect on which spices you
>use. Notice since I don't cook Italian style meals often there is no
>pine nuts, thyme or oregano on my list. Same with chinese style, so no
>sesame seeds, ginger or star anise.
>
>The top 5 are used more readily, almost daily. The last 5 used at least
>once a week on average. These aren't my favorites just my more often
>used. I feel dill would be on many others' list as well. I eat and enjoy
>celery, fennel and onion as veggies but only consider the seeds or
>powdered versions as a spice.
>
>
>1. black pepper
>2. garlic granulated
>3. onion powder
>4. celery seed
>5. Aleppo pepper
>6. terragon
>7. Cumin
>8. Mustard seed
>9. Bay leaf
>10. Chevril

thank you for your submission!