I think I have more condiments and seasonings in my refrigerator and pantry than actual food.

What have you discovered or do you use to add flavor to your meals? Any basics or gourmet spices, seasonings, herbs, or condiments that you can't live without?

I love browsing specialty food stores and our local Amish markets looking for different flavorings. I am still trying to learn how to use many of them.

I just opened a jar of this mustard that I bought before Christmas from Southern Seasons. I added a dab to the plain sliced deli turkey and green onion cheese that I ate for lunch and it has quite a kick. I also happen to like the idea that it comes packaged in a nice glass.

Braswell's Smoky Chipotle Mustard

What are some of your favorites?

I use a lot of olive oil, vinegars (basalmic, red wine, white wine, and rice), dill, parsley, rosemary and thyme. My spice collection has definitely grown since surgery!

I use flavor god seasonings. Most of my condiments are either trader joes or walden farms.

I make my own tartar sauce with mayo (real or walden farms) dill relish (has to be dill so there is no sugar), and a dash of seasoning and a dab of mustard.

I make my own honey mustard with mayo, yellow mustard and a few drops of liquid stevia.

If you look at the ingredients of most commercial seasons in the store like marinades and all the packaged spices they are full of crap. Which is why I like Flavor God, almost all of them are paleo compliant.

I've been eyeing those flavor God ones... They are worth the price? Which is your favorite? Figure I will start with one.

Lemon garlic and garlic lovers are my favorite. They are perfect for baked fish and chicken.

They are worth the price, the quality is like nothing you can buy in stores. The containers are also huge, they are really cheaper than store spices.

If you are going to get just one garlic lovers is the most versatile. Lemon garlic is the best for seafood. It transforms baked fish and sautéed shrimp.

Edited February 15, 201610 yr by OutsideMatchInside

Lemon garlic and garlic lovers are my favorite. They are perfect for baked fish and chicken.

They are worth the price, the quality is like nothing you can buy in stores. The containers are also huge, they are really cheaper than store spices.

If you are going to get just one garlic lovers is the most versatile. Lemon garlic is the best for seafood. It transforms baked fish and sautéed shrimp.

Thanks! I think I will order the garlic lovers today!

I like to use Sriracha or chipotle sauces.

Minced garlic is always a favorite (must be from my Romanian ancestry -as a bonus it keeps the vampires away) .

Hi there... I saw you're post and I'm not having surgery till may but I'm already freaking out about wat to eat...how to get 60 to 70 grams of Protein daily

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My staples are chipotle Tabasco, jalapeno salt, and greek seasoning. Not all 3 at once but I use at least 1 or 2 every day. Greek seasoning is great on ground meat or chicken. Same with the jalapeno salt. A little goes a long way. And chipotle Tabasco... I put some of that on everything.

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I use Greek seasoning a lot, too.

I'll have to check out Jalapeno salt. I do have Bourbon salt!

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Lately I've been obsessed with nutritional yeast. I find that I really enjoy the cheesy flavor it gives to roasted veggies and I use it on a green salad in place of croutons. Not only does it add flavor, but also adds about 8gr of Protein per 2 Tbsp..

I, too am addicted to roasted garlic as a side to.....well, everything!

Lately I've been obsessed with nutritional yeast. I find that I really enjoy the cheesy flavor it gives to roasted veggies and I use it on a green salad in place of croutons. Not only does it add flavor, but also adds about 8gr of Protein per 2 Tbsp..

I, too am addicted to roasted garlic as a side to.....well, everything!

Do you use the nutritional yeast before you roast the vegetables or after?

Salsa. Love it!! I put that into just about anything to make it spicy. Nom nom nom.

Salsa. Love it!! I put that into just about anything to make it spicy. Nom nom nom.

I use a lot of Pace Picante Sauce and other salsa, too.

Before. I spritz a wee bit of truffle oil or olive oil onto the veggie, then the nutritional yeast and then roast it. YUMMY!

Lately I've been obsessed with nutritional yeast. I find that I really enjoy the cheesy flavor it gives to roasted veggies and I use it on a green salad in place of croutons. Not only does it add flavor, but also adds about 8gr of Protein per 2 Tbsp..

I, too am addicted to roasted garlic as a side to.....well, everything!

Do you use the nutritional yeast before you roast the vegetables or after?

It's also good in bone broth. Plus it adds protein!

If anyone has a Penzey's Spice near them they are the best. They have a booming catalog business. Try "Ruth Ann's Muskego Avenue" spice.

IT WILL ROCK YOUR WORLD ON BAKED chicken. LIKE SERIOUSLY MIND BLOWING. I CAN'T SAY ENOUGH ABOUT THIS SPICE. I CANNOT LIVE WITHOUT IT.

I'M REALLY MOT KIDDING.

If anyone has a Penzey's Spice near them they are the best. They have a booming catalog business. Try "Ruth Ann's Muskego Avenue" spice.

IT WILL ROCK YOUR WORLD ON BAKED chicken. LIKE SERIOUSLY MIND BLOWING. I CAN'T SAY ENOUGH ABOUT THIS SPICE. I CANNOT LIVE WITHOUT IT.

I'M REALLY MOT KIDDING.

That sounds great. My favorite baked chicken recipe is putting hummus on it. What do you think of adding some Ruth Ann to that?

OKCPirate....the Ruth Anne's and the hummus will be delicious.