Don't tell anyone, but when I cook I use...

[Gregg]

Otherwise: cayenne and nutmeg, in very small amounts - not enough to be detected - but they make a real difference in a lot of dishes.

Cayenne and msg here. Get the big bottle of Accent from Sams, it's so cheap. I, too sneak a sprinkle of cayenne into so many different things I've lost track. If you've never added a tiny bit to hot chocolate on a snowy afternoon you haven't lived!

[SobaAddict70]

Very, very, very, very, very, very occasionally ... Mrs. Dash. Some old habits die hard.

Although there isn't a bottle in my spice cabinet at this very moment.

[emilyr]

I use Morton's Nature's Season's in just about anything that calls for salt and pepper. It's salt based and has garlic, pepper, celery and onion. No MSG, but it does have it's own underlying hint of umami.

And I'm out at the moment, but I've been known to toss Salad Supreme into sauces or on meats. I wasn't so sure why it was so good, since it's so unnaturally red, but in looking up the link, I see that Romano cheese is one of the main ingredients, which really makes a lot of sense. It has that cheesey bit of flavor. I use it as a not so subtle ingredient, too, in pasta salads and the like.

[GlorifiedRice]

Remember, potato starch contains no potatoes. Its made from the roots of a type of violet

[Jenni]

Remember, potato starch contains no potatoes. Its made from the roots of a type of violet

Um..are you totally sure of this? Because I think you may be incorrect. Potato starch is extracted from potato, at least the stuff I have seen is.

[Joe Blowe]

Remember, potato starch contains no potatoes. Its made from the roots of a type of violet.

No, there's potato starch, and then there's katakuri starch.