53 minutes ago, liuzhou said:Parsley is one herb I'd happily never encounter again. It is, in my opinion, overused to tart up otherwise drab dishes. I never buy it or use it.
So you're not making tabbouleh any time soon? It''s in my weekly herb delivery without fail, and I use it not to tart up my otherwise delicious dishes, but to add a certain slight punch to same.
Spanish smoked paprika is a wonderful spice - and it comes in 3 heat levels. Great for sprinkling on corn, or potatoes, or...
Citrus in the form of fresh lemon or lime juice enlivens many things.
And whole spices, rather than ground, when possible. I toast all whole spices and then grind them in a small mortar/pestle, for dishes as they are needed. Black peppercorns ( a mix) are kept in a grinder, but I will toast them for a cacio e pepe or something similar, when pepper is the main spice.
