It's all about the spice
 

I looove hot sauce. On my eggs, on my burrito, on my pizza, in my spaghetti, I put it on at least half of what I eat. I even have a bottle at my job for when I have to work long hours and I have to resort to fast food. Besides that, I have recently taken a new liking to onion salt, and seasoned salt has always been up there.

So now it is your turn. What is your favorite spice? What is that special something that brings out the flavor in your foods? What do you use it on?

I always add basil and mixed herbs to pasta sauces and other tomato dishes, and paprika to curry dishes. I don't like hot spices, but mild ones are good for adding flavour.

ADOBO ON CHICKEN booyea... just put some on a chicken. roast that .. and u got a fine tasting morsel. very ez to make too

This isn't the media centre. Even though astral projection are pretty cool, unless ofcourse they sampled that from another source I'm unaware of.

In regards to the topic, it's bit hard to answer really. Use what ever spice(s) that go with the particular dish you're preparing :]

Im very fond of Franks Red Hot, just the right amount of heat with the tang. It isnt blind heat like Tabasco. I usually put Franks on just about everything, chicken, pizza, pasta, rice, ramen noodles.

My four best friends though are salt, pepper, garlic salt and onion salt. Lots of salts but trust me. Put those four on a burger and it is absolutely amazing. Everytime I dont know what to season with I always resort back to those four.

Recently, I've been having A1 steak sauce if I happen to be having steak/chicken/pork. It's so deliciously tangy that I eat the meat FOR the sauce, instead of the other way round.

Lemon pepper and garlic powder tend to help out whatever I may be cooking. I never forget to add those spices.

Jiraiya, I salute you! We seem to share the same taste.

Frank's Red Hot is great for an all-around good hot sauce, but I also like wasabe, and when I eat Korean, I love homecooked kimchi!

You want spice? You need to eat a lot of Cajun/Creole food like jambalaya or gumbo. They are very excellent. I tried cooking them, but the people in our home do not like spicy food, too bad!!

Cajun/Creole food is also excellent during let since seafood can be used a lot.

I eat a plate of beans and rice every day for lunch, and I usually dump about 1/3 of a bottle of Texas Pete onto them every time. Burns my mouth like crazy afterwards, but it's worth it for the spicy experience.

With very few exceptions I like my food with no condiments, no cheese, no ketchup, no mustard, no mayonnaise, no lettuce, no spies of any kind, and most of all no sauces of any kind. Except apple sauce, but that almost always works better as a standalone.

My father's side of the family is half Cajun, so I tend to actually lean towards spicy foods quite often, and tend to blast on the tobasco with a fair amount of dishes. I've always been one to like it when I can suddenly breathe again with the flu and my lips are burning.

You're just like me brother!! As always, my meat will not be done without Lemon and Pepper. Don't know why but those two go so well together.. Maybe I'm not supposed to know...

That's probably because you're a supertaster - you've got more tastebuds than the average human.

Go here for more info: BBC Supertaster Article

I love habanero sauce. I put it on all kinds of things: scrambled eggs, greens, tacos, hamburgers, french fries, you name it. I also LOVE this stuff called Tony Chachere's Original Creole Seasoning.

http://i16.photobucket.com/albums/b4...onyscreole.jpg

It's sort of hard to find, but it's basically spicy, garlicky salt. I love to put it in my soups and on french fries. I truly don't think I could live without it. I have two or three containers of it at home and one at work.

True this. I add spice to everything. When I get a pizza, I'll put on the garlic powder, the red peppers, oregano, everything. Same with everything else. If there is a spice/sauce to put on it, I'll put it on.

I use something called Adobo. It's an all purpose seasoning so I use it on practically everything from ramen noodles, white popcorn, lettuce, any meat, fries, etc. When I need my food to be more flavorful I just add some Adobo.