Off the top of my head:

India:
Sugar
Pepper
Basil
Mangoes
Bananas
Ginger
(Ceylon) Cinnamon

SEA:
(Cassia) Cinnamon
Mace
Nutmeg
Oranges
Lemons
Limes

Central Asia:
Apples
Carrots (Afghanistan, could be considered MENA or India but the MENA category is too OP)

East Asia:
Peaches
Soy Sauce
Ketchup
Soy sauce
Sesame oil

Africa:
Coffee
Coca-Cola
Palm oil

Americas:
Chocolate
Vanilla
Blueberries
Potatoes
Tomatoes
Corn
Pineapple
Strawberries

  • EmmaGoldman [she/her, comrade/them]@hexbear.netEnglish
    23·
    4 months ago

    It’s all the same fucking spices on all dishes

    Hear me out: garlic improves basically everything but sweet stuff. it should be in everything.

    Your hot sauces suck ass too.

    Okay, what are your recommendations, I’d love to compare with my spice cabinet full of only flavorful hot sauces that aren’t chemical bullshit and see if there’s anything new I should be adding to the collection.

    • Egon [they/them]@hexbear.netEnglish
      17·
      4 months ago

      Okay, what are your recommendation.

      I don’t have any. I live in a commune with an Ecuadorian chef who makes hot sauces for us, so I’m no longer subjected to all the weird supermarket shit. Move in with a Zapatista I guess.

      Garlic.

      Yes!

        • Egon [they/them]@hexbear.netEnglish
          10·
          4 months ago

          hot sauce availability in canada is mid.

          :yea: I guess maybe go ask your local Latin American restaurant (if there is one) wether you can buy their sauce? Long shot I guess

          • EmmaGoldman [she/her, comrade/them]@hexbear.netEnglish
            9·
            4 months ago

            I’m pretty sure it’s fucking all tapatio lmao. On the better side of store bought, but I live in the tiniest province so availability of basically anything interesting is low and there are like 3 Latin American restaurants I don’t have to take a ferry to another province to visit.

            • Lemmygradwontallowme [he/him, comrade/them]@hexbear.netEnglish
              3·
              4 months ago

              but I live in the tiniest province so availability of basically anything interesting is low

              Ok, may I play the World’s Smallest Violin for ye, on the isle you call the most wee of all provinces…

              What brocht ye there, exile, … cheap property rent? Why do you live there lmao…

              • EmmaGoldman [she/her, comrade/them]@hexbear.netEnglish
                5·
                4 months ago

                Cyclable-ness and needing the ocean. Much like a 19th century sick person in a cosmic horror story, I was told the sea air would do me good, and it has. The only weird thing I’ve discovered in the Maritimes has been Newfies, unfortunately.

                  • EmmaGoldman [she/her, comrade/them]@hexbear.netEnglish
                    6·
                    4 months ago

                    langoustines

                    michael-laugh

                    I tease out of love, people out here are really friendly. There’s just a tragic lack of Lovecraftian mysteries for me to unravel to give my life meaning and then drive me into all-consuming madness. I was hoping for Azathoth of Green Gables and instead all I got was cheap fish and really good seasonal produce.

        • TraschcanOfIdeology [they/them, comrade/them]@hexbear.netEnglish
          5·
          4 months ago

          If you have the time/space and fresh chilies available to you, lacto fermenting chilies with some spices and garlic, then blending them makes for amazing hot sauces that you can tailor to your tastes. It’s remarkably easy and safe to do.

          • JuryNullification [he/him]@hexbear.netEnglish
            4·
            4 months ago

            I did this with habaneros, onion, and garlic and it turned out amazing. Only thing I would change would be stopping the fermentation at like 7-10 days instead of letting it go for two and a half weeks. Too fermented for me, but my friends love it.