— Mitch Miglis

I actually have a very large spice rack, as you would think as a chef. Um, but I do have like right next to the stove, I just one cabinet that we open and that's constant. Like those are the ones I use more often than not. So this makes it pretty easy for me to pick those out. Now beyond salt and pepper, which I don't actually use a ton of salt to begin with, but, um, the other spices that are, uh, are kind of my go-to are garlic, um, granule, uh, not garlic powder, but garlic granule, just a fine garlic granule, um, chili powder cumin, um, turmeric and curry powder and paprika. So it's a little more than five, but those are the ones that I keep literally there all the time because I grab them most often. Um, out of those probably garlic granules, probably one of the easiest to be able to grab. Uh, I might use onion granule at the same time too, but more often it's gonna be a garlic granule, um, turmeric, because I'm doing all kinds of things with turmeric. I like the flavor of it. I'll do, uh, tofu scrambles and use that as well too. Curries are just kind of a normal and I make it my own kind of house, curry mix, um, you know, as well. Um, but yeah, those are the ones that are kind of the go-tos for us as well.