Silly question, but I just love nutmeg, preferably freshly grated.
Prompted by adding a bit to a beef casserole late last night - yum!
1 Like
Cinnamon. Geri.
2 Likes
George Smiley and Donald Maclean.
4 Likes
Old 
4 Likes
I like the spice from Arrakis
And Szechuan pepper!
6 Likes
Pepper, or is it a seasoning or condiment?
If not allowed Green cardamom or cumin.
1 Like
Coriander for me.
1 Like
Can’t beat the combination of sumac and za’atar for that authentic Middle Eastern flavour. 
2 Likes
Black pepper, and not just because it’s the Master Spice. We buy a special b!ack pepper from Raliegh’s
that is very pure and properly ground so as not to ruin the oils. Our whole family looks forward to recieving it from us every year, and it’s excellent. A lot better than peppercorns in a grinder which we used to use.
3 Likes
Tough one, Saffron I think, it’s the predominant flavour in two of my favourite dishes, Paella and Biryani
2 Likes
Took me a while…
3 Likes
I was rummaging through the spice cupboard a few weeks ago, and found an old jar in the back. Inside was some saffron I bought in Kashmir in 1985. I nearly chucked it straight in the bin, but when I opened it, it was in perfect condition and it’s fragrance was quite amazing. So all the rice I cook is now yellow.
3 Likes
Yes, we had some that was 16-17 years old and still tasted fresh, amazing, most spices go off quite quickly
1 Like
Cinnamon for me, cooked in porridge or with stewed apple! Wonderful 
3 Likes
Fenugreek as in Methi Lamb. Very aromatic!
2 Likes
I think fenugreek gives me wind, but then hard to tell with curry generally!
1 Like
Saffron for sure
2 Likes