# Anyone keep spices other than salt and pepper on the table? **URL:** \ **Category:** Cafe Society\ **Created:** [March 31, 2018, 2:12am UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506 "2018-03-31T02:12:57Z")\ **Posts on this page:** 12\ **Page:** 3
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [April 1, 2018, 5:52pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/41 "2018-04-01T17:52:59Z")
We barely keep salt and pepper on the table. But we do keep a wide array of seasonings and spices and additives nearby, to be added to the table depending on the dish served. Most noteworthy amongst them, IMHO would be Lemon Pepper a wide variety of hot sauces TNTC Old Bay MSG marmite roasted garlic spread red pepper flakes a variety of soy sauces red pepper oil smoked sesame oil a few different chutneys Rice vinegar Balsamic vinegar onion powder garlic powder cinnamon (for my oat groats) maple syrup from a tree in our yard Worcestershire sauce A-1 (for when it’s good beef but not great beef) A variety of olive oils Pesto Pine nuts ---
**Author:** ![TBG](https://avatars.discourse-cdn.com/v4/letter/t/c89c15/32.png) [@TBG](https://boards.straightdope.com/u/TBG)\ **Post date:** [April 6, 2018, 4:05am UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/42 "2018-04-06T04:05:40Z")
We don’t eat at the table, but keep salt & pepper out in the kitchen where it (usually) can be easily found). I keep my own separate salt shaker out on my TV tray because I need it almost every meal, far more than pepper. I used to keep a garlic powder out nearby too, but didnt’ use it enough, so it just sat out until buried by junk piling up on the end table. Looking over there, it’s still here, but I now sit on the other side of the room, so am unlikely to ever use that particular one again and would instead use some from the kitchen cupboard. Old Bay I pretty much only use when I’m cooking up a pot of shrimp, not something I put on food already at the mealtime stage. ---
**Author:** ![Gray\_Ghost](https://avatars.discourse-cdn.com/v4/letter/g/c0e974/32.png) [@Gray\_Ghost](https://boards.straightdope.com/u/Gray_Ghost)\ **Post date:** [April 6, 2018, 4:17am UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/43 "2018-04-06T04:17:35Z")
Tons in the kitchen. On the table, Red pepper flakes, either the crushed ones from Phoenicia (local Houston int’l supermarket) or the Indian “Very Hot” ones from Penzey’s. Plus, and I didn’t see this mentioned yet, sumac, which is also sold by Phoenicia. She likes the sumac quite a bit. I find that it lends a nice lemony bitter note to things. Usually, there’s a dish of minced hot green peppers like serranos too. Unpithed or seeded. ---
**Author:** ![actualliberalnotoneofthose](https://avatars.discourse-cdn.com/v4/letter/a/e79b87/32.png) [@actualliberalnotoneofthose](https://boards.straightdope.com/u/actualliberalnotoneofthose)\ **Post date:** [April 6, 2018, 2:26pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/44 "2018-04-06T14:26:31Z")
I don’t use a table, but if I did I would add a few things. At least the standard pizza joint stuff (red pepper flakes, oregano, garlic salt), probably paprika, cinnamon, more types of salt and pepper. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [April 6, 2018, 2:59pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/45 "2018-04-06T14:59:07Z")
> [@Spoons](#): > > What might I, far from fresh seafood, and in an area where beef rules, use it for? In other words, what do other locals know about it, and do with it, that I don’t? I’m from Maryland which means my answer is “everything,” but I’m certain that’s not helpful. Easiest things would be snack-type foods: popcorn, fries, potato chips, snack mix, etc. Just about any potato-based dish or product. I’ve sprinkled it on deviled eggs in lieu of paprika. Or just on eggs; scrambled, over easy, whatever. Bloody Marys. Chicken/tuna salad. Tomato/vegetable soup. Corn on the cob. I could go on but you probably get the idea. It’s really just _very strong_ seasoned salt. ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [April 6, 2018, 4:31pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/46 "2018-04-06T16:31:11Z")
I prefer my spices cooked into the dish, rather than sprinkled on at the table. Especially salt. Food that wasn’t cooked with enough salt can be slightly improved by adding the salt later, but it’s still far inferior to cooking with the right amount in the first place. The only exception to this I’ve found is pepper. Fresh cracked pepper adds a great flavor to pasta, soups, salads, meat, etc and tastes different from the pepper I (also) cooked with. The only other condiments like this I’ve found are other types of peppers, namely red pepper flakes or hot sauces. As much as I love garlic, I couldn’t imagine sprinkling dry garlic powder on my already cooked food at the table. Same with herbs. Seasoning salt (like Old Bay and others) is good on fries and burgers, but I usually don’t have any in the house. I prefer to make my own spice mixes myself, sans salt, so that I can get the right ratio of salt to spices while cooking. Of course, expanding “spices” to “condiments” or “additives” there’s a lot of meal-specific ones. Cheese is a big one, for pasta, pizza, salads, etc. Parmesan mostly, but shredded mozzarella or something if we’re out of parmesan. Maple syrup for pancakes, French toast or waffles (great with sausage and bacon too!). Like others, I don’t actually keep salt and pepper at the table 24/7. I just bring the pepper grinder (or cheese, etc.) to the table during meals, or else just crack it on in the kitchen when I’m dishing it up. ---
**Author:** ![Lightnin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lightnin/32/180_2.png) [@Lightnin](https://boards.straightdope.com/u/Lightnin)\ **Post date:** [April 6, 2018, 5:07pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/47 "2018-04-06T17:07:29Z")
I grow, smoke, and grind up habaneros into a powder, which I then put on… well, damn near anything. I keep it on my table, and I even keep a small jar of it in my car (for when we go to restaurants, or in case of an attempted carjacking). ---
**Author:** ![Tapiotar](https://avatars.discourse-cdn.com/v4/letter/t/3be4f8/32.png) [@Tapiotar](https://boards.straightdope.com/u/Tapiotar)\ **Post date:** [April 6, 2018, 11:59pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/48 "2018-04-06T23:59:14Z")
> [@El\_Kabong](#): > > Similar for me, but my weapon of choice is [Slap Ya Mama](https://www.cajungrocer.com/slap-ya-mama-cajun-seasoning-1.html). > > Also Trader Joe’s [Everything but the Bagel](https://www.traderjoes.com/digin/post/everything-but-the-bagel-sesame-seasoning-blend) seasoning blend. I tend to use it a lot on salads. Another vote for TJ’s Everything But the Bagel. It’s good on salads, and on scrambled eggs, too. Truffle salt. For egg and potato dishes. I’m fond of a wide variety of seasonings and spices, but most are best cooked in the food, not added afterwards. ---
**Author:** ![Melbourne](https://avatars.discourse-cdn.com/v4/letter/m/b5e925/32.png) [@Melbourne](https://boards.straightdope.com/u/Melbourne)\ **Post date:** [April 7, 2018, 10:41am UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/49 "2018-04-07T10:41:10Z")
The only thing likely to be on the table, from one meal to the next, is fresh chopped up hot peppers. Most things are added durring cooking, but ithe fresh chilli gets added at the table. –Not by me. I grew up with chilli added at cooking. Actually, I think that was the only spice my mother used. Never salt. ---
**Author:** ![Number](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/number/32/242_2.png) [@Number](https://boards.straightdope.com/u/Number)\ **Post date:** [April 7, 2018, 8:33pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/50 "2018-04-07T20:33:17Z")
I keep a jar of multicolored sprinkles in between the other two shakers. If anyone asks, I say it’s Spinderella. ---
**Author:** ![Chimera](https://avatars.discourse-cdn.com/v4/letter/c/8e8cbc/32.png) [@Chimera](https://boards.straightdope.com/u/Chimera)\ **Post date:** [April 8, 2018, 5:42am UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/51 "2018-04-08T05:42:42Z")
I used to kept Melange on the table, but it turns out people don’t want casserole that messes with your perception of space and time. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [April 8, 2018, 12:30pm UTC](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506/52 "2018-04-08T12:30:59Z")
> [@DCnDC](#): > > I’m from Maryland which means my answer is “everything,” but I’m certain that’s not helpful. > > Easiest things would be snack-type foods: popcorn, fries, potato chips, snack mix, etc. > > Just about any potato-based dish or product. > > I’ve sprinkled it on deviled eggs in lieu of paprika. Or just on eggs; scrambled, over easy, whatever. > > Bloody Marys. > > Chicken/tuna salad. Tomato/vegetable soup. > > Corn on the cob. > > I could go on but you probably get the idea. It’s really just _very strong_ seasoned salt. This. Especially along the rim on a Bloody Mary. [Previous page](https://boards.straightdope.com/t/anyone-keep-spices-other-than-salt-and-pepper-on-the-table/811506.md?page=2)