These past few years, I’ve really enjoyed sampling / eating raw ingredients (sometimes also lightly roasted and with salt).
I’ve liked
- onion
- green onion
- the goop inside green onion
- the sprout of a red onion. so strong / pungent
- green onion
- chives
- ginger
- garlic
- tomatoes
- egg
- potatoes (boiled)
- cinnamon (powder and bark)
- i chewed the bark for like 20 minutes, it lasted so long
- saffron
- chickpeas (boiled, salted)
- olive oil
- jaggery
- cardamom
- mustard
- I was trying to replicate the experience of eating wasabi
- coriander (lots of crunching)
I didn’t like / felt meh about
- nutmeg
- celery
- black pepper (tastes good on stuff)
Part of me wonders what the point of cooking is. /s
Indian food is all about flavor (spice capital baby), so simpler stuff really feels confusing (or bad).