Green Witch wrote:
Here are some of the basics, think ethnic herb groups, you can buy many as a premix:
Mexican: chili, chipote, cumin, marjoram, cilantro
Italian: garlic, basil, oregano, romano or parm. cheese
Thai -chilies, lemon grass, thai basil, cilantro
Indian - corriander, cumin, curry, fennel, fenugreek, garam masala
Jewish - dill, kosher salt, celery seed, parsley
Go light to start - you can always add more of something you like. I generally use butter as a base for all of them, but you don't have to.
Because this needs to be bumped alongside the entire thread. I was proud of myself for adding dill to my popcorn. Now I am woefully inadequate in the seasoning department. I am ashamed....
Will use this for a reference guide to my popcorn consumption.