My first Habenero: 16 years old, dad told me it was a hybrid tomato,
took a big bite, felt like a cigar on my tounge. now that I've learned
how to handle them, i love them. (stay away from the seeds)

I use chinese 5 and 12 spices, curry powder and other spices

I have a couple of favorite seasonings: To cook with I use Lawry's
Season Salt, Old Bay (Ken turned me on to that one), and lots of garlic
To season once it is on my plate I like the table blend of Mrs.
Dash

Salt, garlic, soy sauce, wercestershire sauce, oregano. In Panama we use
a lot of coriander, but fresh (it grows in my back yard, long luscious,
aromatic green leaves), and fresh parsley.

I don't like hot peppers, no habanero, no jalapeño, none. We have a
recipe for hot sauce that it is made with habanero peppers and mustard,
and other spices of course. My brother makes a killer hot sauce
Thank you, not for me. The point of seasoning the food is to enhance the
natural flavors not to kill your taste buds...

good morning room i just ha d 2 stop and add!! i throw tony
charcahres hopefully i speeled it right..but i throw that on
everything an everyone in my family luvs it!!

I would have to agree with you on that one, Alada. Enhancing of flavor
is good. I have read that there is a difference in taste when you put
the spices in, too, in regards to when you are cooking and to
afterwards. I like steamed foods because some flavor is lost when
overcooking.

I LOVE lemon pepper.

Rosemary is excellent on chicken. I also boil the little white potatoes but not overcooked and then put them in foil with onion, butter, and rosemary, close the foil and put on grill for about 30 minutes. I like them kind of crunchy.