There's somewhere between 10 and 20 spices in the food pictured, why do you think its orange?
this post was submitted on 10 Sep 2026
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Bean juice?
I mean the beans mostly get their color from the molasses and sugar but lots call for Worcestershire sauce which is going to have a bunch of stuff.
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Use sparingly:
Salt
Pepper
BBQ rub seasoning from ???
Onion powder
Garlic salt
Misc. dried Italian herbs you've owned for years
Anything else left in your pantry
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I wouldn’t even mind such a dinner. A clear red flag is people who boil meat or don’t use any oil anywhere.
Fish finger or chip sandwiches are great hangover foods. Once you understand that you will be closer to understanding British cuisine.
The curry or kebab was from the night before and that absolutely has spices. In the morning you go with fairly plain carbs.
visited a greggs for the first time this summer, i was genuinely shocked at what they served. it's like they went out of their way to not put any flavor in. and it was packed.
Yeah because a Stilton and cheese bake is totally favoueless, right?
Not enough salt and corn syrup for the discerning American tongue
We are forced into it, there are few to no not super sugary and salty and fatty processed foods here.
The only way to get away from it is to eat whole foods, which is also the cheapest and otherwise healthiest way to eat, if you don't consider all the chemicals they douche our food in, or the poison shit they fertilize fields with here, (shitty story, municipal sewers will accept industrial waste of all sorts, then sell the result to farmers to use, now laced with all sorts of nasty stuff. Often applying it wrongly because there is no regulation anymore, leading to run off on top of it. A problem mostly solved from the 70's on, that came back this last decade.)
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You can't improve on perfection
Sure. But what does this have to do with British food?
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We only got them to stop the Dutch getting them.
The tragedy is that many of the spices most jealously traded for became so integral to British and international cuisine that memesters don't even realise that they were ever unusual or expensive. I guarantee you that those baked beans have a bunch of black pepper in them and guess what... pepper don't grow in Britain! It's in more or less every single kitchen thanks to a global spice trade that is now forgotten. Ginger is a main flavour in many British recipes and also doesn't grow in Britain.
But Britain was in fact not that big a player in the spice trade, being beaten by the Dutch, who got there first and had better financial backing. The British East India Company tried to make its way by raiding ships of the Dutch East India Company but after a bunch of wars eventually had to settle for less exciting endeavours - trade in cotton being a staple.
The Dutch are themselves not renowned for their food either, though it is my firm belief that every country has great food if you're willing to look past your prejudices, and stamppot is great.
I just wish long pepper was more widely known, I can get it easily from Indian shops in the UK but it's not so widely known or available. It's among my favourite spices, think black pepper but way more aromatic and 'flowery'. It was known to the Romans but fell out of favour many centuries ago in Europe.
I bought some to make some old recipes (from Tasting History, which I imagine is a not-insignificant driver of online types having long pepper..?) but had to go online. The local place I go to for spices also didn't have lovage or savoury - tsk!
Haha guilty as charged, him and Historical Italian Cooking both introduced me to it.
One thing that's somewhat more annoying to get hold of is Colatura di Alici, the garum-like anchovy sauce. You more of less must order it from Italy and ship internationally. Absolutely top-tier stuff though, I use it in modern dishes too. I can see why it was so popular.
Yeah I once looked into getting that but gave up. I just use fish sauce you buy in an asian supermarket. He recommended this as a substitution at some point but I don't remember if they're supposed to taste that different.
Grains of Paradise are my archaic pepper of choice. They have a bit of tartness to them.
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Curry beans would like a word