They'll look at a white person who makes a meal who uses all the fresh ingredients like garlic, onion, salt, parsely, paprika, seperately, but because they're not shaking it out from a plastic shaker, we're not seasoning food.

No, that cooking with all those fresh ingredients is the better form of the shaking the dried ingredients onto dishes.

Not to be that guy but... I'm gonna be that guy. "Fresh" salt makes no sense. Neither does "dried" salt, I guess unless you're harvesting sea salt. Paprika is, by definition, dried, ground, red pepper. The "freshest" homemade paprika is still going to be dried and powdered. Your store-bought onion/garlic is already "cured" by letting it dry for shelf-life. This is not a big deal because even home-grown garlic is usually cured for the sake of storage. Ever seen a garlic braid? Drying/curing is why those exist.

I want to agree with you in spirit, but parsley is literally the only example you gave where fresh, not dried, is really relevant. Come to think of it, isn't being dried a requirement for something being considered a spice? Fresh herbs are a thing but fresh spices, not so much.

They'll look at a white person who makes a meal who uses all the fresh ingredients like garlic, onion, salt, parsely, paprika, seperately, but because they're not shaking it out from a plastic shaker, we're not seasoning food.

No, that cooking with all those fresh ingredients is the better form of the shaking the dried ingredients onto dishes.

Not to be that guy but... I'm gonna be that guy. "Fresh salt" makes no sense. Neither does "dried" salt, I guess unless you're harvesting sea salt. Paprika is, by definition, dried, ground, red pepper. The "freshest" homemade paprika is still going to be dried and powdered. Your store-bought onion/garlic is already "cured" by letting it dry for shelf-life. This is not a big deal because even home-grown garlic is usually cured for the sake of storage. Ever seen a garlic braid? Drying/curing is why those exist.

I want to agree with you in spirit, but parsley is literally the only example you gave where fresh, not dried, is really relevant. Come to think of it, isn't being dried a requirement for something being considered a spice? Fresh herbs are a thing but fresh spices, not so much.

They'll look at a white person who makes a meal who uses all the fresh ingredients like garlic, onion, salt, parsely, paprika, seperately, but because they're not shaking it out from a plastic shaker, we're not seasoning food.

No, that cooking with all those fresh ingredients is the better form of the shaking the dried ingredients onto dishes.

Not to be that guy but... I'm gonna be that guy. "Fresh salt" makes no sense. Neither does "dried" salt, I guess unless you're harvesting sea salt. Paprika is, by definition, dried, ground, red pepper. The "freshest" homemade paprika is still going to be dried and powdered. Your store-bought onion/garlic is already "cured" by letting it dry for shelf-life. This is not a big deal because even home-grown garlic is usually cured for the sake of storage. Ever seen a garlic braid? Drying/curing is why those exist.

I want to agree with you in spirit, but parsley is literally the only example you gave where fresh, not dried, is really relevant. Come to think of it, isn't being dried a requirement for something being considered a spice?

They'll look at a white person who makes a meal who uses all the fresh ingredients like garlic, onion, salt, parsely, paprika, seperately, but because they're not shaking it out from a plastic shaker, we're not seasoning food.

No, that cooking with all those fresh ingredients is the better form of the shaking the dried ingredients onto dishes.

Not to be that guy but... I'm gonna be that guy. "Fresh salt" makes no sense. Neither does "dried" salt, I guess unless you're harvesting sea salt. Paprika is, by definition, dried, ground, red pepper. The "freshest" homemade paprika is still going to be dried. Your store-bought onion/garlic is already "cured" by letting it dry for shelf-life. This is not a big deal because even home-grown garlic is usually cured for the sake of storage. Ever seen a garlic braid? Drying/curing is why those exist.

I want to agree with you in spirit, but parsley is literally the only example you gave where fresh, not dried, is really relevant. Come to think of it, isn't being dried a requirement for something being considered a spice?

They'll look at a white person who makes a meal who uses all the fresh ingredients like garlic, onion, salt, parsely, paprika, seperately, but because they're not shaking it out from a plastic shaker, we're not seasoning food.

No, that cooking with all those fresh ingredients is the better form of the shaking the dried ingredients onto dishes.

Not to be that guy but... I'm gonna be that guy. "Fresh salt" makes no sense. Neither does "dried" salt, I guess unless you're harvesting sea salt. Paprika is, by definition, ground, dried, red pepper. The "freshest" homemade paprika is still going to be dried. Your store-bought onion/garlic is already "cured" by letting it dry for shelf-life. This is not a big deal because even home-grown garlic is usually cured for the sake of storage. Ever seen a garlic braid? Drying/curing is why those exist.

I want to agree with you in spirit, but parsley is literally the only example you gave where fresh, not dried, is really relevant. Come to think of it, isn't being dried a requirement for something being considered a spice?

They'll look at a white person who makes a meal who uses all the fresh ingredients like garlic, onion, salt, parsely, paprika, seperately, but because they're not shaking it out from a plastic shaker, we're not seasoning food.

No, that cooking with all those fresh ingredients is the better form of the shaking the dried ingredients onto dishes.

Not to be that guy but... I'm gonna be that guy. "Fresh salt" makes no sense. Neither does "dried" salt, I guess unless you're harvesting sea salt. Paprika is, by definition, ground, dried, red pepper. The "freshest" homemade paprika is still going to be dried. Your store-bought onion/garlic is already "cured" by letting it dry for shelf-life. This is not a big deal because even home-grown garlic is usually cured for the sake of storage. Ever seen a garlic braid? Drying/curing is why those exist.

I want to agree with you in spirit, but parsley is literally the only example you gave where fresh, not dried, is really relevant.