If you are like us, you have favorite spices you use when cooking or baking. Do those change from year to year or do you keep the same spices handy?
Check these out and see if you have them in your spice cupboard.
Kosher Salt
This spice is often called the king of all seasonings. Why? Because it is necessary in so many recipes. Did you know there are many different varieties of salt available for cooking and for baking? In fact, we have an assortment of salts in our cupboards. We will cover different salts in another post.
Kosher salt is versatile, which is why it if often the one mentioned in recipes. It is fairly coarse and flaky. This means it is good for those savory dishes.
Black Pepper
On the flip side, black pepper is the second most important spice or seasoning to have on hand. We like to use black peppercorns. Ground pepper is good and may be what your recipe needs. Grinding your own gives the dish an entirely different twist.
Dried Thyme
This dried herb is herbaceous in its taste. We like to use it with roast chicken dishes. We use it in combination with other dried herbs for a rub for pork tenderloin or lamb chops.
Dried Rosemary
More powerful with its pine-like aroma and peppery taste this herb can be used in many dishes for an extra, instant flavor. We use it in our Mediterranean dishes, salads, and Focaccia bread.
Dried Oregano
If you cook Italian or Mexican dishes, you probably already use this herb. Many prefer this herb in dried form instead of fresh. For us, we use it in our marinade for lamb chops and in our mushroom galette.
Red Pepper Flakes
Depending on how much heat you want in your dish, this spicy addition is a must have in your cupboard. We like it in our Focaccia bread, pasta sauce, and even in our chicken salad.
Cayenne Pepper
This one is fairly spicy and hotter than red pepper flakes. Did you know cayenne pepper goes well with honey or maple syrup when you want to balance the heat with a hint of sweetness?
Chili Powder
Most often a blend of ground chilis, garlic powder, paprika, oregano, and onion this is useful in a lot of dishes where you want some spice. It can even be sprinkled over roasted vegetables for a kick. Add it to soups or chilis for that little bit of warmth.
Cumin
Another warm spice, this one is a little nuttier. Some find it bitter if too much is used. Indian curries to Mexican sauces to guacamole are dishes where we like to add cumin.
Curry Powder
Another blend, this is typically turmeric, coriander, cumin, and fenugreek. It is a bold yellow color with a distinct taste.
Garlic Powder
Made from dehydrated garlic, this is great to have when you do not have any garlic on hand. If you think your recipe would not work with fresh garlic, use garlic powder. A small amount gives your dish a more subtle flavor.
Paprika
This spice is made from dried and finely ground sweet and chili peppers. Keep in mind, there are many different types of paprika. Some are sweet. Some are hot. Be sure to pick the right one for your dish.
Nutmeg
Not just for baking this sweet, nutty spice has a tang of peppery taste. It is complex enough to stand up to sweet and savory dishes. We use it in soups and roasted vegetables. We also like it in quiche or in spinach dishes.
Cinnamon
We often think of this spice as an ingredient for pastries, cookies, and desserts. Did you know this spice is also great in savory dishes? Cinnamon also has great health benefits. Once again there are different types of cinnamon, coming from different regions.
Cloves
This spice is strong and we use it sparingly. It is another one that can be used in both sweet and savory dishes. We pair it with lemon on chicken and add it to our gingerbread cookies.
Allspice
Tasting like a combination of cinnamon, nutmeg, and cloves this warm spice really isn’t a blend at all. Instead, it from a berry that is dried and ground. It is strong, so we use it sparingly.
For more suggestions on spices check out https://www.forkscorksandbrews.com/throw-away-my-spices/