Whether you’re new to cooking or well-seasoned, it’s hard to know what spices to stock in your pantry for everyday use. Here are my top 13 spices for every cook’s kitchen.
The Investment
Even though spices are not as exotic, rare and expensive as they once were thousands of years ago, they are still a considerable investment. They are best when at their freshest, and can enhance many of your favorite dishes. But remember, spices will lose their potency the longer they’re hanging around, even dried ones! If you’re an avid spice buyer, you may have a preferred brand. But, even spices available at the “everything’s a buck” store are great, especially for someone just building their stock.
Know that typically, the more “exotic” the more expensive the spice will be. And, if it’s imported the cost will be even higher. That’s why it’s important to understand spices, know their flavors, and determine whether it’s a spice that fits your, and your family’s, palate. Oftentimes, when you’re well-versed in spices you can do a substitution that will fit your palate without totally ruining the dish.
How to Choose
The starting point is knowing what cuisines you enjoy. Then, learn what are the most common spices within that cuisine. Finally, choose to stock the most versatile spices that you can mix and match in other dishes, too. I also do not recommend trying recipes with a myriad of spices you’ve never tried unless you’re totally committed to making the dish. First, that’s a big investment in spices. Second…and this is the worst…what if you hate it? Now, you have all these spices sitting in your pantry you may never use again. What a waste! If you find a recipe you really want to try but you don’t have all the spices, ask your friends. Odds are, someone is going to have what you need and will give you a sample. If you love the dish, then invest in your own stock.
The Basics
Here are some suggestions for a well-stocked kitchen, based on general use and particular cuisines.
Sea salt – sea salt really enhances the flavor of most savory dishes. This is a terrific “finishing salt”, meaning you give a bit of a crack over your dish just before serving. Sea salt is often cracked through a salt grinder.
Table Salt – pays to have it on hand, even if you don’t salt your meal at the table! It’s sometimes required to get the right rise and texture for baked goods.
Kosher Salt – the difference between table salt and kosher salt is simply the size of the flake. I use kosher salt in everything except baking. While it’ll dissolve just like table salt in cooking, I think it gives a better boost of flavor in uncooked dishes (ie salads).
Black and white pepper – These also enhance almost any dish. White pepper is milder and finer, and typically used when you don’t want to see the pepper (think white Alfredo sauce). My personal favorite is a fresh cracked peppercorn blend.
Italian Food
Oregano is the main seasoning, and is used in soups, stews, and sauces. It has a warmer, earthier flavor than basil.
Basil is more aromatic, and can be used along with oregano. Use fresh basil with some olive oil and pine nuts. Place in a blender and process until smooth. Voila’ you’ve made pesto! Add to your favorite hot pasta as a quick sauce, or use as a spread or the base for a salad dressing.
Fennel seeds give sweet Italian sausage its unique taste, so you can get the flavor in your red sauce even if you are vegetarian. Fresh fennel makes a delicious salad, and it’s wonderful roasted, too.
Mexican Food
A quick note on Mexican/Latino foods – the absolute best place to get amazing spices for Mexican/Latino cooking is a Mexican/Latino grocery. It may seem a bit odd that I point that out, but where I live it’s really a “special trip” to find a Mexican/Latino grocery. However…it’s well worth it! And, the folks are really awesome at helping you decide what you need.
Oregano is also used a good deal in Mexican recipes, especially those with tomatoes.
Coriander can be used in moderation either fresh or dried. It gives a savory taste with a hint of lemon. Remember, the fresh leaves and stems form is cilantro!
Cumin is usually used with coriander. It has a deep, earthy taste that is a bit peppery.
Indian Food
Coriander and cumin are also used in Indian food, so they are a good addition to any spice rack. But there are many other wonderful spices to explore.
Cinnamon sticks and ground cinnamon are often used in savory dishes, especially in ones with tomato-based sauces. Cinnamon is of course also incredibly useful for your favorite baked goods.
Curry powder is a blend of a range of spices, and is an easy shortcut if you want to get an authentic taste of India without buying a lot of different items. You can also make your own blend.
Garam masala is also a standard Indian blend you can buy to take the guesswork out of your seasoning. It is a “finishing spice” that you add just before you serve, rather that cook it.
Turmeric is a root related to ginger root. It is bright yellow, with a mild flavor. It gives curry powder its color. It’s useful as a natural dye for foods and will enhance any rice dish.
Ginger root is used in both sweet and savory dishes. It’s also used for candy and tea. It is a bit pungent, but goes well with chicken. It can be used fresh or dried and powdered. It is a staple of Chinese cuisine as well. Fresh ginger is found in the produce section – those funky knobby things you see! It has a really thin skin, and easiest peeled by scraping it with a spoon.
Chinese Food
Ginger is found in many recipes, in both its fresh and dried forms. You will also find coriander, fennel and cinnamon in Chinese dishes.
Star anise is very popular. This dried flower with seeds is used whole, or ground into powder. It is one of the five spices in Chinese 5-spice powder, along with coriander, fennel, cloves, and Szechuan peppercorns.
How many of these are in your kitchen now? With these spices in your kitchen, you will be able to enhance and vary the taste of all your favorite meals.
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