"You're the one who was getting fancy with the spices!" -Alfredo Linguine, Ratatouille.
My Top 10: Spices (and Dried Herbs)!
The staples every master chef or amateur cook should have on hand in the kitchen. (in my opinion.)
Salt and Pepper Don't Count!
"Variety is the spice of life." -William Cowper
Every pantry should be equipped with the basics to build a delicious and flavorful meal. I have listed my top 10 spices that I consider to be essentials when creating a variety of different cuisines and flavor profiles. Seasoning is one of my favorite components of cooking. It allows me to be creative and can really take a meal to the next level. If I am following a recipe (which is rarely) the one thing I never measure is spices. I tend to go off of how I feel and most importantly, the taste. It is important to taste your food as you go as to not over season and to help build complex flavors. The spices and seasoning you use should largely relate to the type of meal you are preparing but also what you are in the mood for. If I want my dish to be a little spicy, I might add some cayenne pepper or red pepper flakes. If I'm looking to balance out a rich meal, I'll add some fresh squeezed lemon to my sauteed veggies. Basically, seasoning can make or break a dish. I learned a lot of really great tips from American chef Samin Nosrat. If you are looking for something to watch, this four part docuseries staring Chef Samin, Salt Fat Acid Heat is one of my favorite things on Netflix right now and it got a 100% rating on Rotten Tomatoes! Just sayin'. (Here is a little trailer for your viewing pleasure). But seriously, you should watch it! Anyway, lets get on with my top ten not including Salt-N-Pepa, those two should be used for seasoning nearly everything, by default!
In order from 'Yass honey, Shake Your Thang' to 'Naw, don't Push It, just a dash!' Aka Most-Least Favorite!
Smoked paprika -Used in 90% of my recipes and hands down my number one favorite! Adds a smoky, rich flavor.
Cumin -Generally used when cooking Mexican cuisine or dishes like chili and is a solid 2nd place. Adds a earthy, sweet, yet bitter flavor.
Cajun Seasoning -Technically speaking, this is a blend of a handful of spices itself, but is amazing on almost anything from fish to meat, and even vegetables. Usually contains paprika, mustard powder, garlic, black pepper, onion, dried oregano, cumin, caraway, crushed red pepper, cayenne, thyme, celery seed, and bay leaves.
Red Pepper Flakes -Definitely a staple that can add some extra zing to any dish. From pizza to pasta or even soup. My tip is to start small and taste as you go. You can always add more heat but it's not so easy to dial it back if you get heavy handed.
Rosemary -I love fresh rosemary but tend to kill every plant I touch. Either way dried or fresh, rosemary is amazing on items like potatoes, grilled asparagus and roasted chicken! Fresh herbs are a lot more potent than dried herbs so be sure to cut back a bit when using things like fresh rosemary.
Garlic powder -I limit cooking with fresh garlic since we generally avoid certain high FODMAP food items, so the powder still gives the garlicky flavor while being less intense and IBS triggering.
Dried Basil -Perfect for adding an authentic vibe to Italian cuisine like pastas and meatballs. When cooking with dried herbs, be sure to add them at the beginning, allowing the flavors to fully release and incorporate into what you are making.
Dill -Dill is amazing for Mediterranean/Eastern European inspired dishes, soups, wraps, dips etc. Be sure to subscribe and I'll be adding my homemade tzatziki recipe eventually! I don't know how to put this but... it's kind of a big dill.
Parsley -My go to when making cream based soups or chowder, baking fish or seafood, and garnishing dishes. Pairs well with lemon.
Ground ginger -A common staple I tend to use when cooking Asian cuisine like stir fry or lettuce wraps.
I'm not really boujee when it comes to my spices so I don't mind using generic store brand. Things I do spend a little more money on are my salt and pepper. I prefer fresh cracked pepper and pink Himalayan salt grinders. Also do not cheap out on your olive oil !
Speaking of not cheaping out, saffron is a spice I would put at the top of the list, however at about $1,500 a pound, it literally costs more than gold! Here is an article on the top most expensive foods in the world, where saffron in #4 on the list!
Bottom line, do whatever makes you feel good. Don't be afraid to experiment. Here is a fun food and spice pairing chart I found to help give some inspiration.
Go crazy, go stupid!
-E
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