17/10/2023
15 ESSENTIAL SPICES
Spices. We all have them. Some are more loved and turned to than others, but each jar we have undoubtedly played an important part in adding flavor, color, or depth to a dish at one time or another. There’s no better way to kick off a month All About Spices than to encourage and arm you with the tricks and tools you need to take a deeper look into your spice cabinet, rack, or drawer, w**d out what’s been there for years, reassess what you really need, and see to it that you’re storing your spices properly.
15 essential spices and how to use them
Allspice:
Warm allspice adds a special something-something to a variety of dishes from stews and meaty braises to desserts.
Bay leaves:
Mild and herbal, bay leaves are great for long-simmering soups and stews. Always pull them out before serving, as the leaves themselves aren’t edible.
Black pepper:
Sharp and pungent, black pepper is a ubiquitous seasoning often paired with salt to finish off just about any dish.
Caraway:
This slightly aniseed-like spice can be used whole or ground in sweet or savory baked goods, braises, and casseroles.
Chili flakes:
Made of dried and crushed red chili peppers. Sprinkle chili flakes on dishes as a spicy garnish or let them linger in stews and sauces.
Cinnamon:
Sold ground or as whole sticks, cinnamon is often relegated to sweet baking projects but makes a delicious addition to savory dishes too.
Coriander:
Citrusy and subtly sweet, use whole or ground in curries or on roasted vegetables and meats.
Cumin:
Whether used whole or ground, this is a warm and nutty spice that works well in curries, soups, marinades, and sauces.
Curry powder:
A spice mix typically composed of coriander, cumin, turmeric, and fenugreek, curry powder can add a kick of flavor to roasted vegetables, simple fried eggs, and many other dishes.
Dried oregano:
Unlike many other herbs, oregano retains its sweet and earthy flavor when dried. Add a pinch to salad dressings, pizza, or pasta sauce.
Dried thyme:
Like oregano, thyme retains its slightly lemony, minty flavor when dried. If replacing fresh thyme with dried, use less, as dried thyme is even more pungent.
Fennel seeds:
With a licorice-like flavor and subtle sweetness, fennel seeds are delicious when paired with roasted meats and vegetables, as their flavor really emerges when heated.
Nutmeg:
Too much nutmeg can overwhelm a dish, so err on the scant side. Rather than going for ground, try buying whole nutmeg and grating it fresh when adding to dishes.
Paprika:
Ranging in flavor from sweet to hot, paprika can be used to add a subtle or strong spiciness and smoke to soups and stews.
Salt:
A fundamental seasoning found in every kitchen around the world. We recommend using kosher or fine sea salt for everyday cooking, and a fancier, flaky salt for garnishing.
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