Adventures in Food
A world of tastes in your spice cabinet
Okay who else early in their cooking exploits bought one of those fully stocked, rotating, 20-spice racks? Yup, me too. And you know I felt like I had to hang on to those spices. Sure I know they lose their flavor after awhile, but I just kept pushing them farther and farther back in the cabinet thinking, “One day I’m going to need this for a recipe” (yeah, the spice rack deal didn’t last long when I realized how much room it takes up:). Well I’ve finally trimmed my spice cabinet to just a few essentials. The ones that I just can’t substitute in certain dishes. Usually these are the spices that give that authentic zing to dishes I make from other parts of the world. Here are some of my favorites–
Paprika–
This is one of the few spices I’ll pay a little bit more for an authentic variety. I like Penzey’s Hungary Half-Sharp Paprika, which packs more of a kick than what you’ll find at the grocery store (the full sharp has a little too much of a kick for me). I’m pretty generous with the paprika on my Hungarian chicken that I serve over spaetzle (German dumpling/noodle pasta that used to be my middle daughter’s favorite food before she discovered fried rice).
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Rosemary–
Roasted potatoes and rosemary are made for each other. But when I make Italian focaccia bread, a sprinkling of rosemary on top is a must too.
Cumin–
Forget chili powder. Please. Cumin is the spice of choice in Mexican dishes. Toss it in chili, tacos, salsas, guacamole, enchiladas…
I can’t help but throw in a couple more obscure spices that I can’t live without.
Photo credit: Savory Spice
Ancho powder–
Yes, you could buy roasted, dried ancho chiles and add those to dishes too (and I often do use) but for the flavor of ancho chiles without all the work I sprinkle in the ground variety. I haven’t found this spice outside of Mexican grocers except at Savory Spice. I buy it in bulk. Like cumin, toss this spice into your favorite Mexican dishes.
Mustard seeds–
These are getting easier to find, but I always toss mustard seeds into fresh vinaigrettes or when a recipe calls for mustard I’ll throw some of these in too (I like them in rice when I serve pork dishes). The tiny seeds pop in your mouth when you eat them and have sweeter, brighter flavor than pourable mustard. They aren’t a mustard substitute, but just a fun addition.
These ideas came to mind as I was checking out Patriotic Things to Do in the Summer with your kids on Motherboard. One of the tips was to explore cultures throughout the world by making dishes from those countries. Love it.
Your turn–What are some of your ‘can’t-do-without’ spices?
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about 2 years ago
Thanks for this list! I intend to update my spices soon. I’ve heard we should add tumeric to our food to avoid cancer, so I’m getting that one, too.
about 2 years ago
Basil, oregano, dry mustard, cinnamon, nutmeg, cloves, rosemary, thyme and paprika are at the top of my list. Although I have tons of other kinds. I attached wire shelves to a wall in my pantry and they are all in there, roughly alphabetized.
about 2 years ago
Raising my hand. I had one of those spice things too! I finally had to throw all of those old spices out a couple of years ago when we had an invasion of pantry moths. Very expensive to replace all of my necessities at once! Anyway, Cilantro. When I can’t get fresh, I put it in all my Mexican recipes.
about 2 years ago
Good call. I’m very careful with my tumeric you need to store and mix it in glass containers or else it will give whatever you have it in a bit of a yellow hue. An unfortunate tumeric spill reinforced this lesson to me;)
about 2 years ago
I love fresh basil, but instead of dried I use basil oil when I want the flavor. I’m going to post more on this later, but I love my magnetic spice holders that I can pop on the side of my fridge for my everyday spices.
about 2 years ago
Count me as a cilantro fan too but I haven’t found a dried variety yet that comes close to the flavor of fresh. I’ve been thinking about freezing cilantro in ice cubes since I doesn’t freeze well on its own but so far I haven’t had time (or freezer space) to do it.
about 2 years ago
Three cheers for rosemary. I have a plant that has survived for years … both inside the house in the winter and in the greenhouse in the summer. It’s wild because in the past I killed a lot of rosemary plants.
about 2 years ago
I am guilty of over-spicing shelves. I have to pare down. And now I know what to do with the jar of mustard seeds that is just sitting there! Great suggestion to use in a vinaigrette. But does that mean you substitute the real mustard with the seeds?
about 2 years ago
Oooo I could do a whole post on this. Don’t substitute the seeds for real mustard, but many recipes that call for mustard lend themselves to also adding seeds. It depends on your preference but I like crunch so the pop of mustard seeds is fun to add in recipes. I usually toast them slightly in a dry skillet before adding them, but you don’t have to. You can add them into bbq sauces or like a said, rice dishes. Again, I think I’ll need to do a write up on this on (I really like black mustard seeds too–they pack a bit of heat).
about 2 years ago
I’ll second turmeric and cumin , definitely. also sage, and ginger — a touch of ginger added to paprika and other spices in a rice dish, for example, adds a bit of pop. still looking for that good tasting dried cilantro too…
about 2 years ago
See I opt for fresh ginger over ground (the root last forever in the veggie drawer). And like you, I’m still searching for a decent dried cilantro too. I tried out these cubes I found at a Mexican store, eh, still not the same zing.
about 1 year ago
Lately I’ve come across a few recipes that call for mustard seeds. I always think in terms of mustard, not the seeds. Reading your description of how they “behave” I see why they are gaining popularity.
about 1 year ago
Yes, they really don’t have a mustardy flavor like you’d think–instead it’s more of the texture that makes them appealing.
about 1 year ago
Since we just moved, our spices are fairly fresh. Your take on this is so helpful, although I doubt our household could survive without cilantro.
about 1 year ago
Fresh ginger is a must have, but even better than keeping it in the veggie drawer is popping it in the freezer. It grates beautifully right out of the freezer and lasts indefinitely without drying out.
about 1 year ago
Now that it’s summer and I’m putzing around in my herb garden, it makes me think about all the cool ways to use herbs and spices. Love rosemary. Basil makes me weep with joy.
Also garlic. Not really an herb, though, is it?
about 1 year ago
I’ll be growing herbs this summer, for the first time in many years. Rosemary and basil are my favorites. And we couldn’t make it in our house without cinnamon.
about 1 year ago
I go through phases with cinnamon–sometimes love it, other times can’t stand it. Right now I’m loving it. Usually in recipes that call for cinnamon I add a pinch of nutmeg too.
about 1 year ago
I’m picking up all kinds of handy tips in this thread, like basil oil when fresh isn’t available (the dried stuff doesn’t compare) and storing ginger root in the freezer.
I prefer fresh rosemary, thyme, parsley, cilantro, sage etc. The most reached for spice jars in our home are probably cumin, turmeric, red pepper, cinnamon, and nutmeg.
And — you made me laugh — I had one of those revolving racks when I had my first pad too!
about 1 year ago
Everyone at some point has to have one of those, right?
And yes, basil doesn’t freeze well. I hadn’t thought of putting ginger root in the freezer. I’ll have to try that.