Spices it up!
Spices are the pure essence of flavor! Whether whole or dried they bring a taste, aroma and balance to any dish. Spices can transform your meals and kitchen to a foreign land or familiar place. Whenever I get the chance to travel Internationally I love to visit different markets to get the essence of what if feels like to live in that specific place. I also love to bring a few things back as well. Here are my top 12 pantry staples I keep stocked in my pantry and in my clients homes!
Kosher Salt- Throw that Iodized salt away!!!! Kosher salt is less concentrated in salt than Iodized salt and doesn’t have that weird taste. It is used in all commercial kitchens and restaurants for consistency in flavor profile, texture, and seasoning. Use it everyday for an all purpose seasoning, to flavor pasta water, making salad dressings, roasting meats etc.
Fresh Cracked Black Pepper- Switch from the pre-ground pepper. Pepper is a bit woody and and piney. Fresh cracked pepper gives a more pungent pepper flavor and heat. I use fresh pepper in just about all of my everyday cooking! It’s great for rubs on meats and finishing a salad or soup.
Onion Powder-Adds a savory richness to your dishes. I use this in rubs, marinades and seasoning veggies and soups.
Garlic Powder- Milder than adding fresh garlic and gives a savory warmth to dishes. I use it a lot in dishes with beef, chicken and ground meats. It’s great on veggies that are grilled, sautéd and roasted!
Paprika-This spice comes in many different forms, sweet, hot and smoked are a few. I add Paprika for color and to give a little depth in flavor and very little heat. Paprika is great in bbq rubs and marinade, Spanish and Mexican dishes, and Chili.
Chili Powder- Chili powder adds a smokey flavor to your dishes. It can range from a little to very spicy. Great in Tex-mex dishes, rubs and marinades. Great in stews, rubs and marinades.
Ground Cumin- One of my favorite spices! It’s earthy, nutty, a bit spicy with a touch of citrus. I use cumin in Mexican recipes, soups, stews, rubs, and curries. Great on grilled meats, tacos, and roasted veggies.
Bay Leaf- Gives off a pungent, savory and bitter flavor profile. Bay leaves are great for braises, stews, pickles, and rice dishes. Bay Leaves are a staple for holiday cooking, roasting poultry or in Cajun cuisine.
Dried Thyme-(Pronounced like Time!) Lends an earthy and minty flavor profile to dishes. Thyme is great in rubs, salad dressing, sauces, soup, and stews. I use thyme a lot with roasted veggies and poultry dishes.
Curry Powder- A combination of sweet and savory spices such as cumin, turmeric and bay leaf. I use curry powder for stews, rubs and marinades. It’s great in Indian dishes and on roasted veggies or meats.
Cayenne Pepper- Brings the heat and spice to your dishes. I use cayenne pepper in bbq rubs and sauces. It’s great in Mexican, Asian and Cajun dishes.
Dried Oregano- A very pungent and slightly bitter savory herb. There are many different kinds of Oregano from Mexican to Greek! I use dried Oregano in pasta sauces, Mexican dishes, soups, stew and rubs.