Essential Herbs and Spices for Cooking

What are your Essential Herbs and Spices for Cooking?

Last week I reached for one of my spices and noticed it had expired, umm, long ago {which goes to show I don’t look at their labels very often}. I have a cupboard full of herbs and spices, which I grab on a daily basis but never really inspect them.

This led to a little cleaning of the spice cupboard {by little I mean a massive overhaul} and put some thought into what each one was intended for in cooking or baking. My thought: if they expired hardly used, do I even need them in my cupboard?

I do try and add flavor to recipes and dishes with herbs and spices as much as possible, instead of heavy creams and sauces. They can add that perfect taste without all the calories.

So, here is a list of my essentials:

Black Pepper
Slightly spicy and the most versatile and common spice, it can be used for so much. To get the most flavor, use freshly ground whole peppercorns using a pepper mill. Myself, I put pepper in everything I cook!

Cinnamon
Only a little cinnamon is needed to bring its trademark dense and rich flavor to a dish. Used most often in baking, but also great with fresh fruits and seasonal beverages.

Cloves
Extremely aromatic and slightly sweet, try a pinch of crushed cloves in your coffee or tea to add a bright chai flavor, yet I use this spice more when cooking ham!

Cayenne Pepper
Unlike pepper, this has an intense spicy heat. Great in a whole host of recipes where you want a spicy kick. I add cayenne pepper to my hamburger soups or those that have a tendency for being bland.

Paprika
Sweet to slightly spicy, paprika adds a pungent, bright, and colorful element to any recipe. Myself? It’s a must for egg salad and devilied eggs. Though I use mine for more of a garnish, it’s one of the essential spices for Hungarian and many Eastern European recipes.

Chili powder
A blend which contains chile peppers plus cumin, coriander, oregano, and many other spices. Key for my chili dishes!

Garlic Powder
Used with a variety of foods, it’s another than I reach for more often than others. Love it for garlic toast, Chilis and pasta!

Oregano & Basil
I group these together since I always use them together, mainly for Italian dishes including pizza.

Dill Weed
Always used when cooking fish!

Onion Powder
Used when I don’t have the real deal. A good flavor boost instead of reaching for the salt

Rosemary & Sage
A poultry basic! Reached for most often when I’m cooking whole chicken or turkey

Bay Leaf
Used for soups and stews

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Have I missed any of your favorites? How often do you replace your herbs and spices?

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