Blog #35: What’s in the Spice Cabinet?

Do you ever feel like you have a drawer or a cabinet overflowing with spices but you find yourself using the same three things repeatedly? I mean, what the heck is coriander anyways? I’m going to take a moment to share what’s in my “spice shelf” and attempt to demystify some of these for you. 

GARLIC SALT: Well, I’ll be honest, this is probably the spice I use in the most consistent and daily kind of way. The way I see it is, if it could use salt, why not garlic salt? I use this in virtually everything from eggs, to chicken to salads and pasta sauce. If it’s savory, it’s going in.

2. TURMERIC: This spice goes in just about any Indian curry you will eat. To me, it’s stronger in color than flavor, with a mildly flowery edge. It also has many nutritional properties that serve as anti-inflammatories, antioxidants, and that have been known to fight cancer. For singers, if your vocal cords are stressed from being overworked, try a warm glass of milk with honey and turmeric before bed. Again, because it’s an anti-inflammatory, this can help in the healing process. You can put this on many things from meats to vegetables (I like it on broccoli), and of course in lentils, and stir-fries. However, I am giving you fair warning that it will stain your clothes, plastic containers and your fingers so, be aware! 

3. CAYENNE PEPPER: this moderately hot chili pepper can be used in anything to which you’d like to add a little kick. However, in Indian cooking, we use a spicier version of chili powder so it is not so common to use pure cayenne pepper. It is what you will find in most of the taco seasoning mixes! 

4. GARLIC POWDER: this is made from dehydrated garlic and it has a fine texture, like flour. You can use it in rubs, marinades, sauces, stews and so much more. 

5. FENUGREEK SEEDS: the fenugreek plant is called Methi in India. These seeds smell and taste similar to maple syrup and are often used in Indian cooking. It is an herb that can be associated with the Mediterranean, Europe and Western Asia. How do I use it? In lentils and curries. 

5. CUMIN SEEDS: These seeds are the dried seed of the herb (cumin) which is a member of the parsley family. However, the taste is quite a bit more intense. It’s got an earthy and warm flavor that is used in stews, soups, gravies and curries. It comes from the region which stretches from the Middle East to Asia. 

6. TANDOORI MASALA: Whenever you see the word “masala”, know that it is a mix of spices. This one includes cumin, coriander and turmeric. A tandoor is a type of clay oven in India that allows for high heat cooking. The famous tandoori chicken can be rubbed with this spice (and other ingredients) before baking which gives it a bright red color. You don’t have to limit this spice just to chicken although that is how it is traditionally used! Try it in sautéed vegetables or in a marinade for fish as well!

7. CLOVES: Cloves are the aromatic flower buds of a tree, indigenous to Indonesia. They are extremely strong in flavor and I used to hate when I would accidentally bite into one as a kid, while eating biryani or curry. However, they also have many nutritional qualities such as killing bacteria, protecting against cancer and being high in antioxidants. Just don’t be like me and bite right down into one- just allow it to flavor the food it’s in. In the US and Europe, I’ve seen cloves used in making hot apple cider, spiced rum, or mulled wine. They are even used to make cigarettes. 

8. CARDAMOM: Native to India, this pairs well with poultry, red meat, lentils, rice, curries, sausages, baked goods and teas. It has a slightly sweet edge it. It’s flavor is strong and a little goes a long way. 

9. FENNEL SEEDS: These have a sweet, licorice flavor and are used in desserts, stews, curries and breads. These seeds are used in almost every culture of cooking from French to German, Greek to Chinese and Indian. 

10. CHILI POWDER: Chili powder is the dried and pulverized version of a combination of chilis, often with other spices. The spice levels can vary quite a bit based on which chilis are used! It is famously added to rubs, soups, stews and curries. You can make enchilada sauce with it or you can put it on grilled meats or in pasta sauces. The options are endless, really. Just make sure you know how hot your version of chili powder is before using it generously or you may find yourself crying over your meal! 

11. DRIED BASIL: Important note: dried herbs are usually 3-4x stronger in flavor than fresh herbs so use with some restraint. They can be used in pizza sauce, pasta, salad and even in herbal teas.

12. CORIANDER POWDER: Coriander is also known as Cilantro! People seem to either love or hate this flavor with no in between. I happen to love it! The powder is used in pies, stir-fries, salad dressing, vegetables, meats, lentils and all kinds of Indian dishes. It is popularly used in Mexican, Southeast Asian and Mediterranean cuisine. 

Ok my friends, this might seem like a random list of spices, but these are just what happen to be in MY spice shelf. Of course, I also have salt, black and red crushed pepper but, I figure that we all do! My hope is to demystify some of the spices that you may not have used or heard of before and open your mind to trying them out sometime. It’s also encouraging to know that most spices are good for you! Be bold and try a new spice this week, or just dig one out from the back of the cabinet to put a new twist on one of your standard dishes. You never know, that spice just might find a new home in the front of the cabinet! Happy experimenting!