Ten Spices That Will Make You a Better Cook
Ask any professional chef what their favorite ten spices are.
They will all have a list they just cannot do without in their kitchen. Each list would be slightly different. One thing for sure, there would be many crossovers of seasonings that all would agree on.
Here is my list.
These are the ten spices I give as wedding gifts, graduation gifts and any gift appropriate with helping a novice cook get started right:
Paprika
Don’t just sprinkle it on your potato salad. Generously spoon it into soups, stews and sauces to add an earthy depth to any dish.
Onion Powder
In addition to fresh onions in your recipes, a teaspoon of this concentrated onion flavor will boost the taste of your favorite dishes.
Whole Peppercorns
Fresh-ground black pepper has a slightly fruity taste and aroma that adds a flavorful tingle to any dish. Once you start grinding it fresh, you will never go back to buying pre-ground pepper again.
Ginger
Whether fresh, powdered or crystallized, ginger is a great addition to meat and bean recipes. Added with other aromatics such as onions and garlic, half a teaspoon of ginger powder boosts vegetable dishes to a higher level.
Chives
Nothing else adds such a delicate hint of onion flavor to soups, sauces, vegetable and egg dishes like onion (tubular) chives.
Cinnamon
Just a pinch is all you need as a “secret ingredient” for tomato based dishes. Use to flavor tomato soup, Irish stew or spaghetti sauce. It also marries well with the natural flavors of meats.
Whole Nutmeg
Once you start grating nutmeg as needed, you will never go back to using pre-ground powders. Use freshly-grated nutmeg on top of pies and other baked goods. But, don’t stop there. Stir into hot beverages, and sprinkle on yellow and white vegetables.
Turmeric
With all the good press today regarding turmeric’s health benefits, let’s not forget what a great addition it is to your spice rack. The medicinal-tasting quality of turmeric’s flavor marries well with other spices and the natural flavors of meat and vegetables.
Mustard Powder (or dry mustard)
Stirred into cream sauces, or blended with flour for breading fried foods, mustard powder will add zing to your favorite dishes. Try in potato or macaroni salad; or chicken or ham salad.
Evaporated Sea Salt and Mined Salts
Salt that is harvested directly from the sea and salt marshes is free of the harsh characteristics that regular table salt possesses after it has been flushed out of the ground, boiled and bleached. Unprocessed mined salt such as Himalayan Pink Mineral or Murry River Pink are also more flavorful because of their inherent mineral makeup.