Fast and dirty guide to the flavors I keep around.
90% of the shit I cook, it uses these spices and herbs.
Here’s a guide to the spices I keep, a general flavor profile, and a suggestion for use. The bold is spices I find myself using most often, and running out of fastest.
I do own other spices, like white pepper and thyme and mustard powder, but I don’t.... I don’t actually use it? Like, I get spices as gifts and some of them just sit sadly in the back of the spice display, all dusty. Spices I don’t keep is at the bottom.
So these listed spices are things I actually actively use in cooking, and can remember using in the last 3-6 months.
Excuse me while I go sniff my spice shelves.
Dry Spices
Cumin - Good for tacos! And anything you want to have taco undertones. Tastes like tacos.
Coriander - The name of my ball python. Sorta spicy-citrus. Very aromatic. Great for savory shit. Especially roasts and indian-ish stuff.
Garlic Powder - It's garlic. Use on literally everything.
Paprika - Tastes like smoked bell peppers. Sweet and smoky~ Mostly in savory dishes. Sometimes in deviled eggs. Which, I guess, is savory.
Allspice - Basically tastes like "American holidays." It's the non-ginger taste in gingerbread, and the non-cinnamon taste in pumpkin pie.
Nutmeg - Allspice's backup dancer. Actually, it's terrific on its own for a subtle sweet spice in a savory dish.
Cinnamon - Best bark, best bite. Cook into sweet, cook into savory, mix with sugar and dump on your pastries. Good shit.
Cloves - Warm? somehow? Good with savory or sweet things, and a key ingredient to mulled cider or mulled wine.
Tumeric - Lets be honest, it's there for the bright yellow color and the nice smell. Bitter taste of grassy dirt. I only add to dishes where other stronger flavors will overpower it.
Red Pepper - For gentle heat that lingers. Interchangeable with Black pepper if you want that peppery heat without the black pepper punch.
Black Pepper - For 'peppery' heat - sorta bitey? General use in everything.
SALT - Everything needs salt. Earth's natural MSG. Lick the rocks.
Bay Leaf - Smells like flowers. Tastes sorta like bitter mint with a hint of....pine? it's odd, but makes savory dishes feel complex and and expertly made. Fancy bastard.
Rosemary - Sweet and pine-y. Very strong. Lavender’s beefier cousin as far as flavor associations go. I tend to only have this seasonally when I can grow it in my lil garden.
Basil - idk man it's basil. Good on anything vaguely ‘Italian’. Also a seasonal thing for me because fresh basil is easy to grow and so tasty.
Oregano - Does it have a white cheese and garlic, or tomatoes? Add Oregano.
Dill - Drop it in some greek yogurt with some lemon juice, a bit of honey, and some garlic powder, then have an excellent time. Tbh I don't use Dill much, but the plant is fun to grow. Very soft and smells nice.
Fenugreek - Goddamn I need to use this more often. Sorta maple syrup meets burnt sugar. REALLY good in soups and curries to add a rich sweetness.
Mixes
Curry Powder - Usually includes tumeric, coriander, cumin, fenugreek, and red pepper. "Curry" is a spice blend, not a spice from a plant.
Garam Masala - Some sort of blend of Cinnamon, Cadamom, Cloves, Cumin, Coriander, Nutmeg, and Pepper. There’s like, a billion variations for this, so your blend may vary.
Chili Powder - ancho chili, paprika, cumin, and mexican oregano. A pleasant, rich heat.
Liquids
Lavender Syrup - Flower nectar, basically. I tend to go through a LOT during the summer, because Lavender Lemonade is some bomb ass shit, but it's nice to dab into savory dishes to add sweetness. It's also terrific in mixed alcoholic drinks. You can easily make most syrups by boiling sugar and water with your herb of choice.
Lime Juice - Citrus and ready to fight.
Lemon Juice - Citrus and a little more chill.
Vinegar - I use white vinegar for cleaning and if a recipe specifically calls for it. Apple cider vinegar gets used in any other cooking setting. Balsamic vinegar is for dipping and drinking.
Soy Sauce - My body craves the savory salt.
Mustard - Great condiment. Great in pot roast.
Miso paste - Technically not a liquid. Very savory, excellent addition to many dishes and dressings. Makes a great soup base. Infinite shelf life in the fridge. I keep yellow miso but if you want to be cautious, white miso (Shiro Miso) is the gentlest introduction to miso flavor. Sweet and mild. Umami bomb.
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Shit I never have in my house:
Saffron - Too fucking expensive, not enough flavor to care.
Mustard powder - Anything I’d use the powder in, I also use vinegar and whatever else is in the condiment, so I just keep bottled mustard.
White Pepper - It’s black pepper, but hotter and the flavor doesn’t last as long in your mouth. Meh.
Star Anise - The flavor of black licorice. Just.... why?
Caraway seed - tastes like nutty Anise.
Fennel - Tastes like Anise and trees.
Tarragon - Smells like Anise.
Thyme - I guess it’s ok, but I just never use it. Good in stuff you want to taste like thanksgiving stuffing.
Sage - Same as Thyme. Smells nice.
Parsley - Tastes like grass. Grass flakes. Lawn clippings. No.
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Anyway, since I’m kinda bored today, send me a list of spices you’ve got laying around and want to use, and I’ll whip up a short (hopefully easy) recipe.
