• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Spices in Cooking

February 22, 2009 | Technique

I apologize for my absence from the blog for the past few days – my parents were staying with me and I was busy with helping them with a few things, none of which involved cooking I’m sorry to say! I’ll use this break in cooking as an opportunity to share with you some information about stocking your pantry with spices. That cool photo to the left is just one of three sections of spices in a friend’s pantry. The family is from India, they cook authentic Indian food, and, true to form, the spices she keeps on hand are amazing. I’m trying to negotiate a cooking lesson with her so stay tuned on that. In the meantime, I’ve assembled this spice list that might help you stock your own pantry.

Spices are a fabulous way to add flavor and make food interesting without adding calories, so don’t be shy trying things out. Here’s a basic list of what to keep on hand:

Salt
Coarse ground
Sea salt
Kosher
Black pepper
White pepper
Cayenne pepper
Red pepper flakes
Cinnamon
Sticks
Powder
Cloves
Nutmeg (whole)
Allspice
Ginger powder
Chili powder
Cumin (ground)
Cumin (seeds)
Turmeric (ground)
Curry powder
Dry mustard
Mustard seed
Paprika (sweet and smoky)
Saffron
Dill seed
Celery seed
Fennel seed
Sesame seeds
Onion powder
Garlic powder
Grill seasoning
Old Bay seasoning

If you want to play around with other cuisines of the world, add specialty spices like garam masala, Chinese five spice, and more. Notice that I didn’t include any dried herbs in this list, only spices? I’m a firm believer in using fresh herbs!

Leave a Reply



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • mcloughlins restaurant and bar
  • Chefs Up Front 2011
  • potager-denver
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • linger denver ceviche with taro chips and avocado
  • ma peche new york sweetbreads
  • cooking matters new logo

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives