• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • 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



About Michele



Restaurant Reviews

  • north
  • Chefs Up Front 2011
  • 12 manhattan new york the modern moma brie souffle
  • place at the table
  • izakaya den
  • taste of the nation vail
  • black cod TAG

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

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


my foodgawker gallery




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

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives