Kitchen Staples- Herbs & Spices
Herbs and spices are essential to flavouring food. The more you have, the more things you can make; but having a basic assortment can actually bring you a long way. Whether you’re using turmeric to give colour and floral notes to a dish, or a mix of spices to create a blend to use in curries.. they are incredibly versatile.
If I know I won’t be using a specific spice a lot, I buy it whole. Whole spices stay fragrant and fresh a lot longer than ground spices; that being said you do need some type of pestle & mortar or spice grinder to break them down. One way to keep ground spices as fresh as possible is to keep them in airtight jars or little boxes and storing them in a dry cool place, if you’re buying ground spices make sure to buy a small quality as opposed to large bags as they most likely will go stale before you finish it all.
Spices have been used over thousands of years in holistic medicine. Specific spices have benefits to them aiding to treat whatever the problem. I like to steep spices that aid in digestion (cinnamon, cardamom, fennel, clove, coriander) whenever I have an upset stomach or if I am bloated.
In my opinion these 10 spices are a great way to start your spice collection:
Black pepper - A staple in most kitchens, this is the most important spice for me. 98% of everything I make has black pepper in it. It has a piney aroma and brings subtle heat to a dish when used a lot. My favourite dish to make that highlights the black pepper notes is cacio e pepe- cheese and pepper pasta.
Paprika - Whether is sweet, mild or hot paprika this spice is known for the colour it brings to dishes. Depending on the hotness of the pepper, the taste differs. My favourite is smoked paprika. It’s sweet with a strong smokey flavour which is useful to add in dishes where you want some of those notes. Great to use in stews, meat rubs, eggs…
Cumin - This is a well known spice used all over the world. You can find it in Mexican food, Middle eastern, Indian, North African…. It’s woody, floral, citrusy and quite pungent. The whole cumin seeds are as useful as ground cumin.
Red chilli flakes/ cayenne chili - I personally love red chilli flakes over cayenne. Both bring heat but flakes burn less easily. These 2 spices bring elements of spice to a dish, whether thats pasta, avo on toast or any stews, curries etc…
Curry powder - Usually made up of a blend of spices, curry powders differ from region to region, country, and even by person. This is one of my top 10 because of the ease that comes with having it readily available. Find your favourite basic curry blend instead of having to make it each time.
Turmeric - Very well known for the vibrant yellow hue it gives off, it has floral bitter notes. It’s used it a multitude of ways for its potential health benefits of being anti-inflammatory; whether steeped in hot water, made into golden/turmeric latte, or used in curries, desserts… it is truly versatile.
Cinnamon - Normally considered a sweet spice by westerners, it’s woodsy, sweet/spicy aroma lends itself well with lamb, curries, phô, biriyani, and a multitude of sweet dishes as well as drinks…
Coriander - Not the herb, but the seed. It has citrusy floral notes which can be used in shakshuka, pickling brines, desserts… Also great steeped in hot water for a digestive tea.
Green Cardamom - This is one of my favourite spices. Used both in sweet and savoury dishes, it has a strong sweet aroma with citrusy, minty, woody scent. Used in Nordic countries, India, Middle East… It’s great in desserts like Swedish cardamom buns, rice pudding, also used to flavour drinks like coffee, Masala Chai, great in savoury dishes such as stews, curries…
Cloves- Last but not least a very pungent spice, its warming, astringent, woody and bitter, with subtle similarities to cinnamon, allspice and nutmeg. This is a spice I only buy whole as a little goes a very long way. My favourite way to use cloves are in hot chocolate, chickpea coconut stew, biriyani, curries, pumpkin bread…
Herbs, just like spices, have been used for a long time for its medicinal properties as well to season food. I always have some sort of fresh herb, as I find it a great way to add freshness and brightness to a dish.
My favourite fresh herbs to have on hand are:
Parsley - It is the most used herb in my kitchen. Whether i’m using it to make lemon parsley pasta, or a chimichurri, pesto or adding it to a broth to bring some vivacity… It’s high in Vitamins A, C and K so good for immune, eye, skin, bone and hearth health.
Basil - Everybody knows basil because of Italian food. I love it fresh, so I have it during the warmer months. Great to flavour tomato based dishes; caprese, tomato salad, tomato sauces, stews, pesto….
Although I love my herbs fresh, having dried herbs to use all year round is great. Tougher, woody herbs are my favourite to use dried.
Thyme - Its grassy, woody, floral notes compliment a lot. It’s great to use with roasted meats, stews, fish, soups and teas. Infused in hot water, thyme tea is great to sip on in the colder months.
Rosemary - It’s woody citrusy aroma complement roast potatoes, and chicken perfectly. It can be used in soups, stews just like thyme, and can also be steeped in hot water to drink like tea to aid digestion.
Bay leaves - These leaves are controversial; some say they taste like nothing, and some can’t not use them. I personally believe that the subtle flavour they give out is a building block to the overall taste of a dish. It' won’t be a loud flavour, but it helps round things out.
Curry Leaves - My absolute favourite leaf to use in cooking. These leaves are so incredibly flavoursome, and there really is no substitute. Added into a curry, or tempered in some oil and added on top of pulses/lentils, fish etc.. it adds such a distinct flavour, and makes everything better. I normally get these fresh and freeze them right after buying- this way they last longer.
I really do believe in spices and herbs, and the potential they have when it comes to flavouring dishes. Some spices can make a dish richer and heavier, whereas some can brighten. A mixture and a different ratio of them can create a depth of flavour so different from what we’ve experienced before. Combinations of spices have been used in cuisines all over the world, the most famous and loved being south asian dishes, which tend to be the hardest to make at home.
I hope that having these 10 spices and 5 herbs in your kitchen/pantry helps you broaden your knowledge and experiment with your cooking a lot more. Get to know each one so you can use them in combination with others, create your own garam masala, curry powders, meat rubs etc…