Wednesday, January 14, 2015


Variety is the spice of life they say but I think that spices make the variety in life.  There are so many to choose from that it can be confusing and delicious.  There are so many that most people don't use the majority because they just don't know what to add them to or how much to add.  So I will give a breakdown of what I use and what I use them in or with.

Salt & Pepper:  Pretty much everything
Garlic Powder:  I use this to intensify fresh garlic in any recipe
Onion Powder:  I use in addition to fresh onions to intensify the flavor
Nutmeg:  Just a little to dark greens, desserts or cream sauces
Oregano:  All things Italian, Mexican, and sandwiches
Paprika: I mostly use in rubs for poultry but can be combined into several savory dishes
Ground Mustard:  Cream sauces and Meat rubs
Cinnamon:  Baking, mixed with Paprika for a Middle East/Moroccan flair, and savory Mexican
Bay Leaf:  Soups, Stocks and pretty much anything meaty that needs to simmer for any length of time
Curry:  This can be added to any meat or veg to add a little kick in the pants
Thyme:  Chicken, maybe any bird but especially Chicken
Rosemary:  Great with meats, use lightly and can be a great addition to desserts
Sazon:  Its a great little pack that adds a special flavor to any Latino dish
Celery Seeds:  I have only found that this works in a slaw and nothing else

These are my daily users.  There are more but these are my staple spices.

Mix some fats (oils, butter), pair with fresh herbs and you will enhance any meal.

Please let me know if you have a spice and would like suggestions as to what to use it in. 

1 comment:

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