My kitchen is lacking in the spice department. At the very most I have salt and extra virgin olive oil.
What are essential spices for any kitchen that can cover any kind of meal or at least fake it if one doesn’t have some obscure spice used only in Khazakstan?
I only buy spices when I need them:
Salt
Pepper
Garlic Salt
Garlic Powder
Cinnamon
Parsley
Sage
Paprika
Oregano
Basil
Mustard
Cayenne
Onion Powder
I’m out of something, but I won’t remember what it is until I need it.
I’d add to that list red pepper and chilli powder. Also rosemary and thyme, but only so I could assault your ears with a very bad rendition of Scarborough Fair
AHA!
If Karana wanted be to be a good speller, he would have never invented spellcheck. Which I don’t use outside of the office, but stilli…
No, no, that’s what I’m out of. Though I hope I spell it right on the shopping list.
Jarred garlic
Oregano
Basil
Fresh peppercorns
Salt
Seasoned salt
Lemon pepper
Red pepper flakes
Rosemary
Thyme
Paprika, several kinds
Dried chipotle powder
Cinnamon
Nutmeg, whole
Cloves
Ginger, several varieties
Chili powder, several strengths
Bay leaves
Six-pepper blend
Celery salt
Curry powder, several varieties
Mustard
Cayenne
Sage
Sesame seeds
Turmeric
That’s just spinning the spice rack. I haven’t even opened up the cabinet yet.
Shop online at Penzeys.com, or check out the “ethnic” aisle at your local supermarket. If you by spices in bags instead of jars, you can really save some money. Buy small quantities, and dump anything that doesn’t smell like it’s supposed to. (Stale, weak, etc.) Grind, grate and sliver your own pepper, nutmeg and the like. Buy fresh basil, rosemary and such when you need it…it tastes so much better than the dried.
YOu want minimal?
Mixed Italian Seasoning (it’s rare that you’ll make a dish that needs some of these herbs but will be ruined by all of them).
Cinnamon
Cayenne
Cumin (a must for tasty Mexican food in our house)
Black pepper
Cayenne pepper
Also, keep fresh garlic and fresh onions around, and cook with them a lot. They’re great.
We’ve got a big spice rack, but these are the ones that see a lot of use (although our herbs are separate).
Daniel
Between Frank and Oakie, you’ve pretty much got it covered. Those are the spices that no good cook can live without. If you’re into baking, I’d suggest also adding allspice and some conglomerates like meat rubs and things.
I’d also like to suggest fennel. Nobody ever uses it, and most people don’t even know what it is. I like to have it just to stump 'em.
Spooky. I wonder how that extra smiley at the beginning of the post got there?
Must be the fennel.
Sriracha sauce is a sweet-spicy chili sauce that is delicious and also happens to be extremely versatile. I use it in pretty much everything as either an ingredient or as a condiment (it has basically the same consistency as ketchup and comes in a squeeze bottle). You should be able to find it in any market with a moderate array of Asian products.
Fennel is a great accent to my Tomato-Mushroom-Any Other vegetable in the Refrigerator Omelette.
Cumin! I can’t believe I forgot cumin. I need to make a pot of chili as penance.
I’ve heard saffron always flavors up a meal…