Top Ten Spices in My Kitchen

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1. Garlic

If you've read anything at all on this blog before, you probably know that I'm a huge fan of garlic. What you might not know is that in addition to the fresh garlic that I always have handy, I also keep some of the powdered stuff for when I just want to add a little more of that flavor to a dish that's already been finished. I also like to stir it into a little melted butter and dip Italian bread.

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2. Ginger

Again, this one I like to have both fresh and powdered. The difference in flavor between the two is enough that it's almost like having two completely different seasonings. Ginger has an interesting history. It's a big part of Chinese traditional medicine and was also very commonly used in the Middle East. At one point it was so popular in Europe that it was a standard part of any table setting, like salt and pepper today. In English pubs it was sprinkled on top of beer, providing the origin of the popular soda that shares its name. I love it for the distinctly Asian flavor fresh ginger can give to any meal, and of course it's great in baking too!

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3. Old Bay Seasoning

This is my go-to all-purpose blend. When I'm doing something super simple like frying up pork chops, I'll sprinkle them with a little Old Bay for flavor. It's a very versatile mix of spices and I haven't found anything it doesn't suit. This particular blend is relatively new to the culinary world, having been developed in 1939.

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4. Italian Herb Blend

This was my fave before I discovered Old Bay. I still use it a lot if I'm looking for more of an Italian flavor to a meal, or if I'm wanting flavor but no heat.

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5. Smoked Paprika

Paprika is one of the most under used and under appreciated seasonings in this country, in my opinion. I sprinkle a little on top of my baked mac 'n' cheese, add it to the breading when I'm frying chicken, and sprinkle it over top of steamed veggies. It's got a great smokey flavor that I simply adore. And if you're lucky enough to live in a country where paprika potato chips are available, you have to try them. They're kinda similar to the BBQ chips available here in the US, but way better.

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6. Basil

Fresh basil is great for adding amazing flavor to dishes at the last minute, but I rarely have it on hand. I hope to change that soon when I get my herb garden started, but that project has been on the to-do list for way too long to think I'm going to get around to it anytime soon. So mostly I cook with dried basil. Quality makes a huge difference here, and I'd say if you can afford to buy the fresher (but typically more expensive) stuff, you will not regret the investment.

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7. Oregano

Oregano is one of those herbs that is actually better dried than fresh. No really. Drying out the leaves actually brings out their flavor. And who doesn't love that flavor? I often cook with basil and oregano together because they compliment each other so well.

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8. Cinnamon

I know many people probably think of sweets and baked goods when they think of cinnamon, but I also use it in savory dishes. Lots of Mediterranean and Mexican foods are amazing with just a little thrown in. Want to take your Greek cooking to the next level? Grab the cinnamon. Looking for a Mexican twist on hot cocoa? You guessed it. Just add cinnamon. I also sprinkle it on my coffee or tea in the morning, or top off a bowl of yogurt with it, and of course who doesn't love cinnamon toast?

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9. Cayenne Pepper (or Chili Powder)

When you want to add a bit of heat to a dish, you can't really go wrong with these peppers. Think of it like a much, much stronger version of paprika. And the bright red color really adds to the visual appeal of a dish too!

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10. Cumin

Cumin is one of the oldest seasonings still in common use today. It was originally a staple of ancient Egyptian culture, then adopted by the Greeks, spread by the Roman empire, and found a home in India, Portugal, Spain and Mexico. Any spicy food can benefit from the addition of cumin, but it can overpower more delicate flavors so use with caution.