This post is focusing on the spices, not herbs, that I keep on hand in my kitchen for cooking most American, Southern, Tex-Mex and “Americanized” international dishes. Spices are the culinary gifts we receive from the roots, stems, seeds, fruits, flowers or bark of a tree or plant. Although used mostly as a dried addition to our foods, I am including some other herbs as well, that I consider as spices that add or modifying flavor to food.
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AllSpice
The allspice berries come from Jamaica, Guatemala, and Honduras. Relish recounts that while Columbus originally named the dried fruit of a certain Jamaican plant “pimento”, once it arrived in Europe, it became known as allspice. The reasoning behind this name is thought to be that the spice itself tastes like a blend of other spices: including cinnamon, nutmeg and cloves.
This spice is important to Caribbean and Arab Cuisines. In Europe and North America it is used in sausage making. I have not actually cooked with it, although I keep some of the berries on hand in case a recipe calls for it.
Bay Leaves
The Bay Laurel tree grows the leaves we often use in our cooking. When the leaves are green the effects are mild, they get their strength from being dried. Not all bay trees, like the California bay tree (Umbellularia californica), are for culinarily uses, and may be toxic, so be careful and buy from a good source. You only want to use bay Laurel, Indian bay leaf, or Indonesian bay leaf. Also remember to remove the bay leaf from your dish before serving, a common mistake I always make.
I use these aromatic leaves for cooking legumes, soups, stews, tomato sauces, brines and sometimes braised meats. A year ago or so, I tried cooking without them, but I tell you, although I cannot really describe what it does to these dishes I can tell when they are missing. I feel it is sort of pungent, but have never chewed the leaf.
Capers
These are pea-size little buds of the Caper Bush flower that are mainly found in Central America and the Mediterranean. The way we get them in the USA is in a little bottle, and generally pickled.
Often capers are used to add pungency to sauces, dips, and relishes, but I use them often for added saltiness when I make Greek salads for instance. It adds a little zing to the salad when crunched. I will also add it to baked salmon if I am doing a 3-herbed lemon topping and want to add a bit of punch.
Caraway Seeds
These are seeds I use often in German cooking, it has a nutty yet bittersweet sharpness, with a hint of a citrusy licorice. I love tasting it in rye bread, some cheeses, cabbage dishes, pork or potato dishes, and sauerkraut. To my tastebuds, caraway and fennel seeds taste similar and I have used them interchangeably in cooking.
This seed can be toxic for dogs, cats, and horses because of its essential oils, carvone and limonene. They can also cause skin irritation, gastrointestinal issues, neurological problems to convulsions, and can have photo-toxic effects (1). Only use as advised by the recipe or, from my research, do not eat more than 3T in one day (which is a lot).
Cardamom
Cardamom, a member of the ginger family, is from India and Indonesia. Its taste has been described as piney, fruity, and some have said it has hints of menthol. I use it in rice dishes, curries, and some deserts. But only when the recipe calls for it, as this is not a spice I grew up with so it is not something I use without direction. However, I do keep it on hand.
The thing with cardamom, if consumed in too high of a dose, the natural caffeine in the plant will give the jitters. SpicyOrganice clarifies that while there is no formal dosage recommendations from any governmental agency, the general use is for under 1t per day (~1-3g). Which is about what I cook with generally.
Cayenne Pepper
These peppers are a specific set of skinny, mainly red peppers that can be dried and ground into a medium pepper powder in the 30k-50k scoville units range. The small Thai red chilies at my local market are also in the cayenne family.
Honestly I do not usually use cayenne as often as I use to, since I have been exposed to the amazing and large local selection of fresh peppers at the market. I have instead tended to use fresh peppers when I want to use them. Additionally, I now use the dried Red Pepper Flakes which are also made from Cayenne Peppers.
Celery Seed
These are small seeds that have both a celery smell and taste. I generally keep this on hand, and use it in stews, soups, sausage, coleslaw, Bloody Marys’ and pickles. Celery seed, according to many sources, is a spice made from the seeds of a wild, not domesticated, celery. The wild celery grows in marshy conditions. and has a stronger celery flavor than the vegetable we eat.
- Celery seed and celery salt are both using the wild celery seeds; one just has salt added (ratio 2:1 salt to seed) and you can make this yourself at home.
Some people can be allergic to this plant and contact with any part of the plant may cause difficulty in breathing. MtSinai writes Pregnant women should not use celery seed because it may lead to uterine bleeding and muscle contractions in the uterus, which could cause miscarriage.
Chili Powder
Chili powder is basically ground chili, and I stock a generic, dark red version that I use for making bean or meat based chili. I also use it as part of a meat rub and will add it to dishes to deepen color. I use this spice often for American and Tex-Mex cuisines.
When following Mexican recipes I find they often specify the chili to use so I just buy those dried and grind them up myself when needed. In Korean or other cuisines I use what they would normally use, for instance Koreas sweet chili pepper is called gochugaru.
Chinese Five Spice (Blend)
Chinese Five Spice is a traditional blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel. Relish writes this blend is not actually named after the number of ingredients, but after the five flavors (sour, bitter, salty, sweet, pungent). Plus, they write, the number 5 in Chinese numerology is considered “lucky”.
I have used this in some soup and squash dishes, and have also used the blend as part of a spice rub on chicken. I also make my own when needed, since I have the ingredients in my pantry.
Cinnamon
Cinnamon spice is the bark of a particular tree that is rolled up and dried, or ground. It is used as a spice, but also was used to embalm people in ancient Egypt. There are at least 6 different cinnamon trees and they are named based on their location. In the USA, we commonly use Cassia (aka Chinese cinnamon, or Cinnamomum cassia) and is the spice that taste most like we understand cinnamon to be. But Ceylon, the true cinnamon (Cinnamomum verum) is the second most used (but tastes different).
I use this spice in drinks, some stews, in Greek and Middle East dishes, and on toast (the old toasted butter, sugar, cinnamon breakfast). FineDiningLovers lists that it is used to flavour curry on the Indian subcontinent, savoury chicken and lamb dishes in the Middle East, and chocolate and yams in Mexico. In the West it is popular in baked goods like cinnamon rolls and cookies, or with apples and pears in hearty pies, crumbles and cobblers.
Cloves
This is an Indonesia spice that is so fragrant it is often used just for its aroma. But also, growing up, it was used to alleviate tooth pain as my Oma would put it on that sore tooth, and more often than not it would numb the site. I buy it whole and will grind when I need to use it.
I often find it in drinks, German Glühwein, chai, and hot apple cider. But also it is used in stewed apples or pears, pumpkin pie, and some even use it in gingerbread. It is a natural spice to combine with cinnamon and nutmeg.
Cream of Tartar
This is a dry, white powdery, acidic byproduct of fermenting grapes into wine. Its proper name is potassium bitartrate, but is also known as potassium hydrogen tartrate, or tartaric acid. It is used for baking to quicken the creation of egg white foam and helps stabilize the structure in meringue pies or cookies, or angel food cakes. But also a pinch into boiling vegetables will help retain bright color, and a pinch can also help stabilize whipped cream.
Cumin
Cumin is a member of the parsley family. It likely originated in Asia or Mediterranean, and has moved all around the world. Most cumin now comes from India, but other countries do grow it. When I think of its aroma the only term I can use is pungent, warm, and earthy.
This spice is integrated in Mexican, Central American, North African, Indian and Middle Eastern foods; as well as Tex-Mex cuisine. I use this seed a lot in my cooking and always have the seeds on hand to grind when needed.
Curry Powder (Blend)
This is a spice mix used in many Indian subcontinent dishes. This mix can vary by recipe, by region, and even by family. The one we get in the USA as “curry powder” is a generic, mild blend that is probably made for the American palate. While I will use that powder when called for, I have a sack of curry from India that I prefer to use as it has more aroma, flavor, and heat.
The McCormick commercial blend uses: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger, and Red Pepper.
Ginger
I do carry a limited amount of pre-ground ginger in my spice collection, but tend to only buy it ground when needed for baking or making a spice blend. I prefer grating the fresher rhizome when I cook, for the gingerol in the rhizome makes it sweeter, more pungent, and very complex. Powdered ginger has more shogaol which is spicy and pungent, but less complex.
I peel the fresh rhyzome with a teaspoon, grate it with a planer, and make sure to scoop up all the juice as well as the fibrous flesh when used. At the same time, I have to admit I do not like ginger-forward foods; as an example I do not appreciate ginger beer or candied ginger. But I do like fresh ginger when it is part of the overall flavor of a dish. Go figure
Masala (Blend)
People sometimes mention “masala” as if it is a seasoning. In fact, masala translates to spice—so a masala is a spice blend can contain just about anything. I do carry a generic masala blend for when I need to add some into a recipe, but India alone must have ~40 types of masala. I discuss many of them in a previous post on Indian Cuisine.
Mace + Nutmeg
Indonesian nutmeg trees actually produce two spices: nutmeg and mace. Nutmeg is the seed of the tree which we grind and use for its sweet taste and warm flavor, while mace is the lacy, reddish covering on the nutmeg seed that, when dried, turns brownish. The flavor of both is similar, but many find mace a lighter version of nutmeg.
I use nutmeg in grated form using a planer, and never buy pre-ground spice. It is part of my zucchini bread, non-alcoholic eggnog, some creamy sauces, and when I use Autumn spice combinations. I have used it on Spätzle with cinnamon and a bit of cloves to change the flavor of the pasta and i n Blau Kraut to sweeten the flavor.
If consumed in large amounts, exceeding its typical small use as a spice (1/2t – 1t per dish), it can have unintended consequences. Nutmeg powder contains myristicin which has been shown to produce allergic reactions, cause contact dermatitis, or have psychoactive effects in humans and pets (2). If large enough dose, it is possible to induce organ failure and perhaps death (3). Drugs writes: consumption of nutmeg at 1 to 2 mg/kg body weight was reported to induce CNS effects. Toxic overdose occurred at a 5 g dose.
Please do not worry, with the amounts I have used, up to 1T for a dish that served 6, it would be hard to use too much and cause harm. I know that many of you have not thought of spice dosages being so important, but cooks should know these things as our goals are to provide good, tasty, and healthy food to our family and guests.
Mustard Seed
Mustard is a wild plant (with 40 species) that produces seeds, that when ground and combined with a liquid (such as water, vinegar, lemon juice, wine, etc.), salt, and flavorings, creates a mustard mash or sauce that is hot, pungent, and spicy.
- Black mustard: Brassica nigra originating from the Middle East and Asia Minor is hard to find for it is grown high up in the mountains and must be hand picked. When young the whole plant is edible (4).
- Brown mustard: Brassica juncea from the Himalayas used in Indian and Chinese mustards
- White/yellow mustard: Brassica hirta from the Mediterranean basin (mildest)
SeriousEats makes clear that mustard’s pungency and heat comes from chemical reactions, specifically, a set of sulfur compounds (an enzyme called myrosinase and the mustard oil glycosides). While the seed itself is not hot, grind that seed to release its oils, add a liquid, and boom, you have an explosion of heat. This sinus cleansing aspect of mustard is in fact, the plants chemical defense against insects.
Paprika
This is another pepper product I always keep on hand in both a smokey and a sweet version.I like it enough that I do spend the money for an imported Hungarian Nobel Sweet version and Spanish smokey version.
I use this spice for coloring, a topping, and a critical part of making chili, goulash, egg dishes, and other spanish dishes. So, Hungarian, Spanish, Moroccan, and Portuguese cuisines all use paprika in their foods.
Peppercorns
The pepper plant is a vine named piper nigrum that grows little berries, originating in India and Indonesia. Experts will say the varietal, terroir, and agricultural techniques affect the taste and heat of this spice. Arguably this is probably the most popular spice in the world.
Black peppercorns and white peppercorns are both made from the fresh berries of the piper nigrum pepper vine, a plant that’s native to South and Southeast Asia.
- Green peppercorns: Immature berries that have a mild peppery flavor. Can be used in brines, or used in a steak sauce.
- Red peppercorns: The next stage as the berries mature.
- Black peppercorns: This is the mature berry stage and one which is most used int he USA.
- White peppercorns are black ones without the outer shell, and they have been soaked in water. Milder but earthier taste.
I primarily use black pepper and use it in many dishes to provide a little bite provided by piperine. This means I buy peppercorns and grate them when I need to use them. But I also use white pepper, primarily when I want the umami flavor, but do not want pepper specks to show in the dish. I prefer Southeast Asian white pepper, where the fruit of the peppercorn is used to ferment the pit, providing more of a savory, umami flavor.
Red Pepper Flakes (Dried)
This South American spice is one I always keep on hand. Because it, like all the spices here, looses its effectiveness as a spice over time, chew a flake and you will know if it is time to toss.
I use this in almost everything, on pizza, in soups or stir-fry if not hot enough at the table, in egg dishes, etc. For taste it might be considered slight fruity, but mainly it provides heat. I often use this instead of cayenne pepper.
Saffron
One of the most expensive spices on the planet. This spice is made from the stigma (threads) of the purple flowers from the Crocus sativus plant. These threads are so small, and there are only 2 per plant, according to Business Insider, that it takes 170k individual flowers to yield 1# pound of saffron. There is no machine that can pluck these threads, so they are, and must be hand harvested.
The RawSpiceBar describes its taste as a subtle earthy & grassy flavor & aroma, yet sweet, similar to floral & honey. I use saffron in rice dishes from some European, mainly North African, and a few Asian cuisines. I keep some on hand, and luckily there is a Northern California grower of this spice: Saffron Delights.
Star Anise
I try to keep this China/Vietnamese spice on hand, ~3 at any given time. It has an intense licorice taste and aroma that can also be found in other herbs and seeds: fennel, fennel seed, anise seed and star anise. It is also part of the Chinese Five Spice mix.
This can be a strong spice so I tend to use it sparingly. Primarily, I add it to my Pho broth, and some other broths but not very often. The flavor of this spice is licorice, just like the herbs fennel (bulb, stalk, fronds and seeds), basil, chervil, tarragon and caraway seeds.
Turmeric
This is a plant in the ginger family that seemed to have originated in parts of India and tropical Asia. Often this is used as a coloring agent, and can make food, like rice, a yellowish color. But turmeric also has a flavor that Wikipedia describes as, a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
In India they also use the leaves in some of their dishes. But in the USA it is mostly used in the form of rhizome powder. It has shown up in Turmeric Lattes or in Golden Milk Teas, breakfast eggs, smoothies, and in some chocolate bars.
I use it for rice dishes, in stews, frittatas, sometimes in soups, and in potato dishes. Additionally I know it is in many, if not all curries. I do not buy the root although it is sold in a store I frequent, the powder will last longer for me as I use it perhaps monthly at the most.
Vanilla
Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla (V. planifolia). It is used to make liquid extract or can be ground down into a brown powder. If you see white vanilla powder it has either been processed to look white, or is mixed with something.
I use the German Dr. Oetker Vanillin Zucker (vanilla sugar) for baking, and another powdered form without the sugar when making my German Pfannkuchen (crepes-like pancakes). Otherwise it might be used if I were to make a tapioca pudding or some such desert treat.
Summary
The list above are just spices I think I American kitchens should carry to make the majority of their cuisine. Please do not think these are the complete list of all the spices you need for your kitchen though. These are just the spices I keep on hand for my basic American cooking of recipes you would find in Betty Crocker or Ina Garten cookbooks (both great by the way).
Main things to remember:
- When possible, buy whole spices for their longer shelf life (TastingTable reports up to 4 years) and only grind when needed for better, more aromatic volatile oils.
- Make your own blend of spices: it will be cheaper, and you probably have the individual ingredients already on hand.
- The only exception to making your own blends, is if you are in a country with real spice mongers; then I would just go crazy buying and tasting their blends.
- Keep spices away from heat and sunlight.
- I still prefer clear glass containers for spice storage, not plastic, so I can quickly assess levels. Just keep away from light.
- Only buy ~6 months of spice so you can get through it within in a year. This is to keep your spices as fresh as possible.
- I prefer using spice houses rather than national brands because I can get more information on the spice I am buying, and am assured it is not fake or contaminated. Especially since there is so much fakery going on in the spice trade.
Good luck and happy cooking.
—Patty
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