The spice drawer offers some eerie similarities to the overstuffed closets in many homes. There are the spices that were used once for that one recipe. There are duplicates bought when we couldn't remember what we already had. There are spices that have completely lost their flavor. We can't bear to throw some away, because they were expensive. Maybe it's time to take stock of the spices hanging out in the kitchen. :)
When I started cooking for myself I didn't really know how to use spices unless I was using a recipe. I wasn't even really sure what flavors some of them brought to the table. Without the knowledge of how to create flavor, I had little ability to create dishes out of what was left in the fridge or pantry at the end of the week. All of this can lead to waste + frustration.
I find immense pleasure in experiencing traditional food from various regions around the world. Some of the most delicious flavors I've tasted were generously shared by neighbors originally from Iraq + India. Food is one of our favorite parts of traveling. We savor eating in restaurants with experienced Mexican, Thai, Chinese + Japanese (etc., etc.) cooks. My at-home cooking really cannot compare to these offerings, but spices can offer a hint of the flavors I wish to recreate.
A few spicy things to consider:
The spices I stock include:
I try to keep things relatively simple in the kitchen for both my budget + waste concerns. But taste is still the number one priority. Here is my personal, simple spice strategy (including one example of something I make in each category):
Someone just starting out without a whole lot of cooking instruction behind them could try this strategy...but could also just be observant when eating food they like. Take note of menu descriptions/combinations. Try to deconstruct surprising flavors. And then try it at home.
Or just start with salt + pepper flakes. Some of our favorite meals need only those:
Obviously, you stock what you like + use. This is just my approach....and my belief that simple can taste so good!
Love,
Jane
When I started cooking for myself I didn't really know how to use spices unless I was using a recipe. I wasn't even really sure what flavors some of them brought to the table. Without the knowledge of how to create flavor, I had little ability to create dishes out of what was left in the fridge or pantry at the end of the week. All of this can lead to waste + frustration.
I find immense pleasure in experiencing traditional food from various regions around the world. Some of the most delicious flavors I've tasted were generously shared by neighbors originally from Iraq + India. Food is one of our favorite parts of traveling. We savor eating in restaurants with experienced Mexican, Thai, Chinese + Japanese (etc., etc.) cooks. My at-home cooking really cannot compare to these offerings, but spices can offer a hint of the flavors I wish to recreate.
A few spicy things to consider:
- spices lose their flavor with time, so using them up in a timely manner is key
- stocking a tight collection of spices + knowing how to use them helps me use them up
- figure out which spices you like/dislike
- take note of versatile spices
- in order to taste it, don't skimp on the amount of spice added (spoon it in!)
- salt enhances flavor...use it as a complement
- choose less expensive spices + ones that really add flavor, if budget is a concern
- many spices bought in bulk are quite inexpensive
The spices I stock include:
- cayenne
- turmeric
- cumin
- cinnamon
- ginger
- salt
- pepper flakes
- seasonally: cardamom (winter) + dill (summer)
I try to keep things relatively simple in the kitchen for both my budget + waste concerns. But taste is still the number one priority. Here is my personal, simple spice strategy (including one example of something I make in each category):
- Indian :: cayenne, turmeric, cumin, cinnamon, ginger, salt (curry sauce: these spices, a jar of my tomato sauce, half can of full-fat coconut milk + half a lemon, squeezed)
- Mexican :: cayenne, cumin, salt (taco bowl: olive oil, onion, tomato sauce, these spices, beans on brown rice topped with avocado, lime, fresh cilantro)
- Asian :: ginger + cayenne (stir fry: jasmine rice + steamed broccoli + cashews + sauce made of tamari, lime, these spices, a tiny bit of brown sugar + spring onions or fresh cilantro)
- Italian :: cayenne, salt (pasta sauce: olive oil, onion, tomato sauce, these spices + pasta + parmesan + fresh basil or fresh parsley)
- (Alternatively, you could buy ready made spice blends. I found those expensive + not always to my taste...and that's actually what led me to figure this out.)
- Pumpkin spice :: substitute cinnamon + a little cardamom, if I have it
- Pickle spice :: dill, a tiny bit of sugar, salt, cayenne or pepper flakes
- Pepper flakes :: a liberal sprinkling goes onto just about anything we eat :)
Someone just starting out without a whole lot of cooking instruction behind them could try this strategy...but could also just be observant when eating food they like. Take note of menu descriptions/combinations. Try to deconstruct surprising flavors. And then try it at home.
Or just start with salt + pepper flakes. Some of our favorite meals need only those:
- pasta, a little butter, parmesan, salt + pepper flakes
- rice, frozen peas, butter, parmesan, squeezed lemon wedge, salt + pepper flakes
- add salt + pepper flakes to toast topped with an over-easy egg or mashed avocado
- roasted, root vegetables + onion tossed with olive oil sprinkled with salt + pepper flakes + hard-boiled egg
Obviously, you stock what you like + use. This is just my approach....and my belief that simple can taste so good!
Love,
Jane
