Make Spices Your BFF

Everything you need to know about your spice cabinet!

Do you want to turn any meal into a flavor explosion? That doesn’t mean putting a bomb in your food– that wouldn’t be bomba and also I don’t mean that kind of explosion. Do you want to actually enjoy eating vegetables? If you already enjoy eating vegetables, please share your secrets. Do you want a fast, low-calorie way to customize your food? I’ll give you a hint; the answer to these questions are yes, most definitely, and holy crap, Y-E-S! (Gotta include all-caps for emphasis on the extra excitement). 

Well, let me help you spice your life. I mean this quite literally. Learning about spices and how to use them really transformed how I cook and my flavor palette. If you want to make spices be your BFF, you have to get to know them. Although spices can be slightly intimidating at first, let me introduce you. I promise by the end of this you will be best friends with all of your wonderful spices.

Spices are kind of like Coke… 

The key word in that phrase is “kind of”, but let me explain: 

I remember having a ton of seemingly random spices in my cabinet. I was overwhelmed staring at the army of small cylindrical glass containers that marched into view. Nutmeg, who? Cloves? That kind of sounds like a cute cat name. Starting to use spices is a daunting process because there are so many and the names are just as confusing. For example, cumin. What is even in it? The name gives away no clues. Spices are like Coke. With Coke, there is no way to describe it. Coke has its own distinct flavor. You’re not exactly sure what’s in it, and you just have to try it. Spices are like that. At least onion powder indicates that there is onion in it (thanks for the hint).

Get to know your spices

Here is what each spice is and some examples of how I use it in my baking or cooking. 

*I have added some dried herbs to this list since they are very common to have in your cabinet. I will put a star next to it if it is an herb.

1. Bay Leaves*

This is best in soups or sauces to add flavor because they are not eaten. Before serving, remember to take out your bay leaf. I usually put a bay leaf in whenever I am making a broth. For example, my chicken tortilla soup calls for a bay leaf. 

2. Black Peppercorns

Get a grinder to put some black peppercorns in. This is a game changer and you will not go back to the regular ground black pepper. This is so much more flavorful and you can actually taste the black peppercorns. A crack of this over some Cacio e Pepe is amazing. 

Beware that there are many different kinds of peppercorns! 

3. Cayenne

This is a great way to make any dish have some heat. Cayenne doesn’t have too much flavoring other than making something spicier. I like to add cayenne to everything because I love spicy food! I add a little bit to my scrambled eggs, guacamole, and some to my spicy creamy pasta sauce, soups, and more. If you can make a dish spicy, add cayenne. I suggest around ¼ of a teaspoon but add it slowly and taste test. 

4. Cinnamon

I love to use cinnamon in baking! I usually add around 1-2 teaspoons of cinnamon to a dessert with fall flavors. I always love extra cinnamon in my apple and pumpkin desserts. My secret though is adding a little bit of cinnamon to chocolate-based desserts because cinnamon has warm tones that can bring out the other flavors.  

5. Chili Powder

Chili powder is a seasoning spice that is very similar to paprika and cayenne. Chili powder is most commonly used in Latin and southwestern dishes. I love to add chili powder to pico de gallo, corn salsa, on chicken, and in tortilla soup. It is also great with tacos and enchiladas. 

6. Cloves

Cloves go great with cinnamon and nutmeg because it helps enhance those other flavors and compliments them well. You can put cloves in pumpkin pie, gingerbread, chai lattes, or anything that needs a little bit of the warm fall spice flavor. Cloves are also a big part of Indian cuisine, and I usually have them in my biryani.

Cloves are very strong, potent, and intense. Make sure to use it sparingly. I usually only use about ⅛ or ¼ of a teaspoon since a little goes a long way. 

7. Cumin

This basically tastes like taco seasoning to me. I usually add cumin to tortilla soup or a little bit to my salsa. I have also used it to make a hearty meat marinade. Cumin is used in Middle Eastern, Latin, and Indian cuisines. It can be found in taco seasoning, falafel, and Indian rice dishes. 

8. Curry Powder

Curry powder is so versatile. Make sure you check what kind of curry powder it is and what ingredients are in it because every curry powder is different, meaning different flavors. Many different cuisines have their own curry powder as well. I use curry powder in rice, stews, and vegetables. However, don’t be fooled because curry powder does not actually make traditional Indian curry. It is just a spice blend usually containing coriander, turmeric, cumin, ginger and chile peppers.

9. Dill*

Ever heard of dill pickles? Dill can be used to pickle different vegetables. It is also a main component of tzatziki, which is a Greek sauce. Try adding dill to yogurt or sour cream sauces. I like to add dill to salad, eggs, or salmon. I also have made a lemon vinaigrette which I add in some dill. 

10. Garlic Powder

Oh, how I love garlic powder! Garlic powder is the spice that I would recommend you always have on hand. If you are going to pick one spice from this list, pick garlic powder. Garlic powder can be used in anything you cook. I usually like to use fresh garlic, but garlic powder is a fast and easy substitute. 

I love to use garlic powder in any noodle dishes, sauces, on meat, and with vegetables. The possibilities are endless. For example, if I am cooking zucchini, I will coat the sliced zucchini with one tablespoon of olive oil and sprinkle salt and garlic powder over them. This can work for any vegetable dish.  

11. Ground Ginger

Ground ginger is very popular in Southeast Asian cooking. I love to put some ginger in my noodles, dumpling filling, or a little dash with my vegetable stir fry. Whenever you are cooking a  Southeast Asian dish, consider adding some ginger. Ginger also is great with soy sauce. 

I have used ginger in baking. Sometimes when I am baking lemon breads or cakes, I add ¼ of a teaspoon of ginger.

12. Nutmeg

Nutmeg is a great warm spice that I use a lot in baking. Nutmeg is a bit like cloves, but definitely not as potent. I usually add nutmeg to apple, pumpkin, or fall spice desserts. You can also put nutmeg in drinks, like coffee, tea, and eggnog. I have seen it also used in cooking, like being sprinkled over sweet potatoes. 

13. Onion Powder

You can make your own onion powder, but I opted to pick some up from Walmart. Onion powder is often found in ranch flavoring and used to get that ranch flavor. There are a lot of options when it comes to adding onion powder. I have sprinkled some onion powder in with my scrambled eggs, over vegetables, and over my popcorn as well. 

 14. Oregano*

Oregano is a classic Italian herb. I love to add oregano to tomato sauces, garlic bread, Italian bread, and meats. If you ever want to get that “Italian spice” taste, definitely add some oregano. Whenever I am roasting vegetables, I like to add some olive oil, oregano, salt, and pepper. Then, I sprinkle some parmesan at the end. 

15. Paprika

Paprika is much like its sister’s cayenne and chili powder. Paprika adds a little bit of spice but it is not as spicy and strong as cayenne. It is made from dried and ground red peppers. I like to add some paprika to my scrambled eggs, on my avocado toast, or in popcorn blends. 

16. Red Pepper Flakes

If you love spicy food, you will adore red pepper flakes! Make red pepper flakes your best friend to add a spicy kick. You can add them to your dish as you cook or sprinkle some on top. I like to add red pepper flakes to my slice of pizza. I also like to cook red pepper flakes into my pasta sauces and my noodles. 

I like to heat a pan up with some olive oil. I then add some minced garlic and then I add red pepper flakes. This works for the base of any pasta sauce, noodle dish, or even vegetable saute.  

17. Rosemary*

Rosemary goes well with oregano, basil, and thyme. I like to add rosemary to garlic bread, and I have even made a parmesan rosemary pull-apart bread. Rosemary goes well over mushrooms, potatoes, onions, and more. Try using rosemary to season your meats, like chicken.   

18. Thyme*

I don’t use thyme a ton on its own, but I do like to add it to Italian dishes. I always add some thyme to my garlic bread or tomato sauce. Thyme goes well with oregano, basil, and rosemary. 

19. Turmeric

Turmeric is a vibrant goldenrod yellow color. Be careful because turmeric will stain and make everything have a deep yellow tint. It is usually used in Indian dishes, and I have used a little bit of it in my lemon rice. Turmeric works well with anything that has orange in it, like sweet potatoes, carrots, and squashes. Turmeric is popular in teas for its health benefits, but you can also try it with vegetables and rice. 

20. Vanilla Extract

Oh, how I love to use vanilla extract! Vanilla extract is absolutely essential when it comes to baking. I add vanilla extract to any dessert or baked goods. I always like to double the amount of vanilla in all of my recipes. 

20 exciting introductions to a myriad of spices, and there are still so, so many more to explore. I encourage you to look into the spices utilized in other cuisines. Next time you prepare a morning omelet, reach for some garlic powder and paprika. Spices will be the one kind of friend that I encourage you to use all of the time (please don’t use your other friends). Now, get on to incorporating spices and exciting flavors into your life!  

Written by: Madison Butchko

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