Must-Have Spices

Published on Thursday, June 24, 2010, by Deborah Lewis / Edit Post

Let's be honest. There's no possible definitive list of must-have spices. The truth is, the selection of spices that you keep in your kitchen will depend on your taste preferences. However in the interest of offering perhaps one tiny nugget of enlightenment, we've compiled a list of the items that most home cooks should have on hand.

Crucial Spices (in no particular order):
Black peppercorns
Red pepper flakes
Cumin
Cinnamon
Dried oregano
Vanilla extract (OK, technically this is a flavoring rather than a spice, but still)
Bay leaves
Nutmeg
Paprika
Thyme
Curry powder
Chili powder
Cayenne pepper
Ground ginger
Cloves
Parsley

Now here's what I would add to the list (and please keep this in mind: Simple and quick is my motto—which doesn't preclude tasty and healthy):

Garlic salt–Sheer laziness on my part really, not wanting to deal with fresh garlic sometimes.

Sesame seeds–They can be thrown in, or on top of, so many things, and they contain calcium!

Some kind of premixed spice blend–I like Cajun seasoning.

Old Bay–I'm originally from Maryland; nuff said (though there is more to be said: Here's how to use Old Bay beyond blue crabs).

Turmeric–Really I just use this for its purported anti-inflammatory properties, mixing it into scrambled eggs, for example.

Of course, if you didn't want to go out and buy a ton of spices just in case you might need them (hey, spices are expensive!), and you maybe wanted a big corporation to do the thinking for you, you could try McCormick's new Recipe Inspirations, premeasured spices and a recipe to go along with ’em. Personally, I think the concept's a small stroke of genius. (And before you pillory me for that statement, see my earlier note about simple and quick)

If you wanna explore spices further on CHOW.com, here are some stories to check out, and here are some videos.

So what do you keep in your kitchen?

Image source: Flickr member Michael Cavén under Creative Commons

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POST A COMMENT |10 Comments

COMMENT

  • Nothing like fresh ground nutmeg, or the more exotic coriander, cardemon!!! Grow what you can fresh in the summer for salads, marinade, and cooking in general. Its more than worth the cost of a seed packet.

  • I'm with Ruth, the best way to buy spices is in bulk so you can buy just a small quantity at a time that you will use up in a few months. It's so much less expensive too. Generally for anything ground I replace in 6 months and whole spices 1 year.

  • agree with Ruth on all counts (as usual), and the dry mustard suggestion. i'd also add dried basil and red chili flakes.

  • Spices don't have to be expensive. You don't have to buy the expensive jars which usually have more than you can use before the go bad anyway. There are many place to buy bulk spices or spices in small quantities/less expensive packaging (Whole Foods and other natural food stores, ethnic markets, etc.).

    A couple of my favorites you left out: cardamom and coriander. Dried parsley is not worth...+READ

    Spices don't have to be expensive. You don't have to buy the expensive jars which usually have more than you can use before the go bad anyway. There are many place to buy bulk spices or spices in small quantities/less expensive packaging (Whole Foods and other natural food stores, ethnic markets, etc.).

    A couple of my favorites you left out: cardamom and coriander. Dried parsley is not worth buying, buy dillweed instead.-COLLAPSE

  • Hi janielou62. Here's a Nagging Question column on the shelf life of dried spices. Hope it answers your question!

    http://www.chow.com/stories/11277

    Deborah from CHOW

  • Mmm.. thanks for reminding me I need more dried mustard.

    I'm a huge fan of smoked paprika. It and salt make a fantastic rub for pretty much any meat or vegetable on the grill.

  • A small container of Saffron will go a long way and, I think, is a must have. Oh and don't forget dry mustard.

  • Hi Deborah...I have most of those "must have's" in my pantry already, however I must say that I rarely cook with cayenne pepper, cumin or paprika....hmm perhaps a little more experimentation is needed on my part or perhaps just a little more "spice in my life". Oh by the way....what is the accepted use by date for herbs and spices before they lose their "stuff" as I have quite a few bottles that...+READ

    Hi Deborah...I have most of those "must have's" in my pantry already, however I must say that I rarely cook with cayenne pepper, cumin or paprika....hmm perhaps a little more experimentation is needed on my part or perhaps just a little more "spice in my life". Oh by the way....what is the accepted use by date for herbs and spices before they lose their "stuff" as I have quite a few bottles that seem to have been occupying my pantry shelf for some time?-COLLAPSE

  • Hi JohnE O. Thanks for your comment. I debated putting salt on the list, but figured everybody has some kind of salt in their house. Plus, there are so many choices of salts (kosher, fine, sea, iodized, etc.), and it's yet another personal choice which you have in your kitchen. For more on salt, see our food editor's blog post about it:

    ...+READ

    Hi JohnE O. Thanks for your comment. I debated putting salt on the list, but figured everybody has some kind of salt in their house. Plus, there are so many choices of salts (kosher, fine, sea, iodized, etc.), and it's yet another personal choice which you have in your kitchen. For more on salt, see our food editor's blog post about it:

    http://www.chow.com/blog/2010/06/thats-so-salty-its-not-salty-enough/

    Deborah from CHOW-COLLAPSE

  • That's a good list. I would add garlic powder, lemon pepper and dried basil. What about kosher salt, or is that a given?