What herbs and spices should I buy for my spice rack?
This is a really good question, and the answer will depend a lot on the kind of food you like to cook (and eat!) I like food that is warm and flavoursome but not blow your head off spicy, so I tend to pick the warmer, if slightly gentler spices and the more versatile herbs.
If you’re a complete newbie in the kitchen, I wouldn’t dash out and buy a lot of herbs and spices in one go – buy them as you need them. It would be worth investing in either a black pepper grinder (or a mixed peppercorn grinder, which I find even nicer), and some ground sea salt.
Paprika (also known as sweet paprika)
Paprika is great for adding a mellow spiciness to a dish. Often used in Mexican, Spanish and Hungarian dishes, and is one of the main flavours in chorizo. It also has a wonderful, deep-red colour.
Cooking Tip: Sprinkle chicken thighs with a little paprika, thyme, salt, and pepper before roasting in the oven. If you like you could add a scattering of cherry tomatoes, diced peppers and skin on garlic for extra flavour
If you want to add a hint of smoky BBQ flavour to a dish or marinade, use smoked paprika instead.
If you prefer something a little spicier, use hot paprika.
Onion Granules / Garlic Salt
Onion granules and garlic salt both have similar uses in that they pack a powerful punch of flavour, useful for those times when you need the flavour of garlic or onion without changing the texture.
Great for use in homemade beef burgers, in doner kebabs, meatloaf etc.
Garlic salt also has salt added to it, so monitor the flavour before adding extra salt!
Cumin (Ground)
Cumin adds a layer of warmth in chilli, curries, tacos and fajitas. It is also delicious in soups with root vegetables like parsnips for a spicy kick.
You can also buy cumin seeds to grind yourself if you prefer.
Turmeric
Tumeric adds a glorious deep yellow colour to foods like curries and soups. It is thought to have great anti-inflammatory properties especially when mixed with black pepper.
Make a soothing bedtime drink using turmeric, black pepper, your favourite milk or non-dairy alternative to milk, along with spices like ginger, nutmeg and cinnamon. If you prefer it to be slightly sweeter, you can add a drizzle of runny honey.
Herbes de Provence
Herbes de Provence is a delightful blend of mixed herbs best suited for stews, casseroles, soups, French dishes, and sprinkled on chicken.
The exact mix tends to vary, but often includes rosemary, thyme, marjoram, tarragon, savoury, basil or oregano in the blend.
Chilli Flakes / Chilli Powder
Chilli flakes are great for adding heat to a dish. I often sprinkle a few on the top of pasta bake, one-pan traybakes or add them to soups, chilli, or spicy dishes to add a little warmth. Use them sparingly, though, as they are fiercely hot!
Chilli powder comes in mild or hot varieties. If you’re not sure how hot people like their food, stick to mild chilli. If using hot chilli powder, you may need less than the recipe suggests.
Bay Leaves
Bay leaves add flavour to soups and stews, bread sauce, and joints of meat.
Normally, you add them to the food whilst it’s cooking, then take them out again before serving to avoid surprising your unsuspecting diners!
So make sure you count them in and count them back out again after cooking.
Basil
Basil is the most delicious accompaniment to tomato-based dishes. It is used a lot in Italian cooking to add a slightly aniseedy flavour.
Dried basil is quite strong, so always use it with a little caution, and add more if necessary.
I also keep a basil plant on my kitchen windowsill as I like adding a couple of strands of fresh basil to a dish (I normally lay it on the top of whatever I am cooking and then fish it out again before serving)
Oregano
Oregano is used a lot in both Italian and Greek dishes. It works extremely well with tomato-based dishes, and also in doner kebab recipes, or sprinkled over feta cheese before baking in the oven.
Thyme
Thyme is a good all-round herb, perfect for adding to soups, stews, casseroles, sprinkling over chicken tray bakes, and adding into dumplings to give a little extra whoomph,
Further Reading
https://www.mamacoopskitchen.co.uk/how-do-i-make-my-stew-taste-better/
https://www.mamacoopskitchen.co.uk/kitchen-cupboard-staples/
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