by Kristoferjaemz

Created on: March 01, 2007   Last Updated: May 12, 2007

The most important spices and herbs are essentially the most popular. Salt and pepper are, of course, integral in awakening the flavors of whatever you may be cooking. I always use black peppercorns and grind my own in order to stay away from the chemicals used to bleach and dye the other white and colored peppercorns. Kosher salt is my primary salt, though I keep some sea salt on hand for seafood dishes and fresh vegetables and salads.

My herbs consist of bay leaves, basil, oregano, thyme, and tarragon. I use thyme in just about every savory dish, save those of few ingredients where freshness is the focus. Bay leaves strengthen broths, stews and sturdy sauces. They may also find themselves in marinades from time to time. Basil and oregano are staples as I enjoy Italian food, and basil works well with Asian recipes as well. The tarragon is used with less frequency, usually in chicken and lamb dishes. I also buy or grow all of these herbs and use them fresh, in addition to rosemary, cilantro, sage, parsley, Italian parsley, and some others. I feel that there are no real benefits to the dried forms of these herbs and enjoy the fresh liveliness they bring to their respective dishes.

The spice cabinet holds many types of seasonings. I use some blends, such as season salt, Old Bay Seasoning, and some of Emeril's Essence blends. Those are all just a matter of personal preference, try them all until you find one that suits your palette. I expect two things out of my dry spices: flavor and color. I always keep turmeric and saffron on hand to give certain dishes an added color and subtle flavor without overpowering the delicate flavors. For example, I like to add a dash of turmeric and pinch of saffron to the seafood broth when I make bouillabaisse.

Curry is one of the spices that fills both niches, it has vibrant color and full flavor. I also keep allspice, some form of pickling spice blend, mustard seed, dry powdered wasabi, nutmeg, caraway, and coriander seeds for those special dishes which call for those items.

Paprika, chili powder, cayenne pepper, red pepper flakes, cinnamon, and cumin round out the collection. One of the most important things to remember when using spices is to not get stuck in a rut. Don't be afraid to throw some pepper flakes in your chocolate souffle or some cinnamon in your venison meatballs. Just because a spice is known for its savory characteristics doesn't mean it can't be used in a sweet dish, or vice versa.

Finally, though not herbs or spices, I keep some other essentials in the pantry that I believe everyone else would benefit from as well. These include extra virgin olive oil, a good balsamic vinegar, Worcestershire sauce, soy sauce, honey, fish sauce, a good quality canned whole tomatoes, tomato paste, green olives, anchovies, flour, sugar, brown sugar, high gluten flour, and roasted red peppers. The key here is to know what types of dishes you like to cook, like to eat, and WILL have the time to prepare. Then make a list of the pantry items that you use in their preparation. Those items on the list are the ones you should stock YOUR pantry with. Happy eating!

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