Have you ever come across a recipe that you just had to try but it included a spice that you’ve never used before? And you just "had" to buy it since the recipe would be a disaster without that $5.00 blend?
Does this sound familar?
A recipe calls for a tablespoon of cumin and you don’t have any. So you run right out to buy it when it probably would have been just fine to substitute 1-1/2 tablespoons of the chili powder that you already have on hand. The recipe probably would have been just as tasty.
On the other hand, if the finished recipe is quite awful without it, you know that you really need to spend the bucks for the specified spice.
What usually happens is that you’re stuck with five to ten spices that could probably be called “one hit wonders.” A tablespoon out of this one, a teaspoon out of that one and so on. These usually sit on your shelf for years.
The following list is by no means the entire list of spices, herbs and blends in this world. I simply didn’t (and most likely wouldn’t ever) make that type of list. Instead, I took the most popular varieties (at least that’s what it says on my handy dandy magnetic chart) and posted them for you. Maybe when you look it over, you’ll find that several of the “mostly unused” spices and blends in your pantry could add some zip to another recipe or two!
Does this sound familar?
A recipe calls for a tablespoon of cumin and you don’t have any. So you run right out to buy it when it probably would have been just fine to substitute 1-1/2 tablespoons of the chili powder that you already have on hand. The recipe probably would have been just as tasty.
On the other hand, if the finished recipe is quite awful without it, you know that you really need to spend the bucks for the specified spice.
What usually happens is that you’re stuck with five to ten spices that could probably be called “one hit wonders.” A tablespoon out of this one, a teaspoon out of that one and so on. These usually sit on your shelf for years.
The following list is by no means the entire list of spices, herbs and blends in this world. I simply didn’t (and most likely wouldn’t ever) make that type of list. Instead, I took the most popular varieties (at least that’s what it says on my handy dandy magnetic chart) and posted them for you. Maybe when you look it over, you’ll find that several of the “mostly unused” spices and blends in your pantry could add some zip to another recipe or two!
And when you need to organize your spices, take a look at some great storage options by clicking here.
SPICES
Allspice:
Sweet. Compatible with fruits, desserts, breads, duckling, beef, pork, ham, yellow vegetables, tomato sauces and relishes.
Cinnamon:
Sweet. Compatible with fruits, desserts, breads, tomato-meat sauces, yellow vegetables, beverages, pork, chicken, some beef and ground beef dishes.
Cloves:
Sweet, pungent. Compatible with pickled fruits, desserts, baked goods, beverages, lamb, pork, corned beef, tongue, yellow vegetables, tomato sauces and beets.
Ginger:
Sweet. Compatible with fruits, squash, poultry, sauces for fish, pork, some beef dishes, cheese and desserts.
Nutmeg:
Sweet. Compatible with fruits, eggnog, cheese, desserts, ground beef, poultry, most vegetables and many sauces.
Paprika:
Mild. Compatible with beef, poultry, soups, salads, eggs and goulash.
Saffron:
Pungent, aromatic. Compatible with meat, fish, poultry, vegetables, sauces and rice.
HERBS
Basil:
Sweet, mild. Compatible with cheeses, pesto, vegetables, particularly green beans, tomatoes and tomato sauces, poultry, meat, rabbit, potato salad and sauces.
Bay:
Sweet, mellow. Compatible with any foods requiring a bouquet garni, court bouillon, soups, stews, vegetables, pickling and other marinades and spaghetti sauce.
Chives:
Mild, onionlike. Compatible with sauces, salad dressings, cream, mild fish, poultry and veal.
Dill:
Mild. Compatible with fish, particularly salmon, pork, cottage cheese, potatoes, sauerkraut and other cabbage dishes, cauliflower, beans, pickles and sauces.
Marjoram:
Sweet, mild. Compatible with meat, particularly lamb, poultry, stuffings, cheese, vegetables, tomato-based sauces, soups and rabbit.
Mint:
Strong, aromatic. Compatible with meats, vegetables, fruits, beverages and salads.
Oregano:
Spicy, pungent. Compatible with tomato dishes, fish, especially red snapper, vegetables used in Italian cuisine, stews, chili and beef and pork dishes.
Parsley:
Mild. Compatible with court bouillon, soups, stews, meat, poultry, fish, sauces, cheese, many vegetables and eggs.
Rosemary:
Strong, acrid. Compatible with duckling, poultry, meat, fish, stuffings and some vegetables like spinach, mushrooms, carrots, tomatoes and beans.
Sage:
Strong. Compatible with stuffings, pork, poultry, tomatoes, rice dishes, Brussels sprouts.
Tarragon:
Mild. Essential for Béarnaise sauce; compatible with fish, poultry, lamb, veal, salad dressings, vinegars, potato salad and some vegetables like beans, mushrooms and spinach.
Thyme:
Pungent, aromatic. Compatible with soups, stews, stuffings, rice dishes, Mediterranean vegetables, dishes with red wine and/or tomatoes, rabbit, veal, lamb, fish and poultry.
BLENDS
Bouquet Garni:
Savory, aromatic, pungent. Compatible with meats, fish, poultry, vegetables, soups and stews.
Chili Powder:
Mild to hot. Compatible with chili con carne and other ground beef and pork dishes, cocktail and barbeque sauces, eggs, Creole and Mexican recipes, poultry.
Curry:
Mild to hot. Compatible with eggs, sauces, salad dressings, lamb, poultry, seafood, veal, cheese and fruit.
Fines Herbes:
Delicate. Compatible with eggs, mild fish, salad dressings, cream, white wine and butter sauces, poultry and veal.
Always Enjoy!
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