Is your pantry loaded with random herbs and spices that you’ve never tried? Perhaps you just need to pair them with food to make the magic happen. If possible, store herbs in a cool, dry place (meaning, not above your stove). Most dried herbs lose their potency in about 6 months, so buy in small quantities if possible.

When using dried herbs, you’ll want to add them at the beginning of a dish to enhance the flavor. For example, add oregano or basil when sauteing garlic and onions when making soup. Fresh herbs such as cilantro or basil are best used at the end of cooking as a garnish. If you cook them into your soup or pasta, you’ll lose their delightful flavor. For things like salad or salsa, add herbs into the dish like any other ingredient.

Below is an alphabetic list of spices to try in your next chicken, fish or other dish. Variety is the spice of life!

Allspice: Use in meats, fish, poultry, soups, stews, and desserts.

Anise: Use in breads, snacks, soups, stews, vegetables, meats, and poultry.

Annatto Seeds: Use in vegetables, meats, poultry, and rice.

Bay Leaf: Use in soups, stews, meats, poultry, seafood, and sauces.

Basil: Use in soups, salads, vegetables, fish, and meats. Use fresh basil in pasta, salads or pizza.

Cayenne Pepper: Use in meats, poultry, stews, and sauces.

Celery Seed: Use in fish, salads, dressings, and vegetables.

Chili Powder / Chile Pequeño: Use in meats, poultry, vegetable, fish and stews.

Cilantro: Use in meats, sauces, stews, and rice. Use fresh cilantro in salsa and salads.

Cinnamon: Use in grains, potatoes, breads, and snacks. Great on apples, pears or in oatmeal.

Clove: Use in soups, salads, and vegetables.

Cumin: Use in meats, poultry or potatoes. Also great in soup or Mexican food.

Curry Powder: Use in meats, shellfish, and vegetables.

Dill Weed and Dill Seed: Use in fish, soups, salads, and vegetables.

Garlic: Use in soups, stews, salads, vegetables, meats, pasta, poultry, seafood, and sauces.

Garlic Powder: Use in meats, poultry, fish, vegetables, salads, soups, and stews.

Ginger: Use in soups, salads, vegetables, and meats. Also great in oatmeal or on potatoes.

Lemongrass: Use in soups, stews, meats, poultry, seafood, and sauces.

·Marjoram: Use in soups, salads, vegetables, beef, fish, and poultry.

Nutmeg: Use in vegetables and meats. Also great in baked goods or pasta.

Onion Powder/Green Onion: Use in meats, poultry, seafood, soups, and salads.

Oregano: Use in soups, salads, vegetables, meats, and poultry. Great as a pizza topper.

Paprika: Use in meats, fish, poultry, soup, stew and vegetables.

Parsley: Use in salads, vegetables, fish, and meats.

Rosemary: Use in salads, vegetables, potatoes, rice, fish, and meats.

Saffron: Use in breads, snacks, soups, stews, poultry, seafood, sauces, and rice.

Sage: Use in soups, salads, vegetables, meats, stuffing and poultry.

Tamarind: Use in soups, poultry, sauces, stir fries and rice.

Thyme: Use in salads, pasta, vegetables, fish, and poultry.

Vinegar: Use in soups, salads, vegetables, meats, and poultry.

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