There are two ways to be sure that the spices you’re using will taste well together; 1—you can smell them and know what their taste will be, or 2—there are spice charts available in many different places—online and in stores—that will help you decide which spices to use while cooking your meal. Fortunately, I can smell the spices and know the taste. You can smell them and dip your finger into them for a better idea. Some spices have virtually no smell or lack a strong smell—ginger is one that comes to mind. The point is to make sure your spices will taste well together and enhance the foods they’re added to for flavor.
We have a spice cabinet and a spice rack. My husband and his stainless fetish, added the rack to our spice collection…and we do have duplicates, having forgotten whether or not we have a spice we need, we often buy one only to get home and discover we already had that particular spice.
The list of Spices:
Lemon Pepper Seasoning—used mostly with chicken
Chili Powder—a must-have for spice lovers
Ground Cumin—if you love Texmex, or Mexican dishes, it’s a must-have
Ground Nutmeg—great in meatballs or cookies
Cinnamon—multiple uses for this little spice with the big taste
Garlic Powder—if you use onions, you must have garlic
Paprika—what meatloaf or spaghetti could be complete without this guy
Brisket Rub—should have a warning for heat but great in bar-b-q or most beef dishes
Cayenne Pepper—don’t be afraid but don’t over use
Coriander—its leaves are used in the form of Cilantro, another great spice to keep around
Italian Seasoning—yummy in pastas and meatballs
Basil—soups just aren’t soups without this bad boy, the leaf form makes many delicious dishes, as well
Bay Leaves—we keep two kinds; whole leaf and crushed
Crushed Mint—good in deserts and mixed drinks
Caraway Seeds—my husband hates this one and it should—stress on should—be used sparingly because of a very strong flavor
Chives—unless used in its natural form, this spice has a minimal flavor
Dill Weed—good for canning pickles, and in some dishes, but user beware it has a strong flavor, as well
Celery Salt—use sparingly, as it has a very “salty” flavor
Thyme—good in spaghetti
Marjoram—sometimes used in baking
Mustard Seed—best if ground
Parsley—not a great deal of flavor but will substitute for milder versions of dishes using Cilantro
Oregano—a must-have for Italian cooks
Pizza Seasoning—can be substituted for Italian Seasoning, the taste is very similar
Rosemary—in spice form, not terribly over-powering, fresh Rosemary should be used sparingly
Buy your spices as needed, because they are expensive and do have a "shelf-life."
This is the small list of spices that we use frequently and the must-have spices, used, almost daily or for the meals we eat more frequently. One item that I use, that is truly not a spice, but should be kept in the cabinet is Chicken Bullion. Chicken or Beef Bullion can be used instead of broth and it keeps much longer in the cabinet. Broth tends to ruin, quickly, in most refrigerators.
Also kept in our cabinets, by the handfuls, are canned Diced Tomatoes, Tomato Sauce, and Tomato Paste, all of which have multiple uses. Other items that all cooks should have available to them are: spaghetti noodles, elbow macaroni, dried beans, brown sugar, powdered sugar, flour, corn meal, white sugar, and syrup, molasses, or honey. Larger families often eat spaghetti, lasagna, and so forth, because they are cheaper to make and make more servings. Don’t be ashamed to eat spaghetti, it kept a large family of 7 alive for a good many years.
Note: We use very few canned vegetables and soups because the additives, added to make them keep longer, are suspected of causing cancer. (Cancer Centers of America)
Most “must-haves” are common in homes across America and most cooks know what they are and how their used. However, when used in the right combination, they too, can twist up Betty.
No comments:
Post a Comment