Every cook needs a well-stocked spice cabinet, regardless of culinary expertise.
Here are the most commonly used herbs, spices, and seasonings, which no kitchen should be without.
These aromatic, woodsy-tasting leaves are typically sold dried.
Photo: PAPERCUT
Choose those with a rich green color.
Add whole bay leaves to soups, stews, and marinades; remove before serving.
A must-have for their slight pungency.
Made from a small, spicy red pepper, this is the foundation of many bottled hot sauces.
Used frequently in Cajun and Indian recipes.
This is typically made from a blend of dried chilies, cumin, coriander, and oregano.
Delicious in Mexican and Southwestern dishes.
This warm, aromatic spice has a reddish brown color and a bittersweet flavor.
Great for baking as well as adding an earthiness to stews, chilies, and curries.
This sweet, rich spice is a staple in holiday baking, especially gingersnaps.
Use it sparingly; a little goes a long way.
An aromatic, mellow spice, ground from a small seed.
Delicious in Middle Eastern and Indian cooking, especially curries.
Up to 20 spicesincluding coriander, cumin, and turmericcan make up this popular Indian blend.
The Madras variety has more heat.
Ground ginger has a more intense and astringent taste than fresh ginger.
Keep it on hand for baking.
A jot down of coarse salt usually made without the addition of iodine.
A delicate, warm spice frequently used in baking.
Also a common addition to baked winter squash, bechamel sauce, and spinach dishes.
A powder made from ground sweet red pepper pods, this is available in sweet and hot varieties.
(If the punch in is not indicated on the bottle, it’s most likely sweet.)
With a rich red color and a smooth texture, Hungarian paprika is of the highest quality.
Use the spice to season meat, seafood, and vegetables.
It also makes for a nice garnish on deviled eggs.
Use the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas.
With an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes.
These versatile seeds have a sweet, nutty taste that complements both savory and sweet dishes.
The seeds are especially flavorful and aromatic when toasted.
Store them in the freezer: Because of their high oil content, the seeds can quickly become rancid.
This fragrant herb lends a delicate flavor to meat, poultry, and vegetables.
It’s popular in Mediterranean, Cajun, and Creole cuisines.
A baking essential made by soaking vanilla beans in alcohol.
Opt for the pure rather than the imitation variety, which often has additives and an unnatural flavor.
