Spices in the kitchen are like kissing in love, nourishing us, and are the essence pervading sense that revolutionizes our memories.
A friend of mine says rather generally than about the kitchen, the more spices are used the more grateful is the dish itself. Without going so far, I am one of those to use certain spices, excess sin anymore, which by default, but you also have to say that I have successfully rescued more than one dish with just a hint of spice added in.
So, because I feel true devotion for some spices, and because I know some of you do the same, it has sense to fill the six jars of spice that I got as a wedding gift, then I will make a summary of the 15 essential spices for any stove of kitchen:
It is the dried herb that I like, and also I use the most. I have tried many of its numerous varieties, and all have convinced me both sauces, such as meats, in fish, in salads, in pasta, etc.. Oregano oil also can be used, but if you add it in cooking, it should be done at the last moment, so that the aroma and flavor won’t waste.
Both fresh and dried, parsley is a kind of a nobleman, grateful, with personality, but without desire for prominence, with which you can add flavor, aroma and decorate your dishes. Additionally, parsley is known for its great nutritional properties, containing an assortment of vitamins and minerals. For it never lacks, fresh parsley can be frozen, and take only twigs you need, when you require.
There is a spice that cannot be taken directly, as it has a bitter point. However, combined with others, brings a touch of aroma and a subtle long lasting flavor to stews. Rosemary is one of those spices with which you should become familiar before using it. In raw, and in small quantities, it is one of the ingredients that everyone appreciates and identifies almost nobody in my black olive tapenade.
It is easy to find in the field during the spring, thyme decorating kitchens while is generous in flavor when used in stews, meats and grilled fish, prepared in the oven, etc.
As oregano and parsley, it can be used fresh or dry, raw and cooked in dishes of all kinds. I love fresh basil, chopped in salads and cold pasta dishes. Basil is a star ingredient of the famous pesto sauce. It lasts more than a week in the fridge, but you can also freeze it.
Symbol of victory in the games and in war, the correct use of laurel in a stew is also a harbinger of good results in the kitchen. In pots of meat and slow cooking vegetables, bay is always welcome. Also, you can keep dry for months without changing.
I think it is fair to mention it among the 15 essential spices for every kitchen, although I admit it’s not my cup of tea. Misused, like ginger, it can end up ruining the best dishes. But used in its proper place, it’s a spice that does not go unnoticed. For many, it is essential in the recipe of béchamel.
8. Black Pepper
Along with paprika, pepper is the only spice that I have included in the selection of spices, although I consider using it less frequently than chilli, a touch of black pepper is almost mandatory in meat and fish recipes, creams, sauces, etc. The contrast of black pepper with sweet and sour fruits like strawberries and tomatoes is a set of very interesting flavors.
9. Ground ñora
Ground or not, although ground is particularly comfortable to use, the dried red pepper is a spice that is obtained by drying a type of red pepper known as a “bell pepper”. It has a sweet taste that enriches stir fry, stews, rice, etc. Furthermore, ñora helps us color dishes.
10. Dry ground garlic
The taste of dry minced garlic acts as a revitalizing concentrate that rubbery recipes sometimes even surrogate and you can serve fresh garlic if you have no time to impregnate latter with oil, a sauce, for example.
11. Smoked Paprika
If I quote in eleventh place, has been to follow a more or less logical, but the smoked paprika is my darling of spices, a blessing in the kitchen with a unique personality. There are several types of paprika: sweet, semi-sweet and spicy. The paprika is a spice used preferably raw (slices of pork with a little olive oil and smoked paprika on top, is one of my favorite dinners) or cooked. That said, if you do not want that bitter, I recommend adding paprika in the end of cooking.
Saffron is a princess of spices: a delicate, seductive and sophisticated. I do not use anything to color my paella. It’s reputation is pretty relative, since it is used in very small doses to enrich with its red color and its subtle flavor of any dish.
It is used as a substitute for saffron, orange dye acting as in rice and other dishes. Turmeric is a spice dispensable if there are others already mentioned, but it is essential if you want to do, for example, homemade curry.
14. Canella (cinnamon)
Among the spices for making candy, cinnamon is one of the most used, and you should have it so much ground, as in branches. One should use it carefully, because if not, you can get bitter. A cinnamon has aphrodisiac properties, plus many medicinal benefits.
And along with the cinnamon, vanilla is one of the condiments you’ll need to cook many candy creams, ice cream, cookies, puddings, etc. If you open vanilla pods, its flavor intensifies considerably.
I know I’m leaving in the pipeline many spices that some of you will also regard essential, such as cloves, anise, ginger, peppermint, spearmint, etc. With the above in the selection of 15 plus mustard (which by their nature, do not usually get into the bag of spices), I think any newly emancipated or unaware of the wonderful world of spices, will be the basis for learning to enrich dishes with new colors, aromas and flavors . And from there, of course, few things are as exciting in the kitchen and enter the discovery of new species.
In your opinion, what spices extra or missing on this list?