Chives differ based on their extremely slender, hallow stalk though they similarly also garnish fresh green salads, baked potatoes, creamy potato salad, deviled eggs, and can be added into butters, vinegars, and sauces for added flavor depth. Cloves offer an aromatic flavor to a number of dishes, including to enhance meats, curries, marinades, along with apples and pears.
Either prepared with its whole or grounded form, cumin is a flowering plant with the seeds added to cuisines. The nutty flavor is widely used in curry recipes, as curry powder mostly consists of curry leafs, coriander, turmeric, and cumin.
For a Thai twist on a Thanksgiving classic, give this pumpkin curry with shrimp recipe a try! The root or stem of the ginger plant is often consumed fresh, dried, and in its oil or powdered form. The pungent and spicy flavor often compliments Chinese cuisine, recommended to cleanse the palate and used in herbal teas. The refreshing herb is mostly attributed to mint chewing gum, though it pairs well with various flavors, including this chocolate mint smoothie and fizzy blueberry mint drink.
Along with its value in numerous recipes, the herb also provides an extensive number of health benefits. When there is cinnamon, there is oftentimes the presence of nutmeg. Enjoy the flavorful power duo in this healthy cinnamon-spiced mashed sweet potatoes recipe!
More like orega-YES! Oregano is commonly stocked in the pantry and offers an accelerated and fresh flavor to a wide variety of foods. Add oregano to sauces and dressings, salads, and poultry. Chopped fresh or dried, parsley offers a fresh-spring like flavor to stocks, stews, and soups.
The herb can also dress up a number of dips, complement various casseroles, along with these other 25 ways to use parsley. The strong pine flavor of rosemary pairs well with eggs, potatoes, and steak.
This herb beef sirloin skewers recipe are not only loaded with flavor, but with 29 grams of protein per serving! This aromatic spice is great in cocktails and baking as well as curries and stews. Taste as you go, because a little goes a long way. I'll just direct you to the cardamom archive on ZK. Dried Rosemary Use this aromatic spice in stews, soups, meat dishes, and vegetable dishes. Dried Dill Weed Use dried dill in salad dressings and vinaigrettes, yogurt sauces, and dips.
Curry Powder A mix of more than 20 herbs, spices, and seeds, curry powder can be used in a lot more than just curry dishes. Use it in these cakes , stuffed mushrooms , or sprinkle it over popcorn. Ground Coriander The ground seeds of the coriander plant, whose leaves are called cilantro, is used in a variety of dishes. I like to use it in tacos, guacamole, and curry dishes. Coriander is a must in these Breakfast Burritos. Dried Ground Ginger Great in spice-heavy baking, curries, meat dishes, and soups.
Smoked Paprika This mild spice adds a smoky note to seafood, vegetable, and egg dishes. Chili Powder A great shortcut in the kitchen, chili powder is a spice blend made with chiles, garlic, cumin, coriander, oregano, and cloves. Use in Mexican and Southwest cuisine. Fill out your kitchen! Check out the 15 Essential Kitchen Gadgets and Equipment. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.
In your experience do you recommend any particular spice mills? Or do you typically use graters or mortar and pestle? For example, I'm considering getting a mill to do spices like cumin, pepper, mustard, allspice, nutmeg, cinnamon, etc. Also controlling the coarseness is important too. In your experience, would a mill or mortar and pestle be easier? Hi Manny! I usually use a spice mill or grinder simply for the ease of it.
I really like my Krups spice grinder but Cuisineart makes a great one too. These are both easy to control the grind because you pulse the spices to desired consistency. For spices that I just want a rough crush on I use my mortar and pestle. So, unfortunately I recommend having both. But if I had to choose just one to have, it would be a spice grinder because it's so versatile and I can still achieve a rough crush on spices with that too.
I hope that helps! You might be best acquainted with it from sweet applications, like this cardamom-spiced crumb cake , or as an element in chai masala. But there are also many savory cardamom recipes , like cardamom chicken with rice pilaf , or cardamom cheddar straws. The zippy, hot flavor you get from a bottle of brown mustard? Mustard seeds are particularly lovely in vinegary slaws and pickles, like in this mustard seed chowchow.
These are just a starting point, of course, and the kinds of food you like to cook will inform your spice collection. If the idea of seeking out whole spices is too much, pick up a blend and try it out in different places. No matter what you do, make sure to use them.
Every spice expert I talked to agreed on the common enemies of spices: time, moisture, and light. So don't squirrel your spices away forever. Use them! By Margaret Eby March 19, Each product we feature has been independently selected and reviewed by our editorial team.
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