This series is gonna go slow. First because I have to take a lot of photos, second because I want to do this right. Let’s start with Essential Seasonings: The Eighteen Must-Haves- (Eighteen is a lucky number.)
Kosher Salt.
1. Coarse Kosher Salt. Kosher salt is lower in sodium than regular table salt. It also does not have added iodine. Iodine has its place, obviously, but I don’t like it added to my salt. Kosher salt is the only salt I use in cooking. I also keep some:
2. Gray Sea Salt on hand as a finishing salt - anyone can add a pinch to taste. It may be expensive but a small bag can last a couple years. I’ve actually had an eight ounce bag for going on three years now. Still tasty!
Gray Sea Salt.
3. Coarse Ground Black Pepper. Many purists use a pepper grinder. I love a lot of pepper in my food and I do not have the time to stand there and grind, grind, grind. A waste of my energy. I simply buy a jar of Coarse Ground Black Pepper. I go through it so fast freshness isn’t an issue.
Coarse Ground Black Pepper.
4. Paprika. I stock three kinds - Hungarian Paprika, Smoked Paprika- which is one of my all-time favorite seasonings, and Hot Paprika - which has a delicious late kick and can be substituted for Chili Powder in a pinch.
Smoked Paprika.
5. Speaking of which- Chili Powder. Always. I like to have a few different varieties: plain old Chili Powder which is a blend of chilies and is perfect for a pot of Chili, but I also like Smoked Serrano, Ancho, Poblano, and the richest tasting of all… Chipotle. Yum!
Chipotle Chili Powder.
6. As long as we’re talking hot- Cayenne. It’s another versatile dried chili which provides a quick hot heat rather than a slow burn.
Cayenne Powder.
7. Chili Flakes. I keep a jar of dried Chili Flakes on hand to sprinkle over pizza, add to marinades, pasta and salads. Chili Flakes are in my must-have spice pantry.
Chili Flakes.
8. Curry. I stock different Curry Powder/Curry Paste for different dishes. I love the old fashioned Curry Powder, the same Curry Powder my mom used, which like Chili Powder is a blend of various seasonings. But I also keep Curry Paste in my refrigerator - it keeps a long time. I stock Green Curry Paste, Red Curry Paste, Yellow Curry Paste, and my very favorite Roasted Red Curry Paste. Curry is a great seasoning for fish and seafood, chicken, lamb, vegetable dishes, tofu… Wonderful, versatile stuff. The only Curry Powder I don’t like? African Curry. This is a blend of spices and it’s too bland for my palate.
My favorite Roasted Red Curry Paste.
9. Tumeric. Tumeric is a component of Curry Powder. It’s the yellow spice. It also makes standard ballpark mustard yellow. Tumeric, IMO, is an acquired taste, as is Fenugreek, (which I don’t stock). However it’s super healthy and a little goes a long way. It’s an essential ingredient when I make my own Curry Powder. Perfect in Asian and Indian food.
Tumeric.
10. Mustard Powder. Great with Asian dishes. Once again a little goes a long long long way.
Mustard Powder.
11. Granulated Garlic. I don’t buy straight Garlic Powder and I never buy Garlic Salt. Don’t like any secret salt in my food and I much prefer the texture and flavor of Granulated Garlic to Garlic Powder.
Granulated Garlic.
12. Onion Powder. Great to have on hand for rubs- chicken, turkey, lamb, beef.
Onion Powder.
13. Ginger. I love Ginger. I keep a peeled section of fresh Ginger in my freezer and grate it into soups, stews, dressings, marinades and Asian food. However when I forget to buy fresh Ginger I don’t worry because I have a jar of powdered Ginger in my pantry. Ginger always goes into my homemade chicken soup.
Ginger.
14. Cumin. My all-purpose savory smoky non-hot spice. Goes with meat, beans, veggies - matches up with curries, chilies, dips. I am never without Cumin. I dump almost an entire jar in a batch of my Peace and Happiness Chili.
Cumin.
15. Italian Seasoning. I grow almost all my own Italian herbs year-round - Thyme, Rosemary, Marjoram, Basil, Sage and Oregano. However when I want to add some flavor and I’m in a hurry, I reach for my jar of dried Italian Seasoning. It contains all of the above herbs plus Savory. FYI - adding these seasonings to meat helps prevent the formation of carcinogens during cooking!
Italian Seasoning.
16. Cinnamon. And please do not try the deadly Cinnamon Test. Cinnamon is sweet, but can also be used in savory dishes. It’s crazy healthy - lowers blood sugar. My husband loves good old fashioned Cinnamon toast. I just like having it around. You never know when you might want to add Cinnamon to something other than a cake or cookie or a pastry. Again, a little goes a long way. I prefer Saigon Cinnamon. It’s darker, sweeter and stronger.
Saigon Cinnamon.
17. Nutmeg. You would be surprised at how amazing Nutmeg is in savory dishes. It adds something special, intangible, something your guests can’t put their fingers on. It’s the secret ingredient in Bolognese Sauce. Don’t use much. If you are heavy handed with the Nutmeg it’ll overpower all the other seasonings and make everyone sort of sick. A pinch of Nutmeg is great in warm milk. Helps you sleep.
Nutmeg.
18. A Vanilla Bean. Maybe this is a luxury but I stretch my Vanilla Bean. I buy probably two a year, divide each bean into four sections and freeze each section in a separate plastic bag. Nothing tastes as good as those little black Vanilla seeds. After I scrape out the seeds for a recipe I save the pods and stick them in a jar of sugar - Vanilla Sugar. Or add a pod to a jar of whipping cream - Vanilla Cream. Or dump one into the milk when I’m making pudding. Yummy!
Vanilla Bean.
The Six Secondary Spices:
1. Poultry Seasoning.
2. Coriander.
3. Cloves.
4. All-Spice.
5. Five-Spice Powder.
6. Urfa Turkish Chili.
Where to save money on spices: Trader Joe’s, Cost Plus World Market, the Mexican Food section of your local supermarket.
Next week - some other pantry essential. Maybe legumes? Rice? All the dried stuff I have in there.
Red Rice.
Or maybe essential sauces?
Soy Sauce/Tamari.
Thanks for that info. The frozen ginger thing is brilliant. I was also told by someone to keep it in the fridge, thinly sliced, in rice vinegar.
I have some beautiful curry powder I bought last year at the farm market.
I have roasted as well as roasted hot paprika in addition to regular, hot and smoked hot.
I also like an Herbs De Provence blend as well as the Italian. And I am very partial to oregano.
I don’t use any processed garlic product because the sulfur compounds have developed. I feel about it as you do green pepper.
I have several coffee grinders that I use for whole spices like black pepper. I also like to have Old Bay for seafood.
Unless I make fish or crab, I think my food is all pretty much the same no matter what I do. Dinner almost always has onion and the aromatics.
The last thing I made really different was your cold killer soup. I bought some fresh turmeric for that but I don’t know if that added anything over ground.
Jules, oh Jules! The only thing on your lists that I do not have in my cupboard is Ufa Turkish Chilli, my this is going to be a good series to follow.
Thanks, Tom! I admit I did leave a few things off!
Hi Steph - I agree, Old Bay probably deserves a spot, but it’s more of an East Coast thing and I’m not a huge fan - do like the smell near the spice plant in Baltimore! I know my mother’s pantry must have celery salt. I have a spice grinder so when I find super fresh spices - all spice, cloves, nutmeg, black pepper - I use that. A few years back one of my husband’s patients had a spice plantation in the Caribbean. I loved the spices he brought back!
I probably should have included bay leaves but I haven’t liked bay leaves since I almost choked to death on one when I was four years old.
Actually, I have most of these except the chilis and the tumeric. Stomach doesn’t tolerate the chili. Will have to see about the tumeric. Only have standard curry, but add a dash to most soups/stews I make. And the ginger in the freezer thing is great. Also the vanilla bean, though I admit I’ve never actually SEEN a vanilla bean…
Hi Anny. Tumeric has an interesting flavor. Not sweet, not bitter, kind of buttery? I don’t use a lot but if you add curry to soups and stews you can add Tumeric. It’s super healthy. Vanilla beans are expensive- which is why I stretch them as far as I can!
Tumeric also makes the prettiest Easter Eggs. Bright yellow. I learned that one year in an article that made brown eggs with onion skins.
Oh I know, Stephanie! Onion skins, beets, purple cabbage, Tumeric… So many natural ways to die Easter Eggs. I love dying eggs with black tea!
Oh Julia! We have got to produce a flexitarian cookbook. It would be great on a Kindle Fire. Useful and yummy and fun to read.
It’s on my list Jaye honey! Oh my gosh. I have so many books to write!
Very good info Ms. Julia. Speaking of tumeric….my doctor recommends it for memory.
Yeah it is good for memory and the immune system, Ms. Sandra!