When was the last time you reached for cardamom? Or turmeric?
If you’re like most of us, you have at least a dozen spice jars hanging out in your pantry collecting dust. Maybe they were gifts. Maybe you bought them for a specific recipe that you made once a LONG time ago. Either way, your regular recipe repertoire doesn’t use them, so you never touch them.
But hold on. You don’t need specific recipes to give you permission to try out a new spice. You just need a little information about the specific spice you want to experiment with: what types of dishes it’s commonly used in and what other ingredients it plays well with. Once you know that, you can riff with the spice in your daily cooking, regardless of whether or not your recipe asks for it.
Here are eight spices you probably have kicking around your pantry, and everything you need to know to play with them with confidence!
Check out the tasting notes and common flavor pairings below, or scroll straight to the bottom to see a quick reference table!
Cumin
A popular ingredient in Mexican, Indian, and Middle Eastern cooking, cumin pops up in everything from black beans to curried chicken to tahini dressing. I love to add it to spice blends for marinating steak and roasting vegetables like sweet potatoes, brussels sprouts, and cauliflower! If you want to try something even simpler and totally delicious, try shaking it over chickpeas before roasting them—the cumin adds a great earthy pop to the toasty chickpea flavor!
Tasting notes: earthy, warm, lemony, mellow spice
Pairs well with: garlic, chili, coriander, cardamom, cilantro, lemon, lime, tomatoes, avocados, potatoes, sweet potatoes, carrots, broccoli, brussels sprouts, cauliflower, tahini, sour cream, chickpeas, black beans, lentils, pork, beef
Chili Flake/Red Pepper Flake
Chili is iconic in Latin American, Asian, and Middle Eastern food, but it’s also universally popular in the West, where you can find it in everything from spicy sausage to braised collard greens to tomato jam. Sprinkle a few flakes into your veggie stir-fries and tomato-based pasta sauces for an extra kick—or use it to spice up a batch of quick-pickled onion! I love toasting some in butter to make a spicy butter drizzle for roasted sweet potatoes.
Tasting notes: hot, fruity, acidic, aggressive spice
Pairs well with: garlic, ginger, cumin, cinnamon, tomato, sweet potatoes, corn, dark leafy greens, mango, avocado, almond, peanut, coffee, chocolate, honey, salmon, pork, chicken, beef
Turmeric
Not just for golden milk lattes! Turmeric is most often found in Indian cooking, where it plays a foundation role in a variety of delicious curries, from lentil dals to ginger-glazed chicken. If you want to explore beyond that, try toasting some in a little oil in a pan with some onions and tossing into rice for a colorful pilaf. You can even use it to naturally dye your next batch of bread—just dissolve it in the water and watch it turn your dough a bright yellow!
Tasting notes: earthy, citrus, mustardy, mellow spice
Pairs well with: ginger, garlic, chili, honey, coconut, chocolate, lentils, rice, chicken
Paprika
Paprika may be most traditional to Spain, South America, and Eastern Europe, but I’ve used it in everything from shrimp etouffee to an apple cider vinaigrette for my fresh corn salad. There are two basic varieties (regular and smoked), which are distinct, but can be substituted for one another in most cases. Whichever you’re using, handle with care: paprika can be pretty aggressive and too much will easily ruin your dish! I love to add it to meat spice mixes (where I take full advantage of its smoky heat!) and rich, cream-based dishes, and a sprinkle over egg salad or a dash added to a hollandaise sauce is absolutely delicious!
Tasting notes: smoky, sharp, citrusy, assertive spice
Pairs well with: garlic, thyme, black pepper, corn, black beans, rice, eggs, crab, lobster, bacon, pork, chicken
Ginger
Growing up, I thought ginger was for gingerbread. Well it is . . . but also so much more! A heavy hitter in most Asian cuisine, you’ll find ginger’s bright punchy flavor in everything from Chinese stir-fried rice to Indian vindaloo curry to Korean BBQ wings. If you’re still hoping for a sweet application, it also makes a fantastic addition to other types of baked goods, particularly jammy fruit desserts. Try adding a pinch to your waffle batter, or substitute it for cinnamon in your next batch of granola. If you’re in the mood to commit to a bigger project, make my jammy tomato galette, which uses this amazing gingery tomato jam as a filling!
Tasting notes: bright, earthy, citrusy, assertive spice
Pairs well with: garlic, chili, cinnamon, cardamom, cloves, tomatoes, apples, peaches, plums, pears, blueberries, cranberries, almonds, honey, molasses, coconut, dark chocolate, oats, rice, pork, beef
Cinnamon
Like ginger, cinnamon is much more versatile than we might guess! Besides popping up in bread and pastry, it’s also a key spice in stews, meat rubs, and curries in North Africa, India, and Mexico. Experiment with adding it to your next steak marinade or throw a pinch into your next batch of chili. And, if you’re craving that cinnamon bun vibe but don’t have time to bake, a dash of cinnamon sugar over buttered toast is not a bad move either!
Tasting notes: warm, bright, sweet, light spice
Pairs well with: chili, cumin, ginger, nutmeg, cardamom, cloves, chili, orange, apples, peaches, plums, pears, blueberries, blackberries, pumpkin, sweet potatoes, tomatoes, almonds, pecans, walnuts, black tea, vanilla, coconut, coffee, cream cheese, beef
Cardamom
Cardamom is big in Indian curries, but it’s equally important in Scandinavia, where the Swedish treat it like cinnamon in their Kardemummabollar. Using cardamom in desserts and baked goods has recently become trendy in the UK and the US, particularly in high-end bakeries and restaurants. It pairs well with white chocolate, orange, and other warm spices such as cinnamon and clove, but it can come off strong and slightly medicinal if you use too much, so experiment carefully!
Tasting notes: warm, earthy, slightly medicinal, lightly assertive spice
Pairs well with: cumin, cinnamon, clove, nutmeg, ginger, orange, apples, pears, mango, almonds, pistachios, dark chocolate, white chocolate, coffee
Cloves
Popular in stews, rubs, and baked goods throughout India, Mexico, and Eastern Europe, cloves can be used in both savory and sweet recipes. Just like with cardamom, keep in mind that a little goes a long way! If you want to incorporate it into desserts, try adding it into recipes that call for cinnamon or ginger, or since it’s terrific with banana, throw some into that next batch of banana bread! If you want to take it savory, try using it to spice up a glazed ham or punch up a tray of roasted squash.
Tasting notes: earthy, fruity, bright, assertive spice
Pairs well with: chili, nutmeg, ginger, cinnamon, orange, bananas, pineapples, mangoes, apples, pumpkin, sweet potato, beef, pork
You don’t need to an actual recipe to experiment with spice! Sure, playing around with new flavors might seem a little scary at first—I get it, no one wants to ruin their meal!—but if you know a little bit to point you in the right direction, there’s nothing to worry about. When it doubt, add a pinch at a time and taste as you go. Not strong enough? You can always add more!
Happy Exploring!
Spice It Up!
Originally posted September 13, 2020.
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