sage thyme rosemary oregano garlic basil peppercorns (in a peppermill) cayenne pepper Lemon Pepper paprika cinnamon all spice nutmeg vanilla extract bay leaf
I know that seems like a lot, but these are things I use all the time. I use most of these 3-5 times a week and the rest several times a month. You'll also see these called for extensively in recopies.
Just a few suggestions though,
Anytime you can, buy an herb or spice in it's whole form, and never buy ground anything. You'll get SO much more flavor out of them if you grind them fresh. You'll not have to use as much, and not only will the food taste better, you'll save money.
Another thing, put dates on your herbs and spices when you buy them. They are only good for about a year and if you don't use them all up it's best to throw them away and buy new ones.
Just a quick little recipe of my own..
In a GLASS Casserole dish put 3-4 boneless chicken breasts 4 TBS butter or margarine half a can chicken broth and sprinkle the chicken Brest with Garlic salt oregano rosemary and thyme
On both sides *lightly*
When you sprinkle the herbs over the chicken, rub them between your palms to crush them and release the oils.
Cover the casserole dish TIGHTLY with tin foil.
Cook on 400 35-40 minutes until chicken is cooked through an there is no pink in the middle.
The result? Juicy, tender, delicious herb chicken.
Posts: 1015 | Location: Atlanta, GA USA | Registered: 06-04-02
Hello CatWoman, and welcome to the 'Pool. First of all, if you're a 'beginner' at spices, I'd say, take it slow. There are so many to choose from and some are pretty expensive and you can easily overdo it. I'd say, for your first spice rack, the essentials would be:
Basil Bay Leaves Chili Powder Chives Cinnamon Cloves, Whole - you can grind them yourself Cumin Dill Garlic Ginger Marjoram Oregano Paprika Parsley Rosemary Sage Tarragon Thyme
It would be a wise investment to purchase a mortal and pestle, as you can then grind your own herbs. Learn a lot about the most common spices before you move on to some of the more exotic and expensive ones, like saffron. Hope this helps! Good luck!
Hi CatWoman! I'm not a fancy cook so I don't use many spices unless a recipe specifically calls for one. But I almost always use garlic powder. Not garlic salt - the powder. That way I can add however much I want without increasing the salt. Lemon pepper is good too - but it also includes salt, so you'll want to watch adding too much additional salt.
We've tried different ways to marinate steak - all are good. But for me, a good simple way is to add some salt (lightly), pepper and garlic powder - and pour on some Worcestershire sauce and soy sauce! Yum!
Oh - and if you like hot spices, experiment with jalapeños or with ground red peppers. But only if you like it hot!
Posts: 6567 | Location: LA (Lower Alabama) USA | Registered: 06-03-02
There are two category of spices that I use often. My spices for sauces and spices for baking.
For my sauces, some that I always have on hand;
Basil Oregano Parsley...all these in 28 oz containers.
Bay leaf Garlic powder Peppercorns (and a pepper mill) Beef bullion Chicken bullion Kosher salt.
For baking;
Table salt (I buy non-iodized salt) Cinnamon Cream of tartar Brown sugar Vanilla (I buy pure vanilla from a local mexican grocer) Baking soda Baking powder Nutmeg Cloves
And I almost forgot my lemon pepper, in the large size.
Posts: 1641 | Location: North Carolina, USA | Registered: 06-03-02
Needless to say, all of the above at one time or another are needed... The ones I use the most are of course Salt,pepperand garlic... Another one I use a lot, and no one has mention it , is 'CAVENDER'S GREEK SEASONING"...Some use it meats, but it is actually a veggie type season...Many times I use it as my salad dressing... Its a really good multi-season seasoning...
Posts: 2258 | Location: Naples, Florida, United States | Registered: 06-03-02
