How To Use Spices
A list of Spices and how to use them, to help you hit the mark in flavor every time.
“Trust your heart, tune in. Your heart knows what spices to use. “
“Herbs & Spices make it possible to not only to give bland food more flavor,
but to give them more varied flavors, to ornament foods and highlight flavor for flavor’s sake”
On Food and Cooking: The Science and the Lore of the Kitchen by Harold Mcgee, page 389
About Spices and Herbs:
Herbs are the leaves of the plant.
Spices come from the roots, bark, and seeds.
Essentially, any part of the plant that is not a leaf and can be used for seasoning would fall into the spice category. [kitchn.com]
I focus on spices in this section as I use them most often and they can be the most difficult to understand. But I do include herbs as well, especially fresh herbs!
Here is a list of my most used spices and herbs:
Fresh SPICES
Garlic Powder, Smoked Paprika, Cumin, Coriander, Curry, Cinnamon, Ginger, Turmeric, Black Pepper, Pink Salt, Oregano, Thyme, Rosemary, Red Pepper Chili Flakes
Fresh HERBS
Parsley, Cilantro, Rosemary, Basil, Green Onions
HOW TO USE THESE SPICES
The majority of the time, unless otherwise specified, I add my spices to my caramelized onions. I find when I do this, the flavor then goes evenly through out the whole meal and the light toasting before I add in water, sauces, or vegetables helps to release the flavor of the spices.
To add spices to onions, do this:
- Dice an onion [or more if bulk cooking ] and add to a fry pan with 1 tbsp olive oil, coconut oil or butter.
- Let onion cook and sweat for about 5-7 minutes until translucent.
- Add a dash of Tamari or Bragg soya sauce to caramelize the onions. (or a pinch of sugar and pinch of salt)
- Let cook for another 2 minutes and then add all the spices to these onions.
- Stir it all together and let it mingle for a few minutes before you add other ingredients to this.
This is how I add a massive POP to flavor in nearly all my meals including soups, stews, stirfries, and one-bowl meals.
Use spices like this:
If not adding spices to onions, you can sprinkle spices in sauces, dressings or as final touches in your soups and stews. And don’t fear adding in 1/2 tsp at a time until you feel its improved in taste. Keeping in mind that the flavor enhances as it sits, or simmers for a while. The longer it sits the better.
ADDED NOTES:
For big pot meals like soups or stews I add about 2 tbsp of spices, total. And will use 1 to 2 tsp of each spice. For example, if I am making a big sweet potato and chickpea stew I will add to my onions 2 tsp turmeric, 1 tsp curry, 1 tsp cumin, 1 tsp coriander, 1/2 tsp ginger, 4 garlic closes minced
Always taste and adjust accordingly. But remember, spices on their own are harsh and strong and do not taste good. It takes time and patience for flavor to develop, but when you trust and try it out your will discover deliciousness is at hand!
Taste prior to serving and fix accordingly. I often add lemon, garlic powder or pink salt on top of my meals before serving.
When you feel fear…
Fear is often the first emotion we feel when we are new to cooking or when we are about to experiment with spices. This is why I wanted to make sure that I said, “its OK to feel the fear”.
The fear itself is not the problem. It is actually showing up because you have stepped out of your comfort zone… so good for you for taking this new and courageous step in cooking!
The biggest thing to remember when you feel fear is NOT to let the fear stop you. YOU are the power and strength beyond your fear, so something you can do when you feel the fear is to pause and reset your focus.
Remember that you want to learn to make food taste delicious and so its worth trying something new.
Also remember that every time you cook, you are getting better at it in every way. So tell yourself:
“I want to learn to cook nutritious and delicious food for me and my loved ones. Nothing, not even fear, will stand in my way. I’ve got this!!”.
When you add too much spice…
The worst thing that can happen is you add to much spice.
There are a few things you can do when this happens:
1) If you notice you put too much… right away, scoop it out with a spoon before you stir it.
2) You can always balance too much spice with some sweet (maple syrup, honey, cane sugar) or tang like with lemon.
3) Add some water or tomato paste to thin or thicken whatever you are making.
4) Sometimes we think its too much at first, but when it sits and marinates, it turns out okay. So before you render it “ruined” be patient. Try a few of these tricks and see, in the end (and when others taste it), if it is in fact okay. Most of the time it is.
5) If you really added too much and you think it’s unsalvageable, you might have to toss it and eat out or whip together a simple pasta with sauce.
If you know what mistake you made, think about it, document it and learn from your mistakes so it never happens again.
Spice Combinations
The amount of spices are optional and will vary.
They are meant to give you a rough estimate and/or the kinds of spices I use to evoke these flavors. Trust your heart.
INDIAN
2 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp curry
4 garlic cloves, minced
Use these spices in…
Curry’s, rice dishes, stews, soups, eggs, burritos, certain pasta’s and more!
Added Note:
By far this is my favorite choice of spices. I will turn to them most often when experimenting and being creative. When you combine all these spices thats how you get your curry. But using them all individually, means you can perfect your own curry to your perfect taste!
I often use coconut milk or diced tomatoes and tons of lentils in these meals.
I add these spices to onions.
ITALIAN
2 tsp oregano, dried
1 tsp basil, fresh or dried
1 tsp thyme, fresh or dried
1 tsp rosemary, fresh or dried
1 tsp garlic powder
pinch red pepper chili flakes
fresh basil
Use these spices in…
Pasta sauce and roasted potatoes.
Added Note:
I add my spices and garlic into caramelized onions for my pastas sauce.
I use mostly thyme and rosemary and sea salt and garlic powder for potatoes.
When using fresh herbs I add some into the onions, and some at the end to mix in right before serving and then some fresh basil ripped on top.
MOROCCAN
1 tsp cinnamon
1 tsp turmeric
1 tsp ginger
1/2 tsp paprika
1/2 tsp cumin
Use these spices in…
Moroccan stews, soups, eggplant dishes, quinoas and stir fries.
Added Note:
Appetizers and stews are my all time fav to make Moroccan flavored
THAI
1 tsp ginger, minced or powder
2-4 tbsp Peanut Butter
2 tsp garlic cloves, minced
2 tsp cilantro, fresh
red pepper flakes
lime
Use these spices in…
Thai curry’s, Thai rice noodle pasta’s, Sweet & Sour soups and in Raw cabbage salads.
Added note:
Also use for added flavor:
1 can coconut milk
green or red curry paste
1 tsp lemongrass, diced small
IMPORTANT NOTES ABOUT SPICES
The spices/herbs in each cuisine can be used together or on their own.
When you are cooking, always taste your food, add more spice(s), herbs and salt to your perfect taste.
