12 Seasonings and Spices You Should Be Using 26 comments


Once upon a time, I couldn’t tell you much about spices and seasonings and what they should be used for. Or what should be matched up with what. I know better now and even my mother oohs and aahs when she visits and opens up my spice cabinet. Allow me to break down 12 of the ones I use the most and you should too.

 

12 Seasonings and Spices You Should Be Using by Being A Wordsmith

1. Basil-A wonderful green herb that goes well with tomato dishes and sauces. The fresh leaves are highly fragrant and smell amazing. I just used some in a spaghetti sauce that I made in my slow cooker.

 

2. Tony Chachere’s Original Creole Seasoning-I grew up with this wonderful seasoning. It is a staple here in Louisiana. In my early days of cooking, I seasoned every piece of chicken, beef, and pork that I made. It is a little salty, so use with caution. It gives a kick to any dish. I also use it in scrambled eggs and on boiled eggs. If your local store doesn’t carry it, you can purchase it online.
  
3. Thyme-A delicate, sweet smelling herb that is best used in bean and vegetable dishes. I keep the dried version in stock. Fresh thyme is good for about 1-2 weeks so I use it soon after buying it.
 
4. Garlic-If I’m being lazy or in a hurry, I use garlic powder for my Italian style dishes. But nothing beats the strong flavor of a garlic clove. I also like using the fresh peeled garlic pre-packaged by Christopher Ranch.
 
5. Oregano-This spice is best used in pasta dishes. I keep the dried version on hand always. Great for spaghetti sauce too.

 

6. Paprika-A red pepper spice that comes in a sweet, spicy, or smoky flavor. The Hungarian or Spanish style are the best ones. It’s milder than cayenne pepper and enhances your dish. Not just for potato salad and deviled eggs. Smoked paprika is great for reviving frozen fish.
 
7. Black Pepper-Perfect general seasoning. I have a pepper grinder that I put black peppercorns in. You can also buy an all-in-one disposable peppercorn grinder. The Deuce loves to use it too.
 
8. Chili Powder-A dark red pepper blend for adding heat to Mexican, Southwestern, and Spanish cooking.

 

9. Bay Leaf-Used whole in soups and stews.I always put 1 or 2 in my spaghetti sauce and seafood gumbo. It’s for flavor, not for eating.

 

10. Rosemary-The fresh aromatic green needles of Rosemary resemble a fir tree. I use it sparingly because it has such a distinctive flavor. An absolute must for lamb chops. I made some in the slow cooker over the weekend. Delish!

11. Salt-Ooooh…salt! Love it. Love it. Tip: Sprinkle salt on oven baked french fries, frozen crab cakes, and garlic roasted broccoli immediately AFTER removing from the oven.

 

12. Onion Powder-Again, nothing like the real thing, but I use onion powder to season sauces, stews, and chicken all the time. It enhances my ground turkey patties and meatloaf also.

 

Do you use any or all of the spices and seasonings above?
What would you add to this list?

See ya later,

Kimberly

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Linking to: Friday Feature Linky PartyMeandering Mondays


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26 thoughts on “12 Seasonings and Spices You Should Be Using

  • Karren

    I use every herb mentioned except I have never bought the creole seasoning. Great information, this was a perfect post to share on the #OMHGFF this week, thank you!! Pinned!!

    Hope you have a wonderful weekend!
    Karren

  • prowessandpearls

    Okay Kim! Now you've got me all hungry, lol! I LOVE spices too! I also like sage, but a little goes a looong way, lol! Thanks so much for linking up Kim, have a lovely evening my friend!
    My recent post "Michell's Weekly Pearl"…(Should I Tell Him How I Really Feel)

    • BeingAWordsmith

      Baking is something I have not mastered yet. And I am a recipe fiend until I get the dish right. Baking is such an exact science that it makes me nervous. But I want to figure it out. Thanks for stopping by, Antionette.
      My recent post Ghosts of Halloweens Past

    • BeingAWordsmith

      Alison, girl, my mother was just telling me about turmeric yesterday! She had a liver transplant a few years ago and can't take anti-inflammatory medicine because it counteracts her immunosuppressive meds. When she gets nauseous or has pain for a variety of reasons, she said she's been taking turmeric.
      My recent post Ghosts of Halloweens Past

  • Kenya G. Johnson

    Thanks for letting me know what smoked paprika is used for. I've actually been looking for sweet because I needed it for a recipe. Now I don't know what. But I never did find it. The smoked one I have seen. Girl salt is not by friends. When my husband cooks he puts too much Tony's or Ball's seasoning in everything. It's good though but I can't but my rings on the next morning. I actually have to take them off before I start eating.
    My recent post Don't stop believing…

    • BeingAWordsmith

      As you know I can get fresh fish all day here! But sometimes I can't pass up the BOGO sales on frozen tilapia at Winn-Dixie. Then I just break out the smoked paprika.
      My recent post Ghosts of Halloweens Past

  • Christy Hoover

    No matter how much I season my food, my husband has to go behind me and add a hill of Tony's! After all this time I hadn't quite determined if I really don't season well enough or if he just loves Tony's that much. I think it is the latter! I love the spices you have listed! I have not used oregano as much, but I love the fresh herbs. One thing I use a lot of is lemon. Lemon peel and the juice. It just adds a boost of UMPH to a dish. Another thing is parsley. I have a lot of family in New Orleans and one thing they add to EVERY single dish is parsley flakes. I did not know it have a flavor until I use them fresh. Again, I love everything fresh. It is nice to meet another Louisianan blogger! 😉
    My recent post When I think about Ordinary..

    • BeingAWordsmith

      So happy to be connecting with you too, Christy! We use lots of lemon juice and lemon zest as well. Great for wings! My husband comes behind me and “doctors” up my recipes too.
      My recent post Ghosts of Halloweens Past

  • Mandi Noel

    We use all these seasonings! We are kind of spice nuts. We've got the spice rack from when we got married (that we've actually managed to empty some of the jars within only a year lol) and then an entire cabinet full of all kinds of other ones. We're kind of obsessed. In addition to these, parsley and cilantro are ones that we use often. Fresh when we can, but we use dried, too. And cumin also gets used in our house a lot. It's great for Mexican and Indian food.
    My recent post 13 Films for Halloween