12 Seasonings and Spices You Should Be Using
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.
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.
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.
What would you add to this list?
See ya later,
Kimberly
Linking to: Friday Feature Linky Party, Meandering Mondays
I love spices and herbs but O never touch the white stuff…salt! #trafficjamweekend
I love to use fresh spices on my grilled food and my guests also love it.
Fresh is always best. Thanks for stopping by and commenting.
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
Thanks, Karren.
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!
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I have sage in my cabinet, but I rarely use it. I need to read up on that one.Thanks, Michell.
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I love using different seasonings when baking.
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.
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I would add turmeric, Kimberly. It's a staple for almost any dish. It's a great cleanser of the system and has antibacterial properties. Also known as a cancer fighter.
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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.
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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.
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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.
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I don't have Tony's but definitely all the rest. We had a recipe with creole seasoning the other night. It was awesome!! It wasn't my recipe but I shared it on Google+…we'll be making it again for sure!
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I need to share more on G+.
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I get the feeling you are a BOMB chef. That Black Bean Soup! Please give me the recipe. Puh-lease! I swear by garlic, onion powder, seasoning salt, celery, onion, green bell pepper, and black pepper!
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Andrea, you are going to make my head big! Everything I know is because my husband or mother told me and showed me. Here's the link for the Black Bean Soup recipe: http://beingawordsmith.com/2013/07/black…
Enjoy, girl!
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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! 😉
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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.
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Yes ma'am, got started reading at the hair salon Friday.
This is a great list. I'm about to pin it.
Thanks, Joi! I had to stop at 12, because my post would have been way too long. LOL
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I really like oregano in my pasta sauces. And have come to enjoy using in Mexican themed dishes.
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Oregano in Mexican dishes? I'll have to try that. Thanks, Wanda!
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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.
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I love fresh parsley for mashed red potatoes. And you are so right about cumin, but I use it sparingly.
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My husband puts Tony's on just about everything. I even have to stop him sometimes so we don't have Tony's in our spaghetti. LOL
I still use it a lot too. Can't eat a boiled egg without it.
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I think I use all of the ones you mentioned – rosemary and basil are 2 of my favorites!! I love cilantro, too!!!
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I use fresh cilantro with taco toppings and on chili. Thanks for commenting.
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