Clear out some cupboard shelf space or a few kitchen drawers, because we are about to go spice shopping. If you are like me, you’ll end up with a minimum of twenty-five spices and blends to choose from at all times.
To get started, it is best to pick a few spices at a time or buy from bulk bins in smaller portions when trying something new. Then, take the time to get to know each spice. Smell it. Taste-test it with a blank canvas, like roasted chicken or potatoes, white beans, or steamed rice. Make note of the warmth, the sweetness, the spiciness, or the tingle it provides. Then, forget about being right or wrong when it comes to using it. Make up your own mind and your own rules about where it shines.
To help you, let me recommend my Six Salt-Free Starter Spices. These are your gateway spices. You can use them in pretty much any cuisine, from any region, with any ingredients, in an immeasurable number of combinations. Start with these six spices and experience big flavor beyond salt to build your spice confidence. And remember, sometimes salt is used as a filler for spices and blends. So look for products that clearly state “no salt added,” “salt-free,”
or 0 mg of sodium on the nutritional label.
Cayenne pepper/red pepper flakes:
A little heat (and a little citrus) will majorly wake up a dish. Cayenne refers to the ground form of the pepper, while red pepper flakes are the dried and crushed form of the pepper. They are both hot spices, but do not try to replace the same amount of one with the other—1/2 tsp of cayenne will pack more punch than 1/2 tsp of red pepper flakes. For those who like more mild heat, I suggest using flakes as I find them easier to gently adjust to your desired spiciness without going overboard.
Cumin (seeds and ground):
Cumin adds a subtle heat to dishes without being too hot. The husky warmth of cumin pairs beautifully with everything from lamb to beans to butternut squash—and even grilled watermelon.
Dried dill:
Tasty with vegetables, proteins, pasta, or just a simple serving of yogurt, this sweet and versatile herb adds a springtime brightness to your dishes.
Peppercorns:
Freshly ground black peppercorns are more intense than prepared ground black pepper. So I encourage you to grind your own right before using. And why stop at black? You’d be surprised how many types of peppercorns there are. Try the range of varieties (white, green, pink, and Tellicherry) for different levels of spiciness.
Salt-free garlic powder:
Simply put, this is the “salt” of salt-free cooking. You’ll use it on everything to add a pleasant savory flavor and to bring out other natural flavors.
Smoked paprika:
Smoky and sweet and colorful, this spice will become a favorite of yours. You may start using it in and on everything.
Add Comment