The Basic Kitchen: Cooking With Spice

So I've been exploring and expanding my culinary tastes. Originally it started out trying to eat healthier, but then I wanted to try new recipes. I recently received a couple of fantastic cooking books that have been extremely helpful. I've learned that spices, used in moderation, can enhance a simple meal. This is such a fantastic life skill.

These spices are the staples I now keep in my kitchen.

Parsley is best used when fresh. However, it's difficult trying to keep fresh parsley in the house so I've been used dried. There's a difference, but since I'm not a culinary expert, I don't notice it much.

Parsley is a staple because it goes with almost anything and blends well.

I love parsley in my pasta sauce. I typically use parsley in conjunction with garlic because I find the flavors balance well. I typically use parsley with potatoes, chicken, and fish.

Cilantro is a very unique flavor I think. For me, it signals spring and summer. It's light but the flavor packs a punch so don't over do it. I add it at the last minute so the flavor doesn't cook out of whatever dish I'm preparing.

Cilantro is typically used for a cooling effect in a spicy dish. I find it works well with lemon and lime juices, particular in marinades.

Side note - I make a copy-cat of Chipotle's rice with this. I cook my rice with water, like normal, but add in a couple squirts of lime juice. Then, when it's done cooking I load it up with cilantro and serve.

Chives I've found are very similar to cilantro, although with a bit more of an onion flavor.

My favorite place to use chives is fresh potatoes. I've also found that work well in omelets and anything with sour cream.

There are many varieties of oregano from mild to spicy. The leaf oregano I find in the store tends to have a bit of a kick to it, but a nice one at that.

Oregano is another one I love in my pasta sauce. Also - don't ever use this is desserts. It doesn't work. I tried and failed.

I find oregano goes well with basil. It also is a great pizza topper. It works with fish, but I find it goes so much better with red meats. Fish seems to take on too much of the flavor.

Dill has bit of a sour taste to it. I really only use dill in my pickling recipe. Dill works well with cilantro and surprisingly mint.

Dill can typically be found with fish and eggs.

I love red pepper. However, I've made mistakes with it before and it's easy to do so. (Read: I made potatoes slices and added way to too much. you had to douse them in ketchup just to eat them.)

I typically add red pepper at the end, so the heat doesn't invade the rest of the meal. I'm not usually a fan of spicy foods, but this in moderation is a wonderful addition.

This goes wonderful in Mexican food and as an ingredient in a red meat rub.

Coriander is a new one I've been using. I'm not completely sold on this one yet, but I'm including it because I'm exploring it's possibilities.

Coriander is extremely strong and flavorful, with a sour taste although a bit fruity. I found it balances nicely with garlic and olive oil. I use it in marinades with chicken.

Black pepper is a staple if you don't have anything else. It goes with so much, particularly steak. It adds a nice warmth to any dish, as long as you don't over use it. Lemon and lime juice goes well with it. I will admit, black pepper has a lot of different flavors to it. I think the experts refer to this as "complex". but I think that's why it goes with everything.

Salt is fantastic. A lit bit goes a long way. There are a variety of different kinds, from kosher to hawaiian to smoked and sea. I keep standard salt in the house. Salt lessens bitter, sour, and sweet favors. But it brings out the flavor of the meat itself. I particularly like it with BBQ. It also goes with pretzels and cocktails. I always add a pinch of salt to my water when I make pasta. It gets absorbed into the pasta and flavors it.