One of my favorite childhood activities was getting to “organize” my mother’s spice drawer! Investigating the wide variety of pungent aromas hidden in its depths was always an adventure. And should I tire of smelling these mysterious aromatic powders, I knew asking the name of a particularly perplexing ground substance was guaranteed to be good for a story or intriguing comment. Sometimes it was a geography lesson on where the spice came from, other times it might be what part of the plant it was, or what other spices came from that same plant. But my favorite stories were the ones about how to use and cook with these powerful little flavorings. Who knew what valuable little kitchen “tools” spices really can be!

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I loved watching how they floated in my grandmother’s spiced apple cider, the warmth and complexity of flavor they gave to my favorite Gluten and Dairy-Free Savory Gingerbread Cookies , and the way they perfumed the kitchen during baking. I savored the complexity and depth the spices gave to otherwise simple ingredients and as I grew and learned about the anti-bacterial and generalized anti-microbial properties of many common spices my admiration and wonder only grew with me.

Now with my own kitchen, I find my counter and spice rack constantly overflowing with both familiar spice friends and new acquaintances. My spices are not stuffed in a kitchen drawer, but displayed in an extra-large easy-to-reach Lazy Susan on the counter top, as well as on shelves on my kitchen walls. Yet in spite of these minor variations in details, I look across the kitchen and smile; history is repeating itself. Should I be surprised? I see my young daughter perched atop of a stool, her head bent in concentration methodically opening and smelling each container. Step by step she is learning how to cook with the spices and herbs she sees around her. Getting to know each one a little at a time. Maybe it’s the bits of spices she spills, or my own frequent cooking, but whether or not I have a diffuser going, often the first comment guests to my kitchen make is the inviting spicy scent that seems to envelope the room.

Beyond enjoying the benefits of their inviting aromas, spices enrich my life in so many ways. They are a fantastic way to bring loads of flavor to any recipe, without piling on added sugars and salts. Cooking with spice friends is a fun and exciting way to expand your pallet and add to your culinary skills. Frequently, I find that getting to know the rich history behind each spice often contains as much flavor and color as the spices themselves!

Take a look around your kitchen, even if you don’t cook with a repertoire of spices, you may already be acquainted with one or two. Do you use a pepper grinder or have a pepper shaker on the table? If so, say hello to one of the most commonly used spices on the planet! What about the vanilla you put in bake goods? This popular flavoring is the second most expensive spice on the market today. (Saffron is the most costly.) Anyone for cinnamon-sugar toast or fresh cinnamon apple sauce? Cinnamon is the third most common spice found in modern American kitchens.

The intrigue of spices has spanned the centuries, leaving clues for those seeking to discover their mysteries. Getting to know spices takes time, and at the start you may easily find yourself entangled in a web of questions.

• What is a spice?
• What makes a plant a spice instead of a herb?
• What about seasonings, where do they fit in?
• How do I store spices?
• What spices are the best for beginner cooks?
• What spices pair well with each other?
• How to you use spices in cooking?
• To what types of dishes should I add spices?
• What is a spice flavor profile? (check out our post on flavor profiles here –> Cooking Better by Understanding the Flavor Profiles of Spices and Herbs)

Let’s start with the first three questions. A spice is typically a seed, fruit, bark or root used for flavoring, preserving or coloring. Spices often have strong aromatic and flavor qualities. They are intense and a teeny-tiny bit goes a long way! On the other hand, herbs are typically leaves, flowers and stems. Some fruits, roots and seeds are also classified in the herb category. These often have medicinal or culinary uses without the strong flavor attributed to spices. For example, Rose hips are the fruit of wild roses, and while packed with vitamin C and other beneficial nutrients they lack the notable aroma and intense flavor for which spices are known. Alternately, seasonings are a combination of ingredients. Herbs, spices or a mix of both, together with fillers like added sugar or salt make up the final combination for most common seasonings sold in stores.

When learning to cook with spices, it is always better to start off with just a few and allow yourself some time to get comfortable with them. Getting to know their individual flavor profiles and how to best utilize these traits in your cooking helps lay a solid foundation for future learning. Like solving a mystery one clue at a time, picking a few spices to start with limits the overwhelming feeling and prevents you from searching through the entire pantry for that missing jar! Like leads gone cold, spices lose a lot of their vibrancy with time, so enjoy your fresh spices frequently and store the jar in a cool dark place for best shelf life. But if you are like me and find inspiration in walking past a decorative spice display, consider your spice friends part of the kitchen décor, or maybe you just need the visual reminder to reach for the spices instead of the salt, then by all means keep them on the kitchen counter or wall. They serve no beneficial purpose if they are out of sight and out of mind!

Intrigued by these ancient friends, up for a flavor adventure, or just want the health benefits of cutting down on sugar or salt without sacrificing flavor? Come along and let me introduce you to a few of my spice friends. Getting to know and use spices in your cooking can be quite an exciting adventure!

 

Allspice:

Although the name sounds like a spice mixture, this is in fact a single spice. Allspice comes from the dried berry of the Jamaican pepper tree and can be found in the whole berry form or ground powder. The berries are slightly larger then a peppercorn and similar in appearance with a wrinkled rough dark brownish-black exterior when dried. The flavor profile of Allspice is like a combined mixture of nutmeg, cinnamon, and cloves with just a smidgen of pepper thrown into the mix.

It is commonly found in traditional Caribbean cuisine, and classic seasonal U.S. treats like gingerbread and apple pie. Allspice also plays an important role in the making of spiced chai (tea). Allspice brings depth and flavor to stews, soups, curries and more.
Flavor combinations: Allspice pairs well with bay leaves, chilies, cinnamon, cloves, ginger, mace, and mustard.

Note:

While the featured spice combines well with any of the listed spices, please do not assume that all of the listed spices blend well with each other! Example: Cinnamon, cloves, ginger and allspice work well together, but chilies, cinnamon, mustard and allspice is not a combination I would try. 🙂

 

Anise Seeds:

Anise seeds are small, slightly curved brownish-gray seeds resembling a slightly more slender version of a fennel or dill seed. They have a sweet black licorice-like aroma with a flavor profile that is rather warm and a bit fruity in nature. This spice is sold in three forms: whole, ground, and in liquid flavoring extracts. Despite the similar name, anise seeds are not in any way related to star anise, which is a completely different spice from a different family of plants. Anise seeds coming from the flowers of a small herb like plant related to dill and caraway, while star anise is harvested from pods found on a mid-sized evergreen tree.

Anise seeds and star anise both contain anethole. (An organic compound related to estragole, which help give both tarragon and basil their characteristic warm spicy flavors.) This organic compound is what gives the classic anise/licorice flavor resulting in interchangeably use of both products to make anise extract. Although due to its lower cost, star anise is more commonly used for making extracts. An interesting feature of anethole is its solubility. One of its key characteristic being highly soluble in alcohol, but displaying limited solubility in water. This is why adding water to liqueurs that contain real anise extract causes the drink to turn cloudy.

Anise seeds are found in cookies and traditional Italian biscotti as well as with fish and ground meats such as sausage. In beverages, they appear everywhere from liquors and teas, to hot chocolates and even in some flavored coffees. These tiny seeds commonly make an appearance in vegetable curries and mix well with carrots.
Flavor combinations: Anise Seeds pairs well with allspice, cardamom, cinnamon, nutmeg and peppercorns.

 

Caraway seeds:

The flavor profile of caraway seeds tends to be reminiscent of anise having a warm and bittersweet sharpness with hints of licorice and citrus, while the aroma is sharp and pungent more similar to that of dill.

Most frequently associated with rye breads, it is also popular with fattier meats like goose, duck, pork and sausages due to its role in breaking down fats. Caraway seeds also compliment dishes such as cabbage soup, pickles, sauerbraten, sauerkraut, stews, various styles of crackers and some cheeses. It is sometimes added to coleslaw and potato salad as well.
Flavor combinations: Caraway Seeds pair well with chives, cumin, dill, parsley, and thyme.

 

Cardamon:

Often considered to be Spice Royalty (if there were noble families in the Spice World), Cardamon has a flavor that is light and lemony in nature with a complexity that is truly regal. Gentle yet biting, fruity still pungent, it is used in a variety of dishes to intensity flavors. Ground Cardamon is from the seeds found inside of the whole cardamon pods, most stores sell it in both the ground and whole pod form. I tend to like having both forms of this fantastic spice on hand in the kitchen.

Cardamon can be used to add flavor to everything from soups and meat dishes to ice cream, pastries and fruits. A few pods added to a pot of coffee during the brewing process accentuates the flavor and gives a taste reminiscent of the Arabian and Turkish coffee styles. It is also commonly found in some garam masala variations.
Flavor combinations: Cardamon pairs well with the flavors of black pepper, cinnamon, cloves, cumin, ginger, fennel and anise.

 

Cinnamon:

Simply put, cinnamon is the bark of a tree. After that it gets complicated, as there are four distinct types of cinnamon sold as well as a similar product often labeled as cinnamon. Most cinnamon is named after the country of origin and the highest quality true cinnamon is sold as Ceylon Cinnamon. On the other hand, the majority of unspecified cinnamon sold in the U.S. is not true cinnamon tree bark, but rather a similar bark taken from the cassia tree. Cinnamon’s aroma is a soothing mix of warm and sweet tones, while it’s flavor carries notes of citrus and red hot candies.
Flavor combinations: Cinnamon pairs well with the flavors of cloves, ginger, nutmeg and allspice.

 

Cloves:

In the whole form, cloves are a fun and decorative way to flavor both meats and fruit. Stab the stick end of the clove into your food of choice in patterns and designs to make dishes with a unique and aesthetic appeal. The name comes from the french word clov meaning nail, and is a good description of this unparalleled spice which resembles a small tack. Cloves are actually the unopened flower buds of a tropical evergreen called a clove tree. Their flavor and aroma is an even mix of sweet and spicy while yet rather pungent and long lasting. This spice is also available in ground form. Due to its chemical properties, fresh cloves exerts a mild numbing sensation on the mouth, so getting to know this spice can take a bit of persistence.

Cloves make a spectacular appearance in many drinks such as ciders, in picking recipes such as pickled beets (our favorite recipe is found here) as well as in various soups, cookies and gingerbreads. (Click here for a great traditional gingerbread recipe.) They also play an important role in many spice blends such as pumpkin pie spice and some types of garam masala.
Flavor combinations: Cloves pair well with allspice, cinnamon and nutmeg.

 

Coriander:

Coriander is actually the seed from the plant Coriandrum Sativum which is a member the parsley family. When we use the leaves of this very same plant, they go by the name Cilantro. Even though originating from the same plant, coriander has a flavor all its own, a light, sweet complexity combined with a tad of citrus. It is one of only three plants that produce both a spice as well as an herb. Coriander is found in both ground and whole seed form.

Like cardamon, it is used in both sweet and savory dishes. From roasted vegetables and marinades to cakes, cookies, pickling brines and various chutneys. It provides a warm earthiness to recipes and is also a very popular ingredient with beer brewers.
Flavor combinations: Coriander pairs well with allspice, cinnamon, cumin and nutmeg.

 

Cumin:

A popular and essential spice in many regions and cuisines around the world, it has only recently gained ground in the United States. The warm lemony mix balanced by a nutty yet spicy earthiness creates a very distinctive flavor. Found in both seed and ground form, it is one of the most widely consumed spices in the world.

Often found in rice, bean and vegetable dishes, my mother-in-law absolutely loves adding it to poultry entrees and gravies. Cumin also plays an important role in several spice blends such as chili and curry powders. As whole seeds you will find it in pickles, breads, cheeses, soups and sauerkraut.
Flavor combinations: Cumin pairs well with allspice, chilies, ginger and turmeric.

 

Dill seed:

The dill plant has the distinction of being one of only three plants to provide both a spice and a herb to our kitchens. The herb being the leaf portion referred to as dill weed. The light brown dill seeds feature a unique flat tear drop shape, while their flavor is crisp, clean and pungent in nature. Their aroma is reminiscent of caraway. Dill seeds are very high in calcium and considered to be a natural breath freshener. Weighing almost nothing, a single ounce provides you with well over 10,000 seeds!

They are used in a wide variety of dishes from breads, soups, pork roast, potatoes and fish to salads, dressings, and many pickling recipes. In the United States they are mostly associated with dill pickles. To learn more about dill check out our post featuring this amazing kitchen friend! –> Adding Flavor with an Herb Garden: Dill

Flavor combinations: Dill seeds pair with chilies, coriander, cumin, garlic and mustard.

 

Garlic:

This well loved flavoring is claimed by both cooks as a spice, and gardeners as an herb. Because of its pungent aroma and intense flavor, we shall include it as a culinary spice. A wide range of historic and commercial garlic varieties exist resulting in an assortment of flavor variations and a wide range of selectively bred culinary specialties. Truly getting to know garlic can take a lifetime! But for a basic introduction to its use, a general flavor description will suffice. Garlic is renown for its bold herbaceous spirit combined with a sharp spicy flavor while floral or nutty overtones are offered by some varieties. It produces sweet notes when cooked. Garlic can be used fresh or dried with sliced, minced, granulated and powdered options available.

According to my father, garlic is wonderful in everything but pies, cookies and puddings! Seriously, its bold flavor compliments gamey meats and pork, it shines roasted with assorted vegetables, added to green beans or fried with potatoes. Everything from salsas to marinades benefit from its pungent tone. Garlic can be sliced on salads and mixed in dressings, sprinkled on warm bread or pickled whole. It is common in Mediterranean cuisine, and is also found in many seasoning mixes.
Flavor combinations: Garlic pairs well with dill, Hungarian paprika, and herbs like mint, oregano and rosemary.

 

Ginger:

This complex spice offers a pungent mix of a bright warm, almost peppery flavor with lemon like notes and a spicy crisp aroma unlike any other. By the way, for all you pumpkin spice lovers out there, you can thank ginger for being a key player in this beloved spice blend. Ginger comes from the rhizome (root) of the plant and can be found fresh in stores as ginger root. When juiced the fresh root is considered a super-food by many, and included in several probiotic drinks in the United States. Ginger is also great for stomach issues. It can also be found in a paste form for ease of use in some recipes such as stir frys and marinades.

Originally induced to Europe in the dried form, recipes still tend to show a bias for powdered ginger. Though in its fresh form, it has a flavor that is truly unbeatable especially where drinks are concerned. A natural in sweets, baked goods and many drinks, it is also a great addition to savory foods such as sauces, marinades, vegetables, Asian cuisine and variety of meat dishes.
Flavor combinations: Ginger pairs well with cardamon, cloves, nutmeg, paprika and pepper.

 

Nutmeg:

A unique tree that produces two separate spices, nutmegs are the seed of an edible brownish yellow fruit that grows on an evergreen tree. After picking the seeds, the first covering is scraped off and sold as the spice mace, while the inner seed in sold as nutmeg. It is available in both whole and ground form, although its use in cooking is almost entirely as a ground spice. I personally purchase the whole nutmegs, because I enjoy the beauty of the spice when displayed in my spice rack, and prefer the optimal freshness of grinding my own. The shelf-life of whole nutmegs is almost indefinite creating a win-win in the kitchen.

Nutmeg is found in desserts, on fruits and puddings as well as heartier dishes like mutton recipes, tomato sauces and vegetable stews. For me, it is an essential part of holiday baking and a good Traditional Homemade Dairy Free Holiday Eggnog Featuring a fresh rich aroma unlike any other, and a woody bittersweet flavor it is complimentary and not surprisingly popular in a wide variety of dishes.
Flavor combinations: Nutmeg pairs well with cinnamon, cloves, coriander, cumin and pepper.

 

Paprika, Sweet Hungarian:

Sweet Hungarian Paprika is made from sweet capsicum peppers which are similar to sweet red bell peppers. The peppers are dried, ground and then sifted to create the bright red flavorful spice known as paprika. It has a complex sweet and earthy flavor. Considered a mild chili powder, it has slowly grown in popularity in the U.S. over the last decade. Paprika comes in many different grades, and it is well worth getting a higher grade if your store offers the option. Two general types of paprika are sold Spanish Paprika and Hungarian Paprika, both are sold in sweet and hot forms as well as smoked. Personally, I prefer the taste of true Sweet Hungarian Paprika, as I find Sweet Spanish Paprika to be rather less full bodied and lacking true depth and complexity of flavor. While some people claim Hungarian Paprika in general to be spicy, I disagree and would describe it as just having a fuller and more balanced flavor. Although Sweet Hungarian Paprika’s buddy Hot Hungarian Paprika can pack a kick. I have on occasion used Smoked Paprika. With this type it pays to get a good quality paprika made with natural smoke and not intimation smoke flavoring.

It goes great in goulash, added to pork chops and other pork and poultry dishes as well as with rice, vegetables and potatoes. In Spain this is what gives Spanish sausages, called chorizos, their color. Paprika is also used in many rubs, coatings, barbecues, and even added to potato salad. My daughter’s favorite way to use Sweet Hungarian Paprika is as a garnish and added hint of flavor sprinkled on top of her deviled eggs. You will find paprika included as a base for many seasoning blends.
Flavor combinations: Paprika pairs well with cinnamon, cumin, garlic, pepper, and herbs like rosemary.

 

Peppercorns:

Better known to most cooks as pepper. Peppercorns can be purchased in several colors with the color variation depending on the maturity of the berry when picked as well as the drying process. Black peppercorns are the most widely used and recognized, but shades of white and green are also sold. The pink “peppercorns” seen in some pepper blends are actually the berry of a different plant known as the Peruvian pepper tree and not true peppercorns at all. Commercially available in both whole and various levels of coarse and fine ground forms, peppercorns are the most used and sold spice in the entire world! They have a sharp spicy yet earthy flavor and pungent aroma that differs slightly with the color of peppercorn. Additionally, one of the interesting things about getting to know peppercorns is that like coffee or wine grapes the flavor nuances of the peppercorns is greatly determined by the area and region in which it was grown.

Food-wise, pepper is added to pretty much any type of entree or side dish you can name. Peppercorns pair well with just about everything in the eyes of many people, while others feel this spice is over-used to the determent of many other wonderful spice and herbal options.

 

Star anise:

This spice comes from a tree belonging to the Magnolia family. Although unrelated to the plants, it provides an aroma that is characteristic of fennel and anise seed with a warm and pungent sweetness enhanced by notes of licorice. Like cloves, this spice has a mild numbing effect on the mouth.

Star anise is used in many ways ranging from poached apples and pears, complimenting root vegetables to pairing with chicken, fish and seafood. In the United States, its use in baked goods and holiday beverages is also common.
Flavor combinations: Star Anise pairs well with cinnamon, cloves, coriander, fennel seeds and ginger.

 

Turmeric:

Known for it health and anti-inflammatory benefits, turmeric like ginger comes from the plants rhizome (root). Turmeric is also considered a member of the ginger family. It is available both as a fresh root and in powered form. Offering a very strong irreplaceable flavor that is both bitter and pungent, tad astringent in nature yet well balanced with floral, citrus and ginger notes. Care should be taken when learning how to cook with turmeric as it is also a very intense natural dye. It will dye anything it comes in contact with a bright golden yellow. This includes your hands, clothing, dishcloths, towels and kitchen counters!

Used in minimal amounts to add a subtle color and flavor to beans, rice, and many vegetable dishes. It is a staple spice in many masalas and curries. My father even enjoys adding it to his fresh from the garden veggie salads. In minuscule amounts, Turmeric is also used as a natural source for infusing chicken stock and even homemade eggnog with that inviting yellow hue. It also like many of its fellow spice friends has several health benefits.
Flavor combinations: Turmeric pairs well with cloves, cumin, ginger, mustard seeds and peppercorns.

 

Vanilla:

Like paprika, vanilla beans can sourced and found in many different variations with the three most popular being Mexican, Tahitian and Madagascar, they are also grown in Papua New Guinea, Indonesia and Uganda. Each type has a slightly different and unique flavor all their own depending both on the variety as well as where they are grown. I am partial to the taste of the Madagascar vanilla beans. This is the source for most of your top quality real vanilla sold in stores here in the United States and called for in most recipes. The flavor of Madagascar vanilla beans is rich and creamy with a woody yet a subtle licorice like balance. Sometimes this type as well as the others are referred to as “Bourbon” Vanilla. Even with the high price tag, true vanilla extract’s unbelievable-can’t-get-enough-of-flavor keeps people coming back for more.

Being the second most expensive spice, vanilla has many impostors. From artificial imitation vanilla and vanillin to a wide variety of blends that brag about the (often small) content of real vanilla they contain. This is one spice where doing your homework pays off. Getting to know vanilla often requires more investigation than just label reading, but if you want to experience the true unmistakable flavor of this amazing culinary spice a little extra effort is well worth it.

Vanilla gives an amazing flavor boost to cookies, ice cream, fruit dishes, puddings and many other desserts not to mention a wide range of drinks and candies. On the savory end of things, it also makes a great addition to recipes such as lobster and veal.
Flavor combinations: Vanilla pairs well with cardamom, cinnamon, nutmeg and saffron.

 

I hope this overview gives you the informational support and encouragement to start off on your own journey of discovery! Getting to know and cook frequently with a wide variety of our spice friends will introduce you to amazing health benefits and invigorating flavors. Bon voyage!

Bon appetit, the Homesteading Hen

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