I really love spices, it can give the exact aroma of the food that I really like. What makes this thing even more interesting is that, the suggested 12 must have spices are organize into their own storage. Proper storage can maintain the freshness of the spice, Using a spice rack is the smart thing to do.

You can never have too many spices. And Rosemary is certainly an great accompaniment to pork and not at all considered only for fish!!
I always have season salt on hand although it is not a “spice”

black pepper, a must have

i love spike seasoning. there are also many different blends of mrs. dash which are good to have around.

coarse salt (like a kosher or sea salt)
coarse black peppercorns to grind
*chili powder
*ground cumin
grill seasoning
paprika
smoked sweet paprika
whole nutmeg
curry paste or powder
ground coriander
poultry seasoning
*bay leaves
*red pepper flakes
dried oregano
*dried thyme
ground cinnamon
fennel seeds
ground allspice
*cayenne pepper
seasoned salt

(you definitely need the ones i starred. i probably use cumin and thyme the most out of the list)

Fish is important for omega oils.
Rosemary is good with Pork.
Mint is essential for Lamb.
Sage, Thyme, or poultry seasoning for Chicken.
Ginger & Garlic should be fresh not powder.
Curry is a whole ‘nother topic.

Ah….. Rosemary is great on potatos and steak. I’d add

Rosemary
Cumin
Ground Ginger (great when making a marinades – teriyaki type)

Good Luck.

bay leaf and thyme

Cumin
Chili Powder

I’m wondering how you can get by with only twelve! I can’t imagine not having rosemary, it’s essential in my kitchen. Also, thyme, oregano, bay leaf, tarragon, marjoram, star anise, sage, cardamom (green and white both), mustard seed, cumin, coriander, mace, turmeric…

This is what I would do: ditch the garlic powder. It doesn’t taste anything like real garlic. Try coriander or cumin (you can make Mexican or African foods).

What will you use ground cloves for? I’d replace it with ground ginger. At least you can use ginger in stir-fries. Whole cloves are better than ground…I can only think to put whole cloves in glogg (mulled wine) or stick them in an orange for yummy Xmas portable potpourri.

Marjoram or tarragon would be good – if you mostly eat pork and beef, I’d go with marjoram. It’s fab with both meats – especially in stews like goulash.

Or you can get a bigger spice rack! I know that’s a lousy answer, but there are so many different spices that are so great…do you like curry? What about thyme? Thyme is handier than allspice, in any case. Actually, rosemary is handier than allspice, too – you don’t have to limit it to fish.

I’d get a bigger spice rack or get rid of the dried herbs and limit myself to only spices. Use fresh herbs and then you have place for 4 more spices.

There’s no reason to limit yourself to 12. I imagine it would get boring after awhile. Or eat through the spices you have and try new ones.

onion powder, cayenne, garlic powder

What are 12 must have spices?

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