What are some ‘must have’ spices for a new kitchen?

Salt and pepper, sweet basil, sage, dill, rosemary. Ground garlic is for cheaters; saute some fresh, it’ll taste better!

Get a mix like Seasoned salt for a dash of flavor, I like garlic salt on steak and tuna salad, just don’t let it get too salty.

It takes a long time to build up a good collection of spices. Start with the ones you like to cook with the most. Then try to buy one or two at a time when they are on sale!

SALT, PEPPER, ONION POWDER, GARLIC POWDER, PARSLEY, OREGANO, CINNAMON, VANILLA EXTRACT, SUGAR,FLOUR, ‘GRAVY MASTER’, POULTRY SEASONING, BAY LEAVES, BASIL, CRUSHED GARLIC IN A JAR, PAPRIKA, DRY MUSTARD, ALWAYS HAVE SOME ‘BROWN GRAVY’ IN THE PACKET ON HAND ……I do not buy any spices with salt in them like onion salt, as you can easily ruin a great recipe with too much salt. Let people salt their own food and use it sparingly. Two things I have in my kitchen in more than one form are onions and garlic….I have whole garlic cloves, garlic in a jar, crushed and garlic powder…..Onion powder, whole onions, crushed onions, and onion flakes…..this is because there are recipe’s that call for different forms of these….My pork chops I salt and pepper but also will add garlic powder or onion powder depending on what I am serving with them. My pork roast I will Peirce with a small parring knife and insert small wedges of fresh garlic deep into the body, place slices of onion on top and salt and pepper.

Try reading through 10 or 12 of your favorite recipes, or recipes you want to try, and start out with the spices in those recipes.

Here are my basics:

Dry spices: salt, sea salt, Mr. Pepper black pepper mix, white pepper, red pepper flakes, cumin, paprika, chili powder, sage, bay leaves, basil, parsley, garlic powder, onion powder, ground cinnamon, cinnamon sticks, ground ginger.

Mixes: Morton’s Nature’s Seasons, Tony Chachere’s Creole Seasoning, Adobo

Liquid: Soy Sauce, real vanilla extract

I agree with the advice to use fresh garlic, and also onion, when possible.

You might want to try growing some of your own herbs. Right now I have globe basil, lemon sage, and orange mint growing in pots. Fresh herbs are easy to use and are terrific in salads.

Kosher salt (it tastes better), black pepper flakes (better flavor than powdered), onion powder, garlic powder (I know it’s cheating, but every time I buy fresh garlic it goes bad), dried basil, dried oregano, fennel seeds, celery seed, dried parsley, bay leaves, Montreal steak seasoning (it’s the best! try it on everything!), salmon seasoning (good on all seafood), cinnamon, nutmeg, allspice, ginger, dried mustard.

I also always keep olive oil, veg. oil, sesame oil, soy sauce, balsamic vinegar, white vinegar, baking powder, baking soda, corn starch, vanilla extract, lemon extract, almond extract, peppermint extract, powdered sugar, granulated sugar, bread flour, AP flour, cake flour, and brown sugar on hand.

I don’t use recipes at home, though. I just throw ingredients together to see what happens. It’s always good to try new flavor combinations, although it doesn’t always work.

Also keep in mind that dried herbs and spices only have about a 6 month shelf life. And when you add your dry herbs and spices, never shake the container over a hot pot. The steam shortens the shelf life of your spices.

That being said, I still use my spices past their shelf life. I just have to use more because they’ve lost their kick. I’m too cheap to buy new stuff every 6 months.

Also, don’t buy the minced garlic in a jar. I’ve found that it really imparts a strange flavor. I think it’s the oil. If you want fresh garlic flavor, buy fresh garlic. It’s a flavor that can’t ever really be duplicated. You can buy peeled garlic cloves in the produce section.