Spice Help...

Well, I would trade out the garlic salt for garlic powder; its a lot better for you. And some more spices I would keep is paprika, for deviled eggs, sage, bay leaves, I can't live without celery salt, nutmeg....ummm.....that's all I can think of for now lol.

I keep cinnamon, cloves, nutmeg, ginger, for sweet things, and things like breads and pies and so forth. I have cilantro and cumin, chili powder, tumeric for things like Mexican food I also will put tumeric, garlic and cumin in homemade hummus. I have lemon salt and pepper which is good on seafood and chicken and a rosemary garlic blend that I put in everything. I like dill weed and dill seed and another blend called Montreal or Canadian Steak Seasoning. I saw your post where you said you do not eat meat, so what I use may not be the things that you need. I do not do garlic salt, it is an expensive way to sell garlic powder with salt, I either do minced garlic or garlic powder. I would just pick up whatever is called for as you do new recipes. Dill is great on potatoes, boiled or mashed or baked. I use some of the spice blends in herbed breads that I make from scratch. Paprika for anything that you need to have a little red brown color. I always garnished potato salad with it, and put it in flour that I put chicken in to make it more golden colored.

I am not going to mention every spice I have in my house, but only a few. Cumin (any dish, but I add it to my eggs), cardamon, cloves, cinnamon, (for coffee), ginger (any dish and coffee)..

Spices I could not cook without: Parsley- use on almost everything. Meat, veggies, soups, dips, etc. Basil- use for Italian dishes and many more Oregano- mostly for Italian Rosemary- also for Italian, very tasty on chicken Thyme- great on poultry and in soups, a must for Cajun-style cooking Sage- one of the best all-purpose poultry seasonings Bay Leaves- adds flavor to soups Chili Powder- Anything Mexican- chili, tacos, nachos, etc. Cumin- the definitive flavor for Mexican food. Cayenne- use for anything that needs some spice Paprika- gives color and flavor to meat dishes and sauces Ginger- used for baking and in most Asian foods Clove- mostly for baking, whole cloves for tea or spiced cider Cinnamon- baking, toast, also goes in my barbecue sauce Garlic Powder (NOT Garlic Salt)- add garlic flavor without extra sodium Onion Powder- for when I don't feel like chopping an onion Black Pepper- obvious I also keep on hand: Mustard Powder- good for flavoring meat, especially burgers. I also use a pinch in my home-made mac and cheese to boost the color and flavor. Cilantro- for Mexican and Middle-Eastern dishes Turmeric- mostly for curry Curry Powder- also for curry White Pepper- used in Cajun-style cooking and some other dishes That's about all I can think of without going into the kitchen to check. I cook a lot and I make everything from scratch, and I also prefer to keep the sodium content low. If you use herbs and spices effectively, you shouldn't need to use a lot of salt.

Good question Twoey! Looks like the previous posters gave me lots of good answers too! We usually use Morton's natures seasons http://www.mortonsalt.com/products/foodsalts/Nature_Blend.htm for most of our cooking. Tastes awsome on most things especially french fries. Celery salt is ok on things but in small quanity & for soups. Otherwise hubby likes some garlic+salt+pepper combo we get from walgreens as well as lemon pepper. And I have most of what's previously been listed but it's been inherited too from when my Mom went into a nursing home. Bullion for your soups, either beef or chicken or both. Don't forget baking soda & vanilla also for your baking.

I've just started cooking properly. I mean cooking from scratch rather than putting ready-cooked meals in the microwave, lol! I agree with you on the garlic salt, very useful for flavouring all sorts of dishes, and making garlic bread. I also use cinnamon quite a lot. I like spreading toast or a toasted bagel with honey and adding a sprinkling of cinnamon on the top, sooo nice! Sea salt is also really useful for all sorts of recipes as is black pepper. Rosemary, basil and thyme are also good things to have, I often find that I need them for seasoning. I still have a lot to learn, but am really enjoying it so far. Being in the kitchen and mixing things together makes me feel surprisingly relaxed and happy! Hope you also have fun rediscovering your cooking.

I do love my spices.. I can't cook without them that is for sure. I don't have as many as I would like but I have enough for my daily cooking. I try to stay away from spices that say salt..because me and my hubby both have high blood pressure. But I do buy salt and use in moderation. 1. Salt(regular and Sea Salt with grinder since I heard sea salt was good for us) 2. Pepper(regular and coarsely ground pepper) 3. Garlic and Herb seasoning(used most, seems to go great in everything.) 4 Garlic Pepper( I use this alot also... 5. Lemon Pepper seasonings(great with chicken,turkey, and fish mostly) 6. Sweet basil( I use this in mostly dishes like spaghetti,cabbage rolls and Italian dishes.) 7. Soul seasoning..good for alot of things.. 8. Meat tenderizer( I use on the meats) 9. cinnamon (used in hot chocolate,coffee,tea, on toast and in certain dishes or desserts. 10.Bay leaves ( mostly used in Italian dishes) 11.Rosemary (used in a variety of dishes from chicken to soups) 12 Chili powder(used in chili,Mexican dishes and stuff like goulash ans stuff.. 13. Red pepper( I use this when ever I want to get something spicy and with a tingle on my tongue..usually in the chili and Mexican dishes though. 14. Oregano ( I use with Italian dishes mostly..) 15. Butterbuds..(used to help flavor popcorn or mashed or baked potatoes and such..at timed) 16. Mrs.Dash original(-used in alot of dishes I make) 17. Sage(used in mostly chicken or turkey meals..) 18. Nutmeg(used in desserts mostly) 19. Poultry seasoning(mostly chicken and turkey dinners or stuffing's) 20. Allspice(again mostly in pies,cakes, and on rare occasion it will find it's way into a meal. 21. Dried Italian seasoning-(again italian dinners, can't you tell I love my Italian..foods.lol) 22. Paprika..(used on eggs and a few other dishes..) 23 Alum..Used when I make play dough and sometimes added to other stuff.) 24. I have Taco seasoning mixes 25. I have brown gravy mixes 26. I have roast spices mixes..that comes with a bag to cook the roast in. and that is not including the liquid seasoning I have like the vanilla,Worcestershire sauce,soy sauce,marinades,(peppermint oil,cinnamon oil, and maple nut oils..which I use for candy..)Well, I know I am forgetting something but that is what I know I have for sure right now.. I love to cook and use different spices..they make dishes has flair and with the different spices you can experiment and give a different taste to old favorites to make them new favorites, the possibilities are endless..

The best way to get into spices is to begin getting interested in recipes. This way you may begin collecting different spices to go with the next recipe that you are planning to prepare. All spices are good spices in my opinion but it all depends on the dish that you intend to prepare. I never buy a lot of one spice at a time. I like the spices to remain fresh. I run out sooner but the spices are then as fresh as can be, for dried spice. I like to buy fresh spices. Then I just toss them, in the package, right into the freezer and use from there. Using fresh spice takes a lot less measurement than dried and are also far more flavorful. I enjoy fresh garlic over dried. It is fun to explore all the different types of peppercorns as well. I use a mortar and pestal to grind them before use. If you have old spices in old bottles, just dump it all out. Dried spices do not remain fresh for long. Wash the bottles and set upside down on a drain rack for a day or so to dry thoroughly before refilling with your new spices that you will incorporate over time, as you gather more and more recipes.

Hi Twoey. I have lots and lots of spices and use them regularly. Most of them have already been mentioned here, so I won't repeat them. I use a LOT of ginger every day, but I don't use powdered and ground ginger. I use minced fresh ginger. Here in Australia it is sold in jars, but Continental brand is by far the best: it is pure ginger with no additives. I add ginger to just about everything, and ginger is one of the healthiest foods available. Try ginger porridge, ginger custard, ginger coffee, ginger ice cream, ginger pancakes, ginger potatoes and all vegies - ginger everything! And of course, no stir-fry or soup or casserole is complete without ginger.

I just buy them all. Everytime that I go shopping , just add another one or two. It is healthy for us and they are sure better than salt . The only problem maybe finding enough room for them all.

well, I would throw away the garlic salt and just go with garlic and adding your own salt - less salt that way I don't like cilantro myself, but I couldn't cook without rosemary, oregano, bay and basil I do keep the "sweet" spices, cinnamon, cloves and use them in various things. I use ginger to cook stir fry. Now, my roommate can't seem to cook with pepper and garlic

I use rosemary in my home-baked bread and fennel or anise for pizza. I must have thyme for soups, and cinnamon, cardamom, and cloves for Chai. Bay leaves and cloves are necessary for making ox tail stew and beef tongue, also a mix of black, red, white, and green peppercorns. I am sure you already use poultry seasoning for chicken and pumkin seasoning for pie! Then there is curry powder or paste. Mostly I put that in rice, sometimes on potatoes. Ooh, you are making me hungry. I had to stop for a wasabi cashew. That of course reminded me to add turmeric and cumin and all sorts of hot red peppers. Those are good in taco seasoning and beans. When possible, I prefer to get many of my herbs from plants I grow by the window, and rather than ground spices, I usually buy them whole and grind a little fresh as used, usually with the flat blade in my Magic Bullet blender. Here is a quick-reference chart that shows which foods are most complemented by which of the more common spices: http://www.frontiercoop.com/learn/ss_usage.php Enjoy, for the saying "spice of life" has a reason!

black pepper for general use, esp. vegetables like cucumbers, corn, etc. chili powder for making chili garlic powder without the salt because I can't have salt for mashed potatoes during cooking or meat. chives for on top of salads or mashed potatoes paprika for on top of deviled eggs or my husband's goulache poultry seasoning for stuffing lemon pepper without salt for me and with salt for my husband, best on fish, but goes well on top of red meats, too. italian spices for when we make oil and vinegar dressing or to add to breading to make oven fried chicken nutmeg because my husband likes it in everything everyone else uses cinnamon for like applesauce, applie pie, as well as pumpkin pie, but I normally use pumpkin pie spice for that.

Salt, curry, cumin are good ones to have on hand. The cumin is great in rice dishes. I have about a dozen dried spices. I use soup mix powder a lot. It is great as a seasoning on many foods.

Garlic salt for Hubby’s meat dishes I would switch to Garlic Powder..I NEVER use garlic salt in fact I have never bought it..Who really needs the extra salt for starters and I have always found that using salt when cooking meats makes the meat tough...thats just my preference though As for what do I make sure I always have (I have a VERY large spice collection LOL)... SPICES = Oregano Onion powder AND dried minced onion Garlic powder Basil Paprika Black Pepper Cajun seasoning (I make it myself) Thyme cinnamon curry Cayenne pepper Mustard powder tumeric cumin cilantro bay leaf LOL hhmm thats all I can think of but there is plenty more in my cabinet As for other things for baking and cooking Liquid Hickory Smoke Liquid OXO baking powder baking soda cream of tartar various nuts coco powder bread crumbs lemon juice sherry and again I;m now drawing a blank LOL....

First of all, I have to have pepper grinder black pepper. I put in on everything even vanilla ice cream (It's a Philly thing & it's delicious) I would also have to have basil for salads and all things Italian but I prefer it fresh. I grow it in the Summer and keep one of those little hydroponic pouches in a glass of water the rest of the year. My third must have spice is rosemary. It's great for potatoes and sometimes I just like to crush it and smell it. I haven't had a lot of luck growing Rosemary yet so I keep it dried. I have a lot of other spices but those are the big three. Some of the ones I have are so old and never used that I should probably just throw them out but I'm always running out of black pepper, basil and rosemary. Those thre spices never go to waste around herre.

Cinnamon is also good in applesauce, pies, oatmeal, and even muffins and cakes =D Regular garlic's good for balancing the acidity of tomatoes in tomato sauces, or helping balance out spices in sauces and gravies in general. Pepper is a flavor enhancer. Basil complements tomato, and is just a yummy addition in general. Parsley is pretty flavorless but is good for boosting the nutrition of foods. Red pepper, or cayenne, is hot...and good for making chili. I could go on and on. I adore herbs. ^_^ I hope you have a good time with exploring your spice rack!

I like to keep Tarragon on hand, it makes meat taste wonderful especially pork chops. Look up a recipe for Tarragon pork chops and try it, you'll love it! I keep basil, bay leaves, onion and garlic powder, nutmeg, cloves and ginger. Ginger chicken is good, too.

I love to be in the kitchen so spices and seasonings are a must for me Rosemary - for chicken and italian thyme - for chicken and italian oregano - italian, pizza basil - same as above, but also on beef lemon pepper - poultry and pork onion powder garlic powder paprika - pork, poultry chili powder cayanne pepper - mexican, chili and cheese soups and then you have your other souce things as well olive oil - a few drops on the poulty when it's cooking keeps it moist soy sauce - pork and chicken worchester sauce - in mexican gravies and beef gravey balsamic vinegar too for your dryer meats to keep it tender

I actually haven't built up a huge supply of spices since we moved into our house last year. However, I do know the ones that I keep in the house constantly. First off, like you, I have to have cinnamon for cinnamon toast and for other baking that I do. Garlic because everything is better with garlic. Seasoned salt. Cilantro. Lemon Pepper. Basil. Oregono.