The easiest way to bring extra flavor to food is by using herbs and spices. Below is a list of the items you should always keep on hand. First, though, here are a few tips.
Quick Tips
- Buy whole when possible. Whole spices stay fresh longer, and grinding them yourself is quick and easy.
- Skip overpriced blends. Many blends (like garam masala, curry powder, or anything with “salt” at the end of the name) are diluted versions of herbs and spices you likely already own. Make your own for more flavor and less cost.
- Grow your own core herbs. Even a small indoor pot of basil or mint can be more flavorful — and cheaper — than store-bought. If you must buy herbs, choose fresh over dried for items like basil and cilantro, which lose much of their flavor when dried.
- Use oregano with caution. It’s often overused and can overpower dishes. Your Italian hoagie or slice of cheese pizza doesn’t necessarily need it.
- Evaluate your needs. If you only use star anise once a year, don’t buy it until you need it. On the other hand, if you use a spice all the time, look for bulk options. Buying the right item in the right amount will save money and reduce waste.
Home Grown
- Basil
- Cilantro
- Mint
- Parsley
- Rosemary
- Sage
- Tarragon
- Thyme
Fresh & Aromatic
- Bay Leaves
- Chives
- Dill
- Fennel
- Ginger
Paste & Flake
- Calabrian Chili Flake
- Ginger Paste
- Horseradish Paste
- Vanilla Bean Paste
- Wasabi Paste
whole
- Allspice
- Black Peppercorns
- Cardamom Pods
- Cinnamon Sticks
- Cloves
- Coriander Seeds
- Mustard Seeds
- Nutmeg
- Star Anise
- Vanilla Beans (Madagascar)
ground
- Garlic Powder
- Dark Chili Powder (preferably dark)
- Cayenne Pepper
- Cumin
- Paprika (preferably smoked)
- Turmeric
Fancy-ish
- Saffron
- Sumac
Shelf Life
- Whole spices: 3-4 years
- Ground spices: 2-4 years
- Dried leafy herbs (ground and whole): 1-3 years
Stay tuned for spice blend recipes you can easily make at home!
Photo by Kaboompics.com