Spices are the quickest way to add flavor to home cooking. With a small, well-chosen collection, you can cook dishes from many cuisines around the world.
The everyday essentials
- Black pepper: buy whole peppercorns and grind them fresh.
- Cumin (seeds and ground): warm and earthy, used in Indian, Mexican and Middle Eastern cooking.
- Coriander (seeds and ground): citrusy and mild.
- Turmeric: gives color and earthy flavor to curries, rice and dal.
- Paprika (sweet or smoked): for color and gentle heat.
- Chili flakes or chili powder: to add heat to any dish.
- Cinnamon (sticks and ground): for both sweet and savory dishes.
Next level
- Garam masala: a warm Indian spice blend.
- Mustard seeds: pop in hot oil for tempering.
- Cardamom: for curries, rice, tea and desserts.
- Cloves: strong and aromatic, so use sparingly.
- Nutmeg: for baking, sauces and soups.
- Dried oregano: for pizza, pasta and Mediterranean dishes.
- Bay leaves: for soups, stews and rice.
- Ginger powder: for baking, marinades and spice rubs.
How to keep spices fresh
- Store spices in airtight containers away from heat, light and moisture. Avoid the shelf right above the stove.
- Whole spices keep their flavor longer than ground spices.
- Toast whole spices in a dry pan for a minute before grinding to boost their flavor.
- Buy smaller amounts of spices you use rarely.
Money-saving tips
- Ethnic grocery stores often sell spices in larger packs at lower prices than supermarkets.
- Refill jars from bulk bags instead of buying new jars.
Keep reading: Put your spices to work with our classic dal tadka and shakshuka.