Frequently Asked Questions

If you are starting out, or need to replenish your spice rack, I suggest the following:

• Pepper
• Smoked Hungarian Paprika
• Chili Powder
• Cumin
• Curry Powder
• Coriander
• Ginger
• Cinnamon
• Nutmeg
• Fennel Seeds

You can create amazing flavors and delicious meals with these spice combinations.

Consider buying your spices whole as they last twice as longer then ground spices which typically have a shelf life of 12-18 months if stored in a dark cool place. Consider buying a mortar and pestle, or use your coffee grinder to grind the whole spices when you need them. You will be rewarded with a more flavorful and aromatic meal.

Star anise, fennel, cloves, cinnamon, pepper, red chili, turmeric, cumin and coriander are the most used spices of any Indian kitchen. There are endless combinations and accessorized with other aromatics as well. In the cuisine of North India, Pakistan and Bangladesh is known for its rich sauces, with saffron and ground and whole spices, most notably cumin, cardamom and cinnamon.

In South India, cuisine tends to be more vegetarian. Cumin, cardamon, cinnamon are the key spices with cloves, coriander and tamarind.

5 minute video from the CBS Early Show featuring John Willoughby Editor from Gourmet Magazine. John discusses three unique spices – star anise, cardamon and juniper berries. In the video he describes the flavor and origin of each of the spices with tips and recipes on how to cook with them. (There is a 30 second random TV add from CBS at the begining, so bear with it, it’s a good video piece.)

If your spices are still rich in color, than your spice should still be flavorful. If the color looks faded, the flavor of the spice has most likely faded as well. Or, you can break the spice, or rub some in your hand, to release the aroma. If you do not smell anything, the flavor will have faded and it is time to replace it.

Allspice – cinnamon, cassia, dash of nutmeg or mace or dash of cloves

Aniseed – fennel seed or anise extract (few drops only)

Cardamom – ginger

Chili powder – dash bottled hot pepper sauce plus oregano and cumin

Cinnamon – nutmeg or allspice (use ¼ the amount)

Cloves – cinnamon, nutmeg or ginger

Cumin – chili powder

Ginger – allspice, cinnamon, mace or nutmeg

Mace – allspice, cinnamon, ginger or nutmeg

Nutmeg – cinnamon, ginger or mace

Saffron – dash of turmeric (for color)

Basil – oregano or thyme

Chervil – tarragon or parsley

Chive – green onion, onion, or leek

Cilantro – parsley

Italian Seasoning – blend of any of these: basil, oregano, rosemary and ground red pepper

Marjoram – basil, thyme, or savory

Mint – basil, marjoram or rosemary

Oregano – thyme or basil

Parsley – chervil or cilantro

Poultry Seasoning – sage plus a blend of any of these: thyme, marjoram, savory, black pepper and rosemary

Red Pepper – dash bottled hot pepper sauce or black pepper

Rosemary – thyme, tarragon or savory

Sage – poultry seasoning; savory, marjoram or rosemary

Savory – thyme, marjoram or sage

Tarragon – chervil, dash fennel seed or dash aniseed

Thyme – basil, marjoram, oregano or savory

Add a touch of honey a little at a time, tasting between until the spiciness tames down. You can also try a little cream or coconut milk if you have those available to you.

Spices and herbs contain antioxidants, which help your body fight disease. (One tsp of cinnamon provides as many antioxidants as a half cup of blueberries!) Many spices also have other health benefits. Some to consider when trying to improve your diet are black pepper, cinnamon, garlic, ginger, oregano and thyme.

Herbs are typically the leafy portion of the plant, while spices are from any other part of the plant (roots, berries, seeds, etc.) However, spices that are vegetable-like in nature tend to be considered herbs regardless of what part of the plant they come from (onions, garlic, etc.)

Yes. For ground spices, it is best to add spices to the pot toward the end of the cook time. However, for whole spices it is best to add the spice toward the beginning of the cook time so the flavor has time to release.