Spices are not just for curries. Everything will taste better for a sprinkling a herb or spice. Get my tips to get confident with spices!
When I was a student living in flat shares I would always dream of the day I'd have my own spice rack in my own kitchen... and it was the first thing I put up when I finally moved into my first 'own' flat. And it has been the first thing that I put up with every place I have moved since. Home is where my spice rack is...
I use herbs and spices ALL the time. But from my many conversations in the shop (where we also sell a lot of loose spices) I found that many people use spices only for 'spicy' dishes, like curries. Which is a real shame because using herbs & spices is the easiest way to enhance the flavour of your food as well as the easiest way to create variety and new taste experiences while using the same or similar ingredients and methods.
Always remember: Spices are not just for curries. Everything will taste more alive for a sprinkling a herb or spice (Don't believe me? Try a sprinkling of black pepper on your strawberries!) Also: a pinch of anything is never enough!
Here are my top tips to get confident with using spices in your kitchen:
Use a teaspoon or knife tip to get your spices from the jar into the pan. Do not be tempted to shake anything from a jar directly into the pan (unless yours have a shaker type top with holes). Inevitably only a little will slip in and you'll shake a bit more until a whole big chunk of spice breaks off the bottom of the jar and you end up with a landslide of spice in your pot! Well, that is too much! (Guess how I know...)Should this still happen, immediately use a big spoon to remove as much of that spice pile as possible before it dissolves into the entire pot.
There is a reason why some plants and seeds have become known as what we know as herbs & spices: because their taste and aroma is unusually strong. Which means they contain unusually high amounts of phytochemicals (those flavonoids, carotenoids, anthocyanins, terpenes, sulphides and all that). There are literally thousands of these phytochemicals in nature - about 4000 have been identified to date, but only about 150 have been studied in depth. Aromatic herbs and spices are literally packed with them; using several herbs & spices together is creating synergy, so their effect is even more beneficial. They can be found in all plants not just those labelled 'super foods' (a humble carrot alone contains over 100 phytochemicals).
There is not much you can break by using herbs & spices. A pinch is never enough so start with a pinch of this and that, TASTE, and keep building the flavour. (For obvious reasons, be cautious with chilli.)
Check below for a few classic combinations to get you started. This list also makes for a good starter selection for a spice rack, if you don't already have one.
Go on, spice up your cooking, and you'll never look back!