Tuesday, February 7, 2012

For the Love of Cooking - Herbs and Spices I Always have in my Pantry


I keep my non-perishables in my pantry. Of course the treasures in my pantry are my spices and herbs.

Before I start cooking I decide what type of food I will be cooking. Italian, Mexican, Persian, etc. I do that to know which herbs and spices to pull and use in my cooking so the flavours are there and appreciated. 

Once you decide on your spice group, you take your protein, and season accordingly. You can literally take the same protein add a different spice group to it and VOILA a new meal!

I broke my pantry down to what I'm calling "spice groups". Some are repeated, but you can pick and chose what you use to add to your pantry.


Also please note that I made these spice groups up. Yes, they are based on the whole list of herbs of a culture however they are not official or all inclusive of what each culture has to offer. I just find it easier to have a well rounded pantry while still being realistic in my range of pantry content. The flavours are present regardless.

Your herbs/spices must be fresh too so if you do not use them for over a year, most likely they are not going to be as strong. You will notice you are missing flavour. 

FUNDABBLER FACT




Spices/Herbs:




ITALIAN
Rosemary
Basil
Oregano
Cilantro





MEXICAN
Paprika
Coriander powder 
Dried Oregano
Smoked Paprika or Chipotle Powder
Chili Powder of choice
Cinnamon





INDIAN
Turmeric
Coriander
ground Chili powder
Ground Fennel seed
OR
Just a pack of curry powder

Ginger powder/Ginger
Whole Black Mustard Seeds






PERSIAN
Turmeric
Saffron
Cinnamon
Cardamom





CHINESE
Cilantro Leaves Dried 
Soy Sauce
Ginger Powder
Sesame Seeds
Dried Orange/Tangerine Zest (or you can do fresh when you cook)

5 Spice Powder

OR

Ground Cloves
Ground Fennel seeds
Pepper corn (Sichuan pepper corns)





MOROCCAN
Saffron
Turmeric
Ginger
Mint
Cumin
Cinnamon
Dried parsley/corriander
Cloves


Of Course...

Salt & Black Pepper
Bouillon cubes (Chicken/veggie broth cubes)



NOTE: if you decide to use garlic or onion powder to make things a bit easier for yourself (mind you flavours will not be completely the same when using powder over fresh) be sure you are not purchasing the SALT. So read the ingredients on the back of your container to make sure the only ingredient in your Garlic or Onion powder is just that.

To be fair, in my pantry I also have ground nutmeg, dried fenugreek, star anise, dried dill, poppy seeds, dried lemon powder, and sumac in my pantry. When you start cooking you realise what you and your family like so you personalise it! Don't be afraid to experiment!

ENJOY!

4 comments:

  1. Very informative and interesting post! The only spice that I can't use is the fennel seed. For some odd reason my tummy doesn't like it. Love the photos!

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  2. I actually have heard that often! You're not alone. A lot of people don't really even like it. It can be a bit overpowering. Hope you're not one of those who loves it, I would hate for you to miss it. :)

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  3. This is such an organized and fun way to present the art of cooking! And it's something that any cooking amateur can follow. I never run out of reasons to be impressed with your foodie blog!

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  4. Thanks so much Rach! Huge compliment!

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