Is your kitchen a bastion of creativity, with plenty ofspicesto inspire new and favorite dishes?
Or, is it time for a refresh of that dusty spice rack?
But what are those spices?
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Beyond salt and pepper, the essential lineup varies by culture and cooking style.
However, there are a handful of basicsand not-so basicsthat most chefs like to keep in their kitchens.
We asked them what spices home cooks should keep on hand, and some ideas for cooking with them.
Cajun Nation
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“At Estella’s, we love when the herbs do all the talking,” says Head.
“Our customers love our fresh herbs.
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But when we serve our swordfish and blackened salmon, we love to useCajun Nation’s Cajun Seasoning.”
I rarely char or saute any vegetables at home without chili flakes for a little sweet heat.
And it’s a staple to add to any pizza."
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“Our most common use of this spice is in our pork dishes.
“This spice is native to the Mediterranean region.
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Cumin
Chef Corbin also recommends this other pantry staple, which enhances so many dishes.
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Chef Delio Susi ofMex Taqueria and Barin Cambridge, Mass., describes cumin as a “secret weapon.”
Says Susi, “Cumin gives you that back hint that keeps everyone guessing.
This spice is our key component in are Burnt Salsa at Mex.”
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Common in Indian cooking, this blend is often labeled as Dhana-Jeeru.
This combo is great for marinades, legumes, rice, and nearly all land and sea proteins.”
The spice is found in both French and Spanish dishes.
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It brings a gentle heat to dishes, and a beautiful pop of color.
It’s an easy way to add lots of flavor without mixing your own blend.
He recommends theSee Smell Tastebrand: “I use this spice in our house vinaigrette.
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It’s great on grilled steaks or even sauteed veggies.”
“This is a very traditional Latino spice packet that is in all pantries.
It is used in soups and in marinades for pork.”
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“The mixture is both sweet and savory with a bit of tang that really complements the salmon.
“A little goes a long way!
Old Bay
Ideal for seafood, this Maryland classic can liven up other dishes as well.
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“Old Bay is, well, Old Bay,” says chef Zhao.
It’s a great topping for milder dishes, to give them a minor kick, says Head.
It’s a spice with a long history and global influence.
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This spice is everywhere from stews, dry rubs, even that classic deviled egg.
Smoked paprika makes me smile remembering the memories of Memphis.”
“Turmeric also has science backed benefits, and works well with chicken or pork.
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My favorite way to use it is on my Spiced Car cocktail.
My go to dish for the za’atar is a roasted head of cauliflower.
I roast thecauliflower head in olive oil, curry powder, and za’atar and serve with Greek yogurt.”
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