We’ve created a guide to the most commonly used spices, so next time your feeling creative in the kitchen, you won’t have to hold back!
Allspice: Usually put into spice mixes, this is a lot like cloves but more pungent and richer in flavor.
Anise: This spice is derived from a seed has been used in a variety of ways throughout history. It has a licorice-like flavor.
Basil: Like anise, it has a licorice like flavor. It is a leaf that is great for pesto, pastas and sandwiches!
Bay leaf: Often put into soups and stews, these leaves are sold dry. Choose those rich in green color and remove them from your soups before serving.
Cardamom: Warm and aromatic, this spice is used in many Indian cuisines, but can also be used in baking when paired with clove or cinnamon.
Cayenne pepper: Used in many cajun and Indian recipes, this sweet and spicy pepper is a foundation for a lot of hot sauces. Cayenne Pepper is often just a hotter version of red peppers.
Celery Seed: Tasting just like celery, this seed is not extremely flavorful but it very versatile.
Chives: Making for a great garnish, chives have an onion flavor that is very common.
Cilantro: Used in Caribbean, Latin American and Asian cooking, cilantro gives a very fresh and herby flavor.
Cinnamon: Used in baking for a bittersweet flavor or in stews and curries for earthiness, cinnamon is a must have for every spice rack!
Cloves: Usually ground, a little of this spice goes a long way! You’ve most likely put this in gingerbread, thanks to its rich sweetness.
Coriander Seed: Used in a lot of Mexican and Indian dishes, this seed is earthy and lemony!
Cream of Tartar: Used in meringues, this fine white powder comes from the crystalline acid inside wine barrels!
Cumin: Ground from a seed, this earthy aromatic spice is used in Southwestern US, Mexican Middle Eastern, and Indian dishes.
Dill: Put it over fish, potatoes or use it for pickling, dill is a light and feathery herb.
Fennel: Chew it by itself to aid in digestion and breathe freshening or put this licorice-flavored herb over meat dishes!
Fenugreek: It may smell like maple syrup, but it actual has a burnt sugar and bittersweet flavor. It’s used in many Indian and Middle Easter dishes.
Garlic Powder: From dried garlic cloves, this is used in dished for a sweeter and softer garlic flavor.
Ginger: Dehydrated Ginger will give you a great powder for a spicy bite in your next dish.
Picture: Designed by Valeria_Aksakova Freepik