They say variety is the spice of life. Some people achieve variety through spontaneity — a weekend trip to the beach, a midnight decision to drive to New Orleans for Mardi Gras or even taking a class that is so far outside your major that people think you’re joking when you say you’re taking it. I’m all about spontaneity, but for those of us who lack that particular luxury, it’s been my experience that one of the best ways to spice up your life is, well, spice.
With the inexhaustible catalogue of spices in the world, there are nearly infinite flavors that can be achieved with the simplest ingredients. Spices define cultures and regions, sometimes even more than we realize.
A few weeks ago while enjoying some lovely steamed crabs in Maryland, a friend lamented that, to her surprise, Old Bay was impossible to find while she was studying abroad. Seasonings like Old Bay (which, incidentally, is also delicious on popcorn) or a good curry are the sorts of things we miss when we’re away from home. For me it was the Morton Nature’s Seasons blend my mom always uses. Though not hard to find, it was immediately apparent how woefully inadequate my spice rack was without it. But apart from simply allowing you to make dishes that taste like the ones you ate growing up, new and different spices, or different combinations of spices, are by far the easiest way to begin spicing up your culinary life.
If you’re going to have no other spices in your spice rack, by all means invest in salt and black pepper. I like whole peppercorns and sea salt in grinders, and these two seasonings will take you a long way whether with vegetables, grains or meat. If you want to branch out a bit, one of the first spices everyone should have in his or her spice rack is cinnamon. Cinnamon is more versatile than people give it credit for, because while it plays an essential part in classic French toast and other sweet dishes, it also adds great nuance to spicier dishes such as black beans or chili. It adds an invigorating little kick to brownies or hot chocolate.
The next spice I could never live without is chili powder. I’m partial to spicier chili powders such as cayenne and chipotle, but chili powder in all its various forms is great to add to soups, sauces and marinades if you want a little heat, and is an absolute must in many popular recipes from south of the border. Often paired with chili powder is ground cumin — most chilies and taco seasonings would not be complete without its distinct smell and flavor.
In addition to those spices, I recommend adding nutmeg, allspice, cloves and ginger. Nutmeg is probably the most acquired taste of the four, but it also happens to be my favorite. Added to heated apple or cranberry juice, these spices are great after class on a cold day. Add them to an omelet and you get a sweeter taste that pairs wonderfully with fresh fruit for breakfast. Add them to fall pies, to sweet potatoes, to quick breads and muffins — but remember that a little goes a long way with these guys.
Of course, dried spices aren’t the only seasonings that come in handy. At the top of the list for me is garlic. Lots and lots of garlic. If you plan on incorporating fresh garlic into your meals regularly, I highly recommend investing in a garlic press to save yourself the tedium of mincing. Honey, like garlic, is a great addition to marinades, but also a good way to add a complex sweetness to a variety of dishes and sauces. And then, of course there are herbs. Sweet, savory, spicy verdant herbs. If you have a green thumb, I highly recommend keeping live basil, mint and rosemary at least, and if you have the space, sage, thyme, oregano and chives — these are all wonderful to add fresh to pasta dishes, soups, sandwiches, breads ... the list goes on!
So spice things up this semester, and happy cooking!
Sarah’s column runs biweekly Wednesdays. She can be reached at s.brummett@cavalierdaily.com.
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