Different peppers
Wondering what to get when buying spices? Here is a short list of spices and uses. I’ve got way more spices than this (over twice as much), but I consider these the essentials.
Essentials:
- Black pepper: use for almost anything, especially meat. Use as much as you feel like
- Salt: use for almost anything, use just enough to get the flavor you want (as little as possible)
- Red pepper powder: Perfect for rice, home made spice mixes, chicken and more
- Thyme: Great for pork, chicken and lamb. I use this many times every week.
- Oregano: The pizza spice! Perfect for italian food. Smell it and you should recognize it’s uses.
- Basil: Use in pizza and pasta sauces, pesto and more. Strong flavor, use with caution.
- Cardamom: Used in all sorts of baked goods, like wafles, muffins, buns and cinnamon rolls.
- Cinnamon: Many uses, but I use mainly for baking and rice porridge topping. See cinnamon rolls.
- Curry: The rice and chicken spice. Indian food.
Less used but great to have:
- Ginger powder: Used in much eastern food
- Cumin: The secret behind kebab meat. Together with ginger powder, red pepper powder and garlic this will rock you.
- Rosemary: Lamb, chicken and pork. I often use this one together with thyme
You should also have these spices in fresh or processed form:
Garlic
- Chili (use mild chili if you aren’t too fond of spicy stuff): gives your dish that extra “oomph”. Mexican food essential.
- Garlic: Really really healthy and tasty. Makes any meat stand out, use with rice and in stews and more. Essential in italian food.
- Onion: Used in almost all italian dishes, many more. Don’t be afraid to use a lot.
- Lemon: Gives you that fresh, bitter taste. Use with fish and pork on the grill. Perfect for drinks too.
Inspirational spice examples:
Beef
Spice richly with salt and pepper, rub a garlic clove over (it doesn’t seem to do much, but it really makes a difference). Rub the spices in together with olive oil before frying on high heat.
Lamb dish
Salmon
Mix 1/3 lemon juice and 2/3 olive oil. Add salt and pepper, coat with the mix. Let it sit for as long as possible up to 24 hours in your fridge before grilling or frying. A touch of soy sauce and chili doesn’t hurt, either.
Chicken
Salt, pepper, curry and red pepper powder. The same spices can also be used in a sauce based on chicken stock and cream.
Salt, pepper, rosemary and thyme.
Check out thomassnielsen.com/food for more inspiration.
