Whether you’re a seasoned vet or starting from scratch in the kitchen, your spice game is essential to finding the perfect melding of flavors.
Savory or sweet, spices are the key in creating dynamic dishes. Some of these colorful ingredients also pack a nutritional punch. Here are 10 spices that every kitchen should be stocked with.
Story by Robert Wysong
Robert Wysong is the executive chef at Colleton River Club. He is a native of Maryland, where he was born and raised by Southerners. For 30 years, he has called the Lowcountry home. The climate, customs and cuisine of the South, especially the Carolinas, have shaped how he lives, works and cooks. He is a graduate of Johnson & Wales Charleston.
For dusting finished pizza or uplifting your spaghetti sauce.
Adds simple Asian flair to salads, sautéed vegetables or meats.
KOSHER SALT AND FINE SEA SALT
Have both on hand for general seasoning and delicate finishing.
OLD BAY SEASONING
Essential for boiled shrimp, crab cakes and seafood in general.
It will bring the spice level of your cooking up in a subtle way.
DRIED BAY LEAF
Recommended for use in soups, stews and marinades of all kinds. A bay leaf is great in almost anything.
Enhances the flavors of savory foods. A little can go far.
WHOLE BLACK PEPPERCORNS AND A SIMPLE PEPPER MILL
The difference fresh ground pepper can make is astounding.
BLACKENING SPICE BLENDS
Adds zip to meats, fish, poultry and even vegetables.
Uplifts simple preparations like tuna, chicken or potato salads.