How can you tell what spices/herbs to add to your food?
Posted on August 9th, 2009 by admin
I have gotten back into cooking some, but I don’t know too much about spices and herbs. What spices/herbs give what taste/effect, and what foods use what spices? What spices are always good to have on hand?
Obviously salt and pepper
Oregano – great in Italian food and meats, pungent, herby.
Sage – Great in a rub for chicken or pork. Also works good on potatoes, kind of a piney flavor.
Tarragon – essential fo bernaise sauces, also great addition to egg dishes. Adds a little sweetness.
Red Pepper Flakes – add an extra little kick to anything you are making.
Cinnamon – great for baking and squash dishes.
These are just my personal favorites. I have included a link to a great book.
Obviously salt and pepper
Oregano – great in Italian food and meats, pungent, herby.
Sage – Great in a rub for chicken or pork. Also works good on potatoes, kind of a piney flavor.
Tarragon – essential fo bernaise sauces, also great addition to egg dishes. Adds a little sweetness.
Red Pepper Flakes – add an extra little kick to anything you are making.
Cinnamon – great for baking and squash dishes.
These are just my personal favorites. I have included a link to a great book.
References :
http://www.amazon.com/gp/product/0789427788/104-4270692-8977550?v=glance&n=283155
The best way to tell what spices to use is to sniff the jars of spices while you’re cooking. If you think to yourself, ‘Man, that would smell great as part of this’ then just stick some in. Usually, the smell will remind you of what to put in.
References :