Top 7 spices to keep in your pantry

Spices = flavour in a wholefood kitchen no doubt about it. With these 7 spices, you can make curries, soups, stews, grains, ragu’s, sauces + snacks all more flavoursome.

 

Paprika

 

Paprika is an all time favourite of mine! It may be that I am half Hungarian or that I grew up using this spice in scrambled eggs & in any bread crumb crust we would make. It is smokey in flavour and can be added to just about anything. I use paprika in mash potatoes, tomato ragu’s, vegetarian chilli’s, homemade baked beans, all stews and slow cooked meat recipes + in my almond meal crust I use for lamb, chicken or vege patties. It is definitely my most GO-TO spice!

 

Cumin

 

Cumin is a beautiful spice usually used in Asian, African & middle eastern cooking. It is strong so I would only add approximately ¼ - ½ a teaspoon for a stew or curry. Cumin is known to be helpful for your digestion as well as being a great addition to curries as it is quite strong in flavour. I usually also add cumin to pumpkin soup after sautéing the onions as I find it adds another depth of flavour.

 

Cardamom

 

Cardamom to me goes hand in hand with cumin & is known around the world as the queen of spices. It originates from India however is used in a lot of western & modern day recipes to add that extra punch of flavour. Cardamom is very aromatic and usually is used with spices such as cinnamon, cloves & nutmeg including chai spiced cookies and pumpkin breads. I usually also add cardamom to vegetable soups and Indian curries as well. You only need about ½ a teaspoon as you don’t want to over spice your dishes!

 

Nutmeg

 

This beauty is perfect for desserts or savoury soups to add another depth of flavour. I also add nutmeg to a lot of baked goods like carrot cakes or banana breads + even chocolate baked goods to enhance the cacao. Just add ½ a teaspoon to any dessert or baked good or soup when sautéing the onions.

 

Cinnamon

 

My favourite breakfast addition! I always add a sprinkle of cinnamon over my oats or in my breakfast smoothie to add a little extra spice. Cinnamon is one of my favourite spices & I use it religiously no matter what I am having for breakfast. I also add cinnamon to any dessert or baked goods I make usually adding approximately ½ a teaspoon to ¾ of a teaspoon.

 

Chilli flakes

 

If you think these babies will make your dish super spicy… you are WRONG! You can add as little or as much as you like. I add chilli flakes to every dinner recipe I make, I just cant help myself! I usually add it to the slow cooker no matter what I am making to enhance the flavours and add a tiny kick. Of course, no one has ever noticed when I have made friends & family dinner so don’t think that it will be a spicy meal if that’s not your thing. A sprinkle of chilli flakes will take the flavour to another level. I also add these over my zucchini spaghetti bolognaise and even on homemade baked beans.

 

TuRmeric

 

The golden halo of spices has to be turmeric! With its incredible health benefits & digestion aid powers… you can’t NOT have this in your pantry. I add turmeric usually to curries and to dishes such as paella. You have to be really careful how much you use so you don’t overpower or over colour your dish! So keep it to ½ a teaspoon or less when testing it out. I also use turmeric to whiten my teeth by adding ½ a teaspoon to some water & creating a thick paste to then brush onto my teeth before using toothpaste. 

 

Humble Wholefoods x. 

Emily RobinsonComment