I Am in Need of More Spice in My Life!!!!

Anise flower is what you're thinking (not anus!!!hahaha). It's from the same plant that fennel comes from and is the flavor of black licorice. the seed pods are dried and look like a star - they can also be used for tea. I personally con't care for the flavor - but other LOVE it!

For me:
basil is essential for pasta, rice, salad of fressh mozzarella, tomatoes & roasted red peppers, vinagrette (I don't buy salad dressing)
dill - I add it to potato salad, cucumber & tomato salad, whenever I cook asparagus, many vegetables
celery seed - it adds the flavor of celery with out the annoyance
sesame seeds - I add to lots of chicken dishes, tuna & chicken salad, sprinkle on top of green salad after salad dressing
ground chili pepper - adds a depth and zip that paprika is a little too tame for
Montreal Steak and Montreal Chicken spice blends - I add whenever I grilled steak or chicken
Paul Prudhomme's seafood spice mix - I rub on fish before I grill (heavy duty alum foil on the grill, spray the fish with Pam cooking oil after the spice rub)
onion powder & garlic powder - use to make a rub for any kind of roast (add salt, pepper, maybe sage, chili pepper)
ground white pepper - has a different taste than black pepper - used for meat rubs
bay leaf - neccessary for chicken soup, stew
rosemary - many chicken dishes
I have other spices that I hardly ever use like ground coriander seed (for chili and pulled pork), cardamom (hot glugg in the winter, certain yeast breads), oregano (only tomato sauce) ground ginger (for asian style marinades), ground mustard (I don't remember what I used that for!)

When a new recipe calls for a spice I've never used I try to get it and use it. Some spices I've discarded becuase I just didn't like them (tarragon, thyme) other's I've found that I love (ginger, dill, celery seeds). Dont be afraid to try them out!

Any given day, I'm seasoning with garlic powder (not garlic salt) onion powder, paprika, salt and pepper. I add cayenne when I want to turn up the heat a little. I add cumin if I want more of a Southwest flavor. Cumin and paprika gives a smokiness, like indoor bbq.

Montreal Steak is my favorite store bought blend. It does make one hell of a steak, also good on chicken, fish, vegetables.

Other blends that every pantry should have...
Lemon Pepper
Cajun Seasoning
Jerk
Herbs de Provence
Italian blend - oregeno, thyme, and rosemary

Just for fun, I thought I'd throw this out.... last night at the grocery store, the lady in line behind me wanted to buy some pepper-ika! Maybe she should get a spice she can pronounce! LOL :)

You just have to experiment!

A lot of the spice jars will give you an idea of what kind of flavour the spice has and what you can use it for.

Reading the title, my mind went somewhere else!!!

I started buying smaller packages of spices, because mine used to stay in the pantry for years and you opend the container and there was no scent or taste left.

These are my new faves:
Nutmeg, dreid rosemary, anis flower, tarragon, I also like the mixed rubs that come in tins from williams sonoma.

Greek seasoning is awesome! Great on steaks, chicken, etc. (I usually also add garlic powder and seasoned salt).

Love garlic salt on grilled asparagus. Dill is great to add to carrots

I like fresh basil, cilantro, etc best but I can't have it fresh all the time. So my pantry has a steady stock of:

Onion and garlic powder
Curry
Saffron (great spice but VERY pricey..1 jar w/5 capsules of it runs $17+)
Any Italian Seasonings
Chili powder
Paprika
Thyme
Marjoram

I don't use spices to cook a steak. We buy top quality beef from a butcher. He gets the same steak you would get at a 5 Star restaurant, usually $12-$20 per steak at the butcher shop)

If we don't grill, I take a prime ribeye or strip, coat each side lightly with olive oil, cook on top of the stove in my well seasoned cast iron skillet, about 2 1/2 minutes on each side. We like it rare so adjust the cook time if you like yours more done.

I also use a lot of cream of chicken soup. Saute chicken breasts, onion and garlic, place in a separate dish. Put cream of chicken soup, chicken boullion ( I use Knorrs), water, lemon juice and seasonings to taste, simmer the gravy mixture, put chicken back in it for a few minutes to make sure it is cooked through. Serve noodles.

Some which have not yet been mentioned, but get a lot of play in our house are garamasala, curry, tamarind, peppercorn, corriander seeds, lemon zest, onion and garlic flakes, cinnamon, cloves.

The internet is your friend. Try adding a mystery night to your weekly rotation. 52 new dishes a year.

Doesn't have to be radically different from your usual menu. For instance, if you usually do a rosemary rubed baked chicken, serves with a side or broccoli and mashed potatoes, you can try one with a cinamon honey orange apricot jam glaze serves over a bed of wilted spinach (or you might prefer brussel sprouts or arugula for something slightly more bitter to offset the sweet chicken glaze), carmelized spanish onions and a balsamic vinagrette reduction.

Sounds fancy, but it really isn't that big a leap from your rosemary chicken dinner.

Offer up a handful for the family to choose to add to the usual rotation. Only pick offer the ones you found easy enough to make and that the family really enjoyed.

good luck to you and yours,
F. B.

I don't bother keeping most dried spices anymore. I find that 95% of the time all I need is salt, black pepper, crushed red pepper and garlic. I have thyme and rosemary growing outside so sometimes I'll use those, and I always buy basil, cilantro and parsley fresh.
Beyond that our food is mostly seasoned with pantry staples like soy sauce, flavored oils and vinegars, honey, ginger powder, pesto, wine, lemon juice, chili sauce, chipotle paste and different types of mustard :)

We are simple folks around here. I use garlic powder (not salt), season salt, and pepper regularly. Occasionally, I will use lemon pepper, chili powder, or rosemary. Of course, I keep cinnamon, nutmeg, sage, and paprika for holiday foods (and breakfast). If I want to try new spices, I usually stick with the things like Mrs. Dash (or the ones where you fresh grind) that are mixed spices--I've had good luck with those. I just hate throwing unused food away, so I try not to buy a bunch of "specialized" spices.

First of all, be careful of the ingredients with spices you can buy anywhere. MSG is a common ingredient, which enhances flavor but tends to cover up the real flavor. Plus it is unhealthy. And because it 'overdoes' the flavor, it takes forever to get rid of the taste. An excellent example of that is the nacho or taco Doritos. Loaded with MSG and it takes a long time to get that taste out of your mouth and system.
Better Health or Whole Foods will have healthier choices for spices. Organic.
I use Greek Seasoning now and then. Depending on what I have of course. Garlic is always good for you.

Oregano!
I use oregano on pizza, salads, soups, and sandwiches.
Basil, fresh (I grow my own) and dried - pizza, tomato sauce and Italian dishes.
Garlic - fresh and powdered - I use it on just about everything that isn't a dessert.
Curry - I like curried veggies and chicken and just a little bit in egg salad.
Cinnamon - desserts, pies and breads, sweet potatoes and sometimes in chili.
Nutmeg - in squash, sweet potatoes, pumpkin pie, some soups, eggnog and some chicken dishes.
Chili powder - chili and in a bbq sauce recipe I just love
Cumin - for chili and some soups and stews
Black peppercorns - I always have some on hand for the grinder.
My husband must have some Tabasco and Old Bay seasoning on hand at all times.

Most used in my spice cupboard are Greek Seasoning, Lemon Pepper, Italian Seasoning, Montreal Steak Spice, Montreal Chicken Spice, Poultry Seasoning, Curry Powder, Basil, Oregano, Rosemary, Cinnamon, Chili Powder, Garlic Powder, Seasoned Salt and Ginger and Paprika. Many of these are blends, so you only need to use the one. Spices don't actually expire, they just lose potency, so you have to use more.