Spice It Up – Be More Creative with Seasonings
Many people are taking stock of the spices and seasonings they have to better prepare meals at home. You may also want to add a little extra flavor to the items that you are taking out, having delivered or even to add a little zing to a frozen entrée. We have prepared a list of common spices and some of unique uses. So spice it up and enjoy.
Cinnamon – It’s great to flavor desserts like pie and add to breakfast foods that include oatmeal. Sprinkle some in your coffee and on vanilla ice cream. Cinnamon also works beautifully for savory dishes like veggie hash, butternut soup, and roasted carrots.
Ginger – It has a very distinctive taste that can be used in all sorts of foods. From cookies and gingerbread to dressings, soups, chicken dishes, fish, and meat, ginger adds something very special to food.
Nutmeg – The nutty taste of this spice is great in desserts like cakes and pies. It is a go-to seasoning for vegetables like squash or spinach. It is also a delightful addition to classic béchamel sauce.
Cumin – Cumin is a favorite to season chicken entrees, rice, and potatoes. Cumin is a nice spice for hummus and is perfect on roasted veggie dishes.
Chili Powder – It’s not just to season chili dishes. Sprinkle it on roasted cauliflower, corn on the cob and to spice up meats. It’s well used in Mexican cookery.
Cayenne Pepper – If you love heat, cayenne pepper is the way to go. It is widely used in Asian, Mexican, Indian, and Southern recipes. A must for chili, cayenne pepper is great in your dry rub for meat, sprinkled on egg dishes, or to give tomato sauce a spicy lift.
Paprika – The smoky flavor of paprika is well known to dishes like Hungarian Goulash, and Chicken Paprikash. Sprinkle a little on roasted potatoes and egg dishes.
Garlic Powder – When you need a bigger garlic kick than using fresh or roasted garlic, consider adding garlic powder to almost anything from pasta and fish dishes to stews, soups, or veggies. Garlic powder also adds flavor to marinades and salad dressings.
Dried Basil – If you are using dried basil, use less than fresh. Two teaspoons of fresh equals 1 teaspoon of dried. Dried basil is a much duller green than fresh and has a brittle texture. It does work well for seasoning sauces or in salad dressings and marinades.
Dried Oregano – Fresh oregano is a bright green leaf, but dried ground oregano is brown and powdery. For a zesty flavor, sprinkle it on pizza, use in tomato sauces, and in Mediterranean style dishes.
Dried Parsley – Dried parsley has a more muted flavor than fresh parsley but it is a nice green garnish when sprinkled on eggs, vegetables, chicken, and fish dishes.
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