Once you have the basics of salt & pepper and the sweet and sour, it’s time to branch out and explore the world or spices, herbs and sauces.
By harnessing the power of these three main categories of flavourings, I can guarantee you’ll never get bored with your cooking. You’ll discover how easy it is to tweak your favourite recipes so that they taste a little different each time.
Spices.
Take it slow. Start with dried chili flakes, chili powder, or whole chilies, then add 1-2 of the following to your repertoire at a time:
Ground cumin.
Combine a tablespoon of this with an equal amount of olive oil, then use it to marinate your steak before cooking. A pinch of cumin will also add a new dimension of flavor to a tub of hummus.
Ground coriander.
Sprinkle some over cooked fish or pork. It’s also brilliant when added to your spinach before microwaving.
Curry powder.
Add a few teaspoons to your lentils before heating them for lunch. I love to add a little to my scrambled eggs.
Smoked paprika.
Use as a dry rub on chicken before grilling. It’s also wonderful with tomato-based dishes.
For more on spices check out:
How to stock a minimalist spice collection
interview with a spice master
Herbs.
Dried herbs tend to just make everything taste like stale weed. Stay away from herbs until you’re ready to either handle them fresh or start growing your own in a window box.
When you are ready to give them a shot, here’s a few ideas:
Basil
great with anything tomato-based. I also love it with eggs and it can freshen up anything particularly cheesy.
Cilantro (coriander)
I love its wonderful freshness and fragrance. Use the leaves but also chop up the stems and the Thais use the roots in their curry pastes. Great with asian dishes, but also works well with anything fresh and lemony or limey. Fish and chicken in particular. Be careful, though, I know quite a few people who find it completely disgusting and overpowering.
Thyme
Fragrant and floral, I find thyme to be really versatile. From a meaty steak to delicate egg dishes it enhances without taking over. My first choice if you can only grow one herb. A little goes a long way.
For more on herbs:
The minimalist guide to cooking with herbs
Sauces
Prepared sauces can be indispensable for adding flavour to basic dishes. And you don’t need a massive collection to make a difference.
Soy sauce
I highly recommend starting out with a bottle of soy sauce. Don’t only have it with Asian-inspired dishes; use it instead of salt whenever you crave a more intense, savory flavor.
Hot sauce
If you like spicy foods, a bottle of Cholula, Tabasco or Sriracha will be indispensable. Although, dried chilli powder can work just as well.
Oyster sauce
Oyster sauce is great for lovers of Thai food. Apart from soy, this is my go-to sauce for stir frys. Works just as well with beef as it does with chinese broccoli (or regular broccoli for that matter) and everything in between. Vegetarians should keep an eye out for veggie ‘oyster’ sauce, I’ve found a few good ones in my time.
Tomato paste
I always have some canned tomatoes or tomato paste in my pantry. While not strictly seasonings, they are great for adding variety.
Pesto
A jar of pesto can be a great flavor hit, freshness and greenery. The other option is to make your own and keep a jar in the fridge under oil.
Mayonnaise
Now that I’ve gone slow carb and am embracing fat, I have to say I’ve been using a lot more mayo. Rich and creamy, it’s great on its own as an instant sauce but also works a treat when flavoured with anything from basil to mustard to horseradish.
Mustard
I usually keep both a creamy Dijon and a wholegrain mustard on hand. Mostly for adding depth to salad dressings but also handy to serve with steak or other grilled meats.
keen to learn more?
Part 1. salt & pepper
Part 2. sweet & sour (acidity)
Part 3. flavourings
Bonus – seasoning problem solving guide.
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