Cooking with Spices

Ever since my first waitressing job in an Indian restaurant, I’ve been completely captivated by the world of spices. The aromas! The flavours! I was just blown away by how much flavour spices could add to food.

I know cooking with spices and seem like a bit of black magic. Something mysterious and complex.

But you know what?

Cooking with spices is just like the rest of cooking.

And Clancy’s Law of Cooking still applies…

If you think something is going to taste good (with a particular spice), it probably will.

There aren’t many times I add some spice to my cooking and it doesn’t taste better than it would have without the spice. If you’re nervous about experimenting, just add small amounts and taste as you can go.

As with seasoning with salt, it’s easy to add more spice. It’s difficult to remove it if you overdo.

So have some fun with spices. And challenge yourself to add some spice to at least one new meal this week. The only way to learn is to experiment and taste!

Jx

My Essential Spices

This comes down to personal preference. These are just the essentials for my style of cooking and won’t be for everyone. Use them as a base to get started.

Black Pepper
I can’t imagine life without black pepper. Even back in my backpacker days, I managed to find space to carry a little disposable pepper grinder so I would have fresh pepper for my very budget picnics and hostel cooked meals.

Ground Cumin
A wonderfully versatile spice that is used in most cuisines including Indian, Asian, North African and Mexican. It would be my number 3 essential after chilli and black pepper.

Dried Chilli Flakes
There are so many options when it comes to chilli, but my favourite is easily dried chilli flakes made from the super-hot Thai bird’s eye chilli peppers. I prefer these flakes because they pack a flavour punch and can also be called upon for a bit of visual interest.

Ground Coriander
Ground coriander is made from the seeds of the coriander (or cilantro) plant. Its flavour is sweet, fragrant and lemony. It compliments the majority of other spices. It’s commonly used in Moroccan food and in curry blends. It’s also used in sweet spice blends and Ian Hemphill recommends using it to make apple crumble.

Garam Marsala
My go-to spice when I feel like a bit of Indian flavour. It has a warm rounded flavour wihtout the heat of curry powder. A winner if you’re cooking for little ones.

Curry Powder
If you find a curry powder you like, I highly recommend sticking to it. I like to make my own, but there are plenty of good ones out there.

Smoked Paprika
There’s nothing like this Spanish staple to add a smoky touch of something special to your cooking. It’s often used in chorizo. I like to think it adds a kind of ‘ghost of chorizo’ flavour without the pork. Wonderful anywhere you’re using tomato or red peppers. Or anywhere you need a smoky background flavour.

Baharat
Also known as Lebanese 7 spice blend, baharat is used in Middle Eastern cooking similar to the way garam marsala is used in Indian food. It’s usually a blend of paprika, pepper, cumin, cassia, cloves, coriander, cardamom and nutmeg. I love it with lamb but it’s also a great way to spice up some simple couscous or rice. If I don’t have any baharat on hand, I’d usually replace it with an equal blend of ground cumin, ground coriander and paprika.

Caraway Seeds
I love caraway seeds in my sauerkraut. And they’re wonderful for giving aromatic flavours to cabbage dishes. They’re also a key ingredient in harissa, the intense super addictive Moroccan chilli paste.

Vanilla Beans
One of my all-time favourite flavours, it’s hard to beat the heady fragrance of real vanilla in icecream, custards or panna cotta. Love that if you store your beans in a jar of sugar, you get the bonus of vanilla flavoured sugar. I also use real beans to make my own Vanilla Extract. It’s super easy – just soak the vanilla in vodka.

Ginger
I always have fresh ginger in the fridge. It also keeps well in the freezer.

My Nice-to-Have Spices

Za’atar
A middle eastern blend of thyme, sesame seeds, and sumac, my first encounter with this fragrant, fresh yet nutty spice blend was atop some flat bread fresh from the baker in Amman in Jourdan. Wonderful with chicken and fish, it’s great to use with bread and olive oil, a bit like dukkah.

Ras El Hanout
This is a Moroccan spice blend that translates as ‘top of the shop’. It’s traditionally the best spice blend a Moroccan spice merchant will sell. The ingredients lists can be lengthy, with as many as 23 different spices. And as you can imagine the flavour is exotic and complex without being too ‘out there’. It works really well with fish and chicken and vegetables like eggplant (aubergine).

Shicimi Togarashi
It’s a spicy Japanese spice blend usually used as a sprinkle to season food instead of salt and pepper. The ingredients can vary but my favourite one from Herbies Spices in Sydney lists the following ingredients: sea salt, chilli, white poppy seeds, golden and black sesame seeds, orange peel, mustard, sichuan pepper and lemon myrtle. Just sprinkle on Avo & Toast for the best ever experience!

Cloves
If I didn’t use them to spike my Christmas ham, I’d be tempted to push my cloves into the ditching pile. Herbie recommends adding a few cloves to coffee for an interesting twist.

Saffron
As the most expensive spice, saffron is unique with its intense yellow colour and flavour. Wonderful with seafood or real saffron rice, it’s also a key ingredient in the classic Spanish dish, paella.

Cardamom Pods
I just love the aroma of cardamom pods. So exotic and sweet. I haven’t used them in ages, but my Irishman like to use them in his exotic curries.

Ground Turmeric
Or fresh. Adds amazing yellow colour and a unique curry-ish flavour. I’ve been using it more in recent years because it’s meant to have anti-inflammatory properties especially when combined with black pepper. Great in turmeric tea.

Star Anise
Wonderful in Chinese cooking, star anise brings out the savoury and meaty flavours in dishes. My Irishman uses them in his Heston Blumenthal-inspired and very unminimalistic meat ragu.

Fennel Seeds
While I have been known to enjoy tea made from infusing fennel seeds in hot water, I’m including them in my essentials because they bring a wonderful anise-like flavour to food. Great with fish, lamb, pork or anywhere you would use fresh fennel.

Cinnamon
Adds lovely sweetness to both savoury and sweet dishes. I tend to go for whole sticks because they look pretty and I can grind them if needed. However ground cinnamon is more versatile.

Storing Spices

Spices like it cool, dark and dry. So in a back corner of your pantry is best.

I store mine in the ziplock bags I buy them in because it minimizes contact with air. And they take up less space than jars. I keep my spices in a wooden box (aka the Spice box), so I can easily grab them out and see everything when I need.

This is a little embarrassing but I do alphabetize my spices to make it easier to find what I’m looking for!

Avoid spice racks with jars exposed to the light and heat of the kitchen. They may look pretty but they’re not great for your spices.

How to Prepare & Use Spices

Pre-ground vs ground

I generally use pre-ground spices because it’s quicker and easier. And as long as you’re using them within a year to 18 months of buying, there isn’t a huge difference in taste.

I do own a little coffee grinder that I use as my dedicated spice grinder for the times I need to grind some spice. Which is probably only once ever few months so don’t feel like you need to invest. An old pepper mill can work well here too.

Using Spices

Always start with less than you think you need because it’s easy to add more. Not so easy to remove.

Toasting Spices

Most recipes will get you to toast the spices by frying in a little oil before adding other ingredients. Be super careful because it’s easy to burn spices (especially when they’re ground) so use a lower heat than you’d think and as soon as you smell the spice, add the next ingredients. Or remove from the heat.

You just want to toast enough to enhance and release the flavours (like toasting nuts). 30 seconds on a medium high heat is usually enough.

Roasting Spices

If I want to add spice to a roast dish, I like to make a spiced oil by combining the spices with a few tablespoons of olive oil. I then toss the food in the spiced oil and the spices get roasted at the same time as the other ingredients. Again, be careful of burning.

Substitutes

Curry Powder: Garam Masala or equal parts ground cumin and coriander + a little dried chilli powder

Chilli: Dried Chilli Flakes, whole dried chilli, chilli powder or chopped fresh chilli can be used interchangeably. You’ll get fresher flavours wiht fresh chilli and the heat levels will vary. So be careful with quantities and start with less than you think you’ll need. And remember most of the heat is in the seeds and white membranes. So leave them in if you like it hot!

Baharat: Equal parts paprika, cumin and cinnamon OR ground cumin.

Garam Masala: Mild curry powder OR loads of black pepper.

Ras el Hanout: Equal parts paprika, coriander, ginger and a pinch of saffron OR just ground coriander.

Favourite Spice Recipes

Making Your Own Spice Blends

• Clancy Curry Powder
• Secret Spice Blend
• Dukkah
• Vanilla Extract

Favourite Spice Recipes

• Harissa Paste
• Eggplant & Chickpea Curry
• Lebanese Roast Ratatouille with Hummus
• Smoky Tomato & Lentil Soup
• Tahini Miso Turmeric Sauce
• Spiced Roast Cauliflower Salad with Labneh
• Smoky Roast Mushroom Bowls
• Cumulus Spiced Eggs
• One Pot Cauliflower, Chicken & Peanut Curry
• Curry Stuffed Eggplant with Yoghurt
• Romesco Sauce
• Easy Fish Curry
• Butter Chicken Curry
• Spiced Beef with Hummus
• Spiced Beef & Cabbage
• Middle Eastern Shepherds Pie
• Babaganoush & Spiced Beef
  

  Spicy Resources

  • The Herb & Spice Bible by Ian Hemphill
  • The Flavour Thesaurus : Pairings, recipes and ideas for the creative cook by Nikki Segnet
  • Have You Tried this Amazing Spice?
  • My 3 Favourite Spice Blends (and their substitutes)
  • Interview with a Spice Master
  • How to Stock a Minimalist Spice Collection