Salt and Pepper are clearly the most used spices in any kitchen. But don't just grab whatever you have in the cupboard. Think about what you're trying to accomplish with the spice and then use exactly the right variation to meet your needs.
Salt comes in many different forms and varieties. The finest ground salt is often used for seasoning popcorn and is usually found in this section of the grocery store. You can cut down on your sodium intake by adding your salt at the table rather then when the food is cooking. This leaves the salt on the outside of the food and gives you an immediate burst of flavor when you take a bite. I like using the fine salt for this type of seasoning as it covers more evenly with less being used. Of course, the other end of the spectrum (other than rock salt) is course or kosher salt. This is what you'll typically find used on pretzels or other breads. It gives periodic spikes of flavor without overpowering the entire dish. The next time you go to grab the salt, ask yourself what you're trying to accomplish and use the right variety.
Pepper also comes in different forms to meet different needs. By far, the most important pepper to have around is unground pepper corns. I almost always use unground pepper and grind it when I need it. This releases so much more flavor and oil that you'll get from pepper ground in advance at a factory. If you don't have a giant fancy pepper mill, don't worry, that's more about presentation at an overpriced restaurant than it is about function. Some spice companies are even offering jars of pepper with a built in mill at the top. If you're making Chinese food, you'll almost always use ground white pepper. Black peppers are harvested before they've fully ripened and then allowed to dry. White pepper is a fully ripened version with the outer skin removed before drying. White pepper is going to give you a milder flavor with less of a kick.
If you think of oregano and immediately picture Italian foods, you're not alone, but, this very popular herb is also used frequently in Mexican as well as Greek dishes. If you're cooking beef or chicken, you probably won't go wrong adding some oregano to the recipe. It also works very well with most stews and soups. When it comes to squash, I can't imagine eating it without some oregano sprinkled on before serving. It's a wonderful light flavor that works very well when added at the very end. Oregano grows well indoors or outside if you're living in an area with a very mild climate.
Thyme is often described as having a mint like flavor with a slight hint of lemon. Both of these flavors are very subtle and barely noticeable. Another great herb to grown in your kitchen garden, it can be used fresh and dries very well for storing. Fish and most poultry are complimented very nicely with thyme. Almost all of your tomato based dishes will be enhanced nicely with a little dash of thyme either at the end or during the cooking process. Just like oregano, thyme is use often in stews and soups.
Rosemary can grow to be a very large bush made up of many very long stems with little needles on them. Usually you'll pull the rosemary needles off of the stem when using this herb. This is best done by holding the top of the stem and rubbing down against the grain. The rosemary will pull right off this way. One of my favorite ways to use rosemary is to keep the stems intact and pierce a long strip of chicken as you would with a bamboo skewer. Throw these on the grill and the wonderful rosemary flavors will infuse the chicken and make a very nice presentation at the table.
Cilantro is found most often in Mexican and Asian dishes. If you're planning on making some homemade fresh salsa, it won't taste the same without, at least, a touch of cilantro. I know of several people who dislike cilantro and won't touch your salsa if you use it, but I say that's their loss. Cilantro can be grown successfully by just about anyone. Keep it on your window sill or in your outdoor herb garden. Just be careful to not let it 'bolt'. That's when the flowers will shoot up from the middle of your plan and start to bloom. If this happens, your entire cilantro plant will go bad. But, not all is lost. The small seeds at the top are what cooks call coriander. Thai food is complimented very well with cilantro and can be added to your stir fry foods as a flavorful garnish. If you're like most people, you'll be a little confused in the produce section between the Italian parsley and the cilantro. One quick whiff of cilantro and you'll know you have the right one. If in doubt, ask your produce person for some guidance. Italian parsley will leave your dishes a little lacking of expected flavor.
This is obviously just the beginning of your herb and spice rack, but it's a great place to start. Don't try to go out and buy everything you need, it will cost you a small fortune. Instead, build your kitchen herb cupboard as each item is needed. Sometimes you'll need a whole fresh herb and sometimes you'll need it ground. It's nearly impossible to predict exactly what you'll need from recipe to recipe. I also strongly encourage you to take the time to start growing your own herbs. It seems to add a little something special when you cut your own herbs that you grew with lots of TLC.
Salt comes in many different forms and varieties. The finest ground salt is often used for seasoning popcorn and is usually found in this section of the grocery store. You can cut down on your sodium intake by adding your salt at the table rather then when the food is cooking. This leaves the salt on the outside of the food and gives you an immediate burst of flavor when you take a bite. I like using the fine salt for this type of seasoning as it covers more evenly with less being used. Of course, the other end of the spectrum (other than rock salt) is course or kosher salt. This is what you'll typically find used on pretzels or other breads. It gives periodic spikes of flavor without overpowering the entire dish. The next time you go to grab the salt, ask yourself what you're trying to accomplish and use the right variety.
Pepper also comes in different forms to meet different needs. By far, the most important pepper to have around is unground pepper corns. I almost always use unground pepper and grind it when I need it. This releases so much more flavor and oil that you'll get from pepper ground in advance at a factory. If you don't have a giant fancy pepper mill, don't worry, that's more about presentation at an overpriced restaurant than it is about function. Some spice companies are even offering jars of pepper with a built in mill at the top. If you're making Chinese food, you'll almost always use ground white pepper. Black peppers are harvested before they've fully ripened and then allowed to dry. White pepper is a fully ripened version with the outer skin removed before drying. White pepper is going to give you a milder flavor with less of a kick.
If you think of oregano and immediately picture Italian foods, you're not alone, but, this very popular herb is also used frequently in Mexican as well as Greek dishes. If you're cooking beef or chicken, you probably won't go wrong adding some oregano to the recipe. It also works very well with most stews and soups. When it comes to squash, I can't imagine eating it without some oregano sprinkled on before serving. It's a wonderful light flavor that works very well when added at the very end. Oregano grows well indoors or outside if you're living in an area with a very mild climate.
Thyme is often described as having a mint like flavor with a slight hint of lemon. Both of these flavors are very subtle and barely noticeable. Another great herb to grown in your kitchen garden, it can be used fresh and dries very well for storing. Fish and most poultry are complimented very nicely with thyme. Almost all of your tomato based dishes will be enhanced nicely with a little dash of thyme either at the end or during the cooking process. Just like oregano, thyme is use often in stews and soups.
Rosemary can grow to be a very large bush made up of many very long stems with little needles on them. Usually you'll pull the rosemary needles off of the stem when using this herb. This is best done by holding the top of the stem and rubbing down against the grain. The rosemary will pull right off this way. One of my favorite ways to use rosemary is to keep the stems intact and pierce a long strip of chicken as you would with a bamboo skewer. Throw these on the grill and the wonderful rosemary flavors will infuse the chicken and make a very nice presentation at the table.
Cilantro is found most often in Mexican and Asian dishes. If you're planning on making some homemade fresh salsa, it won't taste the same without, at least, a touch of cilantro. I know of several people who dislike cilantro and won't touch your salsa if you use it, but I say that's their loss. Cilantro can be grown successfully by just about anyone. Keep it on your window sill or in your outdoor herb garden. Just be careful to not let it 'bolt'. That's when the flowers will shoot up from the middle of your plan and start to bloom. If this happens, your entire cilantro plant will go bad. But, not all is lost. The small seeds at the top are what cooks call coriander. Thai food is complimented very well with cilantro and can be added to your stir fry foods as a flavorful garnish. If you're like most people, you'll be a little confused in the produce section between the Italian parsley and the cilantro. One quick whiff of cilantro and you'll know you have the right one. If in doubt, ask your produce person for some guidance. Italian parsley will leave your dishes a little lacking of expected flavor.
This is obviously just the beginning of your herb and spice rack, but it's a great place to start. Don't try to go out and buy everything you need, it will cost you a small fortune. Instead, build your kitchen herb cupboard as each item is needed. Sometimes you'll need a whole fresh herb and sometimes you'll need it ground. It's nearly impossible to predict exactly what you'll need from recipe to recipe. I also strongly encourage you to take the time to start growing your own herbs. It seems to add a little something special when you cut your own herbs that you grew with lots of TLC.
About the Author:
Chef Pablo loves to share his authentic Mexican dishes with people unfamiliar with what real Mexican food tastes like. He also enjoys recreating famous restaurant recipes from The Cheesecake Factory, Red Lobster, Outback Steakhouse and his favorite Olive Garden recipe.
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