10 Spices No Pantry Should Be Without

Spice Storage Advice

Store dried herbs and spices in tightly sealed containers in a dark, cool place. If opened, use within a few years for best flavor.

Spices and herbs are a wonderful way to add flavor to your meals—without adding fats, calories, or extra salt. The 10 spices here can add zing to any meal.

  • Pepper doesn’t always have to be salt’s silent partner. Try it with almost anything for added flavor.
  • Cayenne pepper is made from ground chilies, so it’s spicy and hot. If you’re not used to it, a little goes a long way. Try it with soups, salads, vegetables, and fish.
  • Garlic powder is a low-sodium alternative to garlic salt. Try it on a baked potato.
  • Basil is often used in tomato-based dishes. Try it as fresh leaves, added to potatoes. Or with soups, salads, tomato sauce, vegetables, fish, and meat.
  • Oregano is an old favorite you can use in new ways. Try it with zucchini or with soups, salads, vegetables, meats, and fish.
  • Cinnamon is a spice you’re probably familiar with in desserts and snacks. Try it on hot cereal, baked dishes, and fruit for a sweet taste without added sugar.
  • Cilantro is the leaf of the coriander plant, whose seeds are used for pickling and in soups and stews. It has a spicy, fresh taste that also works well with grilled foods. Try it on grilled chicken or fish.
  • Cumin has an earthy flavor that gives a subtle punch to bean dishes. Try it in chili or bean soup.
  • Dill has a distinctive flavor and aroma, and comes as leaves or seeds. Try it with peas, pickles, fish, potatoes, dips, or salads.
  • Rosemary has a fresh, strong tang. Try it with green beans, cauliflower, and squash.
Facebook Twitter Pinterest