Spices improve the quality and taste of virtually every type of cuisine. After salt and pepper, the most versatile spices and cooking herbs to have on hand include basil, bay leaf, oregano, parsley, chili powder and cinnamon. Many cooks keep an herb garden year-round to have easy access to the freshest herbs. Some spices are trademarks of particular cuisines, the way curry is associated with Eastern foods and basil with Mediterranean dishes. Spices vary in price, quality and demand, with the three most expensive spices being saffron, pure vanilla and cardamom.
What to Look for
Fresh herbs, such as basil, are often bought with roots attached to maintain freshness and color. The roots should be wet, covered in a damp paper towel, when purchased. Fresh herbs are exceptionally good for culinary purposes, but their dried counterparts are also very good and even easier to keep on hand. Spices, however, are almost always sold dried and ground. For fresher, more pungent spices, such as peppercorns, nutmeg, ginger and cloves, buy the whole spice and grind or grate it yourself.
Common Pitfalls
Cheap spices are usually not the best deal, since the lesser quality means you'll have to use more for the same taste. Specialty spice importers and dealers have access to a greater variety and quality of spices, and the taste difference is significant. Since dried ground spices have a limited shelf life when it comes to pungency, taste your spices occasionally to make sure they are still flavorful. If the flavor has disintegrated, increase the amount you use in your recipes. Avoid using regular table salt as a cooking spice. Gourmet sea salts and RealSalt taste far superior and contain trace minerals.
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