10 Ways To Spice Up Your Spice Rack


Do you ever get tired of using the same spices in every dish? Wish that there was an easy way to add variety to your cooking? Well, now you can revamp your spice rack and add bold flavors easily to any meal. Here are our picks for 10 great ways to spice up your spice rack, without breaking the bank.

1. Chinese Five Spice

Chinese Five Spice has a long history as being one of the most versatile spices anyone can have in their spice rack. Traditional five spice combines fennel, clove, Sichuan peppercorns and Korintje cinnamon. Five spice is a great addition to barbecue sauces, meat rubs or in stir fry.


2. Tarragon

Great for seafood or poultry, or in infused oil, tarragon is sweet and savory. Tarragon is commonly used in herb mixtures, and is a base ingredient for a classic Béarnaise sauce.


3. Cumin

Cumin is savory and spicy, and works well in Mediterranean and Mexican cooking. Its warm spice is akin to chili powder and works particularly well in fajitas, chili, meaty or rice dishes.


4. Saffron

One of the most expensive spices in your spice rack will no doubt be saffron. Saffron is the product of a flowering crocus plant and has been used for generations as medicine, dye and as a flavoring.


5. Arrowroot

Arrowroot is a starchy powder similar to cornstarch. Most commonly cultivated in the Caribbean, arrowroot is used primarily as a gluten-free thickener for foods such as pies, gravies and sauces.


6. Whole Peppercorns

Peppercorns come in many varieties including black, white, green, red and pink. Each variety offers its own spicy goodness that pairs well with nearly any meal. There is no comparison to pre-ground pepper and whole peppercorns.


7. Bay Leaves

Bay Leaves offer a sweet, pleasant flavor that is enriched by cooking. Commonly cultivated in the Mediterranean and Asia, bay leaves were first used as garland for Olympians in Greece and Rome. A good mixture of bitter and spicy, bay leaves is excellent in stews and seafood dishes.


8. Curry

Curry is a spice that intimidates many home cooks, and therefore, is often overlooked. Curry is a staple in Indian cuisine and offers a warm yet sweet flavor. Curry is best used in rice and meat dishes such as masala, and comes in a variety of heats.


9. Turmeric

Related to ginger and often compared to saffron, turmeric is primarily cultivated in India. Mostly used in rice, meat, chicken egg and bean dishes, turmeric is known for its yellow color (beware it can stain hands and clothing).


10. Coriander

Coriander is a small seed that is actually harvested from the seeds of cilantro plants. Not surprisingly, coriander has a mild citrusy flavor that pairs well with Mexican, Asian and Mediterranean cooking.

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