Spices for Beginners

So you just bought a great new rotating spice rack and it looks fabulous in your kitchen next to the stove.  Your next step: make those spices more than just a countertop accessory.  It's easy to fall into the "salt and pepper are the only ways to season food" belief.  Open your minds people!  Give that spice rack a spin and break the seal on some of the spices listed below:

• Basil - tomatoes, peppers, eggplants, potatoes, rice, and beans.  Try pairing it with garlic, olive oil, and lemon! (Add at the end of cooking.)
• Chives - salads, veggie dips, omelets, baked potatoes, and soups.  (Add at the end of cooking.)
• Cilantro - fish, seafood, beans, chickpeas, avocado, rice, and squash.  Pair it with garlic, basil, mint, parsley, lemon, lime, coconut, and salsas. (Add at the end of cooking.)
• Dill - fish, vegetables, veggie dips, soups, and potatoes.  
• Marjoram - artichokes, broccoli, zucchini, mushrooms, onions, eggs, and poultry.  Goes well with salads and soft cheeses! (Add at the end!)
• Mint - carrots, potatoes, eggplant, beans, and grilled fish.  Pair it with ginger, cumin, cardamom, or cloves.
• Oregano - pizza/tomato sauces, baked fish, lamb, stews, beans, marinades, and vinegars. (Best in its dried form.)
• Parsley - stuffing, omelets, salads, tabbouleh, and fish.
• Rosemary - pork, lamb, poultry, eggplant, beans, cabbage, zucchini, potatoes, and tomatoes.  Use it with thyme, bay leaves, garlic, and wine.
• Thyme - tomato and wine-based sauces, vegetable soups, mushrooms, leeks, eggplant, corn, and tomatoes.  Goes well with garlic, onion, red wine, basil, bay leaves, lavender, marjoram, and parsley.  (Best when used throughout the cooking process.)

*Most spices are best when bought and used fresh (aside from oregano).


Put that salt and pepper on the back burner and spice it up with some new flavors!


Like A Prayer - Madonna