Sometimes people ask me which spices are absolutely essential
And sometimes a young person – often the second generation of my spice customers – comes and asks me for the basic spices for their new household.
Well, it all depends on your own taste
For one person this is important, for another something else is.
But some spices can really be called basic spices
- Paprika: for all meat dishes, but also for vegetables and raclette
- Pepper: black for everything. For those who like it a bit more playful, take a pepper mix with black, green, and baies rosé. This mixture is not so hot, but more aromatic.
- Cinnamon: for cakes, cookies, and cinnamon sugar
- Cumin: for all exotic dishes
- Turmeric: for Asian dishes and for adding color to any other dish
- Nutmeg: for mashed potatoes and soups, meat dishes and raclette
- Cayenne or Peperoncino: for the necessary sharpness
- Vanilla: for sweets or that certain something in salty dishes
- Saffron: for risotto or cream sauces
- Ginger: for Asian dishes, cookies and, and, and
- Cardamom: for freshness in sweet and salty dishes
These are the absolutely indispensable ones for me. To make my life as a cook even easier, I also include some spice mixtures in my basic equipment.
One universal mixture for meat, one for vegetables, one for legumes, and one for curry dishes
- Cajoun mixture: this is THE universal meat mixture! It is suitable for any kind of meat. You can also use it to make sauces. Just mix it with créme frêche and some salt and serve it with potatoes or vegetables.
- Ras-el-hanout: for all vegetables, but also for couscous and rice
- Garam Masala: for legumes, especially lentils and chickpeas
- Curry: preferably mild to medium-hot. To add even more spiciness, you also have Cayenne
With this basic equipment, you can spice everything with it
Further spices are then individually selected.
As always, just try it out!
Most spices can be combined well with each other. So, you will always get a new taste.