Trying to cook more

[uberman]

I interpreted your question as an inquiry into what spices you should buy for your kitchen. If that's correct, do the following. Go to Costco and buy one of their spice racks. It comes with 20 or 24 bottles of seasoning for about $20.00 to $25.00. It's very cheap. Then try them out.

 

[chemo]

Herbs
Bay leaves Strong, spicy flavour with balsamic aroma
Whole to infuse or crumbled in slow-cooked dihes: Great in soups, stews & sauces
Lemongrass stalks Strong, citrus flavour/aroma
Crush before use to release favour - great in soups, stews, curries, especially with chicken & seafood
Mint leaves Sharp & sweet
Highly versatile seasoning in many dishes
Oregano leaves Peppery flavour
Pasta, dressings, tomato-based sauces, with anchovies & aubergines
Rosemary Strong flavour with pine and camphor notes
Excellent with meat, especially lamb & pork; stuffed vegetables
Sage leaves Intense musky flavour with warm spicy notes
Meats, cheeses, risottos, with anchovies
Thyme leaves Warm, earthy aroma with spicy tones of clove & mint
Slow cooked dishes (to develop flavour), sautéed vegetables, sauces

 

[chemo]

Spices
Allspice berries Pepper, nutmeg, cloves & cinnamon
Versatile - excellent in marinades, charcuterie and as an all-purpose seasoning
Caraway seeds Warm & spicy with hints of orange peel & aniseed
Great in many vegetable dishes; soups; stews; breads; with duck, pork & goose
Cardamom pods Aromatic with ?sharp? flavour
Highly versatile: curries, sweet/savoury dishes.
Cinnamon ground Sweet warm taste & aroma
Sweet & savoury, curries, meat stews (especially lamb), rice. Great with lamb & chicken. Widely used in many fruit-based desserts, cakes & spiced breads
Clove buds Rich warm flavour / Assertive ?dark? aroma
Versatile! - whole to infuse or ground with meat, marinades & stews
Coriander seeds Sweet with hint of orange peel / Peppery aroma
Use crushed in curries, meat & poultry dishes, vegetables & pickles
Cumin seeds Warm & sharp / Heavy, pungent aroma
Curries, meat & vegetable dishes, couscous, essential in many spice blends
Dill seeds Warm aniseed taste with warming sharpness
Great with fish & shellfish. Also, combines well with onion, potato, breads, rice, soups, stews
Fennel seeds Warm fragrant liquorice
Add whole to meat & vegetables and roast. Use in many Indian dishes, especially vegetarian.
Ginger Rich, warming flavour
Highly versatile: great with pumpkin, squash, sweet potato, biscuits & cakes. Used in many spice blends
Paprika Pungent flavour with rounded, smoky tones
Meat stews, fish & shellfish, vegetables, soups, rice

 

[Squisher]

I find myself using this in everything.

Emeril's Essence
courtesy of Emeril Lagasse

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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[FeuerFrei]

Originally posted by: nkgreen
Tony Chachere's on everything.

Hell yes!
I'm all about the Creole seasoning :thumbsup:

May I also suggest basil? It doesn't have a strong flavor so use it on milder foods.

Kraft Parm Plus! - Garlic Herb (very bottom) is the sht. I love it. :thumbsup:
I look forward to trying the Red Pepper blend too.

 

[DaWhim]

for chinese foods, you can just go with salt, sugar, soy suace, corn starch, oyster sauce, etc.