ten spices I can't live without

my holy grail if you will.

Are you someone who has a spice cupboard full of mismatched bottles and jars, unmatched with labels scribbled on with Sharpie? My spice cupboard is an assortment of jars filled with spices from the bulk department—a very diverse mishmash of colors, shapes, scents, and sizes.

Herbs and spices are used in cooking for their flavor, fragrance, and sometimes as medicine. The fresh plants — leaves, buds, roots, flowers, and fruits — may be used in cooking; dried or preserved plants are often used as herbs or spices. I'm crazy about spices. I collect ingredients that are not familiar to me to open a world of flavors and cultures. Our spice cupboards also say a lot about who we are and how we cook.

Spices have flavors that may bring life and a burst of happiness to your meal. They’re also great for adding variety to your food. Part of my joy in cooking is using spices or herbs that match the flavor profile of whatever I'm preparing. But there are certain spices I reach for every day, and I call them the staples of my spice rack and always make sure I have them on hand.

In no particular order, here are the ten spices I can’t live without:

1. CUMIN

   Ground cumin is the most accessible form to use and certainly the most popular. Cumin is an aromatic spice with a pungent, earthy, and hearty flavor. It’s a staple in Cuban cooking. It lends a light tang as well. Just don’t overdo it because then all you’ll taste is cumin.

2. ADOBO

   Not a spice but a spice BLEND– adobo consists of garlic, oregano, salt, pepper, and other optional spices. I purchase mine in bulk at Sprouts. It’s an essential all-purpose seasoning staple in Latin, Caribbean, and Spanish cuisine.

3. SAZON CON CULANTRO Y ACHIOTE

   Another staple in most Hispanic households. I like using Sazon in a pinch when I want something quick and tasty to eat. The culantro y achiote blend consists of coriander, garlic, cumin, and annatto. It packs a robust and vibrant flavor.

4. BIJOL

   Popular in Cuban cooking– Bijol is a popular condiment containing achiote, cornflour, and cumin; it’s often substituted for saffron. It imparts a slightly bitter but floral flavor to foods.

5. BAY LEAVES

   In dry form, bay leaves are a common ingredient in Cuban cooking for instant flavor in stocks, soups,  and marinades. Bay leaves have a strong floral scent.

6. SPANISH PAPRIKA

   (pimenton or pimento de la vera) A spice made from red chili peppers that varies in heat. Pimento de la Vera is a potent spice and, if used in excess, can quickly turn a recipe bad. This vibrant red spice is made by grinding dried peppers into an aromatic, spicy, smoky powder.

7. GARLIC POWDER

   The god of all spices! Garlic powder is a must-have in any kitchen. Although I love fresh garlic, I reach for powder when I am not in the mood to chop. Garlic enhances everything and goes great with anything. I use garlic powder usually in every meal I make.

8. ONION POWDER

   Another must-have in the kitchen! Like garlic powder, onion powder enhances the flavor of any dish. It has a sharp aroma like fresh onion and provides the same intensity as fresh onion. I love using onion powder when I’m not in the mood for watery stinging eyes. 

9. WHITE PEPPER

   White pepper provides softness in flavor that black pepper lacks. Black pepper has a quite spicy but not hot taste. The difference between black and white pepper is how they are picked and processed. When harvested, the berries are ripe and soaked to ferment. Stripping that pungent taste, we get in black pepper. White pepper has a more complex flavor than black. I tend to grab white pepper over black pepper when I am seasoning dishes.

10. NUTRITIONAL YEAST AKA NOOCH

    A must for all vegans. I admit I was not too fond of it at first and was unsure how to use it. As I started incorporating nooch in “everyday” dishes, I discovered it has a cheesy flavor perfect for meals that need an added umami taste. I use nooch in tofu scramble, mac n’ cheese sauce, topping for pasta, savory oatmeal, etc.

Put your spices to work! Become familiar with the spices and you will begin to look at everyday foods as an adventure into new dimensions of taste sensation.