Ok, Colonel Sanders' secret recipe calls for 11 secret herbs and spices, but nobody is saying you have to confine yourself to using just salt and pepper. Those new to cooking get intimidated by the sheer variety of seasonings out there that many are just too afraid to try them. Fortunately for you, there are ten go-to herbs and spices that are hard to mess up.
#1-Basil: If you can find it fresh, it's even better. Many cooks grow basil, as well as many other herbs, because the flavor is so much better. Basil is one of the main ingredients in pasta sauces, pesto and vinegars. Fresh basil is great in salads, too.
#2-Thyme: Commonly used as an ingredient in meat rubs, it also works well in soups, stews, and casseroles. A small amount goes a long way, so mind the quantities when using this potent herb.
#3-Rosemary: Its fragrance is its strong point. Also strong, use this with caution as it could easily overpower any dish. It is best used for removing the gamey taste of lamb and is perfect for potato dishes.
#4-Garlic: You should never be without this in your kitchen. No matter how you see it, garlic can add so much character to the simplest of dishes. Available as a paste and in granule form, it is still best when used raw.
#5-Oregano: This is a very versatile herb, commonly used in soups, pasta sauces, vegetable dishes, pizzas, and roast meats. Its wonder aroma can liven even the most boring recipes.
#6-Red Pepper: Misunderstanding causes beginners to avoid this spice. Many think that using red pepper naturally ends in a fiery hot dish. Used properly, it can bring out the taste in foods rather than overwhelm them. There is such a thing as a mild chilli and all it takes is knowing how much red pepper to use.
#7-Dill: This gives a nice light, grassy essence to your dish and is commonly used in egg dishes, soups, salads, and sandwiches. It you use this herb in a cooked dish; add it at the end to enjoy the full flavor.
#8-Sage: It works well with chicken, pork and lamb dishes - even when combined with other herbs. Also great with potatoes and other vegetables. Lastly, mild cheeses will get a kick from it.
#9- Chives: The most common use for chives is in potato and egg dishes. It's got a fairly strong onion flavor and the color is a nice plus, too.
#10-Mint: Not just for chocolates, this versatile herb can be used for vegetable dishes - it's perfect for peas. It can also be used along with fruits and the usual confectionery treat.
That's the list! Ten herbs and spices that no self-respecting cook should be caught without. There are still a lot of other, more exotic varieties but for those just venturing out into serious cooking, these are the foundations that you should build on. Don't worry too much on mixing different combinations and experimenting with different flavors - it's part of the learning process. Go ahead, visit your favorite supermarket's spice section today. Enjoy!
#1-Basil: If you can find it fresh, it's even better. Many cooks grow basil, as well as many other herbs, because the flavor is so much better. Basil is one of the main ingredients in pasta sauces, pesto and vinegars. Fresh basil is great in salads, too.
#2-Thyme: Commonly used as an ingredient in meat rubs, it also works well in soups, stews, and casseroles. A small amount goes a long way, so mind the quantities when using this potent herb.
#3-Rosemary: Its fragrance is its strong point. Also strong, use this with caution as it could easily overpower any dish. It is best used for removing the gamey taste of lamb and is perfect for potato dishes.
#4-Garlic: You should never be without this in your kitchen. No matter how you see it, garlic can add so much character to the simplest of dishes. Available as a paste and in granule form, it is still best when used raw.
#5-Oregano: This is a very versatile herb, commonly used in soups, pasta sauces, vegetable dishes, pizzas, and roast meats. Its wonder aroma can liven even the most boring recipes.
#6-Red Pepper: Misunderstanding causes beginners to avoid this spice. Many think that using red pepper naturally ends in a fiery hot dish. Used properly, it can bring out the taste in foods rather than overwhelm them. There is such a thing as a mild chilli and all it takes is knowing how much red pepper to use.
#7-Dill: This gives a nice light, grassy essence to your dish and is commonly used in egg dishes, soups, salads, and sandwiches. It you use this herb in a cooked dish; add it at the end to enjoy the full flavor.
#8-Sage: It works well with chicken, pork and lamb dishes - even when combined with other herbs. Also great with potatoes and other vegetables. Lastly, mild cheeses will get a kick from it.
#9- Chives: The most common use for chives is in potato and egg dishes. It's got a fairly strong onion flavor and the color is a nice plus, too.
#10-Mint: Not just for chocolates, this versatile herb can be used for vegetable dishes - it's perfect for peas. It can also be used along with fruits and the usual confectionery treat.
That's the list! Ten herbs and spices that no self-respecting cook should be caught without. There are still a lot of other, more exotic varieties but for those just venturing out into serious cooking, these are the foundations that you should build on. Don't worry too much on mixing different combinations and experimenting with different flavors - it's part of the learning process. Go ahead, visit your favorite supermarket's spice section today. Enjoy!
About the Author:
Michelle is regarded as a season article author on the topic of family cooking. The lady simply really loves expressing her suggestions and tips about making crock pots as well as slow cooker chicken recipes.