Spices Every Kitchen Should Have:

Spices every kitchen should have:

One of the biggest challenges for me to eat healthy is to find creative ways to make healthy food tasty. I try to do that by putting different seasonings on vegetables and butter rather than margarine. My favorite seasonings is onion, garlic and curry for various tastes.

But this brings up the question of what kind of seasons are good for a kitchen and how should they be used. So after checkout out some sources I’ve created a list. Here they are for your reading pleasure. Some of these are how I use them. Others may choose to use them in a different way

Basil = good with chicken or tomatoes
Balsamic vinegar = recently got introduced to this one within the last year or so. Yum. Good with olive oil for bread dipping.
Cinnamon = great on buttered toast and cinnamon rolls of course. (heard that some people will use ginger to enhance the taste of cinnamon. I’ll have to try that sometime.
Cumin = soup, beans
Curry (thickened) is a great alternative to ‘gravy’. Great on rice.
Garlic = much of the time on a collection of mixed vegetables and often for Italian dishes. Also good to flavor up plain rice mixed with butter.
Ginger = rice, stir fry, fish
Lemon juice = fish
Lemon Pepper = beef, fish, chicken. Heard some advice that you don’t use lemon pepper and season salt at the same time.
Mrs Dash – I use primarily use for salads
Mustard = egg, Salmon, asparagus
Onion = Practically everything
Oregano = Mexican and Italian dishes. Heard some advice once that one should duse Basil and Oregano at the same time as oregano often can overpower the basil. Just a head’s up.
Paprika = great for potato salad or deviled eggs
Parsley = chicken, fish, soups
Pepper = most all meats but very little for fish.
Rosemary = chicken and turkey
Salt = helps liven up nearly everything. But be warned. There is already salt in prepackaged meals and even in canned vegetables. You don’t want to automatically add salt to premade dishes. Taste it and you’ll likely find it taste fine as it is.
Soy sauce = good with rice or stir fry
Thyme = salads, soups