Salt and Pepper are clearly the most used spices in any kitchen. But don't just grab whatever you have in the cupboard. Think about what you're trying to accomplish with the spice and then use exactly the right variation to meet your needs.
Of course, no kitchen is even started, much less complete without salt. But, what kind of salt do you need? Should I use course salt, table salt, or maybe even some sort of salt substitute? It all depends on what you're trying to accomplish with the salt. Sometimes salt is used for texture, like you'll find on some baked goods like pretzels. Salt will even add a little crunch in this situation. Other times salt is used to bring out the flavors of all the ingredients, most often in a soup or stew. If you're looking to reduce the amount of sodium you're taking in, consider a salt substitute or, if you don't like those, just add the salt at the very end, just before you eat the food. This keeps it on the surface of your food where less salt will go a long way.
Pepper also comes in different forms to meet different needs. By far, the most important pepper to have around is unground pepper corns. I almost always use unground pepper and grind it when I need it. This releases so much more flavor and oil that you'll get from pepper ground in advance at a factory. If you don't have a giant fancy pepper mill, don't worry, that's more about presentation at an overpriced restaurant than it is about function. Some spice companies are even offering jars of pepper with a built in mill at the top. If you're making Chinese food, you'll almost always use ground white pepper. Black peppers are harvested before they've fully ripened and then allowed to dry. White pepper is a fully ripened version with the outer skin removed before drying. White pepper is going to give you a milder flavor with less of a kick.
Oregano is by far one of the most widely used herbs in any kitchen. It's not just reserved for Italian food; most Mexican and Greek dishes will call for Oregano as well. It's very closely related to marjoram and can be a good substitute for each other in a pinch. Oregano is one of the herbs you can easily grow in your kitchen herb garden and dries extremely well. If you've never grown and dried your own herbs, you're missing out on something spectacular that won't go unnoticed in your next dish. Oregano works very well with beef, lamb and fish as well as most pasta dishes and soups or stews. It's a nice light flavoring as well on squash, mushrooms and delicious on potatoes.
Right next to your oregano is a good place to put your thyme. The two work very well together and often compliment one another. Thyme is also a great item to grow right next to your oregano in your kitchen garden. Fresh fish and most poultry dishes will include thyme. It works particularly well as part of a dry rub when grilling any of these items. Just like oregano, thyme can really enhance the flavors you'll find in most tomato based recipes as well as many soups and stews.
Rosemary grows into a very nice bush you'll often find in many landscaping designs. Long sprigs of rosemary needles can be used as skewers for chicken on the grill. They'll impart an amazing flavor and make for a very fancy presentation. If you're in a pinch for a quick but savory meal, beef or chicken sprinkled with rosemary and then grilled will please almost any palate and can be done in minutes. Because rosemary tastes so well with poultry it makes a very nice addition to any stuffing, whether it's a pork roast or your Thanksgiving turkey.
Cilantro is found most often in Mexican and Asian dishes. If you're planning on making some homemade fresh salsa, it won't taste the same without, at least, a touch of cilantro. I know of several people who dislike cilantro and won't touch your salsa if you use it, but I say that's their loss. Cilantro can be grown successfully by just about anyone. Keep it on your window sill or in your outdoor herb garden. Just be careful to not let it 'bolt'. That's when the flowers will shoot up from the middle of your plan and start to bloom. If this happens, your entire cilantro plant will go bad. But, not all is lost. The small seeds at the top are what cooks call coriander. Thai food is complimented very well with cilantro and can be added to your stir fry foods as a flavorful garnish. If you're like most people, you'll be a little confused in the produce section between the Italian parsley and the cilantro. One quick whiff of cilantro and you'll know you have the right one. If in doubt, ask your produce person for some guidance. Italian parsley will leave your dishes a little lacking of expected flavor.
These aren't the only herbs you're going to need in the kitchen but rather the ones I think are vital to making meals that will impress your taste buds as well as your friends and family. If you're not growing your own herbs at home, consider trying out the fresh herbs usually kept in the produce section of your grocery store. It's well worth the extra expense and the prep time needed to chop them. Enjoy your new found kitchen friends and remember, a little goes a long way.
Of course, no kitchen is even started, much less complete without salt. But, what kind of salt do you need? Should I use course salt, table salt, or maybe even some sort of salt substitute? It all depends on what you're trying to accomplish with the salt. Sometimes salt is used for texture, like you'll find on some baked goods like pretzels. Salt will even add a little crunch in this situation. Other times salt is used to bring out the flavors of all the ingredients, most often in a soup or stew. If you're looking to reduce the amount of sodium you're taking in, consider a salt substitute or, if you don't like those, just add the salt at the very end, just before you eat the food. This keeps it on the surface of your food where less salt will go a long way.
Pepper also comes in different forms to meet different needs. By far, the most important pepper to have around is unground pepper corns. I almost always use unground pepper and grind it when I need it. This releases so much more flavor and oil that you'll get from pepper ground in advance at a factory. If you don't have a giant fancy pepper mill, don't worry, that's more about presentation at an overpriced restaurant than it is about function. Some spice companies are even offering jars of pepper with a built in mill at the top. If you're making Chinese food, you'll almost always use ground white pepper. Black peppers are harvested before they've fully ripened and then allowed to dry. White pepper is a fully ripened version with the outer skin removed before drying. White pepper is going to give you a milder flavor with less of a kick.
Oregano is by far one of the most widely used herbs in any kitchen. It's not just reserved for Italian food; most Mexican and Greek dishes will call for Oregano as well. It's very closely related to marjoram and can be a good substitute for each other in a pinch. Oregano is one of the herbs you can easily grow in your kitchen herb garden and dries extremely well. If you've never grown and dried your own herbs, you're missing out on something spectacular that won't go unnoticed in your next dish. Oregano works very well with beef, lamb and fish as well as most pasta dishes and soups or stews. It's a nice light flavoring as well on squash, mushrooms and delicious on potatoes.
Right next to your oregano is a good place to put your thyme. The two work very well together and often compliment one another. Thyme is also a great item to grow right next to your oregano in your kitchen garden. Fresh fish and most poultry dishes will include thyme. It works particularly well as part of a dry rub when grilling any of these items. Just like oregano, thyme can really enhance the flavors you'll find in most tomato based recipes as well as many soups and stews.
Rosemary grows into a very nice bush you'll often find in many landscaping designs. Long sprigs of rosemary needles can be used as skewers for chicken on the grill. They'll impart an amazing flavor and make for a very fancy presentation. If you're in a pinch for a quick but savory meal, beef or chicken sprinkled with rosemary and then grilled will please almost any palate and can be done in minutes. Because rosemary tastes so well with poultry it makes a very nice addition to any stuffing, whether it's a pork roast or your Thanksgiving turkey.
Cilantro is found most often in Mexican and Asian dishes. If you're planning on making some homemade fresh salsa, it won't taste the same without, at least, a touch of cilantro. I know of several people who dislike cilantro and won't touch your salsa if you use it, but I say that's their loss. Cilantro can be grown successfully by just about anyone. Keep it on your window sill or in your outdoor herb garden. Just be careful to not let it 'bolt'. That's when the flowers will shoot up from the middle of your plan and start to bloom. If this happens, your entire cilantro plant will go bad. But, not all is lost. The small seeds at the top are what cooks call coriander. Thai food is complimented very well with cilantro and can be added to your stir fry foods as a flavorful garnish. If you're like most people, you'll be a little confused in the produce section between the Italian parsley and the cilantro. One quick whiff of cilantro and you'll know you have the right one. If in doubt, ask your produce person for some guidance. Italian parsley will leave your dishes a little lacking of expected flavor.
These aren't the only herbs you're going to need in the kitchen but rather the ones I think are vital to making meals that will impress your taste buds as well as your friends and family. If you're not growing your own herbs at home, consider trying out the fresh herbs usually kept in the produce section of your grocery store. It's well worth the extra expense and the prep time needed to chop them. Enjoy your new found kitchen friends and remember, a little goes a long way.
About the Author:
Chef Pablo has had a love affair with cooking since he was a small boy. He specializes in authentic Mexican dishes as well as duplicating your favorite restaurant recipes. He maintains a large database of foods including The Olive Garden, Outback Steakhouse, The Cheesecake Factory and Red Lobster recipes.
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