8 Herbs and Spices No Kitchen Should Be Without

It would seem these days that the media just simply cannot get enough cookery. I don't think there is ever a time of day when there isn't a cookery show of some sort being aired. This is a good thing!
These programs can inspire us to try something different, to experiment and learn about another culture all through the power of food.


But how many times have you had the urge to dust off your cookbooks and cook yourself up a treat after watching one of these programs. You scour your many, rather too pristine looking cookbooks, and finally find a delicious looking recipe which doesn't seem too difficult. You scan the ingredients list mentally ticking off the ingredients you know are already sitting in the cupboard waiting for their moment of glory. But then it happens! You start reading off ingredients like saffron strands, cardamon pods and star anise. Do you happen to have these knocking about your kitchen? No, me neither. Your enthusiasm for the project starts to dwindle, you put the cookbook back on the shelf and go and make yourself beans on toast instead. It happens a lot.

Once upon a time cookery was surrounded by an air of snobbery. It was associated with dinner parties and posh restaurants. Only those who had the time, the money and of course the saffron threads could really appreciate the fine art that is food. I think that there is still an element of this to be found in certain types of cookery writing today.

However, it is such a shame to be put off cooking just for the lack of a few herbs and spices. I believe that you can have near endless culinary possibilities with just 8 simple, and inexpensive herbs and spices in your kitchen cupboard. Here's a quick run down:

1. Garlic

This miracle little bulb can be used in nearly every genre of cooking you could think of. It's not just used to stuff snail's shells, it is used in many curry dishes, works well in pasta sauces, chilli dishes and adds a wonderful flavour if you're just roasting it with meat, fish or vegetables. And, of course, who can ignore the prodigy that is garlic bread.

For those of you seeking a more intense experience, try a raw clove steeped in olive oil. Just don't try and kiss anyone afterwards.

2. Coarse Black Pepper

There is a reason why I am saying course pepper here. I'm not just being a pepper snob. Fine ground pepper is okay but I find that using coarse pepper gives more of a punch and therefore adds a little extra spiciness to a dish. Of course, you could always crack the peppercorns yourself but having a jar of coarse black pepper within easy reach of the cooker is far easier and just as effective.

Black pepper again is just as versatile as garlic and in fact they often go hand in hand together in to the pot. I use black pepper in nearly everything I cook.

3. Chilli flakes

Chilli is my not so secret weapon when it comes to adding a bit of flare to a ordinary boring dish. If you always have it at hand you can always throw together a simple curry or, more obviously, a chilli.
It should not just be reserved for the obvious dishes though; just by adding a few chilli flakes to a simple bolognese can give it a little kick which will warm your cockles up nicely. Also, try adding a few flakes to a simple stir fry to spice things up a bit.

Don't fear the chilli. Just because you don't like a hot curry or chilli doesn't mean you should dismiss this wonderful little pepper. Start by added very small amounts, i.e. a very small pinch and build up. I assure you, you will soon become hooked.

Chilli is not just reserved for the main course! Try adding it to a chocolate cake, hot chocolate or chocolate mousse.

4. Cumin Seeds

No curry dish is complete without cumin seeds. It is a staple in a lot of Indian cooking and with it in your spice repertoire your won't go far wrong. Cumin has a warming flavour that works well in a lot of dishes and not just in Indian cuisine. Ground cumin will work fine but I prefer the depth of flavour and texture that you get from the seeds.

This spice is one of my favourites for adding to vegetables like carrots or potatoes for a simple but delicious side dish.

5. Garam Masala

You may have started to notice a theme developing here, and yes I cannot deny it, Indian cooking is by far my favourite style so I may be a little biased. Bear with me I do move on I promise. I have included garam masala because it is a wonderful coverall kind of spice, or more precisely, a mixture of spices, which can be used to knock up a simple curry with little fuss. Different brands have slightly difference blends so it might be worth trying a few to see which one suits your palette best.

6. Ginger

In my eyes ginger is the king of all spices. It is used frequently in curries (sorry!), far eastern and oriental cooking. It can be used in cakes and puddings and can also be enjoyed as refreshing beer or a hot soothing tea. There is nothing this little rhizome can't do.

For a savoury meal treat try frying up some slices of ginger with beef. The zingy taste of ginger works beautifully with the earthy beef and is a staple in Oriental cooking. Also, give pickled ginger and white fish a go, it is a marriage made in heaven.

For the sweet-toothed among you try ginger and orange together in a sponge pudding. The zing and the zest work together to create a delightfully spicy and refreshing treat.

7. Basil

Fresh basil leaves crunched up and sprinkled over olive oil drenched tomatoes with mozzarella is as near to heaven as you are going to get. However, if you are like me and find it impossible to keep a basil plant alive for more than a day you can opt for the dried stuff in a jar. The flavour won't be anywhere near as intense but it will be enough to make a simple pasta sauce delicious.

I find basil works beautifully with most white fish, especially if your enlist the help of garlic and a spot of lemon juice and is the natural partner of tomatoes and cheese. But don't restrict this sweet and warming herb to just these few dishes. Try sprinkling over a coconut rich Thai curry. The flavours blend beautifully together and the little speckles of green break up the monotonous colour of the sauce.

8. Coriander (Cilantro)

I know I promised to move away from the curry theme but no list of herbs and spices would be complete without coriander. And while it is true that coriander is a main stay in most curry dishes it should by no means be restricted to this type of dish alone.

Coriander is slightly citric in nature and therefore works great with fish dishes and seafood. Try sprinkling over king prawns or calamari, I promise you won't be disappointed.

Due to it's fresh cooling nature it works wonderfully in salsas or sprinkled over tomatoes, cucumber and even watermelon.


So there you have it, my top 8 herbs and spices that no kitchen should be without. With this small selection you will me able to make a multitude of delicious dishes (and not just curry) with little fuss and expense.

Happy cooking!