ALL ABOUT: Spice Blends
We use a generous amount of spices in our slow-cooker dishes to prevent their flavors from becoming muted over the long cooking times. To keep things easy, we rely on spice blends where we can–that way, we don’t have to keep our spice rack stocked to the gills, and we can keep prep time to a minimum. To increase their flavor, we often bloom the spices in oil in the microwave. Here are a few spice blends we keep on hand.
Garam Masala
We like to keep a jar of good garam masala in our pantry to add its warm, complex flavor to curries and stews. It comes in many variations but consistently includes black pepper, cinnamon, coriander, cardamom, and dried chiles. It may also have cumin, cloves, fennel, mace, or nutmeg. It’s useful for replicating the varied spice mixes in traditional dishes from India to Morocco–we put it to use in both our Pork Vindaloo and our Moroccan-Spiced Beef Stew. Garam masala also makes a quick, tasty spice rub for our Spiced Pork Tenderloin with Couscous. To find the best supermarket brand, we tested five widely available brands. One of the more traditional mixtures, McCormick Gourmet Collection Garam Masala, was the favorite, winning praise for its “mellow,” “well-balanced” aroma. To make 1 tablespoon of your own, combine 2 teaspoons ground coriander, ½ teaspoon ground black pepper, and ¼ teaspoon each ground cardamom and ground cinnamon.
Herbes de Provence
Herbes de Provence is a mixture of the herbs used most frequently in the south of France. Usually a combination of basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory, and thyme, it is a great one-stop source for bold herbal flavor. We use it to season our Provençal-Style Chicken Stew and other Mediterranean dishes. If you can’t find herbes de Provence, you can make your own by combining 2 teaspoons each dried marjoram and dried thyme, 1 teaspoon each dried basil, dried sage, and crumbled dried rosemary, and ⅛ teaspoon ground fennel.
Spice Storage
Don’t store spices on the counter close to the stove since heat, light, and moisture shorten their shelf life. Keep them in a cool, dark, dry place in well-sealed containers.
Taco Seasoning
Look at your favorite chili recipe and you will see a long list of spices. That’s why when we are looking for a quick and easy way to season chili, we skip rummaging through our spice cabinet and simply grab a packet of taco seasoning. Not just for taco night anymore, it has the chili powder, cumin, oregano, and other Southwestern spices that are key to a great chili, like our Easy Barbecue Turkey Chili, and other Tex-Mex greats.
Chili Powder
There is no single recipe for chili powder, but it is most commonly a blend of roasted dried chiles, garlic powder, oregano, ground cumin, and sometimes salt. We use it to add bold flavor and plenty of spicy kick to our classic chilis and to spice rubs and marinades. When shopping for chili powder, be careful not to confuse it with chile powder (also often spelled chili powder), which is made solely from chiles without additional seasoning. The volatile oils in chiles lose potency within a few months, so be sure to replace your chili powder regularly. Click here for information on the test kitchen’s favorite brand of chili powder.
Cajun Seasoning
Cajun seasoning can vary quite a bit, but generally these blends are boldly flavored and include garlic, onions, chiles, black pepper, mustard, and celery. They reflect the flavor profiles found in Cajun cuisine, which originated with French immigrants in Louisiana and incorporates both French and Southern influences. Since mixing up our own Cajun spice blend can be time-consuming and costly, we turn to the spice aisle at our supermarket for a premade blend.
