garlic & spices

We all could use more spice in our lives, so here’s the ultimate guide to perking up yours. Keep a collection of some or all of these essential spices (plus bulbs of garlic) on hand to flavor your recipes. (Spice Blends.)

garlic

Whole bulbs last the longest when stored in a cool, dry, dark place with good air circulation. If garlic sprouts, remove green portion. Discard if cloves are shriveled. To peel, smash a clove with the flat side of a chef’s knife to loosen; remove the peel. Mince garlic with a chef’s knife or use a garlic press.

1 garlic bulb = 12 to 15 cloves
1 clove = ½ tsp. minced = ⅛ tsp. garlic powder

ROASTED GARLIC

Preheat oven to 400°F. Cut ½ inch off the top of the bulb to expose the ends of the cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil on a baking sheet. Drizzle bulb with oil; sprinkle with salt. Bring foil up around the bulb and fold edges. Roast 35 to 40 minutes or until garlic feels soft when squeezed; cool. Remove garlic cloves from paper husks by squeezing bottom of bulb or each clove.

black pepper

WHOLE PEPPERCORNS Ground pepper loses flavor quickly, so buy whole peppercorns to grind fresh in a pepper mill. Tricolor varieties are available.

CRACKED PEPPERCORNS Cracked whole peppercorns add texture and bite to rubs and marinades. Use a mortar and pestle to crack peppercorns.

COARSE-GROUND PEPPER Pepper mills offer settings for grinding. The coarser the grind, the stronger the flavor. This grind is often used for finishing a dish.

FINELY GROUND PEPPER Finely ground is better for stirring into a dish. The flavor is more evenly distributed throughout the food with less harshness.

Mark THE DATE on the bottom of THE spice bottle THE DAY it is opened. Ground spices start to lose flavor after one year. For the most intense flavor, buy WHOLE spices and grind them at home. Store spices away from heat and sunlight.

Create your spice pantry

These are the most common spices you’ll want to have on hand for cooking and baking.

1. star anise

licoricelike

BEST USES Asian cuisine, mulled drinks

2. Hot or Sweet paprika

peppery

BEST USES meat rubs, soups and stews

3. smoked paprika

smoky pepper

BEST USES meat rubs, soups and stews

4. ground cinnamon

spicy-sweet

BEST USES breads, desserts, meat rubs

5. cinnamon sticks

spicy-sweet

BEST USES mulled drinks

6. fennel seeds

licoricelike

BEST USES Italian dishes, meat rubs, savory breads

7. ground cumin

earthy, warm

BEST USES chilies, meat rubs, Mexican dishes

8. cumin seeds

earthy, warm

BEST USES toast and grind; use like ground

9. GROUND CLOVES

sharp, warm

BEST USES pumpkin pie, spice blends

10. whole cloves

sharp, warm

BEST USES baked ham, mulled drinks

11. ground nutmeg

sweet

BEST USES baked goods, meatballs, white sauce

12. whole nutmeg

fresh, sweet

BEST USES Grate on a Microplane (rasp) grater (Grated nutmeg); use two times the amount of purchased ground

13. chili powder

complex spice blend

BEST USES chilies, meat rubs

14. cayenne pepper

hot, spicy

BEST USES barbecue rubs and sauces, Mexican and Cajun dishes

15. ground chipotle chili powder

smoky, hot

BEST USES chilies and stews, marinades

16. ground mustard

sharp, tangy

BEST USES cheese sauces, salad dressings

17. mustard seeds

sharp, tangy

BEST USES pickling recipes

18. ground cardamom

citrusy, fragrant

BEST USES baked goods, chai

19. cardamom pods

citrusy, fragrant

BEST USES grind; use like ground

20. curry powder

complex spice blend

BEST USES chicken salad, curries, sauces

21. crystallized ginger

sweet, spicy

BEST USES baked goods

22. ground ginger

pungent, zesty

BEST USES Asian cuisine, baked goods