Spices That Cannot Be Missing In The Kitchen

All of them serve to highlight the flavors, textures, aromas and colors of the dishes that you prepare daily. Therefore, do not miss this list with the spices that cannot be missing in your kitchen.

Know the spices that can not be missing in the kitchen

Here we bring you all the spices that cannot be missing in your recipes and in your life, not only for their exquisite flavor and pleasant aroma but also for their supposed beneficial properties for your health.

Saffron

It takes 40 kg of saffron rose to obtain half a kg of this wonderful spice. It is cultivated in Iran, France, Italy and the Iberian Peninsula. It has a strong, exotic aroma and a characteristic color. You can use it in paellas and risottos, also for rice, chicken or fish.

Saffron is widely used in alternative medicine due to its antispasmodic, anti-inflammatory, antidepressant and analgesic properties, proven by different studies.

Vanilla

To give sweet flavor to your desserts. The plant from which it comes (Mexico) is an orchid, from whose fruit a pod is taken, which is dried and allows to acquire this spice.

Extracts for cakes, doughs, fruits or chocolates are also available. It is considered the best flavoring in the world and at the same time, it would offer a calming effect for the nervous system. In fact, research pointed out that its use helped calm premature infants.

Cardamom

The third most expensive species in the world and comes from a green berry from which the seeds are extracted and then ground. You can use it for desserts, breads, rice or to flavor coffee or tea. It is widely used in Arab countries and India. It has an intense, lemony and slightly spicy aroma.

Pepper

One of the spices that cannot be absent because it is one of the most used, arises from a climbing plant with berries as fruits. When dried (not yet ripe), they turn into the well-known black peppercorns. In the case of the white, the grains are ripe and dry. As for the green, the berries are preserved in brine.

The pepper has its origin in India, but it is also harvested in Brazil, Malaysia or Indonesia. You can use it for savory dishes, as well as sweets.

Cinnamon

China and India share its production and it comes from the bark of the homonymous tree. You can get it as a branch or ground.

It is used for fish, ham, chicken and is the quintessential spice of rice pudding, also for cappuccino. It is ideal for desserts with milk or cream. Various investigations indicate that it has an antioxidant, anti-inflammatory and antimicrobial effect.

Anise

It has a granular shape and its origin is Egyptian, but today it is cultivated in America, Europe or India as well. Anise seeds are used for cakes and to prepare liqueurs such as Bulgarian mastika or Greek ouzo. It has a very strong flavor, somewhat spicy and sweet. Anise oil would be good for indigestion.

Clove

It comes from the dried buds of the clover flowers, a condiment par excellence in oriental gastronomy. Its beginnings are from Indonesia, it has a sweet taste and is very aromatic. You can use it in grain or ground for vegetables, fruits, pastries, pasta, wines and marinades. To alleviate respiratory disorders, in India they use cloves.

Curry

This is one of the spices that most oriental dishes cannot miss, especially in India and Southeast Asia. It is a blend of up to 20 different powdered spices, including: pepper, ginger, cumin, coriander, cloves, cinnamon, and turmeric. Madras curry is the strongest of all.

Turmeric

Although its origin is Asian, today it is cultivated in Latin America and is the root of a plant that is boiled, dried and ground. It is a great colorant and main seasoning of Worcestershire sauce, it can replace saffron in sauces, rice, soups or vegetables.

Cumin

It is typical in Arab and Mediterranean food, it is used to flavor meats, cheeses and traditional dishes such as hummus, couscous or babaganoush . It has a very penetrating flavor, as well as its aroma. It is recommended to use small amounts because it can be a bit spicy.

Nutmeg

It is the seed of a tree that grows in the Indonesian Islands. Its flavor is citric, being ideal for sauces, creams or doughs, as well as to perfume sweets, fish, meat and for anything that contains milk. It is recommended to buy whole and grate directly in the preparation.

Peppers

The spice for Galician octopus, one of the most traditional in Spain and also in Hungary. It comes from the dried and crushed red pepper. It is used ground and its flavor is sweet but somewhat spicy. You can use it for vegetables, meat or rice.

Paprika

It is typical in Hungarian food, similar to paprika. There are two varieties: spicy or sweet. It is the species that is used for goulash (stewed meat), rice, sauces, marinades, soups or salads.

Ginger

It is of Asian origin, but it is also cultivated in the Caribbean, Africa and India. The fresh or dried root is used for oriental foods (mostly in China) for meats, pickles, sauces or vegetables. In England it is used for cakes and puddings. In infusion, it would be good for a sore throat due to its antimicrobial effect.

Licorice

Its name means “sweet root” and it is cultivated mainly in Italy, being its Chinese origin. It is used for spirits and beers and its flavor is sweet, so it is mixed in syrups to discourage the bitterness of its ingredients. Alternative medicine recommends its use to relieve colds or sore throats

Chili powder

It is a widely used spice in Mexico and the United States and is actually a mixture of several components. It is very spicy (for tacos, for example) or there are milder varieties. It is basically prepared with ground chili pepper, garlic, cumin, oregano and salt.

Oregano

One of the most popular, especially in Italy. Its bitter taste is ideal for sauces or to marinate meats and chickens. It is one of the first spices to be found in the kitchen, due to its many uses.

Laurel

Actually, the dried leaves of this plant are used, which are dark green, with a strong aroma. It is one of the spices that cannot be missing in dishes such as sauces, paellas, fish broths, seafood, legumes and vegetables.

What do you think of our list of spices that cannot be missing in your kitchen? Do you have all of them in your cupboard or is there one that you don’t use? Discover them!