My Top 10 Spices and Seasonings
Ground Cumin or Cumin Seeds - This spice makes my top 10 list for a number of reasons. I use it in pretty much all of my traditional East African recipes. It is also a spice I use in my beef chili (aka. big pot of whatever is left in the fridge) and a great add in for taco meat! You don’t necessarily need both the seeds and the powder as you can make the powder by hand grinding the seeds or by using a coffee grinder.
Turmeric Powder - Growing up, I hated this one. My Nanima used to make me drink it in warm milk when I wasn’t feeling well and it was not my favorite thing. Belch. Now, I love to use it in cooking. Not only does it have great health benefits, it adds a beautiful flavor to dishes as well as a very distinct orange color. I add it to most of my saak recipes, masala corn, potatoes and even kukupaka (a coconut chicken curry). It is such a versatile spice that I think you must have in your kitchen. And of course, you can still use it in warm milk like my Nanima used to!
Cayenne Powder - If you haven’t had cayenne powder mixed with lemon juice on top of plain potato chips, then you must. It was a staple bedtime snack growing up for me and still is. Cayenne powder is a spice I reach for almost daily. It adds that bit of subtle spice without really changing the flavor of your dish (unless of course you add it by the boatload and then that is a different story).
I often find I run out of fresh green chilis (I usually use serrano peppers when cooking), and cayenne powder is such a great substitute. I add it to my mishkhaki and kebab mixtures, as well as on top of eggs, inside soups and more. My aunt gave me this awesome spice shaker with a handle that I mix salt and cayenne powder together in. Perfect blend. I love cayenne powder on fresh mangos too!! Don’t knock it if you haven’t tried it!
Garam Masala - Let me tell you that homemade is best! But, if you don’t want to make your own, then make sure you have some on hand. It is the key ingredient in so many of my favorite dishes and recipes. A must have in your cabinet. A little bit of garam masala powder really goes a long way, in fact, most recipes call for only 1/4 - 1/2 a teaspoon. You really can’t omit this one. The flavor of your dish will be way off if you do.
Citric Acid - This one is not one that I use often, but I still consider it a must have in the spice cupboard. If you haven’t used it before, it gives foods a tangy flavor and it is great for meat tenderizing as well! I use it in BBQ beef cubes, kebabs and even in my masala corn and potatoes. It really give dishes a flavor that you can’t achieve with lemon juice or salt alone. A little goes a long way with citric acid also so it will last you a bit!
Greek Seasoning - I can’t quite recall when I started using this one, but one of my girlfriends brought it for me way back when and it is always in my spice cabinet now. I love this one particular brand of All Purpose Greek Seasoning. It is such a versatile seasoning. You don’t even need to add much else when you use it, just some lemon juice and olive oil. Perfect for grilled chicken, potatoes and salad dressings just to name a few of its uses. Once you start cooking with this, you will want to keep it on hand always.
Tandoori Powder - I will only use one brand of tandoori powder. My Mom introduced me to this blend and I haven’t used another one since. Tandoori powder is a blend of a variety of spices, so you could definitely make your own, but I prefer the store bought. But, no matter which brand you like, you need to have tandoori powder in your spice cabinet. Period.
A little goes a long way, and it definitely spices things up. This spice is an easy one to add into marinades. Just some oil, lemon juice, yogurt, garlic and ginger paste and some tandoori powder will give you a quick and easy tandoori chicken marinade.
Vegeta - Ahhhhh, this is the not so secret, secret ingredient in many of my recipes. My best friend introduced my Mom and me to this one years ago, and I am so glad she did. I could not live without this in my cupboard. Vegeta is a blend of spices and salt that acts as an all purpose seasoning in my opinion.
It has some herbs and veggies also, so it is great to add to soups, chili, and I even add it in my kebab recipes too. It just give recipes that extra bit of flavor. You can get MSG free ones as well. Beware that this already has salt in it, so you need to be careful not to add too much of it or add extra salt on top or your dish may become extra salty!
Garlic Powder - If I had to pick only one spice to have, this would likely be it. I use this almost daily. It is perfect in marinades, on roasted or sautéed vegetables, in soups and so much more! It adds extra flavor to most dishes when just plain salt and pepper won’t cut it. Often, when I am out of garlic paste or minced garlic, I will use this a substitute and it does the job just fine.
Dill - This is so versatile, I use it for vegetable dips, chip dips, in tuna salad, salad dressings and on fish. It is a must have in my spice cupboard. Nothing beats fresh lemon and dill mixed with some yogurt as a quick two minute chip dip!
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