Easy Ways to Add Incredible Flavor to Meals
Herbs and spices are a quick way to add a lot of flavor to even just one or two ingredients. For instance, a few twists of freshly ground black pepper, half a teaspoon of ground cumin and a dusting of sage can transform a can of cannellini beans with sautéed onions into a gourmet side dish. Here’s a brief overview of ten herbs and spices you’ll reach for time and again to add incredible, unique, and unexpected flavors to your meals.
Though we present just 10 seasonings, by no means should you limit your spice collection to them; simply make a bit more space to accommodate our recommendations (if they don’t already have a home in your kitchen).
1. Allspice
The berry that can do it all: allspice! True to its name, this amazing spice is from a single botanical, not a blend, yet it packs the comforting aroma and rich, warming flavor of cinnamon, cloves, black pepper, nutmeg, star anise, fennel and nutmeg. Sweet and savory. Pies and pickles. Salami and mulled cider. You get the idea! Unlike many other spices, adding allspice at the beginning of the cooking process maximizes its flavor release. Use ground allspice in rubs and marinades, stews and all manner of baked goods. It infuses fruits with exotic warmth and tames wild game meats. Sprinkle it on rice dishes and custards. Pairs well with cumin, garlic, thyme, nutmeg and ginger, and makes a great substitute for Chinese 5-spice, cinnamon or cloves.
2. Cumin
Commonly used in Latin American, Middle Eastern, North African, and Indian cuisines, cumin is a member of the parsley family, but unlike its distant relative, cumin has a nutty, earthy flavor and a gently warm and smoky aroma. Cumin seeds are dried and ground to a fine powder, resulting in a unique profile featuring a bit of sweetness balanced with slight bitterness. It’s often used to enhance the heat of other spices and increase complexity. Add cumin slowly; its underlying pungency can suddenly reach a tipping point and overpower a dish. Essential for Indian curries and chutneys, cumin is a wonderful addition to vegetarian dishes, stews, soups, breads, pickles, barbecue sauces, chili, and rice recipes.
3. Fennel
Related to a group of aromatic and flavorful plants which includes caraway, coriander, carrots, and dill, fennel has a distinctive flavor and aroma reminiscent of licorice -- to which it is not related. Fennel seeds can be used whole or ground. Either way, you’ll appreciate how its bold anise-like flavor, with an undercurrent of warm notes similar to cinnamon and cloves, adds interesting dimension to seafood and pork, Mediterranean and Middle Eastern dishes, as well as hearty stews and chowders. Often used in bread and pastry recipes, fennel seeds are especially popular in focaccia and biscotti.
4. Peppercorns
You’ll up the flavor and your cooking game when you use whole peppercorns and grind them yourself, instead of relying on pre-ground. Peppercorns are available in black, green, white and red, as well as a variety of medleys. Each color carries its own flavors, so start by using a single color. Black, white, and green peppercorns are dried berries from the piper nigrum plant, harvested at various stages of ripening. Black peppercorns are harvested when fully mature, and have a strong spicy flavor. White peppercorns are the seeds of black peppercorns, soaked to remove the dark casings before drying; they are hotter and more pungent than black peppercorns. Green peppercorns are harvested when young and have the mildest flavor. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree; they are prized for their sweet, fruity, mildly peppery taste, as well as lovely their color and aroma. A spice grinder or peppermill will allow you to control the size of the flake, and thus the intensity, of the flavor bursts in a dish.
5. Saffron
Crocus sativus, otherwise known as saffron, is the world's most precious spice. Though its cost may seem exorbitant, when you consider that just a small part of the crocus flower is used, and it takes 75,000 saffron flowers to make one pound of saffron spice, and all of this intricate work must be done by hand, you realize that saffron is really not so expensive. Also, consider the small amount needed: just 2-3 threads per serving, so for a dish that serves 6, you'll use about 15 threads of saffron to impart beautiful color, sweet aroma and distinct taste. Saffron is all about subtlety, enticing the tongue with an earthy-sweet flavor and a tinge of bitterness that quickly gives way to honeyed floral notes. Before adding to your dish, rehydrate threads in a small amount of water, milk, or broth (not oils), give a gentle stir, cover, and let it bloom for at least 5 minutes to bring out the color and aroma. Use it in grain, fish, and egg dishes, salads and dressings, breads and sauces
6. Sea Salt
Think table salt is sufficient? Think again! With its coarser texture and natural mineral content, sea salt imparts nuances of flavor and texture. Every cook uses salt, so why not use one that offers more than the status quo? Some sources say sea salt contains less sodium, but ultimately, salt is salt; you may simply use less sea salt thanks to the flake size and its qualities. Give one of these popular varieties a try: Himalayan, Grey, and Smoked. When trying a new sea salt, start by sprinkling a tad on steamed or raw vegetables, so you get a true taste for the salt itself, without any companion spices. You can learn more about sea salts in our blog.
7. Smoked Paprika
This national spice of Hungary stars in goulash, their national dish. Though there are eight different grades of paprika that vary in both heat and flavor, three varieties are commonly available: sweet, smoked and hot. Sweet paprika is mild and often used as a garnish. Hot paprika is ... you guessed it: hot! Smoked paprika, also known as Spanish paprika, is the perfect balance of sweet and hot, and great for adding a mild smokiness and depth of flavor, so it is by far the most versatile paprika. Use it in paella, stews, soups, casseroles, pizza, popcorn, pasta, eggs... and more!
8. Sumac
Don’t confuse the crimson-colored sumac spice with poison sumac, which is a different plant altogether. Poison sumac yields a white berry, so it's easy to spot the edible bright-red sumac berry. This ancient, traditional Middle Eastern spice adds a complex, tangy flavor, plus appealing color to a variety of foods, especially meats, vegetables and hummus. Lick a tad from the tip of your finger and you’ll enjoy a smoky lemon flavor, nuanced with earthier, floral notes -- the perfect addition to richer cuts of meats like lamb or wild game, egg dishes, as well as cold potato or pasta salads. Interestingly, sumac also partners wonderfully with baked goods, pairing well with berries and vanilla, sprinkled on custards or yogurt with honey.
9. Turmeric
This beautiful, bright, golden-yellow spice is the rhizome (root) of a flowering plant in the ginger family. Its wellness properties have resulted in a surge of well-deserved popularity. Ground turmeric is a major component in curry powder mixtures, and though it certainly adds a warming color, it’s used primarily for its mild ginger-like bite. Used in moderation it contributes a gentle background, bridging other spices and helping blend their flavors into something unique and satisfying. Heavy-handed use can reveal turmeric’s bitter side and make for a less than pleasant gustatory experience. Sprinkle it on rice, popcorn, root vegetables and anything that is buttery or oily. It pairs especially well with garlic, parsley, citrus, and of course any recipe that calls for curry-like flavors. Just a dash right before serving will add lovely color to a dish, while imparting a negligible trace of flavor.
10. Za'atar
This traditional Middle Eastern herb and spice blend has many variations, but its core ingredients include sumac, hyssop, sesame seeds and thyme. You could try making your own, but first indulge in at least one preblended mix so you get a reference point for your homemade version. Za'atar is such a distinctive, flavorful blend you can use for meat, veggies, sauces, eggs, hummus, and so much more. One of our favorite, no-fuss uses: mix some za’atar in some premium olive oil, drizzle over a fresh pita or focaccia, and enjoy! You can make a delicious protein-rich dip, often called labneh, by straining plain yogurt through an unbleached coffee filter or cheesecloth. Save the liquid whey that has been strained out to use for soup or smoothies; mix some za'atar into the thick, creamy cheese... and savor the flavor!
