Bay leaves. Choose whole leaves that are rich in color.
Black peppercorns. Always pick whole peppercorns over ground versions and grind your own—the flavors of freshly ground pepper far outweigh the
slight inconvenience of preparation.
Cayenne pepper. For more intense heat from this spice made from ground dried chilies, look for a lighter color. Most likely the pepper was
ground with the seeds, boosting the spiciness.
Chili powder. Typically a blend of dried chilis, cumin, coriander, and oregano. Medium to hot chili powders go heavier on the chilis.
Cinnamon, ground. Use this warm, aromatic spice for holiday baking, as well as stews and curries.
Cloves, ground. A staple in holiday baking, especially gingersnaps.
Ginger, ground. Ground ginger has a more intense and astringent taste than fresh and is often more convenient. Ginger’s popularity has increased
in the U.S. because of its supposed benefits to the digestive system.
Kosher salt. Use in place of table salt for seasoning recipes.
Nutmeg, whole. Nutmeg's sweet, spicy flavor is great in savory and sweet dishes alike.
Oregano. Its Mediterranean form is often sprinkled on pizza, while the pungency of Mexican oregano complements spicy dishes.
Paprika. Hungarian varieties have the highest quality, with a rich red color and smooth texture. There are two types of paprika: sweet
and hot. If the packaging is not labeled as either, the paprika is sweet.
Red pepper flakes. Use the flakes of crushed red chili to spice up pastas and stir-fries.
Rosemary, dried. This herb, with an aroma of lemon and pine, can be used in an assortment of Mediterranean dishes.
Thyme, dried. Add this herb to Mediterranean, Cajun, and Creole dishes.
White peppercorns. These are peppercorns that have been ripened, had the skin removed, and then dried. They are not as strong as black peppercorns.
White peppercorns are used in light-colored sauces where black pepper specks would stand out.
