Food Shopping and Storing Food Shopping & Storing Basic Spice Checklist Every cook needs a well-stocked spice cabinet, regardless of culinary expertise. Here are the most commonly used herbs, spices, and seasonings, which no kitchen should be without. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on September 10, 2022 Share Tweet Pin Email Photo: PAPERCUT Bay leavesThese aromatic, woodsy-tasting leaves are typically sold dried. Choose those with a rich green color. Add whole bay leaves to soups, stews, and marinades; remove before serving.Black peppercornsA must-have for their slight pungency. Always pick whole peppercorns over preground versions: The flavor of freshly ground or cracked pepper makes the small effort in preparation well worth it.Cayenne pepperMade from a small, spicy red pepper, this is the foundation of many bottled hot sauces. Used frequently in Cajun and Indian recipes.Chili powderThis is typically made from a blend of dried chilies, cumin, coriander, and oregano. Delicious in Mexican and Southwestern dishes.Cinnamon, groundThis warm, aromatic spice has a reddish brown color and a bittersweet flavor. Great for baking as well as adding an earthiness to stews, chilies, and curries.Cloves, groundThis sweet, rich spice is a staple in holiday baking, especially gingersnaps. Use it sparingly; a little goes a long way.Cream of tartarDerived from a crystalline acid that forms on the insides of wine barrels, this fine white powder is most often used to stabilize meringues.Cumin, groundAn aromatic, mellow spice, ground from a small seed. Delicious in Middle Eastern and Indian cooking, especially curries.Curry powderUp to 20 spices—including coriander, cumin, and turmeric—can make up this popular Indian blend. The Madras variety has more heat.Ginger, groundGround ginger has a more intense and astringent taste than fresh ginger. Keep it on hand for baking.Kosher saltA type of coarse salt usually made without the addition of iodine. Use it in place of table salt for seasoning recipes; the larger crystals are easier to pinch with your fingers, allowing for greater control of seasoning.Nutmeg, wholeA delicate, warm spice frequently used in baking. Also a common addition to baked winter squash, béchamel sauce, and spinach dishes.Oregano, driedA member of the mint family, this robust herb is commonly used in Mediterranean, South American, and Cajun cooking.PaprikaA powder made from ground sweet red pepper pods, this is available in sweet and hot varieties. (If the type is not indicated on the bottle, it's most likely sweet.) With a rich red color and a smooth texture, Hungarian paprika is of the highest quality. Use the spice to season meat, seafood, and vegetables. It also makes for a nice garnish on deviled eggs.Crushed red pepperUse the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas.Rosemary, driedWith an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes.Sesame seedsThese versatile seeds have a sweet, nutty taste that complements both savory and sweet dishes. The seeds are especially flavorful and aromatic when toasted. Store them in the freezer: Because of their high oil content, the seeds can quickly become rancid.Thyme, driedThis fragrant herb lends a delicate flavor to meat, poultry, and vegetables. It's popular in Mediterranean, Cajun, and Creole cuisines.Vanilla extractA baking essential made by soaking vanilla beans in alcohol. Opt for the pure rather than the imitation variety, which often has additives and an unnatural flavor. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit