Must have Spices in your pantry

Here are some spices you must have while cooking any cuisine.

Bay leaves

These 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 peppercorns

A 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 pepper

Made from a small, spicy red pepper, this is the foundation of many bottled hot sauces. Used frequently in Cajun and Indian recipes.

Chili powder

This is typically made from a blend of dried chilies, cumin, coriander, and oregano. Delicious in Mexican and Southwestern dishes.

Cinnamon, ground

This 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, ground

This sweet, rich spice is a staple in holiday baking, especially gingersnaps. Use it sparingly; a little goes a long way.

Cream of tartar

Derived from a crystalline acid that forms on the insides of wine barrels, this fine white powder is most often used to stabilize meringues.

Cumin, ground

An aromatic, mellow spice, ground from a small seed. Delicious in Middle Eastern and Indian cooking, especially curries.

Curry powder

Up to 20 spices—including coriander, cumin, and turmeric—can make up this popular Indian blend. The Madras variety has more heat.

Ginger, ground

Ground ginger has a more intense and astringent taste than fresh ginger. Keep it on hand for baking.

Kosher salt

A 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, whole

A delicate, warm spice frequently used in baking. Also a common addition to baked winter squash, béchamel sauce, and spinach dishes.

Oregano, dried

A member of the mint family, this robust herb is commonly used in Mediterranean, South American, and Cajun cooking.

Paprika

A 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 pepper

Use the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas.

Rosemary, dried

With an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes.

Sesame seeds

These 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, dried

This fragrant herb lends a delicate flavor to meat, poultry, and vegetables. It’s popular in Mediterranean, Cajun, and Creole cuisines.

Vanilla extract

A 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.