Kitchen Cheat Sheet: Top 15 Herbs & Spices

1. Paprika: Used for dry rubs, sauces, coloring agent and as a garnish. Comes in sweet, smoked and hot varieties.

Paprika

2. Garlic Powder: Used for dry rubs, sauces, and generally any recipe that calls for garlic.

Garlic Powder

3. Crushed Red Pepper: Used for dry rubs, sauces, and mainly Italian dishes such as sprinkled atop pizza and pasta.

Crushed Red Pepper

4. Cumin: Used for dry rubs and predominantly in Mexican cooking.

Cumin

5. Curry Powder: Used in curries, sauces and as a dry rub for chicken.

Curry Powder

6. Turmeric: Used as flavor or color in curries, rice, mustard, butters and cheeses.

Turmeric

7. Bay Leaves: Integral for soups and stews.

Bay Leaves

8. Dried Sumac: Used rubbed into meats and fish, mixed into marinades and sprinkled over salads.

Dried Sumac

9.  Za’atar: Commonly used on  breads and dips. Also good when baking chicken or sprinkled onto omelets.

Za'atar

10. Saffron: Good for broths, rice and sauces.

Saffron

11. Rosemary: Commonly used when cooking meats and potatoes.

Rosemary

12. Cinnamon: Used in baking and curries.

Cinnamon

13. Cayenne Pepper: Used across the board to heat up any dish. Can also be used to spice up hot cocoa.

Cayenne Pepper

14. Thyme:  Used in salads, soups, dips and sauces, stews, and rice dishes.

Thyme

15. Ginger: Commonly used in Asian cooking such as stir fries but can also be used in baking, teas and desserts.

Ginger

Like this? You may also like reading Sigalle Barness’ Cooking Basics: Utensil Cheat Sheet

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