Overwhelmed by the Spice Wall
When I first started cooking professionally, I was overwhelmed by the sheer number of spices lining the kitchen shelves. Fresh or dried, each one promised to bring something magical to the table, but I wasn’t always sure what that “magic” was.
Over the years, though, I’ve realized there are a handful I can’t live without. They’ve become the backbone of my kitchen—the ones I reach for every day, the ones that actually bring the flavor.
The Spice Drawer I Can’t Cook Without
I’m always grabbing basil, oregano, cumin, salt, tarragon, dried ginger, dill, thyme, garlic powder, and onion powder. Especially onion powder when I’m in a bind and don’t have fresh onions on hand. These are the essential spices I use daily, whether I’m cooking for myself or preparing a meal for others.
What I’ve learned is that understanding how each spice interacts with a dish is the real trick. That’s where most people hesitate—they don’t know how spices work, so they under-season. Once you get comfortable, spices stop being intimidating and start being a game changer. If you want to see these spices at work, check out my friend Alma’s guacamole recipe It leans on onion and garlic powders to do the heavy lifting.
Lessons From Kitchens and Cookbooks
Working in French and American kitchens, and reading chefs like Jean-Georges, I started to see spices as flavor foils—elements that balance and elevate each other. My spice drawer isn’t random; it’s shaped by training, experience, and the meals that stayed with me.
The Spice That Surprises Everyone
One spice (or non-spice) that always raises eyebrows: dried onions. Not glamorous, but reliable. If I don’t have fresh onions, dried onions step in like an understudy who knows all the lines. People laugh when they see me use them, but hey—at least dinner still tastes good.
My Biggest Spice Mistake
Of course, it hasn’t all been genius. I once tried to infuse cumin seeds into a stock to give it smoky depth. Then I forgot about them. Hours later, the stock tasted like pure bitterness. Lesson learned: spices demand attention—they’ll teach you discipline if nothing else.
Spices That Empower
Now, I use these with confidence—whether I’m sticking to the classics or experimenting with oddballs like strawberries with cracked black pepper. Spices can transform any dish. Once you learn to trust them, they’ll change the way you cook.
So don’t be afraid to dive in. You might just discover your own spice magic.
And if you’re ready to explore even further, here’s a helpful article on flavor pairings that will open up more ways to play with your spice drawer.
