While I prefer to cook with fresh herbs and spices whenever possible, there are 5 dried spices that I cannot live without: crushed red pepper, rosemary, cumin, ground sage, and thyme. Each of these has a unique and bold flavor profile that can transform a dull dish into something lively and enticing. If these spices aren't already gracing your cabinets with their presence, I suggest you invest in them asap. Here are my favorite uses for each:
{Crushed Red Pepper}
◊ sprinkled into homemade marinara for heat
◊ sprinkled atop homemade pizza
◊ added to olive oil and garlic for a tasty Aglio e Olio
{Rosemary}
◊ toasted with olive oil and sea salt and sprinkled on focaccia
◊ roasted with baby red potatoes, olive oil, and sea salt
{Cumin}
◊ added to homemade hummus
◊ added to homemade veggie burgers
◊ sprinkled over chick peas with olive oil and sea salt
{Ground Sage}
◊ added to melted gorgonzola and poured over pasta
◊ sprinkled with olive oil and sea salt over homemade baked french fries
◊ added into homemade scones or biscuits
{Thyme}
◊ cooked with portobello caps and balsamic
◊ roasted with leeks and served over risotto
◊ marinated with tofu or veggies
Rufus' Food and Spirits Guide says
Great tips. I dry my own rosemary and sage and in good years, peppers! Definitely must haves.
Ashley says
Thank you! I've never dried my own, but I'm going to have to give it a whirl!
frugalfeeding says
I can't really disagree... except for the fact that I also dry my own rosemary and sometimes sage. I'd put ground coriander in there and turmeric, I think. Lovely photo too.
Ashley says
Thanks for the input! You are so right, coriander and turmeric should be in there too -- I can't believe I forgot about them!