Twelve Common Spices

Spices make the difference between an okay meal and simply delicious dinner.

There is a whole world of spices to flavor food and they can be confusing. You see a recipe, buy the special spice and very likely never use it again. Let's review the twelve common spices you may want to keep on hand.


Bay Leaf -- primarily for fish dishes, meats, veggies, soups, stews, marinades and sauces, even custards

Basil -- for sauces, particularly tomato based

Black Pepper or Peppercorns -- Use fresh peppercorns and a good pepper mill over already ground black pepper.
(Watkins Black Pepper is not ground)

Cayenne Pepper -- ground chili pepper; adds some heat when needed; adds a sparkling of piquancy

Cumin -- common in Mexican, Tex-Mex and Indian dishes

Curry Powder -- Indian/Asian blend of spices; used for flavoring soups, rice salads, tacos and certain meat dishes

Dill -- potato salads, cream sauces, fish dishes

Nutmeg -- versatile basic from stews to baking cakes, cookies, pies

Oregano -- pungent, spicy flavor perfect for tomato based sauces, eggplant, seafood and grilled meats

Rosemary -- for marinating fish or meat; sprinkle on roasted chicken or lamb and in stews

Sage -- for stuffings, roasts, vegetables

Thyme -- very basic; brings an earthy flavor to meat, poultry, veggies; also used in sauces, soups, stuffings and seafood

All spices (herbs) should be stored in small airtight jars in a cool, dark place as heat, moisture and sunlight reduce their flavor. For instance, do not keep them on top or on the side of the stove. Spices should be kept in tightly closed jars to preserve freshness, and use dried spices with a light touch. You always can add more, but you can't take it away.