The right combination of spices can add serious flavor to a dish, just as quickly as the wrong combination can ruin it. Cooking with spices doesn’t have to be complicated, but understanding a few general concepts can help create tastier meals. Spices not only enhance the flavor of nearly any dish but can also help in calorie reduction by adding flavor without the need for butter, salt, and heavy oils.
Basil is one of those spices that can be used with almost anything. It has a subtle, sweet flavor that complements other sweet ingredients, such as squashes or peas, or enhances meatier flavors like chicken or fish. Basil also pairs well with oregano, pepper, and celery salt. Parsley creates a nice complement to basil, especially when used in Italian cooking or with chicken.
Meats lend themselves well to a dry marinade made from a blend of basic spices that are rubbed onto the meat before cooking. Whether grilling, broiling, or pan-frying a steak, a little olive oil glazed on the meat with spices applied directly to the surface provides excellent flavor without the added calories from prepackaged marinades. Spices such as black pepper, thyme, paprika, and garlic powder can be applied to the surface of the meat. After allowing the spices to soak in for a few minutes, you can cook the meat as planned to create a very flavorful dish. Mint and oregano are excellent complements to both lamb and chicken. These two spices can be used together as a dusting, but be cautious not to overpower the dish.
Experimenting with Spices in Different Dishes
Salads can become a bit more exciting with the right spices. A tiny bit of basil combined with a little parsley and rosemary, blended with a touch of vinegar and oil, can create a dressing that’s far more flavorful than store-bought Italian dressing. Of course, other spices can be added to a salad as the palate accepts them. This is an area where a little experimentation can go a long way.
Spices are just as much about pleasing individual palates as they are about following a recipe. Many people find dill an exceptional addition to salmon, potatoes, and cream cheese, while others may prefer something milder like parsley for potatoes and basil for fish. When you find a spice that you love, it’s natural to use it in almost everything you cook. However, adding additional spices can help prevent spice boredom.
Cooking with spices can become a fun challenge, especially when you find yourself in a cooking rut. Offsetting sweet spices with more robust flavors can create interesting mixtures, even in everyday dishes. For example, parsley and cumin can be added to mashed potatoes or any potato dish for an extra burst of flavor.
Garlic and chili powder can be added to almost any meat-based dish, provided they’re not the primary flavor. As with any spice, adding them in reasonable amounts can enhance the flavor of the dish, but adding too much can make it inedible. Garlic with pine nuts, olive oil, onion, and fresh spinach sautéed in olive oil is a fabulous vegetable side dish to complement any meal. For an extra kick, a few mushrooms can really elevate the flavors. Adding pepper gives it a bit of flair without overpowering the garlic. Fresh garlic is almost always preferable to garlic powder, but the powdered form can be a nice addition to cottage cheese.
Ginger works wonders when used in combination with sesame oil and melted butter in chicken dishes with skin. It’s also a great additive to cold cucumber salad.
However you choose to use your spices, follow one simple rule of thumb: a little is good, but a lot can ruin the dish. Creative cooking is best reserved for family and casual occasions. Getting creative with spices is always a fun way to spice things up in the kitchen. Cooking with spices also requires a basic understanding of what each spice actually does. Does it sweeten? Is it spicy? Will it add tartness to an already tart dish? Many spices are actually better when added toward the end of cooking. And for a treat like no other, let me recommend my personal favorite: plain rice with basil and rosemary.
