When people first consider making the switch to a plant-based diet they often wonder if all the food will be bland and rather tasteless. That couldn’t be further from the truth. Spices and herbs can make a huge difference in even the simplest meals.
Years ago, I had a few basic herbs and spices in my cupboard, but I never really used many in my cooking. In fact, some of them got so old from lack of use, they lost all their aroma and flavor. But when I started my plant-based lifestyle, my eyes were opened to a whole world of new and interesting choices. I started purchasing spices I had never tried before and my cupboard spice shelf ran out of room. So, two years ago, when we did a kitchen remodel and one of the first things I insisted on having was a drawer just for my growing collection of herbs and spices. Some larger items (like Mrs. Dash and my salt/pepper-mill) don’t fit, but overall it’s awesome to have all my spices at my fingertips!
Spices
There are so many different spices out there – how does one know which ones to choose for their kitchen? Many are kind of pricey, so you don’t want to purchase things you will never use. While spices and flavors are a personal choice, I thought it might be helpful if I shared a list of those I keep stocked in my plant-based kitchen.
- Allspice – great for baked goods and in pumpkin oatmeal
- Caraway – for savory dishes and in rye bread
- Cardamom – great in Indian dishes and in chai tea
- Cayenne – hot! when you want to add a spicy kick!
- Cinnamon – for sweet desserts, oatmeal, and in main dishes
- Cloves – strong and spicy, cloves are good in baked items and I add a dash to spaghetti sauce (my grandma’s recipe)
- Cumin (seeds or ground) – one of my favs, this fragrant spice is perfect in Mexican dishes, Indian dishes, soups, or chili
- Curry – a combination of spices including; coriander, turmeric, cumin, fenugreek, chili peppers
- Fennel Seed – these little seeds have have a mild, licorice-like flavor and are good in soups and curries
- Fenugreek – a popular spice in southern Indian dishes
- Five Spice Blend – a blend of fennel, anise, ginger, cinnamon, and cloves for eastern Asian dishes (Chinese, Japanese)
- Garlic Powder – while fresh garlic is best, this powder is great when you’re in a hurry or for sprinkling on top of foods
- Ginger – spicy/sweet and good in Asian dishes. For the best flavor, use freshly grated ginger, but dried/ground works okay when fresh isn’t available.
- Masala Powders – a blend of ground spices from India (found in Indian or Asian grocery stores). These blends make your curries & lentil dishes oh, so tasty! They can be quite spicy, so start out with a small amount.
- Mustard Seed – when ground it’s hot, so use carefully
- Nutmeg – slightly sweet, but don’t bother buying it already ground. Grated whole nutmeg is way better and smells SO good!
- Onion (powder & chopped) – another one for quick use
- Paprika – comes in three varieties: sweet (for adding color to dishes), smoky (rich, smoky flavor), and hot (peppery and spicy!).
- Saffron – this is a very pricey little spice used in middle eastern cooking and Spanish dishes like Paella. I only buy it when traveling internationally where the prices can be more reasonable. Although it’s difficult to really know the quality.
- Turmeric – super good for you because of its anti-inflammatory & antioxidant qualities. This bright yellow spice is used in Indian dishes and for adding color to vegan tofu scrambles or faux cheese sauce recipes.
Dried Herbs
While fresh herbs are best and are so fragrant and delicious in your meals, they aren’t always available. That’s where dried herbs come in. When using dried, you won’t need to add as much to your recipes.
- Basil – use in Italian, Spanish, and other Mediterranean dishes
- Bay Leaves – perfect to add to soups, stews, and sauces (don’t forget to remove it before serving)
- Dill – delicious in garbanzo salad for sandwiches and in potato, pasta, or quinoa salads
- Italian Herb Blend – great to have on hand when you’re whipping up a quick spaghetti sauce
- Mint (dried) – another one that is better fresh, but dried mint is good in chutneys, pesto, and in your tea
- Oregano – another great herb for Mediterranean dishes
- Parsley – very versatile and used in all sorts of recipes
- Rosemary – so yummy with roasted or mashed potatoes or in potato soup
- Sage – its earthy flavor is great in cornbread stuffing or gravies
- Thyme – good in soups, sauces, gravies, and stews
I 💚 Bulk Spices and Herbs!
Sometimes a recipe calls for some weird spice you’ve never heard of or something you’ve never tried before. Instead of buying a whole jar, it’s a great idea to go to the bulk spice aisle in your grocery store (Whole Foods and Sprouts have great bulk spice selections). I love being able to buy just a scoop of something or for some of my favs (like cumin), I fill up the little bag and then using my kitchen funnel, I refill the jar in my drawer. Buying in bulk is a great way to save money too.
I hope you found some interesting and good spice advice in my post today. You can buy many of the listed spices and dried herbs in regular grocery stores. But, I really recommend visiting some Asian or Indian stores to see the wide variety of unique offerings they have there too.
Remember to store you herbs and spices in a dark, dry area away from heat to retain the flavor for longer. When the color starts to fade or the aroma isn’t as strong, it’s most likely time to replace it.
