Over the years, through all of my cooking, I keep coming back to one basic truth – the spices and extracts are what make the difference between an ordinary meal and an extraordinary meal.
Chili Powder - Used mainly in Mexican recipes, such as chili, tacos, and casseroles. Delicious in combination with cumin and garlic.
Garlic Powder – Use 1/8 teaspoon to equal 1 clove of garlic.
Cilantro – Also known as coriander, Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine.
Oregano – Commonly used in tomato dishes, such as soups, stews, chili, pasta sauce, and pizza; also used in salads and salad dressings. Delicious in combination with garlic, basil, and/or thyme; also good with chili powder.
Parsley – Used to add color and a mild flavor to soups, stews, and vegetables. Works will in combination with most other spices.
Cinnamon – Used in breads, fruits, many types of desserts, and vegetables such as carrots, winter squash, and sweet potatoes.
Cumin – Used in many Middle Eastern and Mexican recipes, such as chili and other bean dishes. Works well with chili powder and garlic; also works will with basil and oregano.
Chipotle – The dried, ground pods of Capsicum, indigenous to Mexico. Chipotle (chee-po-tieh) chiles are smoke dried jalapeños. They appear as a very wrinkled dark tobacco brown chile with a strong smoky aroma.
Southwest – This versatile blend of chipotle pepper, paprika, onion and garlic is inspired by Southwest flavors.
Mexican - This flavorful blend of chili pepper, garlic, onion and cumin is essential to all your favorite Mexican dishes, from fajitas to quesadillas, salsas and burritos.
Here are some of my recipes that feature these wonderful spices!