Spices and Seasonings: Guide to Boosting Flavors

If you're starting out, you don't need 50 jars. With these five, you cover 80% of needs:

1. Black Peppercorns: Freshness and mild heat. Grind it fresh.

1. Paprika (Sweet or Smoked): Color and depth for stews and marinades.

1. Cumin: Earthy and warm, essential in legumes and Latin cooking.

1. Dried Oregano: The king of the Mediterranean for sauces and pizzas.

1. Cinnamon: Not just for desserts; try a pinch in meat stews.

Don't know what to add to what? Here are infallible combinations:

• Chicken: Lemon + Rosemary + Garlic, or Turmeric + Ginger.
• Beef: Black Pepper + Thyme + Paprika.
• Fish: Dill + Lemon, or Tarragon + Butter.
• Roasted Vegetables: Smoked Paprika + Cumin, or Curry Powder.
• Eggs: Chives + Sweet Paprika.

The worst place to store your spices is above the stove (heat) or on a shelf in the sun (light). Store them in airtight jars, in a dark and cool drawer or cupboard. If your spices don't smell like anything when you open the jar, it's time to throw them away: they will only add dust, not flavor.