Spices, herbs and things for sauces

[LisaJohnsonsFacebookMole]

I don't know the term. Store cupboard ingredients? Except some people might include pasta and rice etc.

Anyway, what are your top 5 spices, herbs and things (purees, pastes, sauces etc) for making meat/veggies/starches into a meal? You may choose 10 items if you are a foodie or if you can work out what I am trying to ask. 😂

Mixed herbs. I put it in everything.
Smoked paprika
Mustard powder
Dill. Couldn't be without it for salmon.
Close tie between Mace/nutmeg and Cinnamon

Most of my meals contain paprika, smoked paprika, garlic powder, mustard powder and onion powder (DH doesn't like onions so this adds flavour without him picking bits out).

Miso paste, soy sauce, mixed herbs, Henderson relish and jerk spices

Chilli powder
Paprika
Worcestershire sauce
Oregano
Nutmeg
Rich beef stock
Bouillon
Balsamic vinegar
Honey
Soy

A good question! I think my answer could be different on different days, hard to choose.

Today I'm saying:
Chilli flakes
Mixed herbs
Cumin seeds
Paprika
Cinnamon

But I couldn't really do without lots of others!!

Tinned tomatoes
frozen chopped onions
garlic
Paprika
mixed herbs
Smoked bacon
harissa
ginger
chilli flakes
star anise

Garlic powder, salt, pepper, mixed herbs, curry powder, chilli, paprika, cumin, turmeric and Hendersons relish.

Smoked paprika
Nutmeg
Mixed herbs
Chilli flakes
Honey
Soy sauce
Sesame oil
Rosemary
Salt & pepper

Soy sauce
Miso paste
rice vinegar
Balsamico
garam masala
coriander
cumin
turmeric
thai green curry paste

I missed the bit about being allowed ten!

I'm adding:
Lemon juice
Soy sauce
Fennel seeds
Turmeric
Bouillon

Onion, garlic, salt, pepper all go without saying!

Kikkoman soy sauce
Cumin
Coriander
Grain mustard
Marigold vegetable bouillon
Lime juice
Paprika
Crushed chillis
Tahini
Rose petal harissa

I couldnt pick just 5

I have a whole cupboard of spices and herbs with some bottles of this and that

I have tons of jars of chutneys etc.

Mixed herbs
Dried chillies
Chilli powder
Garam masala
Worcester sauce
Soy sauce
Five spice
Curry powder (if we’re being limited on spices)
Peppercorns
Sea salt

I cook A LOT, especially Asian / Indian / Middle Eastern foods, so I have an entire wall of my pantry devoted to herbs and spices... !

Agree with the recommendations made above, but I always have a jar of MSG (brand name Aji No Moto) to hand - makes everything better!

Cumin
Coriander
Dried oregano
Course ground pepper
Nutmeg

Garlic purée
tomato Purée
Ginger Puree
Smoked Paprika
Oregano
Marmite
Black pepper
Chilli Flakes
Soy Sauce
Stock cubes

Gosh, it's been difficult to get that to 10!

Mint sauce

Top store cupboard:
Cumin
Cinnamon
Chili flakes
Fennel seeds
Stock cubes
Tinned tomatoes
Tinned anchovies
Capers

Jars/bottles:
Olive oil
Some kind of vinegar
Soy sauce

Fresh/freezer things I always have on hand:
Ginger
Garlic
Onions
Flat leaf parsley
Coriander
Parmesan
Lemons
Butter

I think between all of the above I could turn pretty much anything into a meal of some sort.

I dont think I could stick at 10

I would suggest it depends on what foods you cook. I cook a lot of Indian foods so I have loads of "Indian" spices - whole and ground

Then of course I also have what I would call pretty much must haves - nutmeg, cinnamon, paprika , salt and pepper , chillies, dried oregano and basil

Then I have my fresh herbs - rosemary, thyme, sage and chives and bay ( they are the ones that grow well for me ) plus I buy in garlic and ginger - and I have fresh, puree and jars of those ( all give different taste notes )

Then always tinned tomatoes and tomato puree, red and white wine stock pots, oxo, Worcestershire, gravy browning and a Polish vegetable stock powder which is just an amazing flavour bomb

Then I have what I need for cooking Chinese food, rice wine, sesame oil, dark and light soy sauce, oyster sauce, then the speciality things I use like fermented black beans

I have a full height larder thats just ingredients I add to my cooking

Its evolved over 40 years of cooking

Chicken stock cubes
Soy sauce
Chilli flakes
Garlic puree
Tomato puree
Lemon juice
Onion powder
Sage
Rosemary
Oregano

If I had to pick 5 for the widest range of flavours to start with, along with basics of oil, salt, pepper, onion, garlic, chillis, tomatoes it would be:
Fresh coriander which i grow, pick and freeze and crumble straight into dishes
Ground cumin and turmeric
Smoked paprika
Dried or fresh Parsley

By mixing and matching those with pastas, rice, noodles, potatoes, and various veg that would easily do me a wide range of dishes.

I cook a lot and cant bring it down to 10.

Herbs / spices i use very frequently
Paprika
smoked paprika
mixed herbs
oregano
thyme
sage
parsley
chilli powder
curry power
Garam masala
Turmuric
cumin
ground coriander
Nutmeg
cinnamon
ground ginger
Mustard powder
chinese 5 spice
garlic granuals
onion granuals.
stock cubes
course sea salt } in a mill ready to grind
pepper corns }

Also
Olive oil
soy sauce (light and dark)
white wine vinagar
balsamic vinagar
worcestershire sauce
marmite

ALWAYS in pantry
Onion
garlic
carrots
celery
potatoes

Tiined tomatoes
kidney beans
mixed beans
baked beans
tinned tuna
tinned sweetcorn
coconut milk

ALWAYS in Fridge
lemon juice
Lime juice
(and normally fresh lemons and limes as even better)
very lazy garlic
very lazy ginger
tomatoe puree
Ketchup
Butter
cream cheese
strong cheese
greek yogurt

Herb garden outside includes
mint
rosemary
sage
chives
bay
oregano
(and when weather permits, basil / parsley)

all of that is used frequently and ALWAYS in my kitchen / garden (plus a lot more)

Bloody hell, Nannyl - she only wanted 5!

I'll go for:
Paprika
Garlic Powder
Oregano
Chilli Flakes
Cinnamon

I'm no foodie but would also add marmite, as per a pp, as that works on sooo many levels 😋