By Kira Bursaw, Dietetic Intern Let’s say you’ve just moved back to school, stocked your fridge and cupboards to the brim with food, and are ready to turn your kitchen into the next episode of America’s Top Chef. As you’re preheating your skillet and oven, you swing open the spice cabinet door only to realize you’ve made a terrible mistake- you forgot to restock! You turn off your equipment and race to the nearest Spices aisle, but there are so many to choose from. Where do you even start? Right here, of course! Here is breakdown of the essential spices to have in your kitchen, plus a few extras. Salt and pepper: these are about as basic as you can get, and they’re usually sold together or dirt cheap on their own. Salt is often used to enhance the flavor of a dish or to provide a salty taste as the flavor, and pepper enhances flavor as well. Both are very easy to acquire. Cayenne, ginger, and chili powder: because everyone needs a little spice in their life. These spices can be added on anything you want to give the dish a little heat, whether it’s something sweet or savory. Bay leaf, oregano, and basil: technically these are dried herbs, but they go in the same cupboard as the rest. These herbs are often used in sauces and other dishes that simmer, and they can also be used in flavoring meat and fish. Nutmeg, cloves, and cinnamon: these are usually seen in recipes for desserts, but they’re also great on oatmeal. They can be added to French toast, rice pudding, baked goods, and even vegetables. Some miscellaneous bonus spices to consider: suya powder, garlic and onion powder/salt, and any of the Goya seasonings. These are just a few of the many, many spices out there, and just a few of the many, many uses for them. Go out and explore with your cooking!
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