A small amount of a familiar herb or spice can refresh an everyday dish. Start lightly, taste where safe, and adjust to the intensity of the product.
Ginger, bay, thyme, and oregano
- Ground ginger: try a small pinch in a smoothie, on peaches, or with roasted winter squash. It is not interchangeable in texture with fresh ginger.
- Culinary bay leaf: infuse rice, soup, or a milk-based pudding, then remove the whole leaf before serving. Use culinary bay from a reliable food source.
- Thyme: add to soup, mashed potatoes, or chicken salad; start with less dried thyme than fresh.
- Oregano: use in sandwiches, potato seasoning, or dressings. Rubbing dried leaves lightly can help disperse them.
Cinnamon, coriander, and cumin
- Cinnamon: a little suits popcorn, chocolate cookies, or savory braises. Different cinnamon products vary in strength.
- Ground coriander seed: gives a citrusy note to marinades, roasted potatoes, and some breads. It is not the same flavor as fresh cilantro.
- Cumin: use sparingly with roasted cauliflower, potatoes, or a savory sandwich.
Mustard, curry blends, and pepper
- Mustard powder: add to dressings, sauces, meatballs, or stuffing. Mix well; mustard is an allergen for some readers.
- Curry powder: blends vary. Try a little in soup, seafood mixtures, or nuts, checking salt and ingredients.
- Cayenne or red-pepper flakes: add gradually to omelets, guacamole, or dressing. Heat level is not uniform.
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