Chef-loved spices quick picks
Five spice: Burlap & Barrel Five Spice
Toasted onion powder: Burlap & Barrel Toasted Onion Powder
Shichimi togarashi: Raw Essentials Shichimi Togarashi
Lemongrass: The Spice Hunter Lemongrass
You might invest in a good bottle of wine or even Wagyu steak to enjoy at home, but if you haven’t updated your spice drawer in a while, your meals aren’t going to be as restaurant-quality as you might hope.
Small but mighty, spices add oomph to even basic dishes, not only in terms of flavor, but as far as health benefits go, too. “Most people don’t use spices enough at home because they are often intimidated by them and unsure how best to use them,” says Kanchan Koya, PhD, an integrative nutrition specialist and founder of Spice Spice Baby. “And yet spices bring so many health-enhancing polyphenols, antioxidants, and flavor to our food.”
Spices are basically any aromatic part of a plant other than a leaf (those are technically herbs, though the two are often used and sold in similar ways) that is used to enhance the flavor of a dish. “Spices are such a power tool to build flavor,” says Betty Liu, a cookbook author whose latest book, “The Chinese Way,” will come out in September. “They can be so potent when properly used. They can transform the character of a dish.”
Best online spice shops
While your local grocery store will have all your basic species, online shops have a much wider selection and are great for harder-to-find ingredients, says Ann Ziata, a chef at the Institute of Culinary Education in New York City. “Most stores carry thick cassia cinnamon sticks, but maybe your recipe would taste better with Ceylon cinnamon, which is thinner and a little spicier,” she says.
When purchasing spices online, try to stick with brands that are open about where they source their products, says Koya. “Spices can be contaminated with heavy metals and quality can vary dramatically depending on the source. My favorite online stores for spices are La Boite, Burlap & Barrel, and Diaspora Co. They use single origin spices of the highest quality and test their spices for contaminants.
Knowing where spices are sourced from is also important if you care about purchasing ethically. “Spices change many hands before they reach your pantry,” says Thao Bui, founder of Van Van, an online purveyor of locally sourced Vietnamese ingredients. “Many farmers are also not getting paid adequately. Buy from brands that clearly indicate the origins and have a relationship with farmers. You can usually get a sense of the business based on their ‘about’ information or descriptions.”
Lior Lev Sercarz, author of “The Spice Companion” suggests ordering small amounts to try and see if you like the quality.
Best spices to buy online
Regardless of what kind of cuisine you prefer, spices can instantly make your dishes more exciting. Here are 14 our experts recommend.
Garam masala
This garam masala from Burlap and Barrel combines cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace and cloves. Ziata says it can also be a fun swap for cinnamon-sugar: Just blend a little garam masala with sugar and dust your homemade donuts or baked goods with it for a twist.
This warming blend of cinnamon, coriander, cardamom, cumin and black pepper is commonly used in many Indian dishes, and this particular mix is organic and made with no GMOs. Add it with aromatics like garlic, ginger or onions in oil or butter, then pour over legumes, meat or even rice.
Five spice
This aromatic Chinese blend is named after its signature combination of five?flavors — sweet, bitter, tart, salty and savory — and is a great addition to stir fries, homemade chili crisp, cucumber salad or seared tofu.
“Spice blends are a potent way to get more spices into a single dish,” Zoya says. “Research suggests that adding multiple spices to a single dish may help lower markers of low-grade inflammation and boost our gut microbiome diversity.” This one hails from Vietnam and has a whiff of orange blossom to boot.
Blackened seasoning cajun blend
Ziata loves a blackening blend, which she says adds an incredible depth of toasty, spicy flavors without weighing down the dish. And this blend from Louisiana Fish Fry is not too spicy, making it perfect for all types of taste buds.
This blackened spice blend is a little pricey, but Spiceology promises spice blends that are ground immediately before shipping, so you know you’re getting the freshest product. It’s great for proteins like fish and chicken, but also for roasted cauliflower steaks, or anything that you can sear and get a nice crust on.
Herbs de Provence, salt-free organic
The age-old blend of basil, rosemary, thyme, parsley, marjoram, lavender and tarragon has a heavenly, herbal aroma that will transport you to the south of France, and is great on root vegetables.
Purple stripe garlic powder
A good garlic powder is essential, and Gaby Dalkin, New York Times bestselling cookbook author and chef, likes this one to spice up homemade mac 'n cheese. Most aren’t a substitute for fresh garlic, but this one actually works as a replacement because it has so much flavor, and it adds depth and complexity to the flavors you’re already working with. Just be aware that this garlic powder is pungent, so a little goes a long way.
Toasted onion powder
Regular onion powder can be pungent, but by toasting onions first, you can get a richer, mellow flavor that tends to taste more caramelized. This one is both organic and sustainable.
Dalkin enjoys onion powder in cheesy dishes, but it’s a major kitchen multitasker as well. She also likes that all the spices from Burlap and Barrel are sourced from small farms.
Taco
Dalkin debuted her own line of spices, and this gorgeous taco seasoning blend — featuring cumin, paprika and red pepper flakes — is one of her favorites for spicing up meat, barbacoa, or just giving vegetable dishes some smoky, savory flavor.
This McCormick blend, which includes onion, garlic, chili pepper and oregano, is a fan favorite and you can head to Amazon to grab it — for a lot less.
Lakadong turmeric powder
Turmeric is an essential Indian spice that is used in curries and golden tea, which is said to help boost immunity. The secret? High amounts of curcumin, a powerful antioxidant compound traditionally used to reduce inflammation, boost immunity, and support digestion, says Ujjwala Baxi, RD, a registered dietitian. This one is certified organic.
This pure, organic powder is directly sourced from its namesake Lakadong region — and perfect for any Indian-spiced meal. In addition to tea, you can also mix?this turmeric with water or milk, or just add it to hot water, lemon juice and a grin of black pepper.
Sichuan pepper berries
If you like Asian cooking, this is an essential spice to add to your rack, says Liu.?Sichuan, a member of the citrus family, adds bright flavor and a little heat to all kinds of dishes.
Though generally known as a mild spice, these peppercorns are extremely fragrant. In addition to cooking with them, we also like using them to flavor oil and even to add a little kick to dried fruits.
Tellicherry peppercorns
Not all black peppercorns are created equal, and you’ll notice the difference this premium variety makes immediately. Sourced from India, these fair-trade peppercorns deliver a bold flavor.
You’ll get an extra flavor burst from these organic peppercorns, which will make it challenging to go back to your already ground black pepper.?
Shichimi togarashi
Also known as Japanese seven spice, this seasoning blend combines spicy chiles, citrusy orange peel, savory Nori flakes, nutty sesame and green Sichuan peppercorns.?
This one from Spiceology is also perfect for finishing salads, sprinkling on noodle or rice bowls and seasoning grilled fish or roasted vegetables. And though it’s pricey, you’ll get a big, 16-ounce jar.
Urfa chili
If you’re a fan of crushed red chili flakes, Sercarz recommends this alternative, which he says has a light smokiness, great depth and some fruit.
Urfa biber is a Turkish dried chili pepper, and this version from Crimson and Clove is perfect for mixing with yogurt for a spiced tzatziki or sprinkling over chickpeas.
Da Lat spice
Named after a town in Vietnam famous for its coffee, cocoa, and cinnamon production, this blend contains all three — along with black pepper, star anise, ginger, coriander, and turmeric for balance. The result is a peppery blend with warm, earthy notes that will add a punch of flavor to grilled meats, according to Bui. She likes to use it as a dry rub for steak or in a marinade for tofu.
Lemongrass
Many Asian dishes use this citrusy herb to brighten up marinades or soups. It’s subtler and more herbal than lemon zest, and Bui says it also makes a great syrup to add to drinks.
This .45-ounce jar of lemongrass sourced from Thailand gives you serious bang for your buck. It’s also one of our favorite spices to help elevate a chicken soup.
Tips for using spices
You don’t need a recipe to start using spices. “The simplest way to start is to take what you are already cooking and add a couple of spices to that,” says Koya. She suggests dusting “turmeric and chili flakes to scrambled or sunny side-up eggs, ginger and coriander to lentils, or sumac and cumin to a salad dressing.”
Spices can be used at every stage of cooking, from prep to finishing. “Meat or fish can be seasoned ahead of time and refrigerated for a day before cooking for great flavor that penetrates through the meat,” says Sercarz. ”He advises tasting and seasoning as you go.
Another benefit of cooking with spices? “Many spices get activated, in terms of their aroma, flavor and even their beneficial polyphenols, with heat and fat,” says Koya.? “So adding spices to heated oil or butter is a great way to achieve more flavor.”
This technique is known as blooming, and? releases fat-soluble flavor chemicals, says Liu. You can also toast whole spices in a dry pan to help enhance their flavor before adding them to a dish.
“Most spices need heat and time to come alive, so you want to add them at the beginning of cooking,” says Ziata. “That gives them time to steep into the rest of the dish, and allows all the flavors to marry and come alive.” She reserves dried herbs, which can be more delicate and have their flavor destroyed by high heat, for the end of a dish. Similarly, Koya likes to finish a dish with a dusting of spice for a burst of flavor.
