Here is a list of all the salt, herbs and spices that are used for all the recipes on this website. Plus, a couple of suggestions for other uses, storage and tools.
Salt
We have regular sea salt for cooking and we also have black salt also known as Kala Namak for garnishing food that we want to have an “egg” taste. Black salt is not as salty as regular salt and it’s primarily used for flavor. Due to its high sulfur content it makes food smell and taste like eggs. It should be added as garnish at the end of the cooking process in very small quantities. You usually just need a pinch. Once you buy it, it’s likely to last you for years.
- Sea Salt
- Black Salt (Kala Namak)
Spices
- Garlic Powder
- Onion Powder
- Mustard Powder
- Turmeric Powder
- Ginger Powder
- Ground Coriander
- Ground Cumin
- Ground Black Cumin
- Sweet Paprika
- Smoked Paprika
- Hot Cayenne Pepper
- Whole Black Pepper
- Cinnamon Powder
- Ground Clove
- Ground Cardamom
- Whole Nutmeg
Garlic & Onion Powders. It takes time to peel, cut and then cook garlic and onions. Sometimes, you don’t have that extra 10 minutes and you want to make something quick without compromising on taste. Garlic and onion powders work great for most recipes as a substitute. They add that extra flavor without the hustle. They are especially handy for making sauces. The rule of thumb is: will you be peeling and cutting other vegetables for your recipe? If the answer is no, use the powders so you have one messy step less in the cooking process.
Mustard Powder. Apart from adding kick and color to your dishes, mustard seed activates the enzymes in cruciferous vegetables that increases production of sulforaphane, a chemical that fights free radicals and reduces inflammation in the body. Whenever possible, add it to broccoli, cauliflower and cabbage.
Turmeric Powder. In cooking it primarily adds color to your dishes but it’s also famous for its medicinal properties. It contains curcumin, a very powerful anti-inflammatory antioxidant compound. It also has anti-aging and anti-cancer properties, may help fight depression and control blood sugar levels. For better absorption, pair it with ground black pepper.
Ginger Powder. For cooking, it’s good to have both: powdered and fresh ginger for different dishes. Fresh ginger, even when ground still has fibers, so it’s not ideal for baking and it has a very strong taste. Powdered version is easy and quick to use for most recipes.
Ground Coriander. Coriander seeds are at their best when they are freshly ground. It is not very practical if you use coriander on a daily basis. A good compromise is to buy coriander seeds and grind them yourself (like we do). You can use a coffee grinder for this.
Ground Cumin Seeds. Just like with coriander, you want freshly ground cumin seeds. Again, it’s not very practical so, if possible, grind them yourself in bulk after you buy them. Cumin is often paired with coriander in cooking so they go together.
Ground Black Cumin Seeds. Although also called “cumin”, it’s a very different seed. When the recipe calls for cumin, we recommend adding just a pinch of black cumin to the recipe as well. Black cumin seed is famous for its healing properties. It boosts the immune system and helps you recover from infections. It is very potent and strong. We don’t specify this spice in our recipes since it’s somewhat of a specialty item but we highly recommend you add it to your spice rack and add it to your food every now and then. Buy whole seeds and grind them yourself.
Sweet & Smoked Paprika. Paprika is also a powerhouse of spices. It’s very high in antioxidants, it improves heart health and lowers blood pressure. Plus, it tastes great. We have two versions of the spice: sweet and smoked. Sweet paprika works in most dishes whereas its smoked version is particularly handy for making anything taste like BBQ. Add it to mushrooms and veggie burgers.
Hot Cayenne Pepper. If you like spicy food, cayenne pepper is a must. It can be used in any recipe that calls for paprika as an extra addition. Add the amounts you can tolerate.
Whole Black Pepper. It’ll add a bite and flavor to any dish. We highly recommend getting a spice mill for it as you will need very small amounts and it will make a big difference. Use it to garnish your food.
Cinnamon Powder. It’s more practical than cinnamon sticks and you usually need large amounts quickly. It’s versatile. You can use it in cooking and baking.
Ground Clove. Same deal as with cinnamon except you usually need very small amounts. The spice is very strong so it’ll last a long time in powdered form.
Ground Cardamom. Same as clove. You need it seldomly but when you do, it elevates a dish. You will need very small amounts every so often. It’ll last you a long time.
Whole Nutmeg. Nutmeg is best in its whole form because you can grate it using a fine grater when you need it. Freshly grated nutmeg, just like black pepper, is very different from its powdered form when it comes to aroma and flavor. If you use it a lot, we recommend getting a specialty mill designed specifically to grind the entire spice.
Baking Extras
- Baking Powder
- Baking Soda
- Dry Yeast (individual sachets)
Baking powder contains sodium bicarbonate (baking soda) plus acid that reacts when added to liquids. You want to have both baking powder and baking soda for different purposes. Baking powder is perfect for cookies, muffins and pancakes. Baking soda is good for cooking extra soft legumes and for baking good with cocoa in them. Try adding small amounts to homemade hummus.
If you make your own pizza dough and burger buns, you should also always have dry yeast in your pantry. Keep an eye on the expiration date.
Herbs
- Dill
- Oregano
- Thyme
- Basil
- Rosemary
- Bay Leaves
These are the six dried herbs we often use in our recipes. You don’t have to have them all - or any of them, to make our recipes but they can add that extra flavor. Not to mention that all herbs (and spices) have medicinal properties and add extra nutrients to your dishes.
Dill. Add dill to soups and yogurt-based sauces. It goes really well with peas, zucchini and cucumbers.
Oregano. Sprinkle oregano on top of salads.
Thyme. Thyme goes well with mushrooms.
Basil. Add basil to tomato dishes and pastas.
Rosemary. Rosemary, when ground using a mortar and pestle, can add beautiful coating to tofu.
Bay Leaves. Add one to a pot of soup and then take it out before serving or blending.
Storage & Tools
We store our spices in small pop containers (200 g ~ 7 oz) by OXO Good Grips. They are just the right size to fit standard spice packets and they are quick and easy to use. We use two spice mills. One is for black peppercorns and another specialty mill is for nutmeg.
