Become a Spice Pro: 3 Basic Spices for Easy & Delicious Flavour (Part 1)

Based on many casual conversations I’ve had with friends and relatives, very few people understand the ins and outs of spices. It’s nothing to be ashamed of - where the hell do we learn this info anyways? School wasn’t much help, and if you’re anything like me during Uni, it was just a matter of yolo sprinkling some nice-sounding spices onto your dry-ass chicken to create anything that resembles flavour. We’re here to change that.

Spices are amazing because they offer a cheap way to add limitless taste to your dishes. They keep well (usually just the pantry is fine!), are easy to use (sprinkle on), and can be used in so many different ways.

This guide serves as an introduction to a few common spices, and provides some practical background information. If you enjoyed this article and want a Part II, or have any questions, reach out to us on Instagram @HappyKitchenNZ or Email hello@happykitchen.co.nz

Let’s get into it.

Mixed Herbs

What are Mixed Herbs?

Mixed herbs are a combination of various dried herbs, providing a medley of taste to any dish. The specific herbs included can vary, with common herbs being oregano, thyme or basil.

Flavours

Imagine a combination of 'herbal notes' - a medley of green leaves and roots. Mixed herbs bring depth to dishes, by enhancing flavours and bringing an earthy taste to any dish.

How to Use Mixed Herbs

Mixed herbs are extremely versatile, and can be added to almost any dish (except maybe dessert, but be our guest). They're most often and commonly used with meat (red meat especially), pasta, tomato-based sauces, roast potatoes etc.

Cooking Tips

• Add mixed herbs early in the cooking process to best bring out the flavours

• Mixed herbs are amongst the easiest and most versatile spices/herbs - a perfect starting point if you're just learning, or a kitchen staple for the veterans!

Paprika

What is Paprika?

Paprika is made from dried and ground capsicum. Paprika is red in colour, but can range from a bright red to a deeper red colour.

Flavours

Paprika can have a mild/sweet taste, ranging to a hot/spicy taste, depending on the type and combination of capsicum used. Paprika won't overpower your dish's taste, but rather enhance the taste profile.

How to Use Paprika

Some examples:

• Meats & poultry (mixing with garlic powder goes well!)

• Sauces, soups

• Roast vegetables (for a smoky flavour)

• Potatoes

Cooking Tips

• Like many other spices, paprika flavours are best brought out with heat. Combining paprika with heat & oil infuses the paprika into the oil

• Use lots of it - more than you think! Since paprika is usually fairly mild, don't be afraid to really lay it on

Garlic Powder

What is Garlic Powder?

Garlic Powder is made from dried garlic gloves, ground down into powder form.

Flavours

Garlic, duh! Garlic Powder is more concentrated than garlic cloves, and is slightly sweeter than fresh garlic

How to Use Garlic Powder

Garlic Powder is also extremely versatile (if you like garlic) and is best used in almost any savoury dish. The list is endless - meats, veggies, soups, sauces.

Cooking Tips

• Garlic Powder suits well with sautéed onions - just sprinkle some of the garlic powder on!

• Adding garlic powder early in the cooking process allows the garlic flavour to infuse into the dish

• Adding garlic powder later in the cooking process creates a slightly stronger garlic flavour, as the heat/oils haven't yet released the flavours into the wider dish

This guide serves as an introduction to a few common spices, and provides some practical background information. If you enjoyed this article and want a Part II, or have any questions, reach out to us on Instagram @HappyKitchenNZ or Email hello@happykitchen.co.nz