Similar to how a few punchy condiments can transform anything—from chicken breasts to potatoes to sandwiches—a curated collection of seasoning blends makes it extremely easy to amp up the flavor in any meal. But how’s a spice-loving cook supposed to narrow down all of the options on the market, especially with new, exciting mixes being added to shelves each week?
“A well-stocked pantry doesn’t have to be complicated. It just has to be filled with quality ingredients you’ll actually use,” confirms cookbook author Kit Keenan.
Ahead, we’re exploring why spice blends are worthy of some cabinet real estate. Then, we’re spilling a chef-recommended starter kit that can help refresh your recipe routine immediately.
Our Panel of Spice-Savvy ChefsThe Benefits of Spice Blends
Before we reveal the seasoning medleys chefs swear by, let’s zoom out to chat about why they’re worth investing in.
“Spice blends are all about convenience and consistency. They help you build flavor quickly without needing to reach for five or six different jars every time you cook,” explains House 509 Bistro and Wine Bar executive chef Guichard Ulysse.
Compared to stocking up on—and needing to store—a full rack or cabinet of individual spice jars, swapping in a few blends is ideal for streamlining kitchen clutter, too. Momofuku Noodle Bar chef de cuisine Stephan Go stocks a few seasoning blends in his New York City home kitchen since “space is at a premium. The less I have to store, the better.” (That being said, it’s still wise to keep single dried herbs and spices of your menu MVPs, such as cinnamon, garlic powder, and dried oregano, to use on their own.)
Spice blends are also beneficial to help reduce dinner indecision, according to food scientist and recipe developer Lauren Grant-Vose: “When I don’t want to think about dinner, I will usually pull out my favorite spice blend and use it to spice up pan-seared chicken with a side of veggies.”
The Drawbacks of Spice Blends
Although there are plenty of “pros,” there are a few “cons” to consider, the chefs concede. Ground seasoning blends tend to “have a much shorter shelf life than whole spices,” Go tells Allrecipes. (In case you missed it, whole spices last about four years, while ground spices and blends generally maintain their aroma and flavor for two to three years.)
“Another drawback is limited creative freedom and variety,” notes Majordomo executive chef James Bailey. “With a good array of whole spices, you’re able to create more possibilities in terms of flavors or blends. With blends, you’re essentially limited to that specific flavor profile.”
Lastly, some store-bought blends include salt, sugar, and fillers that can overpower your food and limit your flexibility, Ulysse says. Grant-Vose agrees, adding that “unless you are buying a rub for grilled or smoked meats, I generally recommend steering clear of most salted spice blends. If the formula contains salt, there’s a pretty good chance that the majority of the blend is salt with some spices added,” she verifies. “That means you’re paying a lot for standard salt. This is the case with many taco seasonings. I recommend using seasoning blends made solely of spices and dried herbs, and season with salt yourself.”
The Best Spice Blends to Buy, According to Chefs
Credit: Peyton Beckwith/Dotdash Meredith Video
All five chefs concur that the best spice blends are those you’ll use regularly, rather than blends you’ll buy, use for one dish, and then allow to collect dust for months or years until you finally toss them. If you’re in doubt or are hungry for a starter kit, the experts suggest adding the following combos to your collection:
Cajun, Creole, Jerk, or Blackened Seasoning. “Being from the Caribbean, I grew up cooking with bold flavors like blackening, Creole, and jerk seasoning. Each has its own purpose,” Keenan explains. Pepper- and paprika-forward Cajun and Creole come in clutch to lend warmth and depth to stews, potatoes, and seafood. Chili powder-scented blackened blends create a flavorful crust on proteins, like chicken or fish. Jerk layers on warmth (via cinnamon and allspice) and heat (thanks to cayenne) to wings, pasta, and pork. Ulysse loves any of these spice blends on protein, “especially when paired with bright sauces, like lemon beurre blanc or mango salsa.”
Five-Spice Powder. Named to tip a cap to the fact that it teases all five taste receptors (salty, sweet, sour, bitter, and umami), this Chinese staple combines star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. “Some markets have five-spice powder that does not have Sichuan peppercorn, so make sure to read the label,” Bailey advises. When all five flavors work in tandem, this makes for irresistible stir-fries, braised meats, soups, and even cookies, Go tells us.
Curry Powder. Deemed the “ultimate weeknight shortcut” by Grant-Vose, this mix of turmeric, cumin, coriander (and sometimes fenugreek, ginger, and/or garlic) makes it a cinch to whip up a quick coconut curry in minutes, stir together a delicious yogurt dip in seconds, and more. “It’s such a quick assist when needing to make a comforting, fast meal to put together,” Bailey says, admitting that he rarely prepares a batch of lentils without some.
And, when you’re ready to up the ante, shake things up with these DIY no-salt spice blend recipes.
Read the original article on Allrecipes
Dining and Cooking