Garam masala: A mix of spices used in lots of Indian (and other) dishes. When I was growing up I found out that lots of families had their own personal mixes passed down through generations to make their families food their very own. Beautiful and romantic as that is, and while a basic mix is made up of other things on the shelf, the skill in the blend and the roasting is beyond my skill to make consistently and my own. So for simplicity I use the pre-mixed stuff.
Mixed Spice: As it says a mix of spices – it contains things I don’t keep on the shelf – like allspice and mace. Used in some spicy dishes but just as often in cakes and desserts.
Nutmeg (whole): Whole nutmegs keep for ages without losing their edge, even better if they have their kernels on – not only do they keep better but you can get the fresh mace, wrapped like lace, around them too. Even without this and in their inner case they keep for years. Fresh ground is an aroma that fills the kitchen and add to cakes, syrups, spiced food, tea, the list goes on…
Paprika: Dried and ground red peppers. It adds a taste of capsicum without the heat and colours dishes a deep almost oily red. For me it’s though some Spanish and Mediterranean dishes. It adds a depth and a pungency which is hard to get with anything else. I’ll sometimes add it to tomato sauces to spice them up instead of (or along with) chilli, and it goes amazingly well with shellfish, rice dishes, as a sprinkle on chilli and (of course) in sausages.
Paprika (smoked): The louder bigger brother of paprika – the smokiness works better when using a darker heavier meat, like goose or venison. It can add a hint of BBQ to kebabs from the oven and packs a real punch when added to a sauce.
Sea salt (Maldon flakes and large granules): I like sea salt. It tastes stronger to me and therefore I use less. I use sea salt granules for salting water, and Maldon salt for everything else. I’ve tried other salts and basic table salt is so much less tasty – I end up over-salting everything. So I spend more and use less. It has the added advantage of (when sprinkled on top) of adding a crunch and intense shards of flavour. Some ingredients are worth the extra and to my mind sea salt in all it’s incarnations is definitely one of these.
Turmeric: A root, vaguely like ginger root in appearance (same family), and like ginger you can grow it in the UK with a little care. To my taste buds turmeric is a bitter drying taste, with a depth of almost overpowering earthiness, but on top (or underneath) that is a complexity – acid when fresh, acidic in aftertaste when dry. Brilliant with lime or lemon flavours and a colour that makes my potato curry look just right. Often overlooked in my opinion, a really versatile spice that brings out the flavours and adds contrast to a host of dishes.
So that’s it… Not too many, and all refreshed at least every year through use. I’m having a go at growing saffron, but we’ll see if that makes it onto the shelf, or not… I’ll keep you posted