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Flavour makers

Regardless of your diet, every pantry needs to contain some serious flavour makers. The very basics for every spice cupboard include:

BASIL

Dried basil has a completely different flavour to fresh, and in some situations it is no substitute. However, for those times when you need to fry something and want a basil flavour, the dried version really comes into its own.

CINNAMON

The sticks aren’t something I would recommend you make space for in your cupboard; although they look great in a fancy photo or if you’re making mulled wine, ground cinnamon is the real star. You can add it to cakes and sprinkle it on sweet treats, of course, but it is also lovely with root vegetables, perfectly complementing their sweetness and adding a little warming spice.

CUMIN

A curry is barely a curry without it. Cumin is a real all-round performer when it comes to adding flavour to spicy dishes. Keep it handy.

CURRY POWDER

This is a must for adding sweetness and spice to curried dishes such as dhals. Great for making your own curry sauces or experimenting with curried hummus.

GARAM MASALA

This hot masala blend is used in curry dishes. It has a fantastic depth of flavour with some heat that means a little goes a long way.

GARLIC POWDER

Powerful and tasty, but be careful not to overdo it as it can quickly overpower a dish. A little goes a very long way as it is packed with flavour.

LEMON

Citrus flavour from fresh lemons is great when used in baking or in traditionally Asian, Italian or Mexican dishes, being both tangy and sweet. Use sparingly, as it is powerful; citrus flavours should be used to complement a dish but add too much and you will quickly overpower other flavours.

LIME

This fruit is used in a lot of traditional Mexican dishes for its strong flavour, but also as a preservative, because its acidity extends the life of rapid perishables like guacamole. Lime is also used to offset the heat of many dishes with its tangy fresh taste. Keep both lemons and limes handy to balance flavours and extend the life of perishables.

MAPLE SYRUP

This is a real staple of my pantry cupboard. Maple syrup is incredibly diverse; it’s great in salad dressings as well as baking, or to add sweetness to a dish and offset the spice or salt taste. Of course it doesn’t hurt that it is also amazing on pancakes, waffles and French toast.

MUSTARD SEEDS

These little seeds give a good punch of heat and flavour, which is why I’ve used them in my chickpea curry (see here). Try using mustard seeds to create your own maple mustard sauce – it will leave you wondering why you ever used honey.

NUTMEG

Once grated this is great for baking, and also as a sprinkled topping. Nutmeg has a subtle sweetness and spice that makes it great to pair with rice pudding, porridge and cakes. It might not be your go-to spice, but it is worth keeping around as a flavour-making finishing touch.

ONION POWDER

Does what it says on the tin – onion powder is an intense onion flavour for when you really want a deep onion flavour, but to add more onions would leave the dish unbalanced.

OREGANO

Dried oregano is very diverse but is traditionally used in Italian dishes. Pair this with smoked paprika, onion salt and a little garlic powder and use it to season potatoes, then thank me later.

PARSLEY

This leaf is potentially one of the most useful herbs in the kitchen. Parsley has a fresh aroma and earthy flavour. Freshly chopped on top of a minestrone or casserole, it is just the ticket.

PEPPER

Freshly ground black pepper is a must when topping salads, pasta or bean dishes and is also great for creating gravies and sauces, while white peppercorns are useful for adding punch to dishes like the Thai green greens.

ROSEMARY

Traditionally paired with root veg, combining sea salt with rosemary really gets the flavour going. The strong scent of this herb adds to its power.

SALT

We all know that salt is a chief flavour maker, but it is not as basic as it seems. Smoked sea salt can completely change the game when it comes to savoury cooking and if you have the extra space in your cupboards or racks, garlic or onion salts are always a great addition, however they are not a necessity.

SMOKED PAPRIKA (FLAKES AND GROUND)

A fantastic spice with a very complementary depth of flavour. Those who know the wonders of smoked paprika will spice and sprinkle a lot of their food with it.

THYME

A great dried herb to have in the herb and spice rack. It’s perfect for seasoning potatoes in any form and adds a subtle, aromatic twist to breads and baking.

TURMERIC

This wizard is not just for adding flavour to your curry or making a fancy latte. Turmeric is also a powerful antioxidant and acts as an anti-inflammatory. It is recommended that you eat it in some form every single day, and it is more active when combined with black pepper. It’s taken by many athletes in pill form purely for its inflammation-reducing properties.