good-and-cheap

So many of the recipes in this collection can be easilymodified to your taste. Learning to cook with differentspices, herbs, and aromatics will instantly elevate yourcooking and open up new and interesting possibilities.Spices are expensive to buy, but since you use suchsmall amounts, they end up costing pennies per recipe.If you’re able to shop around, look for inexpensive spicesin bulk at ethnic markets.Below, I’ve ranked what I feel are the most importantseasonings, but if you already know what you like,please listen to yourself! I know that my sister wouldrank chipotle powder just under salt, so do as yourheart commands.c h i l i fl a k e s: Chili is a great choice if you like things alittle spicy. I add just a dash of chili flakes to almost allsavory dishes to give them a little more dimension. Plus,chili flakes are usually pretty cheap.c u m i n o r c u m i n s e e d s: Cumin goes well with so manyflavors, and is essential in Mexican and Indian cuisine.c u r r y p o w d e r: Curry powder is a bunch of south Asianspices blended together. I prefer to make my own out ofindividual spices, but if you’re new to curry, considerbuying a blend to start out. If you love it, start buyingthe separate spices.d r i e d o r e g a n o a n d d r i e d thy m e: Both of these herbs arestill tasty when dried. They add a lot of flavor to chili,soups, or roasted vegetables. However, don’t botherwith dried basil, dried cilantro, or dried dill unless youparticularly like them and can’t afford to get themfresh. They lose almost all their magic when dried.c i n n a m o n: This is probably everyone’s favorite “sweet”spice. If you like baking, get some as soon as possible.i d e a sSpices andAromaticsTry the flavor combinations below onanything from rice to roasted chickento vegetables. Mix them into butter,or add them to popcorn, toast, orvegetables. In short, experiment!lemon zest and garlicoregano, cumin, and chili powdercumin seeds, coriander seeds, and mustard seedsonion, garlic, and gingeranchovy, garlic, and chilisalt, pepper, and Romano or Parmesanonion, chili, and fresh cilantrosage, rosemary, and thymelemon, olives, and garlicchipotle powder and limepickling spicespaprika and fresh dillgarlic and fresh parsleyfennel seeds and fresh parsleyorange, lemon, and lime zestginger, cinnamon, and black peppercardamom, coriander, and bay leafcoconut, chili, and limescallions and fresh cilantrogarlic and fresh basilf l a v o r166p a p r i k a a n d smoked p a p r i k a: Paprika adds a bit of heat,although not nearly as much as chili flakes. Instead, itgives you a great mild pepper taste. Smoked paprika ismy favorite way to get smoky flavors into a dish. Theseare by no means essential, but they’re lots of fun.f l a v o r167