If you could only have twelve spices (plus salt, duh) in your spice cabinet, what would they be?
A course assignment had me ponder the same question. How do you select twelve herbs and spices that stand alone and can also be combined to create powerful culinary seasoning blends?
If your spice cabinet is anything like mine, you’re wondering how you even begin to rationalize an answer to this question.
The herbs and spices I chose are pictured here, you know, on a slab of marble on my living room floor because it gets the best sunlight. They were:
- Bay Leaves
- Black peppercorns
- Garlic (granules)
- Onion (granules)
- (Smoked) Paprika
Bonus: kosher salt
What would your selections be?
Until next time,