Spices bring dishes alive. They can make an otherwise boring recipe interesting and surprise our taste buds. I have a large spice cabinet and these are my all-time favorites that you will find in many of the dishes I am sharing on College Culinary.

Cumin

Cumin is a common spice across the Middle East, North Africa and India. A bit of a nutty and earthy flavor that’s great with meat as well as veggie dishes. Cumin seeds have an anti-inflammatory, antiseptic effect and are good for your digestion. I like it so much that I’ve even started using it in cakes!

Paprika

This is the mild little sister of red chili powder. It goes almost everywhere and can be found in dishes across Europe, Central America and Africa. Paprika contains high levels of potassium, which is good for your blood flow and blood pressure.

Garam Masala

Garam masala is a mixed spice widely used in Indian cuisine. It tends to be hot although it depends on the brand. It contains cinnamon, pepper, coriander, cumin and cardamom seeds all of which are toasted and then grinded. It goes in almost all of my Indian dishes.

Turmeric

Turmeric is made of the curcuma plant which is part of the ginger family. It has been used in India for thousands of years as a spice and medical herb. There are lots of health benefits attributed to turmeric, especially its antioxidant and anti-inflammatory effects. For me it belongs in almost any Indian dish, if only for the wonderful yellow color.

Coriander

I love cilantro as a herb and coriander as a spice – both are from the same plant. Coriander powder is common in Spanish, Mexican, Latin and Indian cuisine. It’s a common ingredient in spice rubs, marinades, chilis, and curries. It goes in almost all of my dishes.

Red Chili

This is the grinded form of dried red chilis. Also known as ground red pepper, chili powder or piri-piri in Africa. It’s very hot and spices up your dishes. Know what your taste buds can take and be careful with the amount you are using.

Sambar

Sambar powder is a flavorful South Indian mixed spice. It contains coriander, cumin, mustard seeds, black pepper, red chilies, fenugreek, cinnamon and dried coconut. I love it because it gives texture to dishes and nicely spices them up. But be careful – it’s hot!

Oregano

I love oregano as a fresh herb and in its dried form. It’s part of the mint family and very aromatic. Commonly used across the Mediterranean and also well liked in the United States. It’s a great antibacterial agent and an antioxidant. It goes in many of my dishes.

Cardamom (black)

Black cardamom is widely used in Indian and Asian cuisines and can also be found in Middle Eastern dishes. While the smaller green cardamom pods are sweet, black cardamom has more of a smoky flavor that’s strong and flavorful. You can also use cardamom powder which is often easier to find, but it isn’t as flavorful as the whole pod because the essential oils of the cardamom seed will be lost.