Roni’s Starter Set for the New Cook
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This spice set was created by Roni at GreenLiteBites.com for all those new cooks who often feel a bit overwhelmed in getting started in the kitchen. As you know if you regularly follow Roni’s blog that she prefers cooking low fat, high fiber, whole foods for her family and strives to limit sugar and avoid processed flours while including as many fruits and veggies as possible.
This is an ideal start set for those that are ready to take that first big step and these spices and herbs were chosen by Roni as they are used frequently in her recipes.
Your 10 selections:
Granulated Garlic - Granulated garlic is the one that is called for in most recipes and it can be substituted for fresh garlic in recipes where the flavor of garlic is called for but not necessarily the texture. For conversions use one teaspoon of garlic granules in place of each fresh clove.
Granulated Onion - Perfect when you are looking for desirable onion flavor, but you don’t need the texture. Also ideal to use when you’re pressed for time as the flavor is so good nobody but you will know the difference. Onion granules are also easier to measure than Onion Flakes, and they don’t cake like Onion Powder.
Sweet Basil - Wildly popular in both American and Italian kitchens, basil is most often used in tomato-based sauces, dressings and juices. Basil works well in combination with oregano for pizza or spaghetti sauce, and also partners well with other seasonings, most specifically garlic, lemon and thyme.
Mediterranean Oregano - Oregano is a robust herb that is strongly aromatic and complex. In Italian and Mediterranean cuisine oregano is a key ingredient that when partnered with Basil makes the two an unbeatable combination in pasta sauces, roasted vegetables and most definitely with pizza.
Dried parsley - this is one herb that many Western cooks find irreplaceable and is one of those herbs that really brings out the flavor of other seasonings and it works particularly well in combination with basil, chili, oregano, pepper, rosemary, sumac and tarragon. Parsley leaves add beautiful green color with a vegetable aroma and taste to just about any dish and is especially good with fish, egg, lemon, tomato and grain dishes.
Thyme - Popular in many European cuisines thyme features a strong, fresh, lemony flavor. Used in Creole cooking, it adds flavor to blackened meat and fish dishes, and in Caribbean cuisine it's used in making Jamaican Jerk Seasoning. Thyme is a fairly robust seasoning, so start off with just a pinch or two so as to not overpower your dish.
Chili Powder (Mild) - Our most popular chili powder this seasoning blend is a bit on the mild side (not overly hot or spicy). The use of chili powders has been traced back to some of the earliest Indian curry powders and its American roots date back to the late 19thcentury. This popular chili powder is salt-free and is hand blended from a delectable combination of dark roasted, ground chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
Ground Cumin - Cumin has a long history and is believed to have been used in Egypt almost 4,000 years ago. A very popular spice in countries that enjoy spicier foods Ground Cumin is a key element in dishes ranging from Tex-Mex chili, curry powders, masalas, mouth-watering spice mixes as well as vegetable and meat stews.
Organic Saigon Cinnamon Powder - Cinnamon is probably the world's most popular baking spice and its familiar aroma and taste is instantly recognizable. The cinnamon oil content of our Vietnamese Cinnamon Powder is very high at 5% which makes the flavor outstanding and leads many cinnamon aficionados to call this particular variety the best you can get.
Nutmeg Powder - Europeans use Nutmeg in potato dishes, sauces, baked goods and processed meats. Try it as a secret ingredient in soups (especially split pea and tomato soups), and with seafood chowders, cheese dishes, lamb, milk dishes, pumpkin pie, eggs and sweet potatoes. And of course don't forget to sprinkle it on your eggnog as this is always a classic.