Frequently, people say spices when they mean herbs and spicesGinger, nutmeg, cinnamon, and ground cloves. Sorry I couldn't come up with five. I use spices mostly in baking, and herbs in savory dishes and breads.
Lord help me, I didn't know there were 75 kinds of spices!
George, if you are trying to simplify, you need to first ask yourself what types of dishes you most like to eat. Italian? Mexican? Asian? Good old meat and potatoes?
Once you have a focus on some dishes, we can help with simple recipes, and some substitutions for labor intensive steps. The spices will fall into place from the dishes you want to cook.
For example, you need different spices for a steak or pork chop than you would for spaghetti and meatballs. Why don't you start a thread called What George Wants To Eat, and we can suggest some simple ways to make them and the necessary spices and pantry ingredients you should keep on hand.
Just be careful not to get frustrated when someone comes along and insists that it's better to do everything from scratch the hard way (someone certainly will). Ignore the comments that are too complicated and learn from those of us that are not purists.
Good question.1] thyme because it improves everything.2] tarragon. 2 reasons: 1] it flavors many of my favorite dishes and 2] a dab of tarragon is indispensable with sea food and fish because it cancels the ‘fishy smell’3] Turkish Bay leaf4] nutmeg5] chervil because a touch of nutmeg + chervil makes everything taste better.
Just out of interest, Georgevan.I´ve got a HUGE cupboard packed with spices . but no way does it some close to 75.
Would you care to list the spices that you have? (And herbs are not to be included)
In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient. Why not the leaves? Because the green leafy parts of plants used in this way are considered herbs.
So let´s get this clear. A SPICE could be bark - as in cinnamon; seeds - as in cumin, black pepper, cardamom; flowers - as in cloves, Szechwan pepper, rosebuds, or dried fruit - as in chile peppers.A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish.