Herbs and spices are a mainstay of cooking, ensuring that you have the right selection of dried or fresh herbs and spices on hand whenever you cook can elevate whatever it is you are preparing and cooking to another level.

Having your herbs and spices stored in a cool, dry place, will require that every 6-12 months you take stock of them and discard those that may have lost their aroma and flavor to keep the meals you cook tasting and smelling delicious, even when cooking on a budget.

Upon inspection of your pantry, it could also be a good starting point to begin building a collection of herbs and spices that will not only help you to reduce the number of products you keep on hand but, lower the number of herbs and spices that get discarded every time you do your regular pantry check.

The list below is generally considered the herbs and spices that any cook should have in their kitchen to enable them to create a wide range of meals with an even wider range of flavors, with ease.

Salt.

Specifically, sea salt, the minerals in sea salt have a more complex flavor than that of table salt so that you do not need to use as much of it, this in turn saves you money.

Pepper.

Whole, black peppercorns.

If you do not own a pepper grinder, now is the perfect time to purchase one. Keep the peppercorns in the grinder and use them as needed, refilling them on a regular basis.

Cardamom.

One of the primary spices that is used in a wide range of eastern cooking, such as curries, chia and garam masala.

It has a warm, sweet flavor that complements more heated herbs and spices perfectly.

Chili Powder & Crushed Red Pepper Flakes.

A potent spice that should be used sparingly as it very potent.

Made of ground dried red chilies, it is a staple of cuisines from the Southern United States.

Cinnamon.

Used in a lot of sweet dishes due to it being a perfect pairing for sugar, this rolled bark of a tree in Sri Lanka also works well in savory dishes from the Middle East.

Cinnamon can be purchased whole, in stick form or ground.

Cloves.

Cloves are a great addition to a wide range of recipes, especially ones such as roasted pork, fruit dishes and of course, mulled wine.

Be careful on their use though as adding too many can overpower a dish.

Coriander.

A seed from the cilantro plant, coriander seeds go well when poaching fish, adding to burgers, or even used in salad dressings.

They impart a slightly sweet, aromatic flavor to any dish they are added to.

Cumin.

Ground cumin has a strong aroma that goes well with Mexican or Indian inspired dishes although only needed in small amounts.

Cumin is an amazing addition to a simple lemon and olive oil salad dressing.

Fennel Seeds.

The seeds of the fennel plant, can be purchases whole or ground and have a much richer licorice taste than the bulbs of fennel that can be purchased in the produce section.

Fennel as an herb goes really well with pork-based dishes as well as some types of fruit desserts.

Ginger.

Ground or fresh, can be utilized in a whole range of foods from entrees to desserts, it is known to impart a zing to the dishes it is added to which can help excite the palate.

Mustard.

Again, either in seed or ground form are an essential in many types of dishes although more commonly used in Indian cuisines.

Nutmeg.

With a warm, earthy flavor, nutmeg can be used in a vast array of dishes although it is more commonly used in desserts that are dairy based.

Paprika.

Another spice made from dried red peppers, it comes in a wide range of types, smoked, unsmoked, sweet or hot.

Used in a lot of BBQ rubs and marinades, paprika lends itself to a lot of dishes that require a vibrant, light punch of spice such as a Moroccan shakshuka.

Star Anise.

One of the primary ingredients in a lot of Chinese cooking, this spice goes well with any type of protein and adds a delicate anise flavor to any dish is it added to.

Turmeric.

A bright yellow spice that is made from a dried root, it is the primary ingredient that is added to curry powder to give it that yellow tint and it has an earthy, almost mustard like flavor.

Use turmeric in spicy or dairy dishes to add an extra element of color and flavor.