Savory Spices

"Paprika" is a generic term for a spice made from ground dried red peppers. Whether paprika is labeled sweet, smoked, or hot is determined by the variety (or varieties) of pepper used and how the pepper is manipulated. Sweet paprika is the most common, typically made from a combination of mild red peppers, and it’s prized more for its deep scarlet hue than anything. Smoked paprika is produced by drying peppers (either sweet or hot) over smoldering embers. We don’t recommend using smoked paprika for all paprika applications; it’s best used to season grilled meats or to add a smoky aroma to boldly flavored dishes. Hot paprika can be made from any number of hot peppers, so it shouldn't be substituted for sweet paprika in cooking.

Cumin is among a handful of spices that appear again and again in Mexican cooking. Its earthy, warm flavor pairs well with many common Mexican ingredients, from fresh vegetables to roast chicken. When possible, buy whole seeds and grind them yourself; the flavor is more potent.

Coriander appears in a huge variety of recipes, from meat-heavy stews to spicy seafood dishes. The light brown spherical seeds are the dried fruits of the coriander plant, which cilantro also comes from. Coriander possesses a sweet, almost fruity flavor with just a hint of the soapy-metallic character of mature cilantro. Coriander seeds can be toasted to enhance their flavors—see the video lesson in this class to learn how.

Ground mustard, or mustard powder, is made by grinding mustard seeds and sifting, which leaves a fine powder. It adds acidity to heavy, creamy dishes like macaroni and cheese. Many brands recommend mixing powder with water to develop the fullest sharp, tangy flavor. If you’re turning your mustard powder into a condiment, mix it with water and wait for the flavor to bloom. In recipes where mustard powder is combined with other ingredients, blooming is not necessary.

Beyond its heat and sharp bite, black pepper enhances our ability to taste food, stimulating our salivary glands so we experience flavors more fully, but this effect only comes from freshly ground pepper. Once the hard, black shell of the peppercorn is cracked open, its aroma immediately starts to fade, and most of its flavor and scent disappear within a half hour. For the best tasting pepper, grind your own peppercorns just before you need to use them.

Although you wouldn’t know from its name, this spice usually contains not only fiery red cayenne pepper, but also a variety of other ground dried chiles. We use it to add kick to food or to enhance other flavors. It’s most often found in Southern cooking or Mexican cuisine. You can find ground cayenne pepper in grocery stores, but the peppers are also sold fresh or dried. The volatile oils in cayenne lose potency within a few months, so be sure to replenish regularly.

Red pepper flakes are just dried and crushed red chile peppers. Unlike cayenne pepper, red pepper flakes do not make every bite of a dish hot and spicy. They add another level of flavor to pasta sauces or roasted vegetables, and are a staple in pizzerias for sprinkling over pies.

Ground turmeric comes from the fresh turmeric rhizome, which greatly resembles fresh ginger in appearance. Turmeric can add both yellow color and an earthy bitterness to dishes. The dried and ground spice has a very muted flavor, but is used extensively in Indian and southeast Asian cuisine to impart a bright, golden color; it’s more commonly seen as a component in a spice blend. It can be used to season fish and seafood as well as grain dishes and curries.