Spices: pairing guide

10 spices for 90% of dishes: black pepper, cumin, coriander, paprika (sweet+smoked), turmeric, cinnamon, garlic powder, bay leaf, mixed peppercorns, flake salt. Quality basics beat 30 jars.

Pork: cumin, garlic, marjoram, mustard. Beef: black pepper, rosemary, thyme, smoked paprika. Chicken: turmeric, ginger, coriander, lemon pepper. Lamb: cumin, sumac, mint, garlic.

Roasted vegetables: cumin, coriander, smoked paprika, oregano. Soups/broths: bay, allspice, celery seed, nutmeg. Potatoes: rosemary, garlic, paprika, thyme.

Dry spices — early in fat (they bloom in oil) or 10–15 min before end. Fresh herbs — at the end. Bay and peppercorns — at the start, remove before serving.

Garam masala: cumin+coriander+cardamom+cinnamon+clove. Italian: oregano+basil+thyme+rosemary. Taco mix: cumin+paprika+chili+garlic+oregano. Make a 2–3 week jar — fresher than store-bought.

Light and heat kill spices: dark cabinet, airtight jars, not above the stove. Ground — 6–12 months, whole — 2–3 years. Freshness test: crush a pinch — the aroma should hit your nose.