Top 20 spices/herbs for a gourmet kitchen?

Question

Give form characteristics and uses.

Answer 1

Can I have the points if I'm the first one who can count to twenty?

My choices:
DRIED:
saffron: French, shellfish
mustard powder: sauces
curry powder: Asian
garam masala: Asian
cinnamon : Baking
crushed red pepper: Asian, Latino
fennel seed: Italian
star anise: Asian
cumin: Latino
5-spice powder: Asian
FRESH or WHOLE:
Basil: French, Italian
Sage: Meats, sauces
Dill: meats, sauces
Bay Leaves: Italian, French, meats
Rosemary: Meats
Thyme: Meats
Tarragon: French, sauces
Oregano; Italian, Latino
Nutmeg: Baking, spinach, sauces
Allspice: Baking

Answer 2

Savory Herbs Used for Cooking (best fresh):
Parsley
Oregano
Marjoram
Rosemary
Thyme
Sage
Bay Leaves

Peppers, Seeds and Chiles For Heat and Spice:
Black and White Peppercorns
Paprika
Cayenne
Dried Mustard

Spices and Seeds For Chilis and Curries / Ethnic:
Cumin
Tumeric
Corriander
Chili Powder
Curry Powder
Allspice
Sesame Seeds

Spices for Sweet and Savory Cooking and Baking:
Cardamom
Ground Ginger
Cinnamon
Nutmeg
Cloves
Fennel or Anise Seed
Vanilla Bean

Let a few out to keep it to around 20.

Answer 3

Salt
Pepper
Oregano
Paprika
Red Pepper Flakes
Parleys
Chili Powder
Sage
Thyme
Dill
Garlic Salt
Bay Leaves
White Pepper
Cilantro
Coriander seed
Mustard
Cream of Tarter
Vanilla bean
Sugar

Everything else should be fresh and seasonal if possible.


I am not going to give you form and characteristics and I don't care if you pick me as the best answer. I already graduated from culinary school and you can do you own work KID.

Answer 4

Herbs ( fresh )

Basil - Italian food
Parsley - Garnish, freshener and for stocksw
Thyme - European cooking ( esp chicken and beef )
Rosemary - European cooking ( lamb and fish )
Fennel - Mediterranean cooking ( fish )
Bay - European cookind ( slow cooked dishes )
Coriander - Mexican, north african, middle eastern and asian cooking
Mint - European, middle eastern and south east asian dishes
Holy basil - south east asian



Spices ( dried )
Cumin seed - Asian, mexican and north african cooking
Coriander seed - ditto
Cinnamon - Sweet European cooking, asian and african cooking
Cloves - ditto
Star anise - asian cooking
Fennel seed - european and asian
Turmeric - asian
Paprika - European
Fenugreek - Indian
Allspice - carribean
Nutmeg - european
Chilli flakes - everything
Salt and pepper - everything

These are some of the herbs and spices I use regularly.

Answer 5

Personally I think it is wiser to buy just the herbs and spices that you use often, and then you may buy a fresh supply of them whenever you need them. If you buy a selection arbitrarily, you might never use some of them and then you have gone and wasted your money.

Answer 6

the herbs are already listed, but really, for a gourmet kitchen, EVERYTHING should be fresh *Ahem (jimmy the mick)*

Answer 7

salt
pepper (to grind in a pepper mill)
sea or kosher salt
oregano
thyme
sage
rosemary
bay leaves (whole)
basil
dill
chili powder
curry powder (if you're into curries)
cinnamon - sticks or powder
cloves (whole)
ginger and garlic (whole)
chives
cilantro
tarragon
marjoram
allspice
nutmeg
dry mustard powder

other extras:
sesame seeds
poppy seeds
Worcestershire sauce
Tabasco sauce
Dijon mustard
specialty vinegars (balsamic, apple cider, etc)
saffron (really expensive)
soy sauce
fish sauce (can be found in Asian markets, similar to soy sauce)
good extra virgin and virgin olive oils
cayenne pepper
cream of tartar
parsley
mint leaves
dried red peppers or red pepper flakes
chipotle peppers

Answer 8

http://homecooking.about.com/library/archive/blmisc2.htm

Personal faves I cannot live without are basil, oregano, paprika, thyme, rosemary, sage, cumin, chili powder, ginger.