Spicing it Up in the Kitchen

Spicing it Up in the KitchenWhile I do like to stir things up (pun intended) in the kitchen, what I enjoy most is spicing it up in the kitchen.  I want the food I’m eating and serving my family to taste good and not have lots of additives, chemicals, msg or salt.  These are my secret ingredients for making food taste good while cooking or preparing a meal and sitting down to a nightly family dinner.  Spicing it up in the kitchen is easy with a few items that are probably readily available at your local grocery store or market.

Spicing it Up in the Kitchen

1. Pepper, freshly cracked

There’s nothing better than freshly cracked pepper.  Get a pepper grinder and some fresh pepper corns from the bulk spice section of your grocer and get cracking.

2.  Frank’s Red Hot Original

Frank’s is hot sauce that’s not very hot but tangy.  It’s the main ingredient in Buffalo wings and another family favorite, Buffalo shrimp.  I like the original version.

3. Tabasco

Tabasco is hotter than Frank’s with a more distinct flavor.  It’s good in just about everything (eggs, soups, hummus) but you don’t need too much of it.  Much like adding horseradish in a recipe, start slow, taste test, and then add more.

4. Tony’s – Lite

Hands down, our favorite.  Tony Chachere’s Creole Lite Seasoning (don’t ask me how to pronounce the name – we just call it Tony’s) is the official title.  I used to order it by the case (I’m not joking) from the company and this was back when you had to call the company on the telephone.  Now, my local grocery store has started carrying Tony’s Lite.  It’s great on everything but I had to lay down the law here – it’s not to go on apples.  Come on, people!  Don’t spice the fruit.  I only buy the Lite version for the lower sodium.

5.  Salt, finishing – Fleur de Sel

Large crystals of finishing salt are best added prior to eating.  Don’t cook with this salt, it’s too good.  The crystals really bring out the flavor of your food when eaten.  These are from France but it seems every country has their own finishing salt.  Experiment and see which you like the best.

Honorable mention: Old Bay

If you’re from Maryland like my husband, you know about Old Bay.  Pasta salads, seafood, tuna fish salad, salmon burgers, even chicken noodle soup all taste better with a little Old Bay.  While this isn’t on our dinner table nightly, it gets used often.

Our spices get transported to and from the dinner table every evening in this sweet little basket.

Spicing it Up in the Kitchen

Whenever I read a recipe I’ve written down, it reads something like, “3 shakes of Frank’s” or “2 shakes of Tony’s” or even “3 cracks of pepper.” What does it all mean this secret code?  (And no, my husband’s name is not Frank or Tony so it’s not a hanky-panky type of spicing it up in the kitchen.)  It’s how we cook around here.  I love this recipe for fish sauce one of my kids wrote down.  Notice the “8 cracks of pepper” and the “8 cracks of Tony’s” which I think was supposed to be “shakes of Tony’s” but you get the idea.

Spicing it Up in the Kitchen

These go-to spices we use and wouldn’t dream of cooking or sitting down to enjoy a meal without them.  Try them at your house.

If you’re interested in knowing more about the additives in your food and what’s good or bad, check out this book, An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce.  The sub-title is one that I totally agree with – never eat what you can’t pronounce.  It aligns with my rules of eating healthier, numbers 10 and 11.  The book is short, easy to read, and rates every food ingredient.

What’s on your go-to list of spices?  Something I should try?

Sara

Sara, creator of Go Gingham, is passionate about cooking and feeding her family healthy, real food. She's a green enthusiast, too, who loves to grow food organically. Sara loves to travel - especially by trading houses. An avid runner, she can also be found chasing after her chickens in the backyard.

8 Comments


  1. We spiced it up in the kitchen yesterday! It was so fun. Yummy dinner, too. Happy Holidays, friend!


  2. I’ve never been much for putting hot sauce on dishes after I’ve made them. I try to incorporate the spice at the time of preparing, whether it’s chili powder, curry paste, salt, chipotles,or jalapenos (pickled or fresh). However, my go-to after-cooking seasonings are Fish Sauce (for indian and thai dishes) and Bragg Liquid Aminos (for soups and stews). I tried Tony Chachere’s but it makes me sneeze every time and I think I’ve had one can of it in my pantry for 5 years!


    1. Great tips, Liana! Sorry to hear about that Tony’s making you sneeze. We’ll use it next time we’re over!!


  3. I’m not the biggest fan of spices – I like foods like pancakes and rice with soy sauce, but Jeff likes spices a lot more. His go to flavor boosters are Beaver brand horseradish, Green Tabasco (he has it with a scrambled egg and vegie sausage on a bagel nearly every morning), Penzey’s Pasta Sprinkle, and Salsa Lizano from Costa Rica, a sort of tangy sauce that’s really flavorful but not spicy. You can get it from Amazon (of course). Happy New Year!


    1. Erin, we’re big fans of the Beaver brand horseradish, also. Love your list. Thanks for leaving a comment and Happy New Year to you and Jeff!


  4. If you like Tony Chachere’s (pronounced kinda like Chat-cherry’s), then you’ll love Konriko Creole Seasoning. Just a little more punch than Tony’s, and it comes in regular, Greek, and Jalapeño varieties. It makes everything yummy!


    1. Hey Stacie, thanks! I’ll definitely check it out. Thanks for leaving a comment.

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