The intermediate cabinet
Twelve more for cooking across cuisines
Once the starter shelf is second nature, these open up Indian, Middle Eastern, Mexican, and Mediterranean cooking properly. This list builds on the starter cabinet.
Builds on the the starter cabinet.
- 1
Smoked paprikaInstant barbecued, slow-cooked depth for beans and potatoes.
- 2
Green cardamomFloral lift for rice, chai, and Middle Eastern coffee.
- 3
CloveIntense warmth for braises, mulled drinks, and garam masala.
- 4
NutmegGrate fresh into cream sauces and baked goods.
- 5
AllspiceClove, cinnamon, and nutmeg in one berry; key to jerk.
- 6
Fennel seedSweet anise note for sausage, fish, and tomato sauce.
- 7
ThymeSavory all-purpose herb for roasts, beans, and stock.
- 8
RosemaryPiney punch for lamb, potatoes, and bread.
- 9
SumacTart, lemony red finish for grilled meat and hummus.
- 10
CilantroFresh citrus lift for Mexican, Thai, and Indian dishes.
- 11
Garam masalaA finished warm blend that shortcuts Indian cooking.
- 12
CayenneAlready on the starter shelf; lean on it more here.