How to cook successfully with spices

Cooking with spices can feel intimidating at first. One pinch too many and suddenly your dinner tastes like a fire-breathing dragon made it. But honestly, once you get the hang of it, spices are your best friend in the kitchen.

First tip is to start small

You can always add more, but you can’t take it out. A half teaspoon is often plenty if you’re experimenting. Taste as you go. That’s the golden rule.

Toast whole spices if you can

A quick minute in a dry pan wakes them up and makes the flavour deeper and warmer. Ground spices work brilliantly too, just add them early enough in cooking so they have time to blend into the dish rather than sitting on top. Freshness matters more than people realise too. If that jar of paprika has been in the cupboard since 2018, it’s probably doing absolutely nothing. Spices don’t ‘go off’ dramatically, but they lose punch.

Think about balance

If you want heat, choose chilli, and for warmth, cumin. You can enjoy earthiness from turmeric. Turmeric contains iron and plant compounds, which have antioxidant and anti-inflammatory properties. For sweetness, opt for cinnamon. Spices all play different roles. You’re not trying to make everything spicy; you’re building layers of flavour.

If you want to spice up your meals, natural flavourings from specialists like Foodie Flavours make all the difference.

Don’t just save spices for curries

A pinch of smoked paprika in scrambled eggs, cumin in roasted carrots, or cinnamon in a chilli can completely lift a dish. Most importantly, be brave.