As a chef, people are always asking Paul Sturkey what his favorite herbs and spices are. They all bring something different to a dish, but there are a few that Sturkey reaches for more often than others to help season his creations. Here, he gives his top five herbs and spices...and tells you how to use them.
Sturkey's Top 5 List- Kosher Salt. Salt is a must in every kitchen. Chefs use kosher salt over regular salt because of its coarse texture and flavor. Kosher salt is also additive free. It produces a cleaner taste in any recipe, and it sticks really well to roasted dishes.
- Freshly ground black pepper. Fresh black pepper adds flavor to almost every dish imaginable. If you want, you can grind whole peppercorns because they deliver more flavor, and on the practical side, whole peppercorns will keep their flavor for a year. Ground pepper loses its flavor in about four months.
- Basil. Everyone knows basil. It’s a staple in Italian cooking. You’ll find it in tomato sauces and it is the basis for a great pesto. Basil is also great simply torn and tossed with pasta and vegetable salads. Fresh basil has a much different flavor from dried and the aroma is different too. Choose fresh whenever you can.
- Tarragon. This isn’t one of the most common herbs, but it has a fantastic flavor...kind of reminiscent of black licorice. Tarragon’s a key ingredient in bernaise sauce. It goes great with filet mignon. Tarragon is fantastic in cream sauces for chicken.
- Cayenne Pepper. This is also known as red pepper. It adds heat and flavor to lots of dishes. It can jazz up everything from green beans to potatoes and pasta to polenta. You can use cayenne in gumbo and chili.
| 
