DIY Network

Spice Rack Basics Learn the basics for a great spice rack and how to make a spice rub. From "Home Made Easy" episode DHME-105

Picking the perfect spice can be difficult because there so many you can choose. Guest Karen Bussen gives a lesson in spice rack basics, and she shares a wonderful recipe for a homemade spice rub.

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	Find out how to enhance your recipes with the proper spices.
	Figure A

Spice Rack Basics

There are so many spices and herbs to choose from that it can be overwhelming. The first basic thing to remember is that spices like nutmeg are derived from the non-leafy parts of the plant--the seeds and stems. Herbs like oregano are from the leafy part of the plant. Be sure to buy high quality dried herbs and spices because cheaper versions don't have the flavor or intensity. Store your dried spices in an airtight container in a cool spot. If you do, they should keep for about a year--longer than that and they lose their potency. Dried herbs, on the other hand, really only last for about six months.

Basic Spices to Have on Hand

There are several spices that should be basics in your spice rack. They will help add flavor to just about all of your cooking. Here is a description of a few of them:

• Ground ginger powder adds a bright flavor. It is wonderful in Asian dishes and good to add to marinades.

• Ground cumin is a spice that every spice rack should have. It is great for Asian cooking--and good on pork chops and chicken. It has a full nutty mellow flavor.

• Coriander is the fruit of the coriander or cilantro (as it is called in many parts of the world) plant. It is citrusy, warm and nutty and is a major ingredient in Indian curries as well as dishes with full flavor like pork and lamb.

• Nutmeg, cinnamon and cloves are all great in pies and cookies as well as in savory dishes. Nutmeg is not from a nut; it's a fruit kernel from a fruit that looks like an apricot. It does have a nutty flavor, however. Cinnamon, which is a favorite spice in cooking and baking, is actually from tree bark.

• Cloves are the dried unopened flower buds from the exotic myrtle tree. They're extremely pungent and aromatic, so use them sparingly. They are great to season ham, sausage, baked goods and even wine.

• Cumin is aromatic, earthy, warm and nutty and is used widely in Indian and other Asian and Latin cooking.

• Fennel is tangy and used in sweet and savory cooking.

• Salt and pepper. Kosher salt (which is not technically a spice, it is a mineral) is a good bet, and you can't go wrong with black and white peppercorns, ground freshly for your needs.

Note: Another great thing to do with your spice seeds is to toast them. Pour your spice into a dry skillet and heat them up. It will extract extra depth of flavor. After you have heated them up for a couple of minutes, pour them into a coffee grinder and grind them. It is always better to have a coffee grinder just for spices (figure A).

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