Spices are the heart and soul of cooking; infusing dishes with complexity, warmth, and depth. Yet even the most seasoned cooks can fall into the trap of misusing certain spices or underestimating the potential of others. From heavy-handed cumin to forgotten fennel, the spice rack is full of possibilities, but getting it right can sometimes seem tricky.
In this post, we’ll explore the spices that are often misused and those that deserve more love in your kitchen. Learning to spice it right can transform your cooking and open up a world of flavors you may not have fully tapped into yet.
Most Misused Spices
Misusing a spice can happen in a number of ways: using too much, using it in the wrong dish, or applying it at the wrong stage of cooking. Here are some common culprits when it comes to spice mishaps.
1. Cumin
Why It’s Misused: Cumin is one of the most popular spices in the world, especially in Mexican, Indian, and Middle Eastern cooking. Its earthy, warm flavor adds depth to stews, curries, and spice rubs. However, cumin is frequently overused, which can lead to an overpowering, bitter taste. It’s a strong spice, and a little goes a long way—too much and your dish may end up tasting one-dimensional.
How to Use It Properly: Cumin works best when it’s used as part of a blend of spices rather than dominating the dish. Toasting cumin seeds before grinding them enhances the flavor while keeping it subtle. Start with a small amount and adjust as needed, especially in delicate dishes.
2. Cinnamon
Why It’s Misused: While cinnamon is a beloved spice in baking, it’s often misused in savory dishes. People associate cinnamon primarily with sweet foods, but when it appears in savory dishes—such as Moroccan tagines or Indian curries—some cooks add too much, thinking it should stand out the way it does in desserts. This can make the dish too sweet and unbalanced.
How to Use It Properly: In savory dishes, cinnamon is best used in moderation. Try adding just a pinch to deepen the flavor of stews or braises without overpowering the dish. It also works well in combination with warm spices like cumin and coriander.
3. Nutmeg
Why It’s Misused: Nutmeg has a distinct, pungent flavor that’s often overdone, particularly in baked goods or cream-based sauces. It’s also sometimes used in place of ground cinnamon, which can confuse the flavor profile of a dish if not handled carefully. Nutmeg can easily tip the balance between richly aromatic and overly bitter.
How to Use It Properly: A tiny pinch of freshly grated nutmeg can go a long way. It’s best used sparingly in savory dishes like mashed potatoes, béchamel sauce, or roasted vegetables. In baking, pair it with cinnamon or cloves for a balanced spice profile.
4. Rosemary
Why It’s Misused: Rosemary is a wonderfully fragrant herb, but it can be overpowering if used in excess or added in large pieces. Its piney flavor can overwhelm more delicate ingredients, and it’s tough texture can be off-putting if not chopped finely or used sparingly.
How to Use It Properly: Rosemary works best in small quantities and pairs well with hearty ingredients like lamb, potatoes, or roasted meats. Finely chop fresh rosemary or use dried rosemary in moderation, and avoid adding whole sprigs unless they’ll be removed before serving.
Most Underused Spices
While some spices dominate the kitchen, others often sit on the shelf collecting dust. These underused spices are packed with flavor and deserve a more prominent place in your cooking.
1. Fennel Seeds
Why It’s Underused: Fennel seeds have a sweet, licorice-like flavor that many people associate with anise or even candy, which can make them hesitant to use it in savory dishes. However, this spice adds incredible depth and complexity to a variety of foods.
How to Use It More: Fennel seeds are fantastic in spice rubs for pork or chicken, where their sweetness complements the meat’s richness. They also add brightness to Italian sausages, curries, and even roasted vegetables. Toast the seeds lightly before grinding them to bring out their full flavor.
2. Sumac
Why It’s Underused: Sumac, a tangy, citrusy spice used widely in Middle Eastern cuisine, is underutilized largely because many cooks are unfamiliar with it. Its bold, lemony flavor can add a refreshing acidity to dishes without overpowering them.
How to Use It More: Sumac is perfect for sprinkling over salads, grilled vegetables, or roasted meats to add a tangy kick. It’s also an essential ingredient in the spice blend za’atar and works well as a finishing touch for dips like hummus or yogurt.
3. Cardamom
Why It’s Underused: Cardamom is a spice with a complex, aromatic profile that’s often relegated to baking or chai tea. However, it’s a versatile spice that can be used in both sweet and savory dishes.
How to Use It More: Try adding ground cardamom to spice rubs for meats like lamb or chicken, or use it in curries and stews for a floral, citrusy note. It also pairs beautifully with citrus in desserts or as a flavor enhancer in coffee.
4. Fenugreek
Why It’s Underused: Fenugreek has a slightly sweet, maple-like flavor that’s central to many Indian dishes. However, outside of Indian cooking, it’s often overlooked. Its unique flavor can add both sweetness and a savory note to dishes.
How to Use It More: Fenugreek seeds are perfect for curries, spice blends, or pickles. You can also use ground fenugreek to add depth to stews and slow-cooked dishes. It’s particularly effective in balancing spicy and tangy flavors in complex dishes.
5. Coriander
Why It’s Underused: Coriander is often overshadowed by its cousin, cilantro, and many people aren’t familiar with how to use it. Its citrusy, nutty flavor is incredibly versatile and can enhance both savory and sweet dishes.
How to Use It More: Ground coriander pairs well with cumin in curries and spice rubs. It’s also fantastic in marinades for chicken or fish, and it can be used to add a bright, zesty note to desserts like citrus cakes or cookies.
Final Thoughts
Spices are an essential part of cooking, but using them correctly—or overlooking their potential—can make a huge difference in your dishes. Cumin, cinnamon, and rosemary, while popular, can easily overpower a dish if used incorrectly. Meanwhile, spices like fennel seeds, sumac, and cardamom deserve more attention for their ability to add depth, complexity, and brightness.
By learning how to spice it right and experimenting with underused spices, you can elevate your cooking to new heights, unlocking layers of flavor and aroma that you may have been missing. So, give those underused spices a chance, and be mindful of how you use the more familiar ones. Your taste buds will thank you!
Sumac-Spiced Roasted Vegetables
Ingredients:
- 2 cups of cauliflower florets
- 2 cups of diced sweet potatoes
- 1 red bell pepper, diced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground sumac
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Vegetables: In a large bowl, combine the cauliflower, sweet potatoes, red bell pepper, and red onion.
- Season: Drizzle the olive oil over the vegetables and toss to coat. Sprinkle the sumac, cumin, paprika, garlic powder, turmeric, salt, and pepper over the vegetables. Toss again to ensure even coating.
- Roast: Spread the vegetables in a single layer on a baking sheet. Make sure they are not overcrowded to ensure they roast properly.
- Cook: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Garnish: Once roasted, transfer the vegetables to a serving dish. Garnish with fresh parsley if desired.
- Serve: Enjoy these sumac-spiced roasted vegetables as a side dish or as a main component of a grain bowl or salad.
Sumac adds a unique tangy flavor to the vegetables, balancing out the sweetness of the sweet potatoes and the earthiness of the cauliflower. This dish is not only delicious but also showcases the versatility of lesser-known spices!