Everyday individual spices

• Ginger: warm and citrusy, useful in marinades, drinks, soups, and stews.
• Cloves: intensely aromatic and best used sparingly in rice, tea, spice blends, and baked goods.
• Nutmeg: adds gentle warmth to porridges, pastries, meat pies, and creamy dishes.
• Grains of paradise: peppery, citrusy, and slightly floral.
• Calabash nutmeg: earthy and aromatic, commonly used in soups and traditional dishes.
• Dried chili: available in many heat levels for sauces, marinades, and finishing blends.

Popular blends

Suya spice combines ground peanuts with pepper and savory seasonings for grilled meats and vegetables. Berbere is a complex Ethiopian and Eritrean blend with chili and warming spices. Ras el hanout is associated with North African cooking and can include many aromatic ingredients. Curry powders and masala blends vary widely, so taste a small amount before deciding how much to use.

How to get more flavor from spices

• Toast whole spices briefly in a dry pan before grinding.
• Bloom ground spices in warm oil without burning them.
• Add some seasoning early for depth and a little near the end for aroma.
• Store spices in airtight containers away from light, moisture, and the stove.
• Replace spices when their aroma becomes faint or stale.

Start with less than you think you need, especially when using hot pepper, cloves, or salty seasoning blends. You can always add more. Explore Magache’s spices and seasonings to find ingredients for rice, stew, grilled foods, soups, and everyday meals.