Here’s a complete list of the salt, herbs, and spices used in all the recipes on this website, along with some tips on alternative uses, storage, and essential tools.
Salt
We use two types of salt:
Fine Sea Salt - our go-to for cooking.
Black Salt (Kala Namak) – used as a garnish to add an "egg-like" flavor to dishes. Due to its high sulfur content, it imparts both the taste and aroma of eggs. Unlike regular salt, black salt isn’t as salty and is primarily used for its unique flavor. It should be added at the end of cooking, in very small amounts—a pinch is usually enough. Since only a little is needed at a time, a single purchase can last for years.
- Sea Salt
- Black Salt (Kala Namak)
Spices
- Garlic Powder
- Onion Powder
- Mustard Powder
- Turmeric Powder
- Ginger Powder
- Ground Coriander
- Ground Cumin
- Ground Black Cumin
- Sweet Paprika
- Smoked Paprika
- Hot Cayenne Pepper
- Whole Black Pepper
- Cinnamon Powder
- Ground Clove
- Ground Cardamom
- Whole Nutmeg
Garlic & Onion Powders
Peeling, cutting, and cooking garlic and onions takes time. Sometimes, you don’t have that extra 10 minutes but still want a flavorful dish. Garlic and onion powders work great as substitutes in most recipes, adding depth without the hassle. They’re especially useful in sauces. A good rule of thumb: if you're not already chopping other vegetables for your recipe, use the powders to cut down on mess and prep time.
Mustard Powder
Beyond adding a kick and vibrant color to dishes, mustard powder plays a functional role - it activates enzymes in cruciferous vegetables, boosting sulforaphane production. Sulforaphane is a powerful compound that fights free radicals and reduces inflammation. Whenever possible, add mustard powder to broccoli, cauliflower, and cabbage.
Turmeric Powder
Turmeric primarily adds color to dishes, but its real strength lies in its medicinal properties. It contains curcumin, a potent anti-inflammatory and antioxidant compound known for its anti-aging, anti-cancer, and blood sugar-regulating effects. It may also help combat depression. For better absorption, pair it with ground black pepper.
Ginger Powder
Both fresh and powdered ginger have their place in cooking. Fresh ginger, even when minced or ground, retains its fibrous texture, making it less ideal for baking. The powdered version is convenient, quick to use, and blends seamlessly into most recipes.
Ground Coriander
Coriander seeds are at their most aromatic when freshly ground. However, grinding them daily isn't always practical. A good compromise is to buy whole coriander seeds and grind them in bulk (as we do). A coffee grinder works well for this.
Ground Cumin Seeds
Like coriander, cumin is best when freshly ground. While daily grinding may be inconvenient, you can grind cumin seeds in bulk after purchasing. Cumin is often paired with coriander in recipes, making them a natural duo in cooking.
Ground Black Cumin Seeds
Despite the name, black cumin is a different seed from regular cumin. If a recipe calls for cumin, adding just a pinch of black cumin can enhance both flavor and nutrition. Black cumin is known for its immune-boosting and infection-fighting properties. It has a potent, distinct taste, so a little goes a long way. While we don’t specify it in our recipes due to its specialty status, we highly recommend adding it to your spice rack. Buy whole seeds and grind them yourself for the best quality.
Sweet & Smoked Paprika
Paprika is a spice powerhouse. Rich in antioxidants, it supports heart health and helps lower blood pressure - all while delivering fantastic flavor. We use two types: sweet and smoked. Sweet paprika works in most dishes, while smoked paprika adds a deep, BBQ-like flavor. It’s particularly useful for seasoning mushrooms and veggie burgers.
Hot Cayenne Pepper
If you love spice, cayenne pepper is a must. It can be added to any dish that calls for paprika to bring extra heat. Use as much as you can tolerate.
Whole Black Pepper
Freshly ground black pepper enhances any dish with its bold bite. Investing in a spice mill is worthwhile - you only need small amounts, but freshly ground pepper makes a big difference. Use it as a finishing touch to elevate your food.
Cinnamon Powder
More practical than cinnamon sticks, powdered cinnamon is a versatile staple for cooking and baking. It’s especially useful when recipes call for larger amounts.
Ground Clove
Like cinnamon, clove is easier to use in powdered form, as recipes typically require only small amounts. Its strong flavor means a little goes a long way.
Ground Cardamom
Cardamom is similar to clove - it’s used occasionally but makes a significant impact when included. Since it’s potent, a small amount lasts a long time.
Whole Nutmeg
Nutmeg is best purchased whole and grated fresh when needed. Like black pepper, freshly grated nutmeg has a more vibrant aroma and flavor than its pre-ground counterpart. If you use it often, consider investing in a nutmeg mill for effortless grinding.
Herbs
- Dill
- Oregano
- Thyme
- Basil
- Rosemary
- Bay Leaves
These are the six dried herbs we frequently use in our recipes. You don’t need to have them all—or any of them—to make our dishes, but they can enhance flavor and depth. Plus, all herbs (and spices) offer medicinal benefits and add extra nutrients to your meals.
Dill – Great for soups and yogurt-based sauces. It pairs especially well with peas, zucchini, and cucumbers.
Oregano – A simple way to boost flavor—just sprinkle it over salads.
Thyme – Complements mushrooms beautifully.
Basil – A must for tomato-based dishes and pasta.
Rosemary – When ground using a mortar and pestle, it makes a flavorful coating for tofu.
Bay Leaves – Drop one into soups while cooking, then remove it before serving or blending for a subtle, aromatic touch.
Storage & Tools
We store our spices in small pop containers (200 g ~ 7 oz) by OXO Good Grips. They are just the right size to fit standard spice packets and they are quick and easy to use. We use two spice mills. One is for black peppercorns and another specialty mill is for nutmeg.
