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Using up random spice jars?

Using up random spice jars?

Cuisine spice combination breakdowns, our favorite griddle, & how to garnish.

Keith McBrayer & Ethan Chlebowski
December 08, 2024

Good morning. Last week we covered aromatic bases of the world, and today we’re moving onto common spice combinations by cuisine.

Reminder to use the aroma profile toggle on any Cook Well recipe to see which ingredients give a dish it’s aromatic profile!

CUISINE FEATURES 🍳

Spice combinations by cuisine

Knowing how to build flavor in a dish starts with cooking an aromatic base, and spices double down on the aromatic bases.

By recognizing different patterns, you can transport your cooking to different places in the world just by switching one or two aromatic ingredients.
Knowing different spice combinations will help you use up any stale jars in the spice cabinet. Instead of defaulting to the same garlic and onion powder, can you transport a dish around the world and use up the jars in the back?

Examples around the world

French — thyme, rosemary, garlic

Italian American — dried oregano, red pepper flake, garlic powder, fennel seed

Mexican - cumin, dried chilies, cinnamon, Mexican oregano, tomato bouillon

Middle Eastern - cumin, sesame, sumac

Spanish - paprika, saffron, garlic

Indian - turmeric, mustard seeds, asafoetida, fenugreek

Sichuan - Sichuan peppercorns, star anise, fennel, cumin

Cantonese - white pepper, sesame, MSG, chicken bouillon

Korean — garlic, sesame, gochugaru

NOTE: These are gross oversimplifications. Each country might have countless regional and cultural variations.

Why does this all matter?

You can parse through the spices in a recipe and understand they are there only for a specific aroma profile, which lets you cater and change recipes to your own tastes or what you have in the spice cabinet already.

RECIPE RECOMMENDATIONS ✅

Spice profile switch up

If you want to practice taking a recipe and customizing its spices, we’ve put together a few good recipes to try it out on:

GEAR RECS 🔥 presented by MADE IN

Our favorite carbon steel griddle

People ask all the time about our most used pans. At the top of the list is the Made In Carbon Steel Griddle & Press.

Why?

1) The griddle is pre-seasoned & naturally non-stick. It’s ready to use right out of the box without any chemicals or coatings. Over time, carbon steel develops a slick patina that gets more non-stick with age!

2) It maximizes your cooking space: Inspired by professional kitchen flattops, the griddle offers ample surface area covering 2 burners so that you can cook large batches of food at once easily without crowding the pan.

3) It’s heat-safe up to 1200 degrees. It can be used outdoors on a grill, over an open flame or indoors on a gas, electric or induction cooktop.

Most beginners don’t use high enough heat to get restaurant-level flavor. The griddle & heavy-duty press lets you sear on ripping-high heat to get better browning, crusts, and charring on meats or vegetables.

Check out the Made In Carbon Steel Griddle & Press to upgrade your setup (or gift to a loved one).

READER Q&A 🧠

How to use garnishes

This weeknight hummus plate is perfect to play with garnishing

Question: “What are some good frameworks for choosing toppings/garnishes, to balance flavors/texture and develop contrast, without overwhelming the dish with too many different elements? ” - Kat L

Answer: Garnishes are often an overlooked element of a dish at home, but something restaurants do really well. Remember, we eat with our eyes and even our emotions — don’t underestimate the chopped chives on your pasta, the sesame seeds on your rice bowl, or the squiggle of olive oil on a soup.

Garnishes are items that add both flavor (taste or aroma) and a visual element. Common options can be:

Herbs
Pickled or fresh aromatics
Oils (like EVOO or chili oil)
Condiments (crema, spicy mayo, yogurt, balsamic vinegar, etc)
Seeds, nuts, breadcrumbs/croutons, or spices

Choose garnishes by color, texture, or aroma profile.

Go for contrasting colors: green herbs can brighten up a plate of monotone foods, pink pickled onions can stand out against a salad or busy dish, and sesame seeds or a sprinkle of paprika can add flecks of contrast.
Think about textures: breadcrumbs or nuts can add just enough crunch to make a dish interesting.
Balance the tastes: a balsamic drizzle can add acidity to a rich pizza or pasta, and chili oil or EVOO can add a peppery bite to an otherwise bland soup

Don’t hold back! Restaurants use way more herbs, finishing oils, dressing, and crunchy bits on top of food than you might realize. Once you start seeing it, you’ll notice it everywhere. There’s no excuse but to give your home meals the same treatment they deserve.

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