I need some tips on sauces and spices!

In the spice aisle, McCormick has recipe cards that include pre-measured, pre-packaged spices to complete that recipe one time. These sell for about $1.99. It's a great way to try out different flavors and spices before spending a bundle on 4 or 5 spices that you may or may not enjoy.

Things I'd be lost without:

-Rosemary
-Garlic powder
-Onion Powder
-Basil
-Ginger
-Cumin
-Mustard
-Thyme
-Poultry seasoning

For pre-made sauces, I LOVE Rao's. They are all very tasty and fairly low in sodium. Only drawback is they are expensive, but not awful if you can hit a sale. I always have their Marinara and their Vodka sauce in the pantry.

Thanks for this!!!


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Here's a great post from one of our members (professional chef) with some great ideas on spices and which ones to use together for different types of national cuisines: http://www.myfitnesspal.com/topics/show/182402-zest-up-dinner-w-flavors-from-around-the-world

I'm with Atlantique on this.

Also, here's an excerpt from Rachael Ray's Express Lane Meals that lists what she thinks you should have in your spice rack at all times:

coarse salt
coarse black pepper or peppercorns to grind
chili powder
ground cumin
grill seasoning
paprika
smoked sweet paprika
whole nutmeg
curry paste or powder
ground coriander
poultry seasoning
bay leaves
red pepper flakes
dried oregano
dried thyme
ground cinnamon
fennel seeds
ground allspice
cayenne pepper

As for sauces, it really depends on what you like. I prefer hot sauces as they are low calorie and kick up anything (tuna, hot sauce, and lemon juice makes a great low-cal meal). My favorite is Tapatio, and it's cheap! Worchestershire is another staple I try to keep in stock.

Oh, and I know you said not to say salt and pepper, but I've found that the BEST seasoning for a roast or baked chicken is just that, salt and pepper. I use Kosher salt (larger grain and smoother taste) and fresh cracked peppercorns, though.

I'm with Atlantique on this.

Also, here's an excerpt from Rachael Ray's Express Lane Meals that lists what she thinks you should have in your spice rack at all times:

coarse salt
coarse black pepper or peppercorns to grind
chili powder
ground cumin
grill seasoning
paprika
smoked sweet paprika
whole nutmeg
curry paste or powder
ground coriander
poultry seasoning
bay leaves
red pepper flakes
dried oregano
dried thyme
ground cinnamon
fennel seeds
ground allspice
cayenne pepper

As for sauces, it really depends on what you like. I prefer hot sauces as they are low calorie and kick up anything (tuna, hot sauce, and lemon juice makes a great low-cal meal). My favorite is Tapatio, and it's cheap! Worchestershire is another staple I try to keep in stock.

Oh, and I know you said not to say salt and pepper, but I've found that the BEST seasoning for a roast or baked chicken is just that, salt and pepper. I use Kosher salt (larger grain and smoother taste) and fresh cracked peppercorns, though.

These ^ Plus I usually buy some bottles of liquid marinade (Like piri piri marinade, or teryaki marinade) which are great for chicken/fish.

I also buy the following fresh products in my monthly shop- as I love making indian, chinese & thai foods

Garlic
Freh root ginger
chilli peppers
lemongrass
fresh mint
fresh Coriander (Cilantro)
Fresh Basil

In the UK- you can also buy tubes of spice & herb blends for stir fries, curries etc... not sure about the US. I always have a tube or two of sundried tomato paste for pasta/cous cous/quinoa salads.