Relax. Spice can be nice.

It’s too early in the day to start dinner, so I thought I’d post in the meantime about what makes up the contents of my beloved spice rack. Many people are a little wary of using spices when they cook. They’re not sure about the amount to add and they’re afraid they’ll inadvertently ruin what might have been a good dish. It’s true; too much spice or seasoning can detract from the taste of the food and overwhelm your taste buds. But if you start slow, and indulge in a little taste-testing, spice can be very, very nice.

Here’s my hots:

 

Ground Cayenne Red Pepper; Cajun Seasoning; Chili Powder; Crushed Red Pepper; Chipotle Chile Powder; and Smoked Paprika

 

My not-so-hots:

 

Basil Leaves; Lemon Pepper Seasoning; Course Ground Black Pepper; Curry Powder; Sesame Seed; Rosemary Leaves; and Bay Leaves

And my last-but-not-leasts:

 

Ground and Stick Cinnamon; Sea Salt; Nutmeg; Ground Cumin; and Whole and Ground Cloves

And just to show you how nice spice can be…here’s my recipe for a Hot Toddy. I indulge in one of these whenever I have a head cold, against most doctor’s advice. If you plan to do the same, just make sure you drink lots of other (non-alcoholic) fluids throughout the day.

You’ll need:

Boiling water
Whiskey
1 spoonful of honey
3 whole cloves
1 stick of cinnamon
1 slice of fresh lemon

Get cooking:

Pour a generous shot of whiskey into a mug. Fill to top with boiling water. Add the cloves, stick of cinnamon, and fresh lemon. Sweeten with a spoonful of honey. Let steep for a few minutes, then remove and throw away the cloves. Sip, enjoy, and feel warm right down to your bones.

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2 Comments Add yours

  1. Mama says:

    I think I’m a little bit sick, might need one of these!

  2. Nikki says:

    I’ll be happy to make you one!

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