Spices are good, and most of them are good for you, too. But some spices work with some foods and not very well with others. Here’s what I’ve learned so far:
- Black pepper and salt work on anything. Pepper is especially good on chicken and fish.
- Your basic curry spices (coriander, turmeric, and cumin) seem to work best in lighter dishes such as chicken, a light fish such as a haddock or codfish, and even on light beef. They don’t do so well on heavy things such as salmon, wagyu beef, etc.
- Chili powder works well on beef, but not so well on chicken, though it’s done.
- Campbell’s cream soups (Cream of Mushroom, Cream of Chicken, etc) work well on the lighter foods, such as chicken.
- Tomato sauce, tomato soup, etc., tends to work well on heavier meats such as beef, pork, etc, especially when combined with vegetables and pasta.
- Rosemary is a good thing to add to a pork sausage, beef, or turkey dish. My mom used to bake chicken with a brush of oil and fresh rosemary and that worked out really well.
- Basil covers lots of sins — you don’t think your dish is going to do very well? Or you’re making a meatless dish? Basil won’t fail you, especially if you can get it fresh or frozen. It has a heavy flavor so, as I said it covers lots of sins. A simple dish of pasta, basil, and mozzerala with a little butter is a fantastic dish!
One thing you could try is to experiment with seasoning mixtures and see if anything hits your fancy. This assortment has “taco seasoning”, which I can see would work on a bunch of dishes.