Table of Contents
- What's Inside Basic Spices Pantry Pack 1
- Smoky Pepper Cheeseburgers with Paprika Potato Wedges
- Weeknight Smoky Beef Chili
- Smoky Mustard Chicken with Roasted Vegetables
- Cumin-Pepper Steak Tacos with Charred Peppers and Onions
- Smoky Cumin Shakshuka with Red Pepper Heat
- Pepper-Mustard Pork Tenderloin with Roasted Root Vegetables
- Six Bottles That Know How to Pull Their Weight
- FAQs
Recipes for Basic Spices Pantry Pack 1: Turn Up the Heat and Quit Cooking Like You're Scared of Flavor
A decent spice cabinet should do more than make the shelf look occupied. Basic Spices Pantry Pack 1 gives home cooks six hard-working spices that cover smoke, warmth, peppery bite, mustard tang and everything from a friendly little kick to a proper wake-up call. Coarse Ground Black Pepper, Smoked Sweet Spanish Paprika, Ground Cumin, Mustard Powder, Crushed Red Pepper Flakes and Ground Cayenne Pepper can handle burgers, chili and chicken just fine, but they also give you enough range to wander into tacos, skillet eggs and a few other places dinner gets considerably more interesting. These six recipes are built to show what each bottle can do without requiring a restaurant kitchen, a culinary degree or a grocery run for fourteen obscure ingredients.
What's Inside Basic Spices Pantry Pack 1
6 Regular Bottles
- Coarse Ground Black Pepper
- Smoked Sweet Spanish Paprika
- Ground Cumin
- Mustard Powder
- Red Pepper, Crushed Flakes
- Ground Cayenne Pepper
Now let's make those bottles earn their shelf space. The first three recipes stick close to familiar American favorites. The next three wander a little farther while still using ingredients you can find without a treasure map.
Smoky Pepper Cheeseburgers with Paprika Potato Wedges
A burger does not need seventeen toppings to have a personality. Coarse black pepper gives the beef bite, smoked paprika brings a little backyard swagger, and mustard powder adds the sort of savory tang that makes people ask what you did differently.
Ingredients
- 1 tsp Coarse Ground Black Pepper
- 1 tsp Smoked Sweet Spanish Paprika
- 1 tsp Mustard Powder
- 1 1/2 lb ground beef
- 1 tsp salt
- 4 slices cheddar cheese
- 4 burger buns
- Lettuce, tomato and red onion
- 1 1/2 lb russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1/2 tsp additional smoked paprika for wedges
- Salt to taste
Directions
Start the wedges. Toss potatoes with olive oil, paprika and salt. Roast at 425°F for 30 to 35 minutes, turning once.
Season the beef. Mix beef gently with black pepper, smoked paprika, mustard powder and salt. Form four patties.
Cook the burgers. Grill or sear to your preferred doneness. Add cheese during the last minute.
Build and serve. Load the buns with burgers and toppings and serve with the smoky wedges.
Weeknight Smoky Beef Chili
Chili is where this pack gets to stretch its legs. Cumin builds the warm base, smoked paprika adds depth, black pepper keeps it lively, and crushed red pepper plus cayenne let you decide whether supper politely knocks or kicks the door in.
Ingredients
- 2 tsp Ground Cumin
- 2 tsp Smoked Sweet Spanish Paprika
- 1 tsp Coarse Ground Black Pepper
- 1/2 tsp Red Pepper, Crushed Flakes
- 1/4 tsp Ground Cayenne Pepper, or to taste
- 1 1/2 lb ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can diced tomatoes
- 1 can crushed tomatoes
- 2 cans kidney beans, drained
- 1 tsp salt
- 1 cup beef broth
Directions
Brown the beef. Cook beef and onion in a heavy pot until browned. Drain excess fat if needed.
Wake up the spices. Add garlic, tomato paste, cumin, paprika, black pepper, crushed red pepper and cayenne. Cook one minute.
Simmer. Add tomatoes, beans, broth and salt. Simmer uncovered 25 to 35 minutes.
Taste before bragging. Adjust salt and heat, then serve hot.
Smoky Mustard Chicken with Roasted Vegetables
This is straightforward weeknight chicken with a little more ambition. Mustard powder adds tang without making a wet mess, smoked paprika supplies color and smoke, and coarse black pepper makes sure nobody mistakes dinner for cafeteria food.
Ingredients
- 1 1/2 tsp Mustard Powder
- 1 1/2 tsp Smoked Sweet Spanish Paprika
- 1 tsp Coarse Ground Black Pepper
- Pinch Ground Cayenne Pepper
- 1 1/2 lb chicken tenders or sliced chicken breast
- 1 lb baby potatoes, halved
- 3 carrots, cut into chunks
- 8 oz Brussels sprouts, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp brown sugar
Directions
Start the vegetables. Toss vegetables with 2 tablespoons oil and half the salt. Roast at 425°F for 15 minutes.
Season the chicken. Mix mustard powder, paprika, pepper, cayenne, brown sugar and remaining salt. Coat chicken with the remaining oil, then rub on the seasoning.
Finish together. Add chicken to the pan and roast another 15 to 20 minutes until cooked through and browned.
Cumin-Pepper Steak Tacos with Charred Peppers and Onions
Ground cumin and coarse black pepper make an awfully good start for steak tacos, while crushed red pepper brings enough heat to keep things interesting. This is the sort of dinner that disappears faster than somebody can ask whether there are leftovers.
Ingredients
- 2 tsp Ground Cumin
- 1 tsp Coarse Ground Black Pepper
- 1 tsp Smoked Sweet Spanish Paprika
- 1/2 tsp Red Pepper, Crushed Flakes
- 1 1/2 lb flank or skirt steak
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 8 small tortillas
- Lime wedges
- Optional cilantro, avocado or sour cream
Directions
Season the steak. Rub steak with cumin, black pepper, paprika, crushed red pepper, salt and 1 tablespoon oil.
Char the vegetables. Cook peppers and onion in a hot skillet until browned at the edges. Remove.
Cook the steak. Sear until desired doneness. Rest 5 to 10 minutes, then slice across the grain.
Build the tacos. Warm tortillas and fill with steak and vegetables. Finish with lime.
Smoky Cumin Shakshuka with Red Pepper Heat
Eggs for supper are already a good idea. Eggs simmered in a smoky tomato and pepper skillet with cumin, paprika and a measured amount of red pepper are a considerably better one.
Ingredients
- 2 tsp Ground Cumin
- 1 1/2 tsp Smoked Sweet Spanish Paprika
- 1/2 tsp Red Pepper, Crushed Flakes
- 1/4 tsp Ground Cayenne Pepper
- 1/2 tsp Coarse Ground Black Pepper
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 4 to 6 eggs
- 1 tsp salt
- Crusty bread for serving
Directions
Build the sauce. Sauté onion and bell pepper in oil until soft. Add garlic and spices and cook 30 seconds.
Simmer. Add crushed tomatoes and salt. Simmer 10 minutes until slightly thickened.
Add the eggs. Make wells in the sauce and crack in eggs. Cover and cook until whites are set and yolks are cooked to your liking.
Serve hot. Bring the skillet straight to the table with bread.
Pepper-Mustard Pork Tenderloin with Roasted Root Vegetables
Mustard powder and coarse black pepper make a crust that belongs on pork. Smoked paprika deepens the color and flavor, while a pinch of cayenne keeps this roast from getting too comfortable.
Ingredients
- 1 1/2 tsp Mustard Powder
- 2 tsp Coarse Ground Black Pepper
- 1 tsp Smoked Sweet Spanish Paprika
- 1/8 to 1/4 tsp Ground Cayenne Pepper
- 1 1/2 lb pork tenderloin
- 1 lb baby potatoes, halved
- 3 carrots, cut into chunks
- 2 tbsp olive oil
- 1 1/4 tsp salt
- 1 tbsp brown sugar
Directions
Heat the oven. Set oven to 425°F. Toss potatoes and carrots with 1 tablespoon oil and half the salt. Roast 15 minutes.
Make the crust. Mix mustard powder, pepper, paprika, cayenne, brown sugar and remaining salt. Rub pork with remaining oil and coat with the spice mixture.
Roast. Add pork to the pan and roast until the center reaches 145°F, usually 18 to 25 minutes depending on thickness.
Rest and slice. Let pork rest 5 to 10 minutes before slicing and serving with the vegetables.
Six Bottles That Know How to Pull Their Weight
The Basic Spices Pantry Pack 1 works because every bottle solves a different problem. Black pepper adds texture and bite. Smoked paprika brings color and smoke. Cumin gives warmth and earthiness. Mustard powder adds tang without extra moisture. Crushed red pepper brings visible flakes and a flexible level of heat. Cayenne handles the serious business when dinner needs more fire.
Together they cover burgers, chili, chicken, tacos, eggs, pork and a whole lot of meals in between. Keep them within reach and you have enough range to make everyday food taste deliberate without turning cooking into a scavenger hunt. That's the kind of pantry help worth keeping around.
Basic Spices - Pantry Pack 1 - Pantry Must - Black Pepper, Smoked Paprika, Cumin, Mustard, Cayenne and Crushed Red Pepper
$48.00
Give your pantry a bold upgrade with Basic Spices Pantry Pack 1. It's also a practical gift for new homeowners, newlyweds, backyard grillers, college graduates, and heat-seekers ready to retire those tired supermarket jars. Order this six-spice set now and… read more
FAQs
Are spices different than herbs?
Yes, while herbs are derived from the green and/or leafy parts of a plant, spices come from either the root, bark, flower, or the seed of the plant.
What are the basic spices for a kitchen?
Basic, or staple, spices are the one you use the most. Generally, most kitchens will use pepper of various kinds - for example black pepper, cayenne pepper - asa well as mustard, cumin and paprika. But it's all about what you cook or bake.
What is the typical cost of a spice?
Spices are generally priced by the weight you purchase and the scarcity of spice in the global market. The number of ounces on the bottle varies by spice and reflects the quantity that fills the bottle.
