Peek into my spice drawers and you'll find over 75 spices, everything from Aleppo pepper to za'atar, all of it labeled with the date they were opened.
They're definitely the drawers of a spice addict.
But here's a confession: A lot of those spices are good for just one dish. Some are good for only two or three. And the reality is that nine times out of ten, I reach for the same few spices and use them over and over.
Those are the spices I curated into the Epi Essential Eight, a collection of spices that make up a complete, streamlined spice rack, good for beginners and recovering addicts alike.
You know you need salt (and you're seasoning every step of the way, right?) but what kind of salt do you need? If I had to pick just one out of the three kinds of salt we keep in Epi's test kitchen, it'd be Diamond Crystal kosher. It's cheap, has a clean salinity, has a nice texture between your fingers, and provides good crunch for finishing dishes.
Black pepper is another no-brainer, but not just any pepper will do. Don't go for the pre-ground stuff—it goes stale quickly and gives you all of the sneeze-inducing burn with none of the complex fruity aromas you get from freshly ground peppercorns like Tellicherrys. Make sure you have a good-quality, adjustable grinder that can yield coarsely-cracked peppercorns for steak au poivre as well as finely ground pepper for soups and sauces.
Cayenne is made from dried and ground red chile peppers. It adds a fiery heat to dishes with a touch of sweetness and plays well with almost any cuisine.
Cinnamon is my pick for most versatile sweet spice. But while it's best known for the spicy warmth it brings to desserts, it also plays well in savory dishes.
Crush red pepper is another way to add punch to dinner. This heat is less concentrated than cayenne pepper, though, and is rounded out by raisiny notes. Try it on pastas or sautéed greens.
A smoky sweetness + a gorgeous red hue = a spice that's perfect for hearty stews and roasted chicken.
Known for its nutty earthiness, cumin is a cornerstone spice in countless cuisines: Southwestern, Mexican, Indian, and Middle Eastern, just to name a few.
Yes, technically this is a dried herb, not a spice. But I put it in the Essential Eight because it infuses dishes with a bold, lemony flavor you can't get anywhere else.
Already stocked with the Essential Eight? Great—now you can start mixing. Cayenne plus cumin is a great start for many Southwestern or Mexican dishes. Throw in some cinnamon and you're on your way to an Indian curry. Combine red pepper flakes and dried oregano to season an Italian dish, or smoked paprika and cayenne for richly-spiced roasted vegetables (especially potatoes). Or get really crazy and combine all eight for a powerful rub or—if you whisk in a little oil and vinegar—a marinade.