You only ever need 12 spices in your kitchen cupboard, says Michelin starred chef. Here’s what they are

Any home cook worth his salt will happily boast a cabinet full of spices that can transform the blandest of dishes into a delicious meal.

But experts say an overstuffed spice rack is completely unnecessary.

Instead, according to Chef Max Posener, any kitchen needs just 12 dried herbs and spices.

Chef Posener, who has many years of experience in Michelin-starred restaurants, including Ynyshir in Machynlleth, Wales, said cumin, paprika and cinnamon are among the basic ingredients needed.

The expert, who now runs Otaku, an 18-course supper club from her home in the North, shared the 12 spices everyone should have in their kitchen (see box) and tips on how to use them.

The spices you need and how to use them

Speaking to the Daily Mail, Max advised people not to use spices during the cooking process, but instead turn off the heat and let it cool.

‘Once it stops boiling, add different spices and steep until ready to serve to keep them as fragrant and fresh as possible,’ he explained.

Max then suggested investing in a spice blender, saying: ‘Roast your spices whole and blend them, they’ll taste so much better than store-bought. Cumin, coriander, fennel, pepper. Know how to fry and bring out the flavor of your spices.

‘Do not over fry. Everyone knows that their spices should be fried before using them, but most people don’t like any curry etc. You don’t realize that you need to heat them very gently, just until they become fragrant, before you start cooking for them.

‘The general tendency is to fry them until you see colour, but this will burn them and cause them to be stronger than the curry you are working with.’

Another way to get the most out of spices is to infuse them overnight; especially when baking desserts, if you don’t want to over-spice your desserts.

Max explained: ‘Steep your liquid in the fridge cold overnight and strain it the next morning. Vanilla, Nutmeg, Tonka Bean for pudding, Chamomile, Clove for panna cotta, Cinnamon, Cardamom, Star Anise for rice pudding.

‘This will add super floral notes to the background of your dishes without going overboard.’

Finally he said: ‘Don’t think of spices as spices. Black pepper is not salt. Do not season meat with salt, especially at the beginning of the cooking process.

One important tip Max shared was to be careful when adding spices, as you can always add but not remove (stock image)

‘It will fall into your pan and/or burn. It’s a spice; use it this way. And if you must, season to taste at the table.

‘You can always add but you can’t take away, so be careful.’

Chef’s favorites

The chef also shared his favorite spices and gave suggestions on how to use them.

Tahitian vanilla is one of the most incredible products. It can transform any dessert into one worthy of a Michelin star. A familiar taste that everyone loves.

Tonka bean – lesser known but almost as aromatic as vanilla. It has notes of vanilla and almond and is very versatile. It can be used for rice pudding, pudding, panna cotta, stewed fruit, ice cream and pairs well with chocolate.

Five spice – star anise, cloves, cinnamon, fennel seeds and Sichuan pepper. The spice mix is ​​prepared for you, so you don’t even have to think about it. It pairs well with meat. It’s traditionally paired with Chinese Peking duck, but it also goes well with anything fatty that can take on too much sweetness: pork belly, beef ribs, chicken thighs. (The same goes for sumac.)

Curry powder (especially B&W Japanese curry powder); It combines turmeric, coriander, cumin, fenugreek and other spices in a fiery, sweet and tangy version of the curry powder known in the UK.

A great motto to keep in mind, according to Chef Max, is that things that grow together often come together (stock image)

How do I know which spices to use?

Chef Max said people need to ‘taste, taste, taste’ to try and recognize the spice you’re working with.

He added: ‘You will know much better intuitively what goes with what and how best to use it. If something is more aromatic and floral (vanilla, chamomile, cardamom), you will most likely use them as an infusion for desserts.

‘Pungent spices such as cumin and coriander can stand up to meats better than mild floral spices such as sumac, which pair better with fish.’

Another tip was to think about your childhood, which Max said ‘always helped’ him. But there’s no need to worry too much: according to the chef: ‘Everyone eats and intuitively knows what goes with what. Everybody knows chamomile and honey are a match made in heaven.’

A great motto to keep in mind is that things that grow together often come together. Max said: ‘So look at the source of your spices and other ingredients.’

For example, paprika (made from dried peppers) grows with tomatoes, basil, and onions, while fennel grows in similar environments with dill, coriander, and cumin; According to Max, these are all you need to create a great base for curry.

‘And the tonka bean grows with cocoa in the rainforest,’ the chief said. ‘So no wonder it pairs so well with chocolate.’