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"Gone are the days when a dash of salt and pepper was all you needed to spice up a dish. Today, even the most exotic spice is showing up on supermarket shelves, just waiting for you to add a pinch of it to your morning eggs or afternoon yogurt snack. The only rule of thumb when adding spice to a dish is to start small, and use your tastebuds as the ultimate guide. Below, we&amp;#039;ve compiled a list of spices you should have on hand in your kitchen and included some recipes to help you experiment with various flavors. Just remember: Have fun!        Allspice: This berry of the allspice tree is a spice unto itself, not a mixture of spices, as the name might suggest. The flavor resembles a combination of cloves, cinnamon and nutmeg. Use with caution\u2014it&amp;#039;s quite strong. Whole: Add one or two to a cup of hot tea. Stir into slow-cooking meat and poultry stews and seafood dishes. Crush and add to marinades. Ground: Add to spice cakes. Stir into creamed spinach. Add a pinch to cherry-pie filling. Use to flavor tomato sauce. Add to mulled cider or red wine. Allspice Recipes        Cardamom: Expensive, but a little goes a long way. Seeds (bleached white pods): Chew after a spicy or rich meal. Add to soups, stews and curries (the pod will disintegrate during cooking). Ground: Add to spice cakes, sweet pastries and cookies. Mix with sugar and sprinkle on fruit compotes. Cardamom Recipes        Cayenne (ground red pepper): Often added to savory dishes to give them a spicy boost. Go easy, because this is a hot one. Add to chili, barbecue sauce and salsa for some extra heat. l Stir into bland egg dishes to add kick. Mix into cream-cheese spreads and guacamole.Add to cornbread batter. Stir into creamy chowders and sauces. Cayenne Recipes        Celery Seed: The flavor of celery and then some, but it doesn&amp;#039;t wilt or need chopping. Seeds: Add to soups, stews and pickling brine. Stir into salad dressings. Add to relishes. Ground: Add to creamy coleslaw and potato salad. Stir into egg salad. Sprinkle on split-pea soup or fish chowder just before serving. Add to tomato juice. Celery Seed Recipes        Cinnamon: One of the oldest known spices, it comes from the bark of a tree. Stick: Add to fruited beef or lamb stew. Add a stick or two to pancake syrup when heating. Use as a stirrer and to season hot spiced drinks (ground cinnamon makes clear beverages cloudy). Ground: Use in Greek and Turkish dishes. Sprinkle over hot chocolate. Mix with sugar to sprinkle on baked goods. Stir into softened chocolate or vanilla ice cream. Cinnamon Recipes            Cloves: These dried unopened flower buds are among the strongest aromatic spices. Use with care. Whole: Use to decorate scored ham rind. Add a few when making chili. Add to water when cooking corned beef. Add to pot when making mulled cider or wine. Ground: Add a pinch to chocolate cake batter or frosting. Stir a little into mashed sweet potatoes. Mix with honey to top pancakes and waffles. Clove Recipes        Cumin: A major ingredient in curry and chili powders. Seeds: Add to lime- or lemon-based meat and poultry marinades. Add some when cooking chili. Mix with cream cheese for a bread spread. Add a few to cooking water for rice and couscous. Ground: Add to lentil soup. Stir into guacamole. Add a pinch to oil-and-vinegar salad dressing. Mix with yogurt to serve with spicy curries. Stir into bean-and-rice dishes. Cumin Recipes        Fennel: Subtle anise-like flavor and aroma. Used in Italian sausages, baked goods and sweet pickles. Seeds: Stir into yeast dough and sprinkle on baked goods before baking. Nibble a few to freshen breath. Ground: Add to meat mixture for Italian-style meatballs. Rub on pork before roasting. Sprinkle lightly on pizza. Fennel Recipes        Ginger: Versatile, with a spicy-hot, piquant flavor. Ground: Add to meat mixture for Swedish meatballs. Mix with sugar and sprinkle on cookie dough before baking. Stir into sweetened whipped cream for a cake frosting or topping. Stir into lemonade or iced tea. Stir into applesauce. Mix with sugar and sprinkle on grapefruit halves before broiling. Add to broth when making rice pilaf. Ginger Recipes            Mustard: Yellow seeds (also called white) are most common, but seeds grow brown and black, too. Seeds: Dry-roast seeds in a skillet until they pop. Stir into cooked leafy greens. Add to pickling brine. Add to simmering New England Dinner (corned beef, cabbage and potatoes). Add to water when poaching fish. Powder: To prevent clumping, mix to a paste with cold liquid before adding to other foods. Add to white or cheese sauces. Stir into mayonnaise or butter; use on sandwiches, fish and vegetables. Mustard Recipes        Nutmeg (&amp;amp;amp; Mace): The two can be used interchangeably. Lighter-colored mace is often chosen for light-colored baked goods and foods. Freshly grated nutmeg (using a nutmeg grater or the fine holes of a metal grater) gives a more intense flavor than purchased ground nutmeg. Stir a pinch into cream soups. Substitute for cinnamon in apple pie. Add to mashed sweet potatoes and glazed carrots or parsnips. Sprinkle into creamed spinach. Stir into softened ice cream; serve on warm gingerbread or apple pie. Nutmeg Recipes        Paprika: Made from dried sweet red peppers, this spice adds color and flavor. It comes hot, mild or sweet, which isn&amp;#039;t hot at all. Ground: Sprinkle as a garnish on otherwise colorless food. Add to flour for dredging meat, chicken or fish before frying. Add to fat before frying potatoes. Stir with grated onion into cream cheese for a sandwich spread. Rub on poultry before roasting or baking. Paprika Recipes        Pepper: Black is most common, but add a few dried pink or green peppercorns to your mill to spice up your grind. Use milder white pepper with light foods to keep black specks from showing. Cracked or coarsely ground: Press into burgers or steaks before grilling or panfrying. Freshly ground: Sprinkle strawberries lightly with pepper and balsamic vinegar. Add to spice-cookie dough or gingerbread. Sprinkle on melon chunks. Grind over sliced tomatoes. Pepper Recipes     "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1252/spice-guide-44367/>