Spices for Southern Cooking

Every cook relies on spices to liven up every dish they make from savory to sweet. Asian cuisine, French and even Italian cuisines have herbs and spices to give their dishes their distinct flavors, but what about the Americas? We are a melting pot and use herbs and spices from all cultures. Southern cuisine is unique and even though these spices can be founds at any mega-mart, they still will give a dish a typical Southern taste. Thanks to the folks at Southern Living, here are ten spices and herbs that will give your next dish a southern feel no matter which state or country you live in.

1. Bay Leaf: taken from the Bay Laurel tree and dried. Gives a subtle flavor and distinct aroma to soups and braised dishes. Just remove the leaf before serving as it is not edible.

2. Paprika: although originally from Hungry, the Southern states have made it their own. Paprika is made from ground red peppers and can range from sweet to hot. The more used the hotter it gets and the deeper the color. Southern cooking uses paprika to add color to fried foods and to give spice to barbeque sauce and rubs.

3. Oregano: another transplanted herb. Originally from Italy, this hardy spice can be used either fresh or dried. The dried spice is stronger, thus less has to be used. Often used in red sauces or hardy cuts or meat such as beef or venison.

4. Basil: best used fresh and on fish or pizza. This leafy herb adds a fresh spark to any sauce that has been cooked and it often added as the last ingredient so it will not blacken.

5. Thyme: a relative to oregano and pairs excellently with chicken dishes. Can be used either fresh or dried. Again, if using dry, less is needed as it is stronger. Bruise between palms to release its oils.

6. Rosemary: very aromatic and hardy. This herb can go in almost any climate and all year long. Can be used either fresh or dried, but the dried has a stronger taste and aroma, thus less is used. Young stalks and be used and if used in soups, stew or braised dishes, just throw in a full stalk and after cooking, just remove the bare stem. Plays well with lamb and chicken.

7. Sage: the quintessential herb for poultry and extremely popular around the holidays. Can be used either fresh or dried and most prefer the dried powdered versions for rubs. Fresh sage can be infused into oil for basting and browning of poultry.

8. Nutmeg: this little nut has a strong flavor and aroma. The old adage "a little goes a long way" holds try. To add an interesting background note to dishes, add a dash to mash potatoes or any dark greens before serving.

9. Cream of Tarter: although it is not a spice or herb, every home should have this little item, which is a by product of the making of grape juice, to help stabilize egg whites and can be used a leavening agent in some baked goods such as snickerdoodles.

10. Pumpkin Pie Spice: This handy little mix is a blend of cinnamon, ginger, cloves, nutmeg and allspice. When a recipe calls for all of these ingredients, just add up all measurements for each individual spice and use that amount of pumpkin pie spice. Another spice (actually spice blend) that is popular during the holiday season.