Many people ask me, “What are the basic things I should keep in my kitchen?” I have found that most everyone has the basics down in most areas with the exception of spices. I hear things like “I have what came with my spice rack,” or “Salt, pepper, basil, and onion powder.”

This week I am giving you what, in my opinion, is the most basic set of spices, herbs and blends you should have in your pantry at all times. First, I want to define these items. Spices are the seeds or bark of a plant. Herbs are the leaves of plants. Blends are any combination of two or more spices or herbs, often with salt.

First the two most basic: salt and pepper. You want to get sea salt for cooking. I prefer a coarse grind, but a fine grind is ok too if you also want to use it as your table salt. Preferably you should have both a coarse and fine grind. You also need Tellicherry black pepper, and a good quality grinder. Freshly ground pepper is the only way to go. The pre-ground stuff loses flavor and becomes stale fairly quickly.

The spices you need are:

- Allspice

- Cayenne Pepper

- Cinnamon

- Ginger

- Nutmeg

- Hungarian Sweet Paprika

The herbs you need are:

- Basil

- Bay Leaves

- Dill

- Rosemary

- Sage

- Thyme

The blends you need are:

- Chili Powder that contains no salt

- Garam Masala, a savory curry powder

- Vindaloo, a hot/spicy curry powder

This list should cover the basics of cooking most any style of food. Next week, additional must haves for the serious cook.