There are certain spices that seem to go together. When I make a mushroom saute I automatically reach for either thyme or oregano. There’s something woodsy and strong about mushrooms that perfectly compliments pungent flavor of those two spices. A pinch of red pepper never hurts. I don’t like a lot of heat, I just like to feel it on my tongue.

Dill and Parsley and Eggs

When I make scrambled eggs, sometimes I desire the flavor of dill. Dried dill doesn’t seem to do it - it needs to be fresh or else I may not bother. I will use the dried in a pinch, especially if I really want something green on the plate, sitting on top of the eggs. I just love the way they look. Dill works best if I put a little cream in the eggs as I scramble them. Otherwise, I seem to favor parsley.

Cinnamon and Cranberry and Chocolate

What about savory things? I am surprised at how wonderful things like warm cranberry juice and rosehips tea taste with a pinch of cinnamon. The contrast between the ascerbic nature of the cranberry and the rosehips and the sweet, warm quality of the cinnamon makes for a nice punch.

In fact, cinnamon improves a wide array of hot beverages. Hot chocolate (maybe with a dash of rum), capuccino with cinnamon sugar dusted on top, even green tea. I learned that cinnamon also helps control the blood sugar.

Carrots and Nutmeg - Tastes  Classic

I bit into a carrot the other day and noticed the distinct nutmeg flavor of the root. Next time I make roasted carrots, I’ll grate some nutmeg root on top. I bet it wil be killer. I always pair nutmeg with orange colored vegetables like squash and pumpkin. Ever have cream of pumpkin soup garnished with a scrape of freshly grated nutmeg? Sublime.

Pairing Wine and Spices

I think of pairing spices with food the same way I pair wine with the complete meal. It’s all about synergy and balance. Which herbs or spices will enhance the flavor of the dish? Some are classic. Some are surprising. Tomatoe and basil. Ginger and chocolate. Rice and kelp seasoning. Red pepper and hot chocolate. Rose petals and vanilla stirred into a white cake mix.

It’s the use of these spices that awakens the creative chef in me.

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