The ONLY 10 Spices You Need 

Nutmeg

congrats on 1 milion Bri. :))) I think turmeric could be there also, i really like and need you to do some persian food. i am curious to see your take on our food. :))

turmeric, cardamom, coriander, asfoetida, fennel, carom, mace, cloves, mustard seeds, curry leaves are just a few to name in a very long list of spices we use everyday in Indian food

Your SM7B sounded way better than the lav. Go back please. The audio quality was one of the things that set your channel apart. Plan C: hang 1-2 shotgun mics from your kitchen ceiling. Weissman has a boom guy, and his channel sounds almost as good as yours. You could get similar with stereo shotguns permanently mounted in the kitchen.

Allspice. I love allspice on hot chocolate.

We used to have this in my mother's kitchen, but I can't find it in grocery stores anymore.

Exactly. Totally agree. The host lost awareness he’s coming from white American perspective and think it’s standard.

@@thihal123 We brazilians hate star anise and sweet spices like cinnamon in savory food.

The upshot of all these very reasonable comments is, there's no way just 10 spices are going to be enough for almost anyone, let alone anyone who cooks beyond a pretty boring American selection.

@@thereaction18 its not that difficult to fresh grind your own, as most are readily available, except for Sichuan peppercorn. For that, black peppercorn works too and you add the heat back with a touch of chilli powder. Give it a whirl

Thank you --!

Thank you soooooo much! :)

Thank you. They do help.

Who the fuck needs garlic powder? I just use fresh garlic. A lot of it. Also, I couldn't exist without tarragon, lovage, thyme, Sichuan peppercorn, ground fennel seeds, rosemary, ginger, nutmeg, cloves, cumin SEEDS, and don't even get me started on all the sauces / pastes I need. My spices take up more space than all the weekday plates.

@@akechijubeimitsuhidehave you tried to make a even tasting sauce with just garlic without chunks? To season steak? Garlic powder just works way better

Came here to say this.

Yeah. I can't imagine my pantry without Bay Leaves. I cook Spanish, Italian, Mexican, Filipino, Indian, and Cajun food with Bay Leaves. I even use it when making stocks alongside mirepoix.

Agreed. It’s a travesty not to include bay leaves.

I use bay leaves basically every time I make soup, but I'm honestly not certain if I could tell the difference. What specifically does it add that you'd notice missing?

@SenatorNyxen It adds a bit of herbaceousness in the background. It's really a background herb, but it adds a depth of flavor to the overall dish.

That’s like five different spices in one though. Or do spice blends count as one?

@@MissCaraMint It’s literally in the name, Herbes de Provence, contains herbs and no spices it’s a mixture of dried HERBS…

​@@nogoodname8133 Colloquially we use the word spice both for spices and herbs that are dried. Now obviously there is a distinction between the two, and if you are defining this list based on more precise kitchen terminology then you would be right. However, this list does features both spices and herbs, meaning that we are using the colloquial term here not the technical ones. The chapter on spice six and seven is literally titled "herbs", while the video is titled "The Only 10 Spices You Need", and Brian refers to them as spice six and seven in the chapter on garlic powder. In addition "spice blend" commonly refers to both blends of spices and herbs. You correction is therefor entirely useless in this instance. Especially since if you define herbs botanically then both rosemary and lavender (both of which are commonly in Herbes de Province) fail to qualify. Now what I actually was commenting on was whether a blend counts as one whole, or is it the sum of its parts (i.e. does it count as five)?

Herbes de Provence is excellent on roast potatoes, I never do it any other way now.

​​@@MissCaraMinta spice blend counts as one since you dont have to buy all of them!

Agree that Rosemary and thyme deserve a place on the list, along with dill for me (im half polish, its in my blood)

@@cassandrakarpinski9416 i really think it's the type of food you cook. like if you cook asian dishes more, then both rosemary and thyme are useless in their pantry.

​@@sleepyearth good point

@@sleepyearth Thats true, since outside of asian cuisine, MSG generally isn't too useful

Coriander! Yes, please!

Paprika in general gets put into most of my cooking. I prefer smoked but regular works as well.

Paprika, garlic powder and peber. Pour that over a bunch of root vegetables with olive oil and oven that shit for an hour or more - AMAZING!

Me too...smoked paprika!

Smoked paprika is indeed GOATed

YES!!!!! I cannot do without it!

@@Dracarys.. yeah.. software keyboards are not the same as good old mechanical ones

I make my own. I have found that commercial ones have a spice in them that I really don't like. It was liberating to realize I could combine spices to make a garum masala that I love.

And if you omit the coriander & cumin, you have Chinese five spice

@@NickCombs exactly and coriander, cumin, pepper, fennel, cayenne pepper makes Cajan spice. swap fennel for paprika and cilantro then you have taco seasoning.

idk if it's not known or maybe left out intentionally, but Garam massala would also have clove and cinnamon

So just a friendly remark here, you bring a lot of great points and for example fennel seed and star anise should be further up his spice list, but calling tarragon(I assume dried), thyme and rosemary spices is just plain wrong. They are not spices, they are herbs. Herbs and spices are from completely different parts of plants AND processed differently. Spices, like for example cinnamon, are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and are usually crushed into a powder before use. Herbs on the other hand are leaves, and although most come from herbaceous plants (plants that lack woody stems), a few do come from woody plants, such as bay leaf, rosemary and thyme. Basil, rosemary, and parsley are often found in a kitchen’s spice rack but actually qualify as herbs because they are aromatic leaves. Spices tend to be stronger in flavor than herbs, because they are made from crushed portions of plants that are especially rich in essential oils. Also why he included dried oregano and basil in a spice list is beyond me, as they are not spices and this just brings his whole credibility into question. If he doesn’t know such trivial basic level things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?

I use star anise in looing sauce👍

“All the thyme” hahahaha

That is a blend of dried herbs, has absolutely nothing to do with spices…

Why he included dried oregano and basil in a spice list is also beyond me, as they are not spices either and this just brings his whole credibility into question. If he doesn’t know such trivial things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?

None of which are spices.

Why would he try to be helpful (by using "spices" in a commonly understood, broad, if technically incorrect sense) when he could be pedantic in a video destined to people who don't know much about cooking and might need help choosing which small bottles to buy first for their spice cabinet. A mystery for the ages...@@nogoodname8133

I'm a new cook in the U.S. (southern California), and I changed my recipes to say 'American chile powder' to keep me from using one of the other bottles of powdered chiles I have. 😊

Interesting, no idea if it's the same in nz

I love cayenne. But yea, American chili powder is a whole different animal. I find it a necessity for making chili.

Just use a ratio of paprika and cumin (and a bit of cayenne to taste) to make your own (American) chili powder, maybe?

Australian chilli powder is not always Cayenne but it is always just straight powdered chilli and not a spice mix.

Agreed, and I was going to mention it too, but also because it brings out the sharpness of cheese in cheese sauces, and I use that trick far too often.

Toast mustard seeds, then crush them with a pestle and mortar. You'll thank me :)

It's also good for homemade coleslaw dressing if you're making a small batch (the liquid form is too dilute).

Agreed. Also, nutmeg is good in creamed spinach and accents some sauces.

Love whole mustard seeds. I grind them up for my Beef Stroganoff.

I use whole nutmeg frequently. Essential to many white sauces.

Agreed, they're way more versatile than garam masala, cinnamon, or curry powder, at least in North American cooking. I still like making butter chicken with cinnamon and garam masala, and chicken salad with curry is the only way to fly but they're one or two trick ponies for me. Cinnamon is one of my favorite dessert flavors, but I very rarely cook desserts. I find cinnamon pretty off putting in anything other than Indian cuisine.

And parsley and sage ;)

just get a generic poultry seasoning and it will probably have both

​@@christophehorguelin7044I think that's cause parsley is usually much better fresh so buy it fresh when you need it.

Rosemary grows anywhere!! Just plant it in the garden, rosemary and thyme are micro herbs not spices

yeah thyme is pretty versatile

If you ever make anyting with potatoes you need thyme and rosemary

so much more versatile then basil and oregano. criminal they were included and thyme wasn't

I stick to fresh herbs, in general. I also grow mine - lavender, sage, thyme, basil, parsley, coriander, rosemary, chives, oregano and spring onions grow in my garden. I couldn’t manage without them.

​@@SuperStella1111you cook with lavender?

This exact thing happened to me but one added a jar of asafoetida for a laugh

I rarely make anything pumpkin-spiced and do use all the individual ingredients of it in various things, so I never keep pumpkin pie spice. Can always piece it together if needed.

i cant trust other people's spices theyre always stale and expired and ive been at a friends house before and they had moldy spices and couldnt even smell it.

@@fcat2148 It's not hard to sniff their spices before agreeing to take some. I personally find many are good long past the technical expiration date (cinnamon in particular seems good indefinitely) though herbs get dusty fastest and I certainly draw the line at moldy. You may be a little fussier than most, in which case, by all means buy your own.

Great thinking

I love allspice SO MUCH. I'll try in pea soup!

@@Sarah-qt3vi If you love allspice, I think you won't be disappointed! :-)

Allspice is my holy grail. I love it in lightly sweetened warm milk with choc chip cookies 😋🍪

THANKS KEV!

DON'T CONGRATULATE SOMEONE WHO DOESN'T USE DRIED OREGANO!!! ;-)

@@Mess-Lab-Kitchen-Show it's #6 or 7 on the list

Lol he mentioned dried oregano at around the 5 minute mark.

@@BrianLagerstrom Congratulations Brian, found out about your channel recently when searching for “best affordable Chef’s Knives”….liked the Victorinox you suggested so much that I bought one for myself and one for my Dad.

I cannot smell rosemary without thinking lamb although I use it elsewhere too. Is dried rosemary any good? I’ll miss my rosemary when I move.

I sprinkle my French toast (while cooking) with nutmeg. Yum!

What? That sounds crazy to me, but I like garam masala as lot of other places. Aren't we all so different?

i use a dash a chinese 5 spice. it taste like cinnamon but better, not as spicy!!

They are herbs, not spices

@@jackmac436same as oregano and basil, which made his list. Personally I never use dried basil as it is such a poor substitute for fresh basil. Love basil so grow 2-3 varieties in my garden each year and typically have parsley, thyme, sage, and rosemary available year round in my region.

@@chadburke1938 I agree I don't know why they were on the list. You ever tried Thai Basil? Another great herb. I love growing Cilantro cause if it bolts on you you end up with Coriander win/win

They are not spices, they are herbs. Herbs and spices are from completely different parts of plants AND processed differently. Spices, like for example cinnamon, are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and are usually crushed into a powder before use. Herbs on the other hand are leaves, and although most come from herbaceous plants (plants that lack woody stems), a few do come from woody plants, such as bay leaf, rosemary and thyme. Basil, rosemary, and parsley are often found in a kitchen’s spice rack but actually qualify as herbs because they are aromatic leaves. Spices tend to be stronger in flavor than herbs, because they are made from crushed portions of plants that are especially rich in essential oils. Also why he included dried oregano and basil in a spice list is beyond me, as they are not spices and this just brings his whole credibility into question. If he doesn’t know such trivial basic level things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?

And za’atar.

I am a new convert to Sumac! Eggs, potato salad, so many uses!!!

@@muzaaaaak AFAIK za’atar is like that because it contains sumac.

Yeah... I think many Americans use dried orange or lemon peel for that application.

Absolutely! I have recently discovered it and love it in salads.

That's a cool idea for a video. Spice blends. I'd be super interested to see what ol' bri thinks are the best ratios when it comes to some of the least known, yet most iconic spice blends out the, like bzar, jerk seasoning, szechuan, chili powder, or Korean BBQ. Some of those are wet but whatever.

I agree! Spice mixes would be great & which go best with each protein.

Agreed. I like to grind fresh from whole spices and typically have a tex-mex, Indian and middle eastern base on hand at all times.

Great idea! Herbs de Provence and Italian Seasoning come immediately to mind.

I have a similar 10-ish selection like shown in the video that i like powdered because its just too convenient. Buying by the ounce helps preserve flavor, get what you need for a few weeks instead of a whole jar. But i agree for the rest buying whole is best.

im a college student with a 15m^2 room (3x5m roughly) which more than half are already occupied. How easy is it to store whole spices? do i need a lot of spaces or can i just put them in my table drawer

​@@zwatchxd9175just get the powder if you're living in borderline poverty

@@zwatchxd9175 not at all. They barely take more space than ground versions.

I agree - whole spices keep longer, and if you toast them before you grind them the flavor is exceptional! If you have access to brick and mortar spice vendors (like Penzey's, or your local Asian, Indian or Middle Eastern shops) you can often purchase whole spices in just the amount(s) you need, rather than committing to a much larger quantity of the ground stuff in a jar from the supermarket. Being able to purchase small quantities of bulk whole spices also lets you experiment with new and different flavor profiles, and determine whether a previously untried herb or spice is to your liking (or not - for years I hated curry/curry powder until I found out it was fenugreek that I couldn't stand. Now I blend my own, and I LOVE a good curry!). I bought an inexpensive (less than $20 USD) blade coffee grinder years ago that's become my dedicated spice mill, and it works great. Just clean up the blades and inner base between uses by grinding up some chunks of bread and it's ready for another use. 🙂

Had to chuckle. My mother was definitely in the top 3 of America's worst home cooks. She used only salt and pepper, and they were optional, depending on whether she remembered to use them. Oh, yeah, she occasionally sprinkled - lightly - Shake & Bake on the Sunday chicken.

As someone who does a lot of baking, garam masala actually makes a pretty good apple pie spice. It has nutmeg and cloves in it already! Nutmeg would definitely be nice to have, but there's really nothing on Brian's list that I feel like can be replaced without losing way more options than you are gaining.

@@Eclyptical I agree, except maybe the dried basil. I'd sub it for dried Thyme or dried Oregano. Super versatile and basil is overpowering when dried, kind of like using too many bayleafs, immediately throws off the profile.

I go through at least 2 bottles of Nutmeg just around the Holidays lol

Sweet or savory, who cooks without nutmeg? I'm dumbfounded.

@@Revelwoodie I misread your comment as who cooks WITH nutmeg, but I’m going to leave my comment to show my total agreement with you! Germans and Scandinavian people. When I lived in Germany we had salt, pepper, and nutmeg on the table at all meals. I go through two or three bottles of nutmeg (whole, I grind it fresh) every year, and I use a lot of cardamom in my baking. I’d use even more except my husband thinks it tastes like tin foil, so I try to restrain myself.

I agree. I need to use quite a bit because it's pretty mild (but too much gives a powdery texture). I bought a supposedly special Spanish type but didn't notice a big difference.

I don't even have regular paprika anymore, because smoked paprika does everything I want, plus that extra kick. I get a really nice Spanish smoked paprika.

​@physicsfan314 I would have agreed with you, but since trying Hungarian Paprika which I have been unable to find locally in anything other than sweet (Smoked is invariably Spanish) I am not so sure. I find Hungarian Paprika has far more flavour than Spanish, but less heat, which suits my style of cooking just fine, although I accept that some would have the opposite preference for the exact same reason.

Have you ever tried a bit of freshly grated nutmeg in a pasta sauce?

@@gchomuk oh all the time! I love it. It's my little secret ingredient. Chef John's got his cayenne pepper, I have a nutmeg grater. I snuck a bit into my fresh NY style pizza sauce, and 🧑‍🍳🤌

I agree with all of this. Especially the nutmeg! I think it’s great to have dried versions of things like garlic and ginger around for those dishes where everything just needs to be dry. Also dried spices have a very concentrated flavor.

My phobia in watching this video was that he was going to get to number 1 and say "salt."

Definitely the nutmeg. I put that in everything!

how do you feel about the running joke in some culinary circles where you wonder aloud if the bay leaf youre putting into your dish is actually going to do anything lol

Yup in Canada it is spice mix used to make chili, it has cumin and paprika in it usually.

And some of us confuse cayenne with chili powder.

I just googled chili powder, and yeah, it's a blend over here. Interesting thing is, you can make it with ground chilies, garlic powder, cumin, and oregano (as a start). So technically, you don't need it on the list 'cause you can make it from the other stuff on the list. But I understand the convenience of having it premixed.

As someone who's been to New Mexico, where they take their chiles very seriously (i.e., Hatch chiles): CHILE is the word for the pepper, so chile powder is powdered chile pepper. CHILI is the word for the spicy, beefy stew, so chili powder is a mix of chile powder and other spices, like paprika and cumin.

@@tchristianphoto The cumin is probably why I don't like most chile powder.

Everything? Ice cream? Coffee? Milk? I know it's kinda good in some dark chocolate.

@@REMY.C. No to those things (I'm afraid I was exaggerating a bit 😇), yes to chocolate and definitely yes to everything savoury 🙂

I'm with you! Seeing paprika made me so happy 😊 😊

@@REMY.C. Onions, tomatoes, pepper and paprika are the base of many Hungarian dishes. Those are the mirepoix of Hungarian cooking 😁

@@rkatika9 thanks for those infos, I'm definitely going to look at your cuisine. And pile up paprika and chili 😂

I may go as far to swap basil and oregano to Italian seasoning. And I agree with adding the ginger.

Its a good addition, but I think both basil and ginger are best used in fresh form.

Keep ginger in your freezer and grate as needed

Ew. Oregano and Basil are NOT the same smh

@@BoHorn I totally agree! Although ginger powder in baking ia crucial. 😁

Thanks so much MATT!

You’re right about Old Bay! How’s could I forget it? I blame the rectangular box. Spices come in cylinders.

Dried thyme should replace dried basil.

I use dried thyme a lot. I often throw some in when I'm cooking rice.

I don't think I could cook without thyme and rosemary. Really.

I think I'm kind of a hoarder when it comes to spices - I just noticed that I've never counted how many spices I have. And I've been thinking of making my own spice rack. Hahhaha

I'm trying to use more dill, what dishes do you use it in?

@@SilverHawk214 You can use dill on anything savory or tangy. I use it in dressings, on poultry, and imo it pairs great with lemon so just about any time I use lemon, I use dill. My favorite places to use dill is homemade ranch, in vinaigrettes and in/on deviled eggs!

Yeah! I used a little in my Swedish Meatball vid. Loved it

Curry powder in the white sauce for fish balls! 😅

Let's not forget the cardamom!

My Midwestern Swedish mom liked to make "King Oskar's" chili which had a little nutmeg in it.

I know a guy who ate a heaped tablespoon of nutmeg. He did not have a nice time for the next three days.

Brilliant!

All I know about organization is that I don't know how to do it. I recognize it when I see it, but that's as far as I go. Other than that, I have way too much of mostly everything! 🙂

Same! My most used spices are: Black pepper garlic powder, paprika, cardamom, oregano, star anise, fennel, Sichuan peppercorns, turmeric, allspice Honorable mentions: cinnamon, 5 spice, sumac

Have them all and love them. Use this a lot in Chinese cooking

What example of cooking food you use for anise ,Five spices anise ,sichuan ,fennel and gochucakura Asian staples I’m not really familiar with it and want to try if it’s good condiment for Asian staple.thanks .

Love white pepper! I don't really like black.

Yes! MSG is great! Essential for me too. Not sure it’s classified as a spice though.

It’s a spice according to the usda and listed as “spice” on many processed foods. It’s in many barbecue sauces. Makes me deathly ill.

I wind up using a fair amount of caraway when I cook Scandanavian food. So everywhere you don't use cumin, maybe you'll find caraway!

But cardamom!

I’ve always wondered why norwegian cooking doesn’t use more lovage, its a great spice

Cardamom for sure, also anise and white pepper in Swedish meatballs.

Bay leaves FTW! I use them in practically anything savory -- including tomato sauces. Except pizza sauce -- that calls for fennel seed. I also like thyme and nutmeg. Nutmeg goes in practically anything, savory or sweet. I tend to make my own spice blends, as the store-bought blends tend to be expensive. (My jaw dropped when I saw the prices in Brian's vid. They're two or three times that here in the PNW. I just bought a jar of bay leaves for $12.00.) I have a DIY "soup spice" mix that consists of 4 parts thyme + 3 parts crushed rosemary + 3 parts summer savory + 1 part nutmeg. This gets used a LOT in my soups and stews.

Love juniper berries!

You start off really strong with nutmeg, cardamom, cloves, allspice and turmeric, ginger and juniper berries. But bay leaves, dill, rosemary and tarragon are not spices, they are herbs. Herbs and spices are from completely different parts of plants AND processed differently. Spices, like for example cinnamon, are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and are usually crushed into a powder before use. Herbs on the other hand are leaves, and although most come from herbaceous plants (plants that lack woody stems), a few do come from woody plants, such as bay leaf, rosemary and thyme. Basil, rosemary, and parsley are often found in a kitchen’s spice rack but actually qualify as herbs because they are aromatic leaves. Spices tend to be stronger in flavor than herbs, because they are made from crushed portions of plants that are especially rich in essential oils. Also why he included dried oregano and basil in a spice list is beyond me, as they are not spices and this just brings his whole credibility into question. If he doesn’t know such trivial basic level things as to how to distinguish a herb from a spice, then how am I supposed to believe his knowledge or expertise in more advanced topics is credible?

I was pretty shocked that black pepper is not on the list, especially given Brian literally has a pepper grinder right there. I use black pepper more than chilli powder.

Also paprika is a no go for me. Chilli does everything you need paprika to do. You can get away with also having cayenne but I remember having a paprika spice just chilling for like years as it never added any real value.

Rosemary is a favorite here too.. which is why I have it growing in a pot! It's very very low maintenance and lasts forever, and after buying the plant it's essentially free!

When I searched for recipes for garam masala on youtube my head almost exploted because no video had the same ingredients lol I even follow a woman that uses a simple one that has only cinammon, cardamom and clove, for her everyday cooking.

Agree.. and i find that i don’t need to use as much salt then..

Yes!!! Celery seed, add to tuna salad, egg salad, potato salad... mmm maybe most things with mayonnaise. Celery seed add a dash of dill, yum

lol I couldn't figure out how he got to 6&7 after only 3 spices... this helps

As Chef John says, smoked paprika is the bacon of spices.

Tomato Bouillon is a godsend.