Make it Spicy!

The great debate will always rage on for the essential spice spot in the kitchen. What spices should I keep on hand? Every starter chef has asked this question at some point or another, only to find the standard black and white, boring list that everyone else has.

Of course, any kitchen should have salt - not really a spice, salt is more of a flavor enhancer, and brings out the taste of anything it's sprinkled on. Black pepper is salt's 'partner in crime', although white pepper has started to have more and more of a following too. Use white pepper when you want the flavor but don't want little black spots floating in your cream sauce. Personally, I'm a garlic freak, and put it in almost everything. I even add a couple crushed cloves to my rice while it's cooking. Basil and oregano are a couple of other basics that should be in every kitchen, and many people swear by rosemary and sage - sage in particular brings a delicious, savory flavor to foods.

The only problem with these spices is that they're so commonplace, they've started growing familiar to the tongue. Did you know that your has over 10,000 taste buds? Our tongues are made to enjoy many different flavors, so it is safe to say that the tongue can grow tired of the same spices day after day. So with that in mind, here are 5 new spices that you should try:

1. Crushed Mint – Mint is a very romantic spice. It is the Romeo of spices and is sensuous on savory dishes, such as lamb and vegetables, while also a welcome deviation on deserts and fruits. The versatility of mint goes beyond food and adds a touch of class to almost any drink, including teas and other adult beverages. Studies show that mint also helps to produce stomach acid, thus aiding in digestion, which is a great thing if you like to eat. Another known fact about mint is that it repels rodents, which is why my grandmother always had it growing in her back yard. I used to love going out to pick a few sprigs to put in my 7-up - such a refreshing drink, and I felt so grown up!

2. Bay Leaves – While these delightful leaves are commonly found in kitchens worldwide, they are hardly ever used except for soups, gumbo and the occasional turkey on Thanksgiving Day. This spice is rich in vitamin A and C and was once used to crown Roman Gladiators – reason enough. Next time, try bay leaves in your beans, casserole or roast. I'm especially fond of using them in lentils. The longer the cook time, the more flavor will be pulled from the leaf. Just make sure to remove the leaf before eating, otherwise you will get a shock of strong, woodsy flavor when you bite down.

3. Mustard Seed – Just like the common condiments, these little balls are bursting with a spicy and noticeable flavor. It comes in a variety of colors and flavors, so why not try them all? Grinding up the seeds adds a beautiful color and taste while cooking rice. Using whole seeds while oil is warming, allows the seeds to pop open, releasing their sharp flavor to permeate the oil. Ground mustard seeds also go well on meats such as chicken and lamb; add a little mustard seed and brown sugar to your breading mixture and you have an extremely tasty and crunchy crust when baked.

4. Herbs De Provence – Herbs De Provence are, essentially, the Swiss Army Knife of the spice rack. This one combo-punch packs all of the common spices, such as basil, marjoram, thyme, sage, savory and rosemary. This mixture gives a full and robust flavor to any meat, and is really spectacular if you cook meats with a strong flavor, like venison or bison. It's also quite tasty on anything grilled. A little HDP on your shish-ka-bobs ties everything together and makes the meal memorable.

5. Pumpkin Pie Spice – This spice came in fifth place mostly due to the unique memories it invokes. Pumpkin pie spice is mostly used during the holiday season, and it's used for both baking and cooking. It's delicious sprinkled on eggnog in the place of nutmeg. Pumpkin pie spice is also phenomenal in pancakes and waffles to add that “wow, this is amazing” factor that hits you in the back of the throat. It can even be used in slow cooker recipes such as pot roast or chili. Try it in any place you would normally use cinnamon.

The next time you reach for your bland spices, slap your hand with the wooden spoon and remember to reach for something that will give your taste buds a kung-fu kick to the roof of your mouth and back.