I will never apologize for being a Spice Girl. Of course, not an official member of the iconic late 90’s British girl group. In this context, though I love my Girls, I’m talking about the precious morsels that take up way too much space in our cabinets, delighting our tastebuds with their thrilling combinations.
I am a spice girl. And I’m going to show you how you can transform your kitchen with global flavors and spices and create an international culinary space at home!
Growing up, I remember when my mom, not too fond of cooking similar dishes over and over week in and week out, would say “ I just want to try cooking something different”. As a kid myself, I wasn’t sure what she really, really wanted (see what I did there!), but I know that like many women with picky children (sorry mom!) and unfussy, meat-and-potatoes, husbands she wanted to try new flavors but probably didn’t think it worth the risk to go out on limb and make something we’d all dislike. After all, we were not a rich family and wasting food was then, and is still now, a big no-no.
I didn’t take an interest in cooking until I was in my 20’s and found myself living in Italy. This is a story for another time but for now I will say that fresh, quality vegetables, meats, cheeses and spices completely turned my world around. Suddenly, the only place I wanted to be was in the kitchen.
And then the more time I spent in the kitchen, the more I felt my mom’s sentiment of wanting to try something different: Dishes that required more steps, more ingredients, more kitchen tools. I began to harness flavors that I enjoyed trying in restaurants, the sour tartness of an albaloo polo, the briny umami of caviar atop a maki roll, salty and garlic unctuousness of mofongo, tangy richness of warm crumbled feta in a spanakopita. I even learned words in the languages of the foods I tried — I can still get nods of approvals from the Greek waiters when I order for the table! But the older I got, and the broker I became due to rising costs of living in NYC, the more I wanted to try and cook these dishes at home.
I grew up on Bahamian dishes and the cuisine of the Black American south but I wanted to try making feijoada, coq au vin, banh xeo, enchiladas and so much more. So I set off to create the kitchen of my dreams, equipped with spices and flavors that will ensure I’m ready to cook just about any dish that comes my way. Below, you’ll find some of the spices, sauces, and flavors that I like to keep on hand to give just about anything I cook an international twist.
Spice World
1. Cardamom
I’m definitely on record as a cardamom lover. It’s such a fun and surprising flavor with incredible versatility. While we often associate it with beloved savory South Asian dishes and delightful sweets, cardamom is also a star ingredient in Scandinavian pastries—cardamom buns, anyone? One of my favorite ways to add some pep to a simple dish like plain white rice is to crack open a few cardamom pods and let them infuse in the water while the rice cooks. Try it with dried beans or even Thanksgiving stuffing. I tried it with stuffing last Thanksgiving, and it turned out to be one of the best dishes I’ve ever cooked! Here is a recipe I found that uses Bharat seasoning, which utilizes cardamom, for a Thanksgiving stuffing. It’s not the recipe I used (because I made mine up) but this one looks like it will be similar in flavor!
2. Chimichurri
This vibrant blend of fresh parsley, red onion, garlic, vinegar, and olive oil, has become a staple in my kitchen. While it’s best known for pairing with grilled meats, especially steak, I’ve discovered it’s also a fantastic marinade for vegetables or a zesty topping for roasted potatoes. Chimichurri adds a fresh, tangy kick that instantly elevates any dish. I love making a big batch and keeping it in the back of the fridge to freeze just enough to last a long time. Whether drizzled on ground turkey, mixed into a grain bowl, or spooned over fish, chimichurri is my go-to for brightening up meals with a burst of South American flavor.
3. Grains of Paradise
Grains of Paradise, a West African spice with a peppery, slightly citrusy flavor, is a hidden gem in my spice cabinet. Similar to black pepper but with a more complex, multidimensional taste, it brings warmth and subtle heat to any dish. I’ve used this spice at times in lieu of black pepper in my everyday dishes (tuna salad, grilled chicken, caesar salad, etc…) when I feel like being extra! I’d bet you can even use grains of paradise in a West African inspired spin on ‘Cacio e Pepe’. I suggest you grind it fresh over roasted vegetables, soups, or stews for a surprising twist. Its versatility makes it perfect for both savory dishes and even some unexpected sweets—try it in a spiced cake, apple pie or cookie recipe for a unique flavor that keeps everyone guessing!
4. Sumac
Sumac is one of those ingredients that came into my life in the most unexpected way. I’d only ever heard of poison sumac until, on my birthday, while having lunch at an Azerbaijani restaurant, the waiter brought over a tiny bowl of sumac for us to sprinkle liberally on our meal. This tart little gem works wonders when I want to brighten up a dish or sauce. I’ve even used sumac liberally on the chicken when I cook my empanada filling. Known for its use in Middle Eastern and Western Asian cuisine, sumac adds a lemony, tangy flavor to everything from salads and grilled meats to roasted vegetables and dips like hummus. It’s my go-to spice for an instant, vibrant lift.
5. Marjoram
When I first began to develop an interest in cooking and started building my spice rack years ago, I bought marjoram simply because I’d never heard of it and wanted to try it. This is a delicate herb, similar to oregano but with a milder, sweeter flavor. It quickly became a favorite. I love using marjoram in soups, stews, and sauces where its subtlety can really transform a dish. It pairs particularly well with poultry, fish, and vegetables, adding a gentle, aromatic touch that brings depth without overpowering other flavors.
6. Za’atar
I love za’atar. Full stop. It’s one of those “put it on everything” spice blends that never disappoints. This Middle Eastern mix of herbs, sesame seeds, and sumac is perfect for sprinkling on garlic bread, seasoning cream cheese, or adding a nutty, tangy flavor to a tray of roasted potatoes. I seriously think that instead of the ubiquitous “everything bagel”, we need to make the “za’atar bagel” the next breakfast showstopper! Sometimes, I’ll even mix za’atar with olive oil for a quick and delicious dip for warm pita bread. It’s my secret weapon for adding a savory twist to everyday dishes.
7. Herbes de Provence
This fragrant blend of dried herbs like thyme, rosemary, and lavender, brings the flavors of Southern France into my kitchen. I love using this mix to season roasted potatoes or sautéed chicken for a taste that feels both rustic and refined. I’ve even mixed it into hummus on occasion because, as with the grains of paradise, sometimes I’m feelin’ extra! It also works beautifully in stews and vegetable dishes, where the earthy, aromatic herbs elevate the flavor. A pinch of Herbes de Provence can transform simple ingredients into a dish that feels like a culinary escape to the French countryside. If you’re learning French and want to deepen your knowledge of the language through cooking, check out this blog post I’ve written where I suggest a few recipes to use along your language journey.
8. Fish Sauce
Whenever I cook with soy sauce, I always add a few dashes of fish sauce to the mix. I ended up with fish sauce in my cabinet when I was testing recipes for my Food ‘Zine, Taste Buds Vol.1. This umami-rich condiment, commonly used in Southeast Asian cuisine, brings a deep, savory flavor that enhances everything from stir-fries to marinades. A little goes a long way, so just a few drops are enough to add complexity and depth to a dish. Whether it’s a vegetable stir-fry, a noodle soup, or a simple fried rice, fish sauce is the key to unlocking a world of bold, delicious flavors. I even added a few dashes to a catfish étoufeé that I made this past August.
9. Balsamic Glaze
Balsamic glaze is another “put it on everything” condiment in my kitchen. While tomatoes and mozzarella are the obvious targets, this sweet and tangy glaze also works wonderfully on fruit like strawberries, pears, and peaches. I even once sprinkled it on a guava & cheese empanada! I love drizzling it over salads for a burst of flavor, or even on sandwiches for a delicious, unexpected twist. The versatility of balsamic glaze makes it a kitchen staple, perfect for adding a smidge of elegance to any dish.
10. Jerk Marinade
I make my own jerk marinade based from this recipe and store it in an airtight glass jar in the back of my fridge, where it can keep for months. This flavorful blend is a cornerstone of Jamaican cuisine, combining aromatic spices and hot, hot, heat. My homemade version includes allspice, thyme, garlic, onion, scallion, nutmeg, and, of course, fiery Scotch bonnet peppers. Twelve of them to be exact! While I sometimes use jerk marinade on chicken, in my house, we especially love it with salmon. The best part about making it myself is the ability to control the heat level by adjusting the number of Scotch bonnets I use. This marinade adds a taste of the Caribbean to my cooking, warming us with irie vibes even in the cold depths of winter in New York.
Tell me how many of these that you use or have used in your kitchen and if you have any spices or condiments that you can’t live without in your international kitchen!
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