Here is Emeril's list of essential spices. To best preserve their flavor, dried herbs and spices should be stored in a cool, dry, dark place. Even when stored correctly, herbs and spices lose their punch after a couple of months, so buy them in the smallest containers possible unless it’s something you use regularly.
12 ESSENTIAL SPICES
- Dried thyme
- Dried oregano
- Crushed red pepper
- Cayenne pepper
- Bay leaves
- Paprika- sweet and/or hot and smoked paprika (also labeled “pimenton”)
- Chili powder
- Ground cumin
- Saffron: be sure to buy threads, not pre-ground saffron
- Emeril’s Original Essence or other creole seasoning
- Celery salt
- Ground cinnamon
- Nutmeg: Buy whole nutmeg and grate it fresh (there are special nutmeg graters that will also hold the nutmeg when it’s not being used). There is no comparison between the flavor of freshly grated and pre-ground nutmeg.
- Kosher salt: This is what I use when seasoning meats before browning and also when adding the final seasoning to taste, as its coarser texture gives you more control.
- Fine sea salt: In my recipes, when I call for just plain “salt,” I mean fine sea salt.
- Black peppercorns: Always grind pepper fresh. Pepper sold already ground or cracked lacks punch.