Chili Powder

• Though some shy away from this piquant spice, chili powder is one of the most versatile spices on the shelf. Used in barbecue sauce, vinegars, marinades, rubs, soups, stews and countless Indian and Mexican dishes, chili powder is a powdered form of hot pepper though which pepper and thus its potent heat can vary. Chili powder commonly is made from cayenne, New Mexico, ancho, pasilla, and/or jalapeno chiles. Most common is the ground ancho variety, composed 80 percent of pepper and mixed with garlic powder, oregano and ground cumin. The spice works well with a variety of meat dishes, such as chili con carne, and is often used as a rub on fish, chicken, hamburgers and steak.

Bay Leaves

• Bay leaves, whether fresh or dried, are a mild yet versatile addition to meals. Used in soups, stews, tomato-based dishes and braises, the fragrant Bay Laurel leaf is bitter when eaten whole, though considerably milder after drying. This aromatic leaf is one of the oldest spices in the world and similar to thyme and oregano. It is a popular compliment to roasted meats such as chicken, pork, ham, turkey, pot roast and other cuts of beef.

Cumin

• Cumin is the dried seed used as a spice in Middle Eastern, Mexican, Thai, Vietnamese, Cuban, North African and Indian cuisines. It has a somewhat bitter but warm taste and a distinct aroma. Cumin figures prominently in curry powder, a key ingredient in South Asian curries. As is the case when used in curry, cumin compliments a variety of meats and meat dishes, such as spaghetti and other tomato sauces (especially when meat is a key ingredient), beef stew, meat loaf, chicken, lamb, fish, pork, sausage and a variety of soups and stews.

Marjoram

• Marjoram is a slightly bitter and aromatic herb with a wood-like flavor. Ground versions are available, and you should exercise caution when using either this form or the whole leaves, as they can overwhelm a dish. Marjoram works well with lamb, seafood, chicken, turkey and other poultry, in sauces and soups.