For anyone who feels like all spices are weird: the flavors tend to run in families. The following spices are all good in sweet dishes and mostly all go with each other: vanilla, cinnamon, ginger, nutmeg, clove, cardamom, allspice.
For savory dishes (savory is cooks' code for 'flavorful but not sweet'), popular spices include black pepper, garlic, mustardseed, hot pepper flakes or cayenne powder, curry powder, and ginger. (Yes, really, ginger swings both ways.) These are all very strong flavors; you can combine any two easily, but start with just a little, and taste before adding any more flavorings.
For anything else, sniff the open jar and think about what would go with that smell. If you're still not sure, follow the OP's advice to mix a little into a bit of butter/cream-cheese/mayo; let it sit in the fridge for a day and then taste it. This will help bring out flavors that might not have been apparent in the dry spice.
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timeasmymeasure
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Date: 2010-11-05 08:31 am (UTC)For savory dishes (savory is cooks' code for 'flavorful but not sweet'), popular spices include black pepper, garlic, mustardseed, hot pepper flakes or cayenne powder, curry powder, and ginger. (Yes, really, ginger swings both ways.) These are all very strong flavors; you can combine any two easily, but start with just a little, and taste before adding any more flavorings.
For anything else, sniff the open jar and think about what would go with that smell. If you're still not sure, follow the OP's advice to mix a little into a bit of butter/cream-cheese/mayo; let it sit in the fridge for a day and then taste it. This will help bring out flavors that might not have been apparent in the dry spice.