# Which spices are actually worth buying? Canonical: https://zestasy.com/wiki/spices-worth-buying/ Section: Zestasy Wiki > Food · Updated: 2026-10-13 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* For Italian-leaning cooking, a short shelf goes a long way: black peppercorns, chilli flakes, fennel seeds, nutmeg (whole, for grating), dried oregano, bay leaves, and a cumin, a smoked paprika and a cinnamon for wider cooking. Buy small amounts, keep them sealed and away from heat and light, and replace them when they stop smelling of much. Spice racks have a way of filling up with jars bought for one recipe and never opened again. A jar of something exotic, used once, slowly turning to dust behind the oregano. You don't need many spices to cook well. You need a few you use often, kept fresh. ## The short shelf ### Black peppercorns, whole The most-used spice in most kitchens, and the one that benefits most from being freshly ground. A decent pepper mill is worth more than any other spice. See [freshly ground pepper](https://zestasy.com/wiki/freshly-ground-pepper/). ### Chilli flakes Warmth for tomato sauces, greens, beans, pasta with garlic and oil, and pizza. The Italian *peperoncino* role. How to use it without overpowering a dish is in [controlling chilli heat](https://zestasy.com/wiki/controlling-chilli-heat/). ### Fennel seeds Sweet and gently aniseed. Lovely toasted and crushed over roast vegetables, in tomato sauces, and in breads and crackers. One of the most Italian-tasting spices on the shelf. ### Whole nutmeg Grated fresh into béchamel, spinach, ricotta fillings for pasta, pumpkin and squash. In our experience whole nutmeg stays fragrant far longer than ground; a small grater or the fine side of a box grater does the job. ### Dried oregano Technically a herb, but it lives on the spice shelf. Essential for pizza, tomato salads and roast vegetables. More in [dried herbs instead of fresh](https://zestasy.com/wiki/dried-herbs-instead-of-fresh/). ### Bay leaves For soups, beans, stocks, sauces and braises. Add one or two at the start and remove before serving. ## For wider cooking If you cook beyond Italian food, these three cover a lot of ground: - **Cumin,** seeds or ground: for beans, lentils, roasted carrots and cauliflower, flatbreads and spiced rice. - **Smoked paprika:** for depth and colour in beans, potatoes, eggs and stews. Use a light hand; it is assertive. - **Cinnamon:** sticks or ground, for baking and also for savoury dishes like tomato sauces and stews, in tiny amounts. ## Nice to have - **Saffron,** for risotto alla milanese, saffron-tinted vegetable stews and some breads. Expensive, but a little goes a long way. - **Coriander seeds,** for pickles, roasted vegetables and lentils. - **Cloves,** a few, for stocks and poached fruit. - **Whole dried chillies,** for infusing oil or simmering in sauces. - **Vanilla,** for baking and poaching fruit. ## What you can probably skip - **Pre-mixed "Italian seasoning"** blends. You'll usually get better results from oregano, chilli and fresh garlic separately. - **Pre-ground pepper.** Whole peppercorns in a mill taste brighter. - **Large jars of anything you use rarely.** Small jars stay fresher. ## Keeping spices lively Spices fade over time, losing their aroma. A few habits keep them better: - **Buy small amounts,** and buy whole where practical (pepper, nutmeg, cumin, coriander, fennel), grinding them as needed. - **Keep them sealed** in airtight jars. - **Keep them away from heat and light:** not on a shelf above the stove, not in a sunny window. - **Label them with the date** you opened them. - **Smell them now and then.** If a spice smells faint or dusty, it will taste that way. Replace it. ## Waking them up Toasting whole spices briefly in a dry pan, until they smell fragrant and start to pop, makes them taste fuller. Watch them closely; they burn quickly. Cool, then grind. Ground spices can be warmed for a few moments in oil at the start of cooking, before the other ingredients go in, which brings out their flavour without making them taste raw. ## FAQ ### Is it worth buying a spice grinder? A pepper mill, yes. For other spices, a pestle and mortar is enough for small amounts and more pleasant to use. ### Where should we buy spices? Busy shops, such as international supermarkets, good grocers and specialist spice sellers, often have fresher stock and better prices than tiny jars bought rarely. ### Can old spices still be used? Old spices are mostly just weaker. Smell them first: if they have faded, use more or replace them, and toast whole spices to bring them back a little. ## Related - [Does freshly ground black pepper really make a difference?](https://zestasy.com/wiki/freshly-ground-pepper/) - [How do you add chilli heat without overpowering a dish?](https://zestasy.com/wiki/controlling-chilli-heat/) - [Can you cook with dried herbs instead of fresh?](https://zestasy.com/wiki/dried-herbs-instead-of-fresh/) - [What should you keep in the pantry for quick weeknight dinners?](https://zestasy.com/food/weeknight-pantry/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)