Tired of plain vegetables? Here’s how to add spice

Cooking with spices can be intimidating, and home cooks are often put off by the relatively high price tag, seemingly endless selection, and limitless scope of uses. Herbs are easier, because at the local grocery store, you’re lucky if there’s a variety of just 10 to choose from. When you stand in the spice aisle, you are staring down hundreds of jars, with spices in different colors, shapes, and uses, and it feels easier to carry on without.

But at The Culinary Institute of America, we believe spices are part of what makes cooking exciting. Chef Mark Ainsworth explains, “Spices contain a variety of complex flavors and aromas that contribute to great taste. Typically, several spices are used to build flavor.”

This recipe for Spiced Roasted Vegetables with Mixed Grains uses a blend of familiar spices to make two simple dinner preparations just a little bit more exciting. Nutmeg, cardamom and cumin are known as warming spices, and whether they do it literally or not, they certainly have a knack for giving you that cozy feeling. They suit each other very naturally and, paired with turmeric (popular as an antioxidant and for its vibrant color) and zesty paprika, create a mixture that’s mild and flavorful — spiced, but not spicy.

Buying spices doesn’t have to be a major investment, either. Many grocery stores (especially those of the “natural” variety) sell spices in bulk bins, so you can buy a few teaspoons for less than 50 cents. This gives you the freedom to experiment with new flavors and combinations. After all, explorers wandered the globe so you could have access to peppercorns and cardamom — now it’s your turn to explore uncharted territories. 1 1 1 1 Nutrition information per serving: