One of the things that stops people from cooking globally at home is the sense that you need fifty different spices to attempt each cuisine. The truth is more useful: the same twenty or so spices appear, in different combinations, across most of the world's great food traditions. If you stock those, you can cook from a dozen cuisines without buying anything new.

The foundation: ten spices

If you stock just these ten, you have the building blocks of most savoury cooking on the planet.

  • Cumin seeds and ground cumin — Middle Eastern, Indian, Mexican, North African. One of the most useful spices on Earth.
  • Coriander seeds and ground coriander — Mediterranean, Indian, Middle Eastern. Citrussy and slightly floral.
  • Black peppercorns — Essential everywhere. Grind fresh.
  • Smoked paprika — Spanish, Mexican (sometimes), and any time you want smoky depth.
  • Sweet paprika — Hungarian, North African, Spanish.
  • Dried chillies or chilli flakes — Use what you can find locally; experiment with Kashmiri (mild, colourful) or Aleppo (fruity, gentle).
  • Cinnamon (sticks and ground) — Sweet and savoury both. Indian, North African, Middle Eastern.
  • Cardamom (pods) — Indian, Persian, Middle Eastern. Buy whole; use the seeds.
  • Cloves — Strong; use sparingly. Indian, North African.
  • Bay leaves — European, Indian. Backbone of countless braises.

The next ten: unlocking more cuisines

  • Fennel seeds — Italian, Indian, Chinese.
  • Turmeric — Indian, Southeast Asian. Colour and earthy depth.
  • Star anise — Chinese, Vietnamese. A few pods go a long way.
  • Garam masala — Indian; a pre-made blend that gives finishing depth.
  • Ras el hanout — Moroccan; the all-in-one North African.
  • Baharat — Middle Eastern 7-spice. Use in stuffed vegetables, kebabs.
  • Sumac — Tangy red Middle Eastern spice. Sprinkle on salads, eggs, dips.
  • Mustard seeds — Indian, especially South Indian. Temper in hot oil.
  • Caraway seeds — German, Hungarian, Eastern European.
  • Nutmeg — Sweet baking and savoury sauces.

The cuisine-specific additions

Once you have the twenty above, add cuisine-specific ones as you cook more from particular traditions.

  • Curry leaves (fresh or frozen) for South Indian and Sri Lankan.
  • Sichuan peppercorns for proper Chinese.
  • Aji panca/amarillo paste for Peruvian.
  • Berbere spice mix for Ethiopian.
  • Za'atar for Levantine.
  • Five-spice powder for Chinese roasts and stir-fries.
  • Dried Persian lime (limoo) for Persian stews.

Whole vs ground

Whole spices keep their flavour for years; ground spices fade in months. Where possible, buy whole and grind as needed. A small electric coffee grinder dedicated to spices is one of the best kitchen purchases you will make. Toast whole spices briefly in a dry pan before grinding — it deepens the flavour enormously.

Storage matters

Heat, light and air are the enemies of spices. Keep them in tight jars, away from the cooker. The spice rack right above the hob looks pretty but cooks your spices slowly.

Build over time

You do not need everything at once. Pick three cuisines you want to cook more of, look up what their core spices are, and start there. In a year, you will have a drawer that can handle most of the world.