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    Home » Vegan cooking resources

    10 seasonings, spices, and herbs for a vegan kitchen

    Published: Feb 11, 2020 · Modified: Jun 13, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Text overlay: 10 seasonings, spices & herbs for a vegan pantry. Spice bulk bin at natural grocery store.

    Stocking a vegan pantry? Today I’m sharing 10 of my favorites in this seasonings, spices and herbs list.

    Text overlay: 10 seasonings, spices & herbs for a vegan pantry. Spice bulk bin at natural grocery store.

    When people go vegan, they often start looking at cooking in a new way.

    • They try new recipes or produce
    • Pick up different cookbooks
    • Venture into previously unexplored cuisines
    • Think about ways to flavor foods so that they feel familiar

    Spices add a lot in terms of achieving the flavors you crave – whether it’s cheesiness, smokiness, or spiciness.

    By adding a little dash of this or that, suddenly your meal has new levels of interest.

    In this post:

    Jump to:
    • Nutritional yeast flakes
    • Kala namak
    • Cumin
    • Onion powder or granulated onion
    • Ancho chili powder
    • Paprika
    • Oregano
    • Rosemary
    • Thyme
    • Basil
    • How to organize & store spices
    • How to keep costs low
    Overhead view jars of spices - cumin, ancho chili powder, onion powder, paprika, kala namak, and nutritional yeast.

    I love having a full spice rack – with spices that literally range from A to Z (allspice to za’atar).

    If I get a new cookbook or discover a recipe I’d like to try, I’m almost guaranteed to already have the spice waiting for me.

    Truth be told, I love herbs & spices so much that when I travel, I often pick up local seasonings or spice mixes as souvenirs.

    However, when you’re stocking a vegan pantry for the first time, you may want to err on the side of brevity.

    By buying a handful of spices that have a multitude of uses, you get the most bang for your buck. That’s a good place to start.

    (By the way, today I’m only talking about dry spices, herbs, and seasonings. Things like tamari, vinegar, or hot sauce would need a list of their own.)

    Nutritional yeast flakes

    Measuring cup of nutritional yeast over jar.

    One of my most popular posts is what is nutritional yeast? The post includes lots of recipes with nooch, and answers on what it does for a dish.

    The short version is…

    • It can be a supplement.
    • It can be a major component in a cheesy sauce or seitan.
    • Or it can be used as a seasoning – just sprinkling on some at the end for a cheesy taste.

    When I run out of nutritional yeast flakes, we’ve entered emergency territory. I have to run to the store ASAP.

    Popcorn just isn’t the same without it.

    Use nutritional yeast flakes in:

    • Tofu ricotta
    • Fully loaded vegan nachos with cashew queso
    • Vegan Philly cheesesteak
    • Chickpea scramble
    • Vegan turkey gravy
    • Vegan frittata

    Kala namak

    Hand holding package of black salt powder (kala namak) in Indian grocery store.

    Kala namak comes up a lot on my blog. It’s also called black salt, even though the color straight out of the bag is pink.

    (Don’t confuse it with Hawaiian pink salt, though. They’re two different things.)

    Kala namak is a sulfurous salt that gives food an eggy taste and smell.

    (If you didn’t like the taste of eggs, obviously you’ll want to skip this one.)

    Kala namak is an Indian seasoning. That’s why I recommend looking for it at Indian grocery stores.

    It’s usually just a dollar or two, but you can find it online as well. However, you’ll be paying more for it.

    Use kala namak in:

    • Vegan egg salad
    • Eggy tofu and toast
    • Vegan shakshuka
    • Vegan tofu scramble
    • Toasted sandwich with eggy tofu & seitan bacon
    • Vegan eggs Benedict
    • Vegan egg mcmuffin

    Cumin

    Spices at Trader Joe's on display.

    Cumin is the spice-of-all-trades.

    It gets around – from India to the Middle East, Mexico to Portugal.

    It is used in such a variety of cuisines, that it’s hard to imagine cooking without it.

    It stands out in tacos.

    It’s used in curries.

    It gives an edge to hummus and baba ganoush.

    Use cumin in:

    • Air fryer falafel
    • Vegan burritos with seitan chorizo & tots
    • Double hummus wraps
    • Tempeh tacos
    • BBQ jackfruit sandwiches
    • Mixed vegetable ginger & turmeric rice

    Onion powder or granulated onion

    Vegan pizza hummus in bowl, topped with seitan pepperoni.

    Onion powder or granulated onion is a flavor agent that has moved way up on my seasonings, spices and herbs list in the last couple years.

    On the face of it, it seems unnecessary, because I use onions in my cooking almost constantly. So who needs onion powder too?

    But onion powder adds something that is different from the vegetable.

    It gives an underlying savory quality that is all its own without the astringent edge of raw onion.

    (Onion powder and granulated onion have the same flavor, but slightly different textures. I hate to state the obvious, but onion powder is more powdery while granulated onion has slightly bigger granules.)

    Use onion powder in:

    • Vegan fried green tomatoes – in the air fryer
    • Pizza hummus
    • Vegan pasta salad
    • Creamy gnocchi soup with sausage & kale
    • Vegan ranch dressing

    Ancho chili powder

    Jars of spices on counter. One says, "ancho chili powder."

    Most kitchen spice racks include chili powder. But for me, it’s all about ancho chili powder.

    Typical chili powder is a spice mix that varies by brand. Sometimes it’s hot, sometimes it’s mild.

    But ancho chili powder is made from one ingredient – ancho chilies.

    (When they’re fresh, the peppers are poblano.)

    Ancho chili powder adds warmth to a dish and round flavors without necessarily adding much in the way of spicy heat.

    Use ancho chili powder in:

    • Vegan taco salad
    • Three bean chili
    • Plantain & black bean burritos
    • Raw tacos with walnut filling
    • Vegan tortilla soup

    Paprika

    Overhead bowl of potato salad, paprika, green onions, and dill pickle pieces.

    Bursting with bright red color, you can tell paprika is packed with nutrients.

    It’s made from grinding mild peppers, but its flavor doesn’t overwhelm.

    And if you crave a bit of smokiness, smoked paprika adds a beautiful edge, reminiscent of a campfire.

    Use paprika in:

    • Crispy fried pickles – in the air fryer or skillet
    • The best vegan potato salad
    • Sweet potato peanut stew
    • Cilantro chimichurri sauce
    • Chickpea tacos

    Oregano

    Vegan fried ravioli on platter with marinara.

    Oregano comes from the mint family. It’s a leafy green that is sold fresh or in dried form, which is the way I use it more often.

    It has a distinctive smell that’s strongly associated with pizza and pasta dishes.

    You’ll see oregano in all kinds of cuisines including Mediterranean dishes and Latin fare.

    Use oregano in:

    • Fried vegan ravioli
    • Vegan refried beans
    • Homemade pita chips
    • Lemony potatoes
    • Air fryer polenta fries

    Rosemary

    Close-up seitan bacon, vegan cheese, green onions, and sour cream on potato soup.

    Rosemary immediately adds such a wonderful fragrant scent & flavor to everything it touches. It tastes vaguely of pine.

    Enjoy it fresh or dried, which is a little more convenient.

    When you’re using fresh rosemary, it’s especially handy to finely cut it with kitchen shears.

    Use rosemary in:

    • Roasted delicata squash
    • Grilled tofu with lemon & rosemary
    • Creamy vegan risotto with mushrooms & sausage
    • Fully loaded vegan baked potato soup
    • Creamy vegan wild rice soup

    Thyme

    Creamy mushroom lentil soup in bowl by crackers and spoon.

    Thyme adds a lot of of flavor in fresh or dried form.

    Fresh thyme also works as an eye-catching garnish, which really completes a dish.

    When using fresh thyme, either use a whole spring for flavoring a dish, like I do in my warmed Castelvetrano olives.

    Or pull away the leaves and remove the stem to incorporate it with a dish.

    Use thyme in:

    • Creamy vegan mushroom soup with lentils
    • Creamy cashew gravy with chestnuts
    • Vegan cauliflower steaks with lentils & romesco
    • Olive tapenade
    • Baked farro

    Basil

    Split pea soup with carrots and chives in bowl.

    Both fresh & dried basil deserve to be on your spices and herbs list, because they are entirely different in flavor and uses.

    Fresh basil has the smell of summer. It’s beautiful in all manner of pesto and summer dishes like bruschetta.

    (Don’t use dried basil for pesto. You’ll seriously regret it.)

    Dried basil is handy for cold weather months. It adds a nice balance to savory dishes.

    Use basil in:

    • Chicken-style vegan pot pie
    • Vegan split pea soup
    • Pesto rice
    • Israeli couscous salad
    • Vegan eggplant parmesan

    How to organize & store spices

    I have my spices organized in the cupboard on a tiered shelf from A to Z.

    Once I got used to putting them away in the correct place, my hand memorized just where to go to find turmeric, basil, cayenne, or dill.

    It takes a bit of time to set it up, but the pay-off is worth it.

    The general advice is that spices shouldn’t be stored where they are exposed to light, because you don’t want them to lose potency. (Light, heat, and moisture are spices’ biggest foes.)

    That’s why it’s usually recommended that spices be kept in a dry, dark cupboard.

    And for the most part, that’s where I keep my spices – tucked away in the darkness of a cupboard.

    However, I do make a few exceptions…

    For the handful of spices I use the most, I put them out at arm’s reach – front and center where I can find them.

    I go through them fast enough that they won’t really have that much time for light and heat exposure. It makes them easy to access, right at hand.

    How to keep costs low

    Bulk spices at New Pioneer Co-op.

    To keep costs low, I refill my spices by using the bulk spice bins at the grocery store.

    Spices usually cost only change for a baggie full, because they weigh so little.

    It allows me to buy small amounts and replenish often.

    Plus, since my grocery store is also going through spices regularly, I feel certain that they are putting out fresh stuff as well.

    Content updated April 14, 2022. Originally posted October 3, 2017.

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

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    1. Cap'n Dave

      May 17, 2019 at 8:52 am

      I love spices, but I have so many that to narrow it down to an essential six? Wow…uh…okay, let me think…

      Nooch, obviously.
      Garlic powder.
      Onion powder.
      Definitely Kala Namak.
      Cumin.
      …and I’ve have to say Oregano as the last one, but only because I do a lot of Italian cooking (I was a sous-chef in an Italian restaurant for a number of years, having started as just a prep cook, so there you have it! 😀 )

      Paprika? I have four varieties – the old stand-by McCormick-to-put-red-speckles-on-stuff, smoked paprika, and Hungarian paprika – both sweet and hot (and they MEAN hot!).

      They’re scattered in little plastic jars, bottles, tins, and baggies in my spice cupboard, and I seem to collect even more than I have room for. My latest quest is for some berbere which, until recently, my grocery-store-of-choice carried, but I found a vegan Ethiopian café-cum-market that may carry it. Otherwise? AMAZON!

      Reply
      • Cadry

        May 17, 2019 at 9:55 am

        Great choices, Dave! I love berbere too, and I agree that an Ethiopian market is the best place to get it.

        Reply
    2. Mandy

      October 04, 2017 at 10:30 pm

      What a fun post!! I love hearing what spices people use most because often times I’m reminded of ones I forget about…like black salt! I also love that you included ancho chili powder – so good!!! Our top six are: garlic, salt, nutritional yeast, turmeric, paprika, and curry. It was hard to narrow it down to those six – we use cumin a lot too 🙂

      Reply
      • Cadry

        October 05, 2017 at 2:56 pm

        Those are all excellent choices! I agree that it’s interesting to hear which ones others would find most necessary for their cooking. Since we all gravitate towards different dishes & cuisines, there are bound to be a variety of favorites.

        Reply
    3. Bianca Phillips

      October 04, 2017 at 2:40 pm

      I love that you included black salt in here! It’s soooo essential in my life. I agree with these 6! I’d probably put garlic powder above paprika though but only because I’ve never really had good paprika, so I don’t fully know the depth it can bring a dish. I should spring for some good stuff!

      Reply
      • Cadry

        October 05, 2017 at 2:54 pm

        Yes, black salt is vital! For so many years it sat in my cupboard unused, but after I got hooked on it, no scramble is complete without it. I see what you’re saying about garlic powder over paprika. Paprika doesn’t have the same pronounced flavor as some other herbs & spices like cumin, oregano, cayenne, or chili powder. But it is useful for filling out the flavor in a lot of dishes so I find myself grabbing it a lot.

        Reply

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