Cooking with SpiceFit: Your Spice 101 Guide

Cooking with SpiceFit: Your Spice 101 Guide

Cooking with SpiceFit’s Therma can result in a truly incredible array of health benefits. Ranging from the weight loss benefits of cumin to the antibacterial properties of nutmeg, spices are a far better substitute for flavor than salt, which raises our blood pressure and puts pressure on the heart and organs.

In fact, ThermaSpice by SpiceFit offers an entire smorgasbord of flavors, from earthy to spicy, sweet to smoky, and everywhere in between. Spices can take our tastebuds on an international adventure without leaving the house, instantly turning bland into brilliant without the calories.

But, if you’ve never dabbled with spices in the kitchen, it can be daunting to try and figure out what spices work best with what foods. That’s why SpiceFit’s ThermaSpice is ideal … it’s a blend of spices that leaves the guesswork behind.

To better understand the key spices in Thermaspice by SpiceFit, here’s your Spice 101 Guide on how to begin cooking with spices. Food can never taste bland when you’re armed with this arsenal of super spices.



  • Nutmeg isn’t just for your seasonal eggnog. Nutmeg loves starchy potatoes and darker meats like lamb or pork. Or sprinkle some over your greens, carrots, or squash.
  • Coriander seeds add a slight lemony flavor to homemade burgers and vegetables, especially carrots.
  • Make your own authentic Indian curry using ½ tsp each of cumin and coriander and 1 tbsp of curry powder. Add to baby potatoes or rice, or use it as a rub for chicken.
  • Give your meat or beans some Mexican flair with a tbsp of chili powder mixed with the juice of one lime.
  • Bring scrambled eggs to life with a dash of paprika, or rub it into a fillet of salmon before baking. Paprika can come sweet, spicy, or smoked, and it is also perfect for potatoes and spreads like hummus. It also works beautifully as a garnish because of its brilliant red hue.
  • Ginger pairs exceptionally well with pork, but it also tastes amazing added to a stir-fry. You can also brew your own ginger and mint tea.
  • Crushed red pepper can add a subtle (or not so subtle) touch of heat to soups and stews.
  • Add fennel seeds to tomato-based dishes and roasted vegetables for a subtle anise
  • Cayenne, a favorite in Cajun cooking, is made for seafood. Coat your shrimp in a paste made of cayenne pepper, paprika, olive oil, and lemon juice. Or, if you’re feeling under the weather, throw together a homemade tonic of lemon, ginger, turmeric, and cayenne pepper.
  • Cinnamon should not just be relegated to desserts. Add cinnamon to your coffee or hot chocolate for a Mexican twist, or add it to vegetable dishes for a North African vibe.
  • Cardamom will remind you of your favorite chai latte, but it has some wonderful savory uses. Try adding it to meatballs or a beet salad.

Finally, experiment, experiment, experiment! There is no end to the possibilities of cooking with spices, and there’s no wrong way of going about it. Time to invest in a spice rack, perhaps?