9. BASIL
Basil comes from the mint family, its flavor a balance between savory and sweet. Basil has overtones of mint, anise and black pepper. These flavors and aromas are much more pronounced in fresh basil as opposed to dried basil. As a spice, basil leaves are often used in Italian cooking. Basil leaves are a seasoning that complements tomato-based pasta sauces, pizza and when sprinkled over sliced tomatoes. Many cooks prefer cooking with fresh basil leaves over dried basil when possible.
10. PAPRIKA
Paprika (the Hungarian word for “pepper”) adds a savory richness to casseroles, rice dishes, sauces, soups, sausages, rubs and marinades. A deep red-orange color, paprika is as delicious as it is vibrant, not meant just for sprinkling over deviled eggs to add a dusting of color. Paprika is ground from dried chile peppers and has many flavor profiles from sweet and earthy, to smoky and fiery.