Cayenne (ground red pepper): Often added to savory dishes to give them a spicy boost. Go easy, because this is a hot one. Add to chili, barbecue sauce and salsa for some extra heat. l Stir into bland egg dishes to add kick. Mix into cream-cheese spreads and guacamole.Add to cornbread batter. Stir into creamy chowders and sauces.

Cinnamon: One of the oldest known spices, it comes from the bark of a tree. Stick: Add to fruited beef or lamb stew. Add a stick or two to pancake syrup when heating. Use as a stirrer and to season hot spiced drinks (ground cinnamon makes clear beverages cloudy). Ground: Use in Greek and Turkish dishes. Sprinkle over hot chocolate. Mix with sugar to sprinkle on baked goods. Stir into softened chocolate or vanilla ice cream.

Cumin: A major ingredient in curry and chili powders. Seeds: Add to lime- or lemon-based meat and poultry marinades. Add some when cooking chili. Mix with cream cheese for a bread spread. Add a few to cooking water for rice and couscous. Ground: Add to lentil soup. Stir into guacamole. Add a pinch to oil-and-vinegar salad dressing. Mix with yogurt to serve with spicy curries. Stir into bean-and-rice dishes.

Ginger: Versatile, with a spicy-hot, piquant flavor. Ground: Add to meat mixture for Swedish meatballs. Mix with sugar and sprinkle on cookie dough before baking. Stir into sweetened whipped cream for a cake frosting or topping. Stir into lemonade or iced tea. Stir into applesauce. Mix with sugar and sprinkle on grapefruit halves before broiling. Add to broth when making rice pilaf.

Nutmeg (& Mace): The two can be used interchangeably. Lighter-colored mace is often chosen for light-colored baked goods and foods. Freshly grated nutmeg (using a nutmeg grater or the fine holes of a metal grater) gives a more intense flavor than purchased ground nutmeg. Stir a pinch into cream soups. Substitute for cinnamon in apple pie. Add to mashed sweet potatoes and glazed carrots or parsnips. Sprinkle into creamed spinach. Stir into softened ice cream; serve on warm gingerbread or apple pie.

Pepper: Black is most common, but add a few dried pink or green peppercorns to your mill to spice up your grind. Use milder white pepper with light foods to keep black specks from showing. Cracked or coarsely ground: Press into burgers or steaks before grilling or panfrying. Freshly ground: Sprinkle strawberries lightly with pepper and balsamic vinegar. Add to spice-cookie dough or gingerbread. Sprinkle on melon chunks. Grind over sliced tomatoes.