Most of us understand that throwing bulk ingredients into a pan — no salt, no pepper, no seasoning —and then eating them as-is in not a particularly transformative culinary experience. That said, it can sometimes be intimidating for beginner cooks to know where to start when the time comes to build out their spice cabinet.
But here's a little secret: Most food, on its own accord, is innately good. Spices (and fresh herbs) just build upon that already intact flavor. That means that you don't a cabinet full of expensive cutesy-named spice blends in order to prepare some truly high-quality food.
