Experts weigh in on spices

Letty Flatt, executive pastry chef, Deer Valley: "When I am in pastry mode at Deer Valley, my favorite spice is ginger. We make an awesome gingerbread that has both fresh and powdered ginger. I also keep a jar of candied ginger in the cupboard for snacking. On the savory side, chipotle chilies in adobo sauce bring a distinctive sweet, almost chocolatey flavor to vegetable stew, enchilada sauce, etc. After I open a can, it goes in the freezer. Then when I need it, I shave off 2 teaspoons to add instant depth and heat to any dish."

Ruth Kendrick, World Champion Dutch Oven cook, and author of "Candymaking:" "I love coriander — it can go sweet or savory. It is the seed of cilantro, and I love cilantro too. I also like cardamom. It is a little bit unusual and people can't figure out what it is. I buy some of my spices in small, 99-cent jars made by Spice Trends at Macey's. Spices lose their flavor and I don't mind tossing a small 99-cent jar, but I hate to toss a large container. I get the spices I use often from Penzey's Spice Company (a mail order company). They are fresh and have a large variety."

Clyde and Terryl Miller, World Championship Dutch Oven cooks: "We've been doing a few peppered pork tenderloins for people lately with salt, sage and pepper. It tastes wonderful (if I don't get too flamboyant with the sage)."

Barbara Hill, executive chef, Snake Creek Grill: "It's a toss-up between paprika and coriander. You can get sweet or spicy paprika, and both are very different. We use sweet paprika in our crumb topping for our White Cheddar Mac & Cheese. I love to use the spicy paprika to sprinkle on chicken breasts before grilling. I like to lightly toast whole coriander, then grind with black peppercorns and mix with sea salt and use to crust the edges of fresh ahi tuna, then sear it rare. I love to mix paprika and coriander together for a "charmoula" vinaigrette and use to marinate meats, chicken or fish to grill."

Lane Pellinger, executive Chef, Creekside at Solitude Mountain Resort: "Fennel seed is extremely aromatic and it brings out the flavor of Italian sausage and meat sauces."

Chauna Duffin, co-owner of Duffin's Dutch Ovens and author of "The Dutch Oven Resource: "Cloves simmering in a pan of water makes a home smell like the holidays. Cloves are so good with ham and other meats, but can make a dessert taste scrumptious, too. They can also be used in breads and sauces."