Wars have been waged because of them; new lands discovered; countless lives risked. Yet now they sit, ignored and forgotten, in kitchens across the country. But the spices in your cabinet hold the key to unlocking a whole new world of flavor — and adventure – for your palate. Once you start spicing up your cooking, you’ll need less added salt and fat to make your dishes tasty. Plus, your taste buds will be so entertained, you soon might find yourself feeling satisfied with smaller portions.

Understanding how to use herbs and spices can be intimidating, and knowing where to begin is often the toughest challenge. These tips will help you get to know how to use them with confidence.

To start, just smell different spices, and imagine which foods and spices might taste good together. For professional guidance, check online or your local bookstore for resources so you can read along as you smell. Take notes on what appeals to you and start experimenting.

Another good way to get to know your spice rack is to try them one or two at a time. Try steamed fish seasoned with basil, for example. Really pay attention as you eat and get to know each seasoning’s special flavors. Becoming familiar with each seasoning’s taste will help you learn what they might be good with.

Your grocery store is harboring plenty of easy ways to add some kick with zero calories. Look for no-salt seasoning mixes, and pick whatever strikes your fancy. You’ll have Chinese, Cajun, Mexican or other exotic cuisines with just a spoonful or two.

• Spices and dried herbs will usually be about as flavorful as they smell. If they don’t do much for your nose, they won’t do much for the dish. To wake up spices, heat them on low in a dry skillet, stirring frequently, until their aromas are released.
• To make them last longer, store spices in airtight containers in a cool dark place.
• For extra freshness and flavor without spending a lot of money, start a windowsill herb garden.
• Recipes will often call for fresh herbs, but unless you’re making a salad from them, dried herbs can be substituted. They’re more potent, however, so use 1/3 of the amount.
• Dried herbs and spices are a great way to wake up familiar foods like egg dishes and sandwiches in your everyday meals.
• Whole spices are best for slow-cooking dishes. In general, add ground spices within the last 15 minutes of cooking.

The most important thing to remember with seasonings is that their use is an art, not a science. Please yourself (and your dinner guests) first and foremost. There is no “right” way to season a dish except the way you like it. And with a little experimentation, you’ll soon take your cooking to a whole new level.