What's In My Spice Cabinet? - A Black Girl's Guide To Weight Loss

What’s In My Spice Cabinet?

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You know how some people are about their shoes? That’s how I am about my spice collection.

Since my game plan was to begin cooking everything myself, I decided to start stocking up on the spices. I couldn’t tell you how many are there, only that there are quite a few and I’ve used them all. They all look like one brand – many of them are Badia spices that I’ve collected from various trips to the grocery store. That’s a local Miami brand, so I try to support.

Buying them all happened over time – I opted to get 3 during one visit to the grocery, another 3 the next time. I always set aside at least $5 for some new spices. If I had the same 3 ingredients, I could probably make 6 different dishes with my spice rack on hand.

Since I’ve been harassed enough about adding recipes to the site, I figured it’d be appropriate to alert you to what spices I have in my kitchen. I’ll probably also be doing a “What’s in my fridge?” post as well, just so that people can see that eating healthier isn’t about eating carrots and seaweed (although, under the right circumstances, both can be pretty yummy.)

  • Basil
  • Oregano
  • Cayenne Pepper
  • Garlic Powder
  • Garlie Salt
  • Rosemary
  • Thyme
  • Turmeric
  • Old Bay
  • Paprika
  • Cumin
  • Sea Salt (in the ziploc bag above… it usually comes in a box, but I didn’t like that idea too much.)
  • Coriander
  • Tarragon
  • Ginger
  • Clove (ground)
  • Clove
  • Marjoram
  • Cilantro
  • Black Pepper
  • White Pepper
  • Lemon Pepper
  • Crushed Red Pepper
  • Cinnamon
  • Nutmeg
  • Curry Seasoning
  • Orange Peels
  • Parsley
  • Ground Bay Leaves
  • Bay Leaves
  • Sesame Seeds
  • Almonds
  • Chili Powder
  • Allspice
  • Dill Weed
  • Sage

That’s what’s in my cabinet. What’s in yours?

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes health, fitness, nutrition, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss from the National Academy of Sports Medicine. She now lives in New York with her family, and is working on her 4th, 5th and 6th certificates.

15 Comments

  1. Randi

    January 8, 2010 at 10:43 AM

    Wow your list of spices in your cabinet looks like mine.

    Let’s see what I can add to the list

    Mustard (powdered)
    Garam Masala
    whole peppercorns
    Anise
    Caraway Seeds
    Cardamom
    Celery Seeds
    Horseradish
    Onion Powder

    I personally love herbs and spices so when I see a new one I always pick it up. I also love to go to ethic stores and pick up their custom spices.

  2. missmdh

    January 11, 2010 at 10:19 PM

    I was just on the spice aisle in Walmart thinking that I was going to have to buy a spice rack. This was right on time……….now once I figure out what to do with them I’ll be good. LOL!

  3. Lish

    April 12, 2010 at 6:01 PM

    I prefer to use spices opposed to just straight Lawrys…its a homegrown habit that I totally kicked!

  4. Baby Cakes

    May 13, 2010 at 8:28 PM

    Hey I have plenty of spices in my cabinet but I don’t know what to do with them. I recently bought cumin, tumeric, and coriander. I tried to season some mixed vegtables with them but it didn’t taste right. Please help me.

    • Tiffanie

      December 24, 2010 at 6:11 AM

      Cumin is a mexican spice I believe and is best used in chili and tacos. If you look on spices like chili powder or chicken blend seasonings, I will find the same ingredients and make my own mixture thus making a much stronger and fragrant blend.

  5. Shani

    May 1, 2012 at 4:07 PM

    Thank you for this list…I have nine of these spices and I really don’t know how to use them…so I will add these and try a vegan cooking class…wish me luck! i guess until i taste it i won’t know…

  6. Laurie

    August 2, 2012 at 10:40 AM

    Heh I know what I have in my spice cabinet by heart because it’s sparse. Can you tell I don’t bake (yet)? :)
    Garlic Powder
    Onion Powder
    Oregano
    Basil
    Chili Powder
    Cumin
    Ground Pepper
    Sea Salt
    Minced Onion
    Parsley

    I like your idea of picking up 3 new spices a week, I might just start doing that.

  7. Kami

    October 30, 2012 at 9:00 AM

    allspice
    sea salt
    cardomon
    curry
    tumeric
    garam masala
    paprika
    bay leaves
    Amino Acids
    adobo seasoning ( organic)
    pepper sauce
    green seasoning

  8. Cassie

    October 30, 2012 at 5:03 PM

    The Publix in my neighborhood (in South Carolina) carries Badia spices and seasonings. I love that brand; they have a great variety and are cheap!

  9. Allie

    November 7, 2013 at 12:24 PM

    I have a lot of the same spices as on your list, and cumin is probably the one I use most often. But somehow over the years I’ve acquired like, six different things of cinnamon. What on earth can I use all this cinnamon for?!

    • Erika Nicole Kendall

      November 7, 2013 at 1:33 PM

      Ch…oatmeal, ice cream, waffles, pancakes, indian food, coffee, tea syrups, tea spices, I mean…..the possibilities are endless!

  10. Sharita

    March 16, 2014 at 11:42 PM

    Is the only way to determine what spices you like through trail and error?

    • Erika Nicole Kendall

      March 17, 2014 at 7:43 PM

      Yeah, but also know that pairing certain spices with others gives you a completely different side and perspective to not only the spice in question, but the dish as well.

      I mean, I hate sumac by itself, but paired with certain spices, it’s dope. And turmeric is mad bitter to me when its paired with paprika by itself, but when it’s with ginger, paprika, cardamom and the right amount of salt? It’s magical.

      I think it’s not a matter of which spices you do and don’t like, it’s about knowing how to offset certain flavors that are too strong or not strong enough in any given dish. Look at it that way instead, because if I said “I don’t like basil” or “I don’t like cumin,” (which I don’t, at least, not by itself) I’d be shutting myself off to a whole world of flavors.

      Does that make sense?

  11. Melissa

    June 2, 2014 at 4:11 PM

    Spices confuse me. Like sure, I have some spices. Garlic, Cayenne, Red Pepper Flake, Onion Powder, Italian Seasoning, Bay Leaves and even Curry, just to name a few. However, many of the others seem so out of the ordinary for me I wouldn’t even know where to start! I definitely stay close to what I know and am used too. BORINGGGGG!!!! I’ll hit up your recipes soon! :) I have been reading your blog all day. Off to the gym!!!

  12. Chi

    July 2, 2014 at 10:15 PM

    Been cooking since I was 7, and I can say I have used all those spices. It truly is just a matter of trial and error. You have to taste everything and stay away from measuring cups which limit your creativity.

    Out of all the spices, curry is a must for me, especially in my stews that I put over rice. I hate Rosemary and onion powder, but I grind fresh ginger, onions, tumeric, and garlic into my stews. I am absolutely infatuated with cilantro and tend to go overboard in stews, eggs, and anything meat based. Dried parsley to me, is a waste of time, unless you just want green flakes in your food for visual sake.

    I would definitely recommend using fresh spices over dried ones, and also (through trial and error) understanding to what degree the flavor of a spice can survive through the cooking process. Great Article!

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