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?
15 comments
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.
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!
I prefer to use spices opposed to just straight Lawrys…its a homegrown habit that I totally kicked!
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.
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.
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…
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.
allspice
sea salt
cardomon
curry
tumeric
garam masala
paprika
bay leaves
Amino Acids
adobo seasoning ( organic)
pepper sauce
green seasoning
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!
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?!
Ch…oatmeal, ice cream, waffles, pancakes, indian food, coffee, tea syrups, tea spices, I mean…..the possibilities are endless!
Is the only way to determine what spices you like through trail and error?
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?
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!!!
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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