{"id":11164,"date":"2016-04-24T01:00:06","date_gmt":"2016-04-24T01:00:06","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11164"},"modified":"2020-03-15T13:59:03","modified_gmt":"2020-03-15T20:59:03","slug":"intro-spices-demystified","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/intro-spices-demystified\/","title":{"rendered":"INTRO: Spices Demystified"},"content":{"rendered":"

It is quality more than quantity that matters in a spice cupboard. You should be able to consolidate your needed spices to no more than twenty. At least once a year, take the money that you might spend on a nice meal and replenish your spices. Pass on your old spices to a friend who really doesn’t know any better.<\/span><\/p>\n

Keep in mind, whole keeps fresh longer. Grind it when you need it.<\/span><\/p>\n\n\n\n
CRITICAL SPICES<\/b><\/span><\/p>\n

Alspice
\nBasil<\/span>
\nBay Leaves<\/span>
\nBlack Pepper (Whole)<\/span>
\nCayenne Pepper<\/span>
\nCelery Seed<\/span>
\nChili Powder<\/span>
\nCinnamon (whole)<\/span>
\nCloves (whole)<\/span>
\nCoriander (Whole Cilantro seed)<\/span>
\nDill seed<\/span>
\nGarlic powder (not salt)<\/span>
\nMustard (Ground)<\/span>
\nNutmeg<\/span>
\nOregano<\/span>
\nPaprika<\/span>
\nParsley<\/span>
\nRed pepper flakes<\/span>
\nRosemary<\/span>
\nSalt (Kosher Sea Salt)
\nTarragon
\n<\/span>White Pepper<\/span><\/p>\n

\n

NICE TO HAVES<\/b><\/span><\/p>\n

Chives
\nCumin
\nLemon pepper<\/span>
\nMace<\/span>
\nMarjoram<\/span>
\nMustard seed<\/span>
\nOnion flakes (Dried)<\/span>
\nOregano (Dried)<\/span>
\nPoppy seeds<\/span>
\nSaffron<\/span>
\nSage<\/span>
\nSesame seed<\/span>
\nThyme (Dried)<\/span>
\nTurmeric<\/span><\/p>\n

\n

IN THE FRIDGE <\/b><\/span><\/p>\n

Capers<\/span>
\nCarrots<\/span>
\nCelery
\nCilantro<\/span>
\nDijon mustard<\/span>
\nEggs<\/span>
\nFlat-leaf parsley<\/span>
\nGinger root (Whole)<\/span>
\nKetchup<\/span>
\nMayonnaise<\/span>
\nMilk<\/span>
\nParmegiano-Reggiano<\/span>
\nSoy sauce<\/span>
\nTomato (whole)<\/span><\/td>\n

COMPLEX PRE-MIXED SPICES<\/b><\/span><\/p>\n

Buy if you need them<\/p>\n

Chinese 5 Spice Powder
\nGaram Marsala
\nCurry Powder
\nChili Powder<\/p>\n

\n

IN THE FREEZER<\/b><\/span><\/p>\n

Frozen Carrots<\/span>
\nFrozen Peas<\/span>
\nFrozen Spinach<\/span><\/p>\n

\n

PANTRY STAPLES<\/b><\/span><\/p>\n

Baking potatoes<\/span>
\nBeef stock<\/span>
\nBisquick<\/span>
\nChicken stock<\/span>
\nCream of mushroom soup<\/span>
\nDeli brown mustard<\/span>
\nDiced tomatoes (canned)<\/span>
\nEVOO (Extra-Virgin olive oil)<\/span>
\nGarlic cloves – lots!<\/span>
\nLemons<\/span>
\nLimes<\/span>
\nLouisiana hot sauce\/Tabasco<\/span>
\nNuts (almonds, peanuts, pecans, walnuts)<\/span>
\nOlive oil<\/span>
\nPasta<\/span>
\nPeanut butter<\/span>
\nPure maple syrup<\/span>
\nRoasted red peppers (12-16 oz. jar)
\nSesame seeds (Toasted)<\/span>
\nSoy sauce<\/span>
\nSpanish or yellow onions<\/span>
\nTeriyaki sauce<\/span>
\nTomato paste<\/span>
\nTomato sauce<\/span>
\nVanilla extract (Pure)<\/span>
\nWorchestershire sauce<\/span><\/p>\n

\n

DON’T BOTHER WITH THESE<\/b><\/span><\/p>\n

Barbecue sauce and<\/span>
\nBullion cubes<\/span>
\nAnise<\/span>
\nCardamom<\/span>
\nCarraway seed<\/span>
\nChicken, Beef or Vegetable stock<\/span>
\nCajun seasoning<\/span>
\nChipotle powder<\/span>
\nCurry Powder<\/span>
\nFennel Seed<\/span>
\nGreek seasoning<\/span>
\nHerbs de Provence<\/span>
\nItalian seasoning<\/span>
\nPoultry seasoning<\/span>
\nTaco seasoning.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

OK, in a perfect world, we would use spices that are no more than 6 months old. Here in the real world, use this as your “get by” rule of thumb:<\/span><\/p>\n