Keep Your Spices Ready For Use

We all love the look of a full spice rack hanging on the wall or in a stand but remember that spices should be kept in a cool place that is dry and away from heat and sun. Do not place near the stove since it is hot and moist, the moisture comes from the steam of boiling water and simmering pots. I learned that lesson the hard way. Also, it's best to leave the spice in the jars they were purchased in, except when you buy herbs and spices in bulk. If that's the case store in containers that are airtight. Dark glass such as cobalt blue or brown is excellent although not as pretty as a clear jar which showcases the product.

I keep some of my herbs and spices in the vegetable bin of my refrigerator in jars in a plastic zip lock bag. All of my red pepper type spices, all seeds (poppy, celery, sesame), as well as my zested orange and lemon peels are kept there.

Your spice rack should hold herbs and spices that are essential to you. My basic herbs and spices include the following:

Black Pepper(s)
-cracked
-whole peppercorns
-peppercorn blend
White Pepper
Sea Salt
Red Pepper Flakes
Cayenne Pepper
Oregano
Cilantro
Basil
Garlic Powder
Cumin
Curry Power
Italian Seasoning
Chili Powder
Parsley
Cinnamon
Dill Weed
Ground Ginger
Oregano
Paprika (regular)
Smoked Sweet Paprika (I prefer Spanish)
Rosemary
Thyme
Allspice
Nutmeg
Sage
Onion Flakes
Minced Green Onions
Parsley

If you only use a few herbs and spices, don't waste money, just buy those few. If you are trying a new recipe buy the what the recipe calls for at that time. The longer a herb or spice is on the self the less likely it is to have full body. A busy supermarket that has a good turn around is a better place for those "I may need this" spices than your kitchen cabinet. By the way a pinch of basil makes brown gravy outstanding.

Remember to be open to change, or at least to a little experimentation. Check out new and untried recipes with ingredients or herbs and spices you have not used before. They may have your tongue singing praises. See additional herb and spice information and use from the University of Nebraska Cooperative Extension.

Recommended

I have listed two cookbooks that should be available from Amazon or another online on brick and mortar store. Each of these cookbooks can make you anxious to use a spice you may not have used before. Or they use ordinary ingredients and ordinary spices to make dishes you may not have eaten before. The Food of Asia: Authentic Recipes from China and Chef Prudhomme's Louisiana Kitchen.

Don't forget library book sales, they are gold mines for old cookbooks.