The Spice Drawer
Wednesday, October 22nd, 2008
Today I decided to fix a bowl of chili for lunch. A good chili requires several spices and finding them became quite a chore. Over time, my spice drawer has piled up and I could overlook it no longer. Out came every spice jar or container for a full review. When in the world did I buy this? Who in the world bought that that? (Answer - husband on a budget) One by one I set the sad jars aside that were destined for the trash bin. Time is not a friend to your spices. When is the last time you lined up your spice jars on the counter like soldiers for an annual review? Some may stay and some must go. If you cannot remember the last time you did it, it’s been too long.
A well-stocked spice drawer consists of the basics:
- Kosher Salt
- Course Sea Salt
- Fine Sea Salt
- Peppercorns
- Ground Pepper
- Basil
- Oregano
- Parsley
- Thyme
- Taragon
- Sage
- Rosemary
- Herbes de Provence
- Dill
- Bay Leaves
- Red Pepper Flakes
- Cayenne Pepper
- Hot Paprika
- Smoked Paprika
- Chili Powder
- Dry Mustard
- Cumin
- Curry
- Saffron Threads
- Ginger
- Cinnamon
- Nutmeg
- Cloves
- Allspice
- Cream of Tartar
- Vanilla Extract
- Almond Extract
If you keep the basics up to date, you can cook countless recipes. I keep my spices in a drawer, although they say that spices are best if kept in the freezer. Wherever you store them, try to keep them weeded out. One month turns to two turns to three and so forth. In your mind, from now on, when you fix your first pot of chili at the beginning of autumn, then it’s also time to comb through your spices.
Fresh spices keep you several steps ahead when it comes to cooking for your family. A stocked spice drawer helps to make a house a home and arms your kitchen with much of what you need to flavor your family dinners with the love and warmth you want for them.
So whip up a pot of tex mex chili and review your spices - -