Weekend Project: Stocking the Spice Cupboard

Weekend Project: Stocking the Spice Cupboard

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Emma Christensen
Dec 11, 2008
This is a good time of year to go through your spice cupboard, replace ones that might be getting dusty, or replenish those that are running low. There's nothing worse than finding yourself out of an essential spice right when you're about to make a batch of cookies or start craving a pot of chili! Here's a list of the most common spices we keep stocked in our kitchen: These dried herbs and spices can pretty much get us through any kitchen pinch, big or small. Some of them are so familiar that we reach for them without even thinking. Others are called for often enough in our favorite recipes that we just like to make sure they're on hand. Dried Herbs and Seasonings Bay Leaf Oregano Thyme Rosemary Red Pepper Flakes Spices Cayenne Cinnamon - whole sticks and ground Cloves - whole and ground Coriander - ground Cumin - whole seeds and ground Ginger Paprika Star Anise - whole Nutmeg - whole Spice Blends Chili Powder Curry Powder Garam Masala Extras These are ones we use pretty infrequently. They're not "must haves" for the spice cupboard, but we find that we use them just often enough that we always seem to have a few leftover teaspoons hanging around in the back of the cupboard! Ground Anise Allspice Cardamom - whole and ground Carraway - whole Fennel - whole What other spices do you keep stocked? Related: Good Question: Storage for Spices? (Image: Flickr member rightee licensed under Creative Commons)
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