I Spend All of My Money on Expensive Spices and Oils, and I Have No Regrets

A few years ago I said, If I never save enough money to buy my own house, I will look back fondly on today as the day I spent $58 on cocktail bitters. I was joking (mostly), but there was one deep truth about my grocery habits in that statement: I have always spent the bulk of my food budget on expensive “finishers,” like high-quality seed or nut oils, expensive spices, and unique sea salts. I cut back on other spending (I eat a vegetarian diet, which means I don’t have to shell out the cash for quality meat; and I never pay for the convenience of pre-chopped squash or pre-torn and triple-washed kale) so that I have room in the budget for these more fun little splurges.

Now, I have shelves full of special ingredients that really do spark joy. I have zero regrets when it comes to these purchases, but I do have some tips for you guys. Here goes.

These oils, salts, and seasonings truly make a difference in the way a meal comes together. Trust me: It’s the easiest way to up-level your food. (You may even find that you spend less on restaurant meals, with such stellar meals coming out of your kitchen.) So I suggest splurging on the highest-quality, most reputable options you can find. There are often middle-of-the-road options, which cost way more than the bargain bin, but may contain undesirable ingredients. It’s a good practice to look at the ingredient labels before purchasing; for example, some finishing oils are diluted with cheaper, low-quality oils like soy.

Buying online? Smart. That’s the fastest way to access a world of inspiring flavors. But take it from this click-happy shopper: You’ll fare better if you go in with a plan. Take time to really look over the stock at your favorite sellers, and think ahead to the next couple of months: If there’s a probability that you’ll plow through a few different kinds of specialty miso, go ahead and put them all in your cart. You’ll only pay shipping once, and you won’t have to re-order.

Note: Some delicate and hand-produced items have a short shelf life. Resist the urge to stock your pantry with three years’ worth of black cardamom pods and real truffle-infused oil. 

The common denominator with these sorts of ingredients is that a little goes a long way — really. (If you’ve ever accidentally doused a bowl of noodles with too much sesame oil, you’ll understand why less is more). These ingredients are meant for finishing flourishes, not heavy-handed pours and sprinkles.

Keep things in check by using these ingredients to add a pop of flavor, not to do the heavy lifting. So for example: Salt pasta water with plain old kosher salt, and save the Maldon for garnishing the plate of Amatriciana. Cook stir-fries with a basic workhorse oil like sunflower, and then drizzle on a little bit of chili-infused oil.

It’s also helpful to transfer liquid ingredients into small plastic squeeze bottles. The tiny opening of the nozzle is much better at controlling portions than the wide-mouth openings on some packaging. Always use a measuring spoon for items like spices and, when in doubt, remember that you can always add more! Start small and watch your flavors grow.

What’s the last super special ingredient you splurged on?