How to Store the Spice Cabinet
Keeping a spice cabinet can be a little tedious simply because there are so many of them . It might be tempting to stock up on every interesting condiment you see, but these things have a shelf life and you might end up with a cabinet full of tasteless, expensive powders that need to be replaced.
Part of The Grown Up Kitchen series , Skillet is designed to answer your most basic cooking questions and fill in any gaps that may be missing from your home chef education.
But no one likes bland food, and there are a few spices that I recommend for everyone to have on hand. Once you’ve mastered these basics, you can add other spices that are commonly found in your favorite recipes.
- Salt: Salt makes other flavors more popular. Buy a box of kosher cooking salt and a box of Maldon for finishing .
- Peppers: Skip the chopped foods and use a coffee grinder with whole black or rainbow peppercorns. (Bonus point: Grab another one with white pepper in case you need to amplify the funk .)
- Cinnamon: You will need whole sticks for decoctions and teas, as well as ground ones for baking and sprinkling on savory dishes. It may sound strange, but adding a pinch of cinnamon to a beef stew has changed my life.
- Whole Nutmeg: Freshly ground nutmeg is my “secret ingredient” in many recipes. Yes, it’s great for baking, but it’s also great for any cheese dish and goes well with hearty meats and starchy vegetables. I also like to grate it right on the rum cocktail.
- Ground Cayenne Pepper : Cayenne pepper is a versatile heat exchanger used in a wide variety of cuisines, and even a pinch can add a pleasant peak to a vat of beans or slightly elevate your spice flavor.
- Paprika: Paprika is a bright red crumbly powder that you may have seen on top of spiced eggs. Paprika can be soft, sweet, or spicy, but should always be Hungarian. Aside from the spiced eggs, you can use it to top off any dish that calls for a little pungency, or use it in spices, marinades, and dressings.
- Cumin: I am obsessed with cumin, it is sweet, earthy and warm. It gives meaty dishes a “complete” flavor and is ideal for both Texas-Mexican dishes and curries. When I taste a dish and think it needs “something else,” it’s usually cumin.
- Dried thyme: Fresh herbs are great if you can get them, but you should enjoy the woody scent of thyme all year round. It is a staple of Mediterranean and Italian cuisine and lends a delicate flavor to a range of savory dishes.
- Dried Oregano: Like thyme, oregano can be used all year round and my spaghetti sauce would be different without it.
- Bay leaf: Bay leaf is the perfect accompaniment for a singer , providing harmony without distracting attention. Their subtle, savory and slightly medicinal flavor makes rice, soups and stews taste better without making them look like much.
- Crushed Red Pepper Flakes: Made from a mixture of dried crushed chili peppers, these spicy little guys add a touch of fruity spice to anything you sprinkle on them, like pizza, pizza, or pizza. (I also use them in my pickled mushrooms, but let’s all know that crushed red peppers are for pizza.)
Of course, the spice cabinets will differ from person to person, depending on the type of kitchen they are preparing, which is fine. What spices you absolutely cannot live without and which of them can you miss?