How to Use KonMari in a Spice Rack (and Actually Use Spices)
This is the winter of our discontent and – with something happening on Netflix – people seem to be dealing with that discontent by getting rid of all their shit. I participate in this. I’ve always been a fan of cleaning and this extends to my fridge, freezer and cabinets. (I reorganize the refrigerator at least once a week to keep from going crazy.)
But the spice rack is a part of my kitchen, which I kind of squint so as not to fully capture the random nature of it all. While getting a pair of stepped spice grates helped, it remains an area requiring constant vigilance.
Marie Kondo doesn’t specifically refer to the spice racks in her show – I haven’t read the book, so it might be there – but after watching four episodes, I think I get the gist and can apply it to my spice collection. (and yours!). This is how you should attack your intimidating collection of spices and condiments and how to actually use them once they are collected.
Get it all out
Just like Kondo gets people to put all their clothes on the bed, you need to remove all the spices and seasonings from the rack or cabinet. Group them together as best you can – if you often use chili powder and garlic powder together, place them next to each other, the same (obviously) applies to any duplicates.
Once you’ve identified the duplicates, combine them, perhaps in pretty jars, but always in a labeled container. I know some people transfer all their spices to uniform glass jars, which makes a lot of sense if you buy them in bulk, but if they already arrive in a container, just leave them in the original.
See that sparks of joy (in your nose)
If you cannot smell the spice, you cannot taste it. Open each jar and stick your nose in there. If you don’t feel anything, throw it in the compost. If, like me, you occasionally buy spices from a wholesale basket and leave them in little bags with just a useless price tag as an identifier, give them a sniff too. If you can identify it by its scent, fantastic, transfer it to a jar and label it ( blue masking tape works well). If you can’t identify your mysterious flavor enhancer by smell, move it to compost.
Store neatly
While I love the way Kondo gets everyone to put everything in neat little boxes, I don’t think this approach works well with seasonings as we are very quickly out of sight, out of sight. A stepped spice rack or lazy Susan works well, but the allocated shelf space is not bad, especially if you put tall racks in the back. How you group your spicy girls and boys is up to you, but grouping them by kitchen or jar size has its merits.
Now you have to cook
It’s not enough for your spices to sit and look pretty (a lesson we all have to learn at some point). Your spices are as good as the foods you add them to, but they are usually bought according to a specific recipe and will never be used again. Fortunately, there are several ways to use these scented powders before they lose their magic:
- Combine complementary flavors and use them as a rub : Rubbing usually requires a fair amount of seasoning, making them good candidates for adding excess spice. All four triturations use a variety of common seasonings, but you can add one or two tablespoons of almost any spice to the salt and brown sugar mixture (aim for a ratio of one and a half parts salt to one part sugar).
- Add them to sad soups: I’ve found – and Editor-in-Chief Virginia encourages me to do so – that most soup recipes are unfortunately under-seasoned . A simple strategy to combat this is to simply double the amount of seasoning indicated in the recipe, but don’t be afraid to deviate from what is written. Cumin is extremely healthy in almost every soup, especially in chili soups or other beef-based soups, and pepper, chili powder, and red pepper flakes all provide warmth in their own way. I also like to add a dash of cinnamon to the beef stew.
- Make the beans better: What are beans but a blank canvas on which to paint a fragrant masterpiece? Have you tried Herbs de Provence with large buttery white beans or thyme and garlic with chickpeas mixture? Spices are especially useful when you are working with a can, which may have a more muted flavor – just add a little, taste and add more as needed.
- Have you met popcorn? Popcorn is an even cleaner canvas than beans. Toss excess oregano and garlic powder in a food processor with a little cheap chopped parmesan and kosher salt for a great popcorn filling. Repeat this with any other spice combination you like.
If for some reason none of this suits you, join the internet age and simply Google “the recipe for whatever spices you need to eat.” It turns out the internet is full of recipes.