Spice Drawer Essentials
Aromatic Essentials. Start with the ‘must haves’ for cooking and baking and build from there. These include sea salt, whole black pepper, bay leaves, thyme, oregano, cumin, cayenne pepper, cloves, nutmeg, cinnamon, ginger and cream of tartar.
Stock for Your Cooking Style. Once you have your basics in place, take a look at your monthly meal plan and determine what styles of cooking you favour. For instance, if Mexican influenced cuisine is popular in your home you’ll need chili pepper, paprika, saffron, chipotle and Mexican oregano, to name a few. Check out WikiHow’s excellent spice pantry recommendations for Eastern, European, Indian and Mediterranean cooking.
Whole Spices. Cinnamon sticks, mustard seeds, cloves and any spice in its whole form will provide a more intense flavour and last longer in your pantry. A mortar and pestle or inexpensive coffee grinder are great tools for crushing herbs and spices.
Shelf Life. Seasonings only last for about six to twelve months, and while a sprinkle of expired oregano won’t do you any physical harm, your recipes will not benefit from the herb’s full potency. With this in mind, it’s best to avoid buying large spice containers, and purchase either in bulk, or small jars instead.
Storage. Keep your aromatics in airtight containers, away from direct sunlight, heat and moisture. Avoid cupboards near and/or over the stove, dishwasher or window. Some red pepper spices – like paprika and chili powder – will retain their flavour better if stored in the fridge.
Usage. Always use a clean dry measuring spoon for your spices and replace the lid quickly after using to lock out moisture and retain flavour. Try not to sprinkle spices directly from the container into hot pots and pans, as the steam will seep into the bottle and dilute the flavour over time. For more storage and usage tips check out The Epicentre’s comprehensive Spice Advice guide.
