Spices, herbs and the like...how to know what is enough?

[leslieann]

Hi, all. I cook a lot, mostly fairly plain food, meat and vegetables kind of cookery now, and my pantry shelf is FULL of spice jars and tins. I have consolidated and weeded out the ancient stuff, but I am left wondering how to negotiate the place between simple (fewer jars) and frugal (not having to run off to the grocery for a new jar of something because I have it in the pantry).

How do you manage this? I wonder if I should just pull out the most-used spices to keep, and stash the others elsewhere and see how I handle it. Or just pitch the "other" stuff...or see which of my friends wants, for example, three different styles of curry powder?

Ideas are most welcome!

[JaneV2.0]

I should have a pantry solely dedicated to spices and spice blends, condiments, herbs, and various seasoning concoctions. I buy varieties of curry powder in one-pound cans. I don't know what "enough" is. I just bought a dreamy berbere mix, and I've just ordered harissa and other seasonings. I go through garam masala so fast I can't keep up. On the other hand, I have a number of traditionally European (?) seasonings like rosemary, thyme, and chervil that are gathering dust, so I guess I could discard those...(Chervil tastes like grass to me--WTH do people use it for?) Obviously, I handle this dilemma by indulging myself. :~)

I think your idea of setting aside those spices you don't use regularly, storing them somewhere, and in six months or so deciding whether you actually need them or not is a good one. Then give them away. I'm not one of those who believes that dried spices and herbs go bad in a hurry.

[IshbelRobertson]

I like chervil with fish.

[IshbelRobertson]

I don't tend to have many dried powder spices or herbs. I find that if I run out of things I've frozen in season, the small boxes of commercially frozen stuff keep better than dried. I buy garam masala and other curry type ingredients from a local Indian shop. The bags are small and I'm not turfing it out of the pantry so often.

[JaneV2.0]

I like chervil with fish.

That makes sense--I'm not fond of seafood. >8)

[SteveinMN]

I'm lucky enough to have my food co-op, where I can buy spices in bulk. If I need a teaspoon of, say, chervil, for a recipe, I can buy a teaspoon. Almost anything is inexpensive to buy in those quantities and it turns over quickly so I don't suffer that problem. I did buy specific tiny containers for them, and I did score in a thrift store a Fisher-Price baby-food-jar organizer on which I can put my tiny containers. But that investment was years ago and they're all still going strong

One thing to consider is to buy more spices in their whole form. Spices keep better when they're whole and you can always grate or grind them up as needed. For example, I usually don't buy ground cumin unless I know I need teaspoons of it for a single recipe. Instead I buy cumin seed and grind it (I have a mortar and pestle) as I need some. Saves space I would need for another container and the ground cumin typically is fresher.

[Geila]

One thing to consider is to buy more spices in their whole form. .

+1

I've also gradually stopped buying what I don't use regularly and find that easier. If I want cumin, which I use often, I don't have to root around a bunch of stuff looking for it. It's right there next to the New Mexico chili, which I also use often. I grab both and go.

[herbgeek]

I stopped collecting recipes that contained ingredients I don' t normally keep on hand. That doesn't eliminate as much as you might think as I usually have at least 4 types of vinegar on hand, several kinds of salt.... I do date my spices when I buy them/open them, either writing on the label with a sharpie or adding a label. Over the years as I've weeded out old spices, I realize what I don't use and don't repurchase. Mostly now its herbs I grow and dry in my garden, or spices I use primarily in Indian cooking which I buy at the Indian grocery store.

[leslieann]

Thanks for the recommendations! I always end up buying MORE than I need at the bulk store. Somehow it didn't penetrate that I could buy less....only as much as I was likely to use.

It is kind of fun to hear about other people's spice pantries, too. Mine is complicated by the store-bought version plus the home-grown version (I prefer my home-grown but never think I have "enough.")

Ooh, I am starting to understand this differently. It isn't about the spices, particularly, but a lot more about the bigger question of how much is enough?

Herbgeek, I think I am going to follow your lead. If I don't have the spices or herbs on hand, I am not going to go get them for a single recipe. That's how I ended up with a bottle of rose water (?). And it never occurred to me (think I am a little dense) to grind my cumin seed to make ground cumin. I thought I had to have both on hand. I do have a dusty mortar and pestle; might be time to dust them off.

Great suggestions. Thanks!

[JaneV2.0]

Thanks for the recommendations! I always end up buying MORE than I need at the bulk store. Somehow it didn't penetrate that I could buy less....only as much as I was likely to use.
...
If I don't have the spices or herbs on hand, I am not going to go get them for a single recipe. That's how I ended up with a bottle of rose water (?). And it never occurred to me (think I am a little dense) to grind my cumin seed to make ground cumin. I thought I had to have both on hand. I do have a dusty mortar and pestle; might be time to dust them off.

Great suggestions. Thanks!

Ha! I was just (a few hours ago) thinking that I need to lay in more rose water (lassis, desserts, tea flavoring). I do have whole spices and a mortar and pestle that gets regular workouts.

[leslieann]

Okay,now I am listening....I had no idea what good rose water could do for me...I only had a rice recipe and I am kind of limiting carbs at the moment. Tea flavoring, eh?

[herbgeek]

Rose water also makes a nice summertime "cologne" if you like floral fragrances.

[JaneV2.0]

Okay,now I am listening....I had no idea what good rose water could do for me...I only had a rice recipe and I am kind of limiting carbs at the moment. Tea flavoring, eh?

I'm steeping rose-flavored tea in the refrigerator right now--I like to add a little rosewater for a flavor boost. You can make an Indian inspired panna cotta with rosewater and/or cardamom. And I bet it would be good in sparkling water. Lassi can be made with yogurt or kefir--rose-flavored lassi is my favorite.

[leslieann]

Great, thank you! I had no idea....looked up "lassi" and see that there is a world out there that I've missed.

[frugal-one]

I keep my spices in the freezer. Seem to last longer that way.

[KayLR]

I grow most of my own herbs (and I use chervil on eggs, green beans in green salads), and dry most of them. It seems like since I started doing that I use them more often, and don't have a glut of unused herbs in my cupboards. Spices for baking do not seem to get used up as quickly as they should, mainly because I don't bake much anymore.

I have a funny story about a spice (or is it?): saffron. My hubby was making a recipe out of a cookbook that called for saffron. He had asked me earlier about saffron, what it looked like, etc. but I didn't know he'd been looking at a particular recipe. Anyway, he made this Mediterranean stew and it was delicious! Come to find out, he'd looked in the cupboard for saffron (figuring I had some) and used some dried lemon zest I had in an unmarked jar instead. He thought it was saffron from my description! Ha!

[leslieann]

KayLR, sounds like you have a great tip for improving the Mediterranean stew!

I have moved spices to the basement, tried using rosewater and kefir to make a drink (and found out that I HATE the taste and smell of rosewater....no wonder I don't use it! I think it reminds me of an old aunt, all powdery and perfumed, trying to hug me....).

I have discovered some things like two unopened bottles of mint flavouring. I was sure (!!!) that I had eliminated the duplicates but I found more. And now I know exactly where the most commonly used items are in my pantry. I had already done a few things that I was proud of: I make chai often, using a recipe I think I read on these boards ages ago, but I have a little basket that holds the stick cinnamon, whole cloves, cardamom pods, etc that are included in that recipe. The basket makes that whole process quick. I am trying to bring that same level of (relative) efficiency to the pantry and I guess also to the kitchen.

I never thought of the freezer for spices. If it works for coffee beans, why not? I'm also going to put the mortar and pestle out where I can see them. That works for my saxophone (increases practice time).

So thank you everyone for your great suggestions. I am pretty happy to know that I just plain dislike rosewater, and that once I discovered that, I was able to let it go....

Leslie

[JaneV2.0]

KayLR, sounds like you have a great tip for improving the Mediterranean stew!

...
So thank you everyone for your great suggestions. I am pretty happy to know that I just plain dislike rosewater, and that once I discovered that, I was able to let it go....

Leslie

I feel much the same way about lavender in food--I always feel like I'm eating soap.

[SteveinMN]

I never thought of the freezer for spices. If it works for coffee beans, why not?
The freezer does work for coffee beans, but you have to be careful. Coffee and dried spices are hygroscopic -- they absorb water from the atmosphere. There are some who say to never freeze beans, but, if you do, you should only take out as many as you can use in a few days. Taking out a container and opening it repeatedly just admits more wet air to the beans and they won't last as long. The same for spices. Pack 'em really well (vacuum-seal if you can) and use only what you take out of the freezer.

[lessisbest]

A frost-free refrigerator is actually a very dry environment and perfect for keeping herbs/spices dry. The moisture is involved when you leave the top off while measuring in a humid kitchen, or while you hold the jar to sprinkle into a hot steaming pot of something. Anything that is going to absorb moisture, be sure to add a moisture absorbing "pillow" to it. I save those from several supplements I take, but you can also buy them on-line.

My primary herbs are from my garden and I renew them each year. The best time to harvest and dry herbs is in the spring with the new growth, for optimal strength. Before the first frost I harvest herbs and make them into herbed vinegars, which are often used in Christmas Food Baskets.

[pinkytoe]

We have many options for buying spices in bulk so that is what we do. There are some we go through very quickly like cumin and curry. Others not so much. I have two small lazy susans each full of spices in a cabinet. One is run of the mill stuff like oregano, dill, basil, etc. The other I call our ethnic one as it has more exotic things like chimayo chili or black mustard seed. I have another container that I put baking spices in. I have saved old spice jars and just refill them. Sometimes I only buy a TBSP at a time. I think we use more spices than average though.

[rodeosweetheart]

My husband uses a lot of ginger for his health and he bought an enormous jar of it, and I'm not sure how long he has had it but it definitely went off. I made a blackberry pie and had to throw it out, it tasted so off from the ginger. I know you can get more cheaper mail order, but I like to buy the regular spice jars for things like ginger. When he wants ginger tea, I'd rather boil real ginger root.

[leslieann]

lessisbest, I didn't realize that the early leaves were the best to dry and save from the herbs. Guess it makes perfect sense, but I have always collected at the END of the season. Harvest time, you know. I have a venerable sage plant that I'm very attached to....and she carries leaves well into late fall (naturally dried) but I do have to use a lot of them in poultry to get the flavour. So this spring, herbs, watch out! Plus the early pruning will probably be good for them.

I like using fresh ginger for tea, too, rodeosweetheart. I've tried it two ways: boiled the sliced root to make what I guess is an infusion, and also grated fresh ginger into hot water with the juice of half a lemon, a teaspoon of honey, and a pinch each of cayenne and turmeric. This is my sister-in-law's cure for whatever ails you, and I've decided it is my cure for the common cold. It is a powerful drink, especially if you have a too-heavy hand with the cayenne (gets the sinuses opened up for sure), and fulfills the wive's tale recommendations of fluids, hot, vitamin C from the lemon, plus antibacterial from the honey. My husband laughs at me and frankly, I don't care if it is entirely placebo, it often works for me.

My pantry looks so much more open and I think I'll be able to find things with greater ease. I pitched the messy plastic bags of stuff I saved from the garden that I wasn't using at all. I had two jars of dried spearmint leaves for tea but I didn't even like the tea when I made it. I just didn't want to let those go....you know, all that energy collecting, drying, and storing. Sometimes my brain is not very logical.