What Spices do you Store?

Hmmm Ok, heres a list from my spice wall at the moment (I haven't included things ive run out of for the moment... probably 5-6 spice blends, some dried chillies and a few other spices that I need to order more of.)

Sea Salt
Himalaian Pink Salt
Truffel Salt
Black Peppercorns
Pink Peppercorns
Allspice
Bay Leaves
Beetroot powder
Cardamon
Celery seed
Dried Chives
Ceylon Cinnamon (Powder & Quills)
Cloves
Coriander seeds
Cumin
Curry leaves
Fennel seed
Fenugreek
Garlic (Fresh & granuals)
Galangal
Ginger
Green Sichun Flower Pepper
Candied Ginger
Horseradish
Lime leaves
Lemongrass
Mustard seed (yellow & black types)
Nutmeg
Oregano (Mexican & Chilean)
Ras El Hanout (Blend)
Shrimp Trassi
Star anise
Sumac
Turmeric
Wasabi
Vanilla Pods
Hungarian Paprika
Sweet Paprika
Oak Smoked Paprika
Oak Smoked Hot Paprika
Cayenne Chilli Powder
Chimayo Chilli Powder
Chipotlie Chilli Powder

Misc
Fresh Ginger
Tamrind Block

Fresh grown herbs
Genovise Basil
Thai Basil
Chives
Fennel
Rosemary
Thyme
Mint (several kinds)


Whole Dried Chilies
Ancho grande
Cascabel
Chipotle
De Arbol
Guajillo
Mulato
Pasilla
Pequin
New Mexico Red
Puya
Seranno
Sweet Bell pepper (flakes)
Aji Panca Chilis (Flakes)
Aji Amarillo Chilli (Flakes)

 

Salt. That's all we store and probably not enough of it. I got 5 each 1 pound box stored in mylar bag with ~ 20 each chicken and ~20 each beef bullion cubes.

 

Ah....good job ditch witch! I forgot turmeric! I take a dose everyday for joint pain and stiffness and use it in curry mixes. Tastes like rat rump alone, but adds an earthiness and color to spice mixes!

 

Wow, runswithdogs, that's a concise list! Good job!

How's the big pup?

 

KEtsup is not a spice! it's it's own food group!

@runswithdogs great spice list! and you cook with truffle salt! You are a great cook I'm coming to your house for dinner !

BTW how do you use sweet bell pepper flakes? In what dishes? I've never tried this

 

I like cooking & I like flavours.. Lots of them..

Big pup.. .is getting bigger gotta stop growing soon right? (hes about 22 months I think.. so half a year to go for a bit of filling out)

 

Awesome!

 

Attached below is a 'spice' pdf. It gives a brief description of each spice, brief history and some suggested uses. I found this years ago and still use it when I want to try something I dont use much.
This is mostly a basic spice list but does have a few things like juniper berries, and saffron

 

Thanks G, it's a great list!

 

Wow, Ganado, your post flashed me back 65 years ago, to when I was a little kid in NE Nevada harvesting juniper berries and piñon nuts from wild trees with my folks! It was hard, tedious work, but still fun! Due to the pitch, especially the piñon pines, we all ended up looking like Al Jolson in black face! I guarantee that stuff is the hardest thing on earth to scrub off! We had to throw our clothes away after harvest season!

 

The top 10 for our pantry and what we have extras of are:

1. Salt
2. Pepper
3. Garlic Powder
4. Chili Powder
5. Onion Powder
6. Crushed red pepper/Pepper flakes
   
7. Oregano
8. Basil
9. Cloves
10. Cumin

If you pull Salt and Pepper off the list because it's more of a staple, then we'd add Garlic Salt (yeah, more salt, I know) and coriander which is just dried/crushed cilantro.

There's a lot more, but I'm keeping it to 10 (or 12) and those really are the ones we use the most.

Someone asked about dried parsley and usually I don't like it but we use it to make our bulk dry chili seasoning. We were out once and made the seasoning and when we used it we REALLY noticed it was gone. I can't put my finger on the difference in taste but it was noticeable. We now get the big container of it at the restaurant store (along with most of the others above).

The one thing I really want to abandon is the single use salt/pepper grinders. I like the grinders, but I don't like the single use nature and lack of ability to refill. I've been putting off getting a good set of salt and pepper mills because you get what you pay for and I don't want junk.

 

Now that many have put up what they store, think "what can I produce myself". I did that and it cut my list way down.

 

These are most of the culinary herbs that we grow yearly. We don't always dry them all, but usually some.
Spearmint
Peppermint
Thyme
Lemon Thyme
Thai Basil
Itialian Parsley
Chives
Oregano
Rosemary
Nasturtiums (the blossoms are delicious, a sharp peppery taste)

 

The nasturtium leaves are edible to, I grow them for salads.. bout the only thing I can grow outside here

 

and you can make the seed pods on Nasturtiums into capers YUM!

its a great plant!

Cut the list down to what we can grow ourselves! Are you a crazy monkey

I have my 'growing list' and my storage list already seperated and as long as I can afford to buy stuff I'm keeping the long list =) I'm like @runswithdogs I like flavor.