Every cook needs an arsenal: those essential items that you just can’t cook well without. For me, it’s my special knives, my Le Creuset pots that cook everything evenly, that nonstick skillet that never sticks, my favorite spatula and tongs, sheet pans, good olive oil, aged balsamic, and of course…spices. The right spice can turn boring into fabulous and introduce nuances and flavors to the most mediocre of ingredients. Enter my spice hoarding situation: you name it, I’ve probably got it—and so much more.
My obsession with spices started when I was a kid; my mom had a small collection of McCormick tins that I loved to pop the caps off of, just to catch a whiff of their intoxicating fragrances. While sage was not a repeater, I loved the smell of cinnamon and nutmeg, ginger, cloves and ground pepper. Twenty years ago, when it was time for me to have my own kitchen, I read about a company called Penzeys Spices in an issue of Martha Stewart Living—they became my official supplier and I’ve never turned back. I love that Penzeys’ selection contains unique finds from around the globe and the quality of their products is incomparable. I began trying new spices and blends and it seemed as though my cooking improved the more I experimented with new flavors. My indispensables are smoked paprika, sumac, Vietnamese cinnamon, Special Extra Bold Indian black peppercorns, cardamom, Bold taco seasoning, Sandwich Sprinkle, and they have the best pure vanilla extract—either single or double strength. In addition, tomato powder from Savory Spice Shop is another member of my must-haves group: it can be used to make tomato paste, tomato sauce or add enhanced tomato-y flavor to soups and stews.
With over 130 bottles and jars in my collection, I have all categories covered: baking, cooking, herbs, exotics, extracts, peppers, and blends. I suppose my spice-buying rationale is akin to the Boy Scouts motto: ‘Be Prepared’. I would hate to be in the midst of cooking and realize that I am without an integral ingredient; I am always ready for anything. The only disadvantage to having so many seasonings at my disposal is that it is impossible to use all of them on a regular basis and at some point, they begin to lose their potency. Here are some shelf-life guidelines as per the McCormick website: ground and whole leafy herbs last for 1-3 years; ground spices last for 2-4 years; extracts (except for vanilla) last for 2-3 years; whole spices last for 3-4 years; vanilla extract and salt last indefinitely. While most herbs and spices like to live at room temperature, I have learned that some belong in the refrigerator: tomato powder and anything that includes citrus peel, garlic, onion, cheese, and/or shallots will turn into a rock-solid mass if not refrigerated.
Back when I was a child rummaging through my mother’s pantry, I had never heard of cardamom, coriander, curry and za’atar. Over the years, I’ve broadened my palate—and my family’s—through dining out, travel, and piquing my own curiosity in the kitchen. I’ve learned that crushing dried herbs between your fingers and toasting spices before using them releases their natural oils to intensify their flavor. I’ve discovered that by merely changing the spices in a dish, a cuisine from a entirely different culture can result. Some day–when travel abroad is safer and easier–I long to one day meander through and breathe in the aromas of the open-air spice markets of Morocco, Turkey, Mexico, Vietnam and India. Until then, I have enough to qualify for a little indoor ‘market‘ of my own. All this to say, I never tire of expanding my horizons with spices and thus my hoarding situation—sorry, husband—will not be resolving itself any time soon.
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