Help me build up a spice collection. . .

[DiosaBellissima]

. . . and without breaking the bank, please. :D

For a while now, I've been getting more into cooking and all the while using my lil grocery store bottles of spices. I know this is not only one of the more expensive means of accumulating spices (considering the amounts involved and quality), but the spices are also not as good of quality as I can get. So, here I am. Make me a grown up, please!

I would say that the spices I use most often are:
Basil
Oregano
Parsley
Fresh black pepper
Onion Powder
Garlic Powder
Kosher salt
Tony's Creole Seasoning (http://www.tonychachere.com/)

Then, I use a little ground mustard, a little cumin, a little cayenne, a little red pepper flake, etc. I love fresh cilantro, too.

So, my questions are:

Where should I get these spices? I'm from Bakersfield, so short of ethnic stores (which I've heard are actually a good resource!) like Indian and Asian markets, we do not have spice stores. I'd love if you guys could point me in the direction of some splendid online spice stores with good pices.

What else do you think I should try? I like spicy food (in the sense of: a lot of spices! But also I do enjoy heat, so long as it's heat with flavor and not just hot for the sake of hot). I cook a lot of Italian food, but lately, what I make is all over the place. The only thing I don't eat is seafood. Basically, if you look at the above list and say, "If you like X, you should try Y" that'd be awesome!

What are the best cheap storage containers? I have a wall cupboard I keep my spices in, but I'm open to options now that I wont be bound to grocery store containers.

What's a good pepper grinder? I love, love, love pepper! I currently use one of these by McCormick (http://www.amazon.com/McCormick-Black-Peppercorn-Grinder-1-24/dp/B001DBMDY6), but am open to other kinds of peppery goodness. My problem with my current pepper "grinder" is that only a little pepper comes out at once, so I'm left grinding and grinding and grinding and grinding. Are there actual pepper grinders that produce more pepper per twist?


Should I try different salts? Self explanatory :).

Thanks, Dopers!

[runner pat]

I've never bought from them but Penzey's (http://www.penzeys.com/) has an excellent reputation.

While it will bend the bank a bit-saffron (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html).
You only use a very little and it keeps well.

[DiosaBellissima]

I've never bought from them but Penzey's (http://www.penzeys.com/) has an excellent reputation.

While it will bend the bank a bit-saffron (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html).
You only use a very little and it keeps well.

I love love love that saffron rice that comes in the little yellow packets. . .this! (http://www.mahatmarice.com/en-us/products/2/SaffronYellow.aspx) I've never had other saffron things. Are the equally as delicious as that rice?

[runner pat]

Yes!

[DoctorJ]

The two online spice sources I use are The Spice House (http://www.thespicehouse.com/) and Penzey's (http://www.penzeys.com/cgi-bin/penzeys/shophome.html). One thing you might try is aleppo pepper; I put it on just about everything these days. It's not hot at all, but it's very tasty.

If you like spicy food, you might order an assortment of dried chiles and learn to use them.

As for pepper grinders, the Unicorn (http://www.amazon.com/Unicorn-Magnum-Plus-Pepper-Mill/dp/B0000CFB4N/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1283829598&sr=1-1) is the Cadillac, and someday I'm going to break down and invest in one. Meanwhile, I've used an Oxo like this one (http://www.amazon.com/Oxo-Good-Grips-Pepper-Mill/dp/B003L0OOQM/ref=sr_1_2?ie=UTF8&s=kitchen&qid=1283829542&sr=1-2) for ten years now, and while it's not perfect--in particular, it's not great at really fine grinding--it's hard to beat for the price and ease of use.

[hellpaso]

I especially love the Sicilian seasoning from http://victoriagourmet.com I first tried it after getting it at TJMaxx--I've since ordered it from the company. Super good stuff!

[DanBlather]

That's a really nice start. Just to be nit-picky, basil, oregano, and parsley are herbs not spices. Kosher salt is what you need for all of your general baking and cooking. Having a little sea salt to add at the end is good, but don't go crazy on something really expensive.

I'd add bay leaves, rosemary, whole nutmeg, curry powder (some will scoff at buying it pre-made), and a good quality Hungarian paprika. I'd pick a style that you like to cook (Mexican, Indian, French, Italian) and stock up on the things you will use all the time. You just can't have everything you need for every cuisine without spending a fortune and have it going stale.

As for storage, keep things in the dark in airtight containers and away from heat. Do not leave them out to ogle.

There are lots of pepper grinder options. The Unicorn Magnum and Keytop are two really good choices.

I'll PM you a suggestion for an online store.

[silenus]

Penzeys.

Just about every major grocery store has cheap spices in the "Ethnic" aisle. There's got to be a Vons in Bakersfield.

Good (http://boards.straightdope.com/sdmb/showthread.php?t=504069&highlight=spices+penzeys) info (http://boards.straightdope.com/sdmb/showthread.php?t=518010&highlight=spices+penzeys) here (http://boards.straightdope.com/sdmb/showthread.php?t=472066&highlight=spices+penzeys).

Salt is salt is salt. Just stock kosher and leave it at that.

[DiosaBellissima]

Penzeys.

Just about every major grocery store has cheap spices in the "Ethnic" aisle. There's got to be a Vons in Bakersfield.

Good (http://boards.straightdope.com/sdmb/showthread.php?t=504069&highlight=spices+penzeys) info (http://boards.straightdope.com/sdmb/showthread.php?t=518010&highlight=spices+penzeys) here (http://boards.straightdope.com/sdmb/showthread.php?t=472066&highlight=spices+penzeys).

Salt is salt is salt. Just stock kosher and leave it at that.

Of course we have grocery stores here, I just had always been told that the spices from dedicated spice retailers are noticeably more delicious than their grocery store counter parts. If I can go to the Mexican spice aisle at the store and that's the same, I'm down for that, too!



Oh, worth noting to everyone else: I'm actually out of basil, oregano, and parsley (just ran out tonight), so I'm looking to replace those with perhaps tastier versions if such things exist!

Also: noted the herb/spice differentiation. Oops :p.

[WhyNot]

I love those little ethnic groceries for herbs and spices! Cheap as can be, and their turnover is so fast, they're pretty fresh.

If you like oregano and Italian food, I'd first suggest getting some marjoram. It's a variety of oregano with its own flavor profile: sweet, citrusy and slightly minty. Unlike oregano, it works really well used fresh as well as dried, and since it has a more delicate flavor, it's best added near the end of cooking, whereas oregano needs a good long heating to release its flavors.*

I'm going through a tarragon phase at the moment. I love it in tuna salad, chicken salad, roasted chicken, roast pork...

Rosemary is another winner, and a common herb in Mediterranean cooking. Wonderful with pork and chicken.

One of my favorite herby dishes is "Scarborough Chicken". Just sing the tune to yourself: "Parsley, sage, rosemary and thyme!" and add a generous pinch of each to some melted butter with salt. Brush on a whole chicken or chicken pieces and roast. Just divine!

Ok, I'll stop now. Don't want to overwhelm you all at once! :D

*ETA: I wouldn't replace oregano in my kitchen with marjoram. I like both of them for different dishes. But they are similar enough to sub in for one another if I'm out of one.

[silenus]

Fresh basil is the way to go. Grow your own and pick it fresh. As for cheap spices: there is no freaking difference between the glassine packets of chili powder and McCormick's chili powder except price. The cheap packets are 99 cents at Vons. Go nuts.

Penzeys has great stuff, but there is no need to spend the coin for stuff that you can get locally. If it is a specialty spice the grocery won't have it and you'll have to order it. But Mexican spices are everywhere. Try Ranch Market out on South H. Or Pro's on Niles Point.

[DiosaBellissima]

Fresh basil is the way to go. Grow your own and pick it fresh. As for cheap spices: there is no freaking difference between the glassine packets of chili powder and McCormick's chili powder except price. The cheap packets are 99 cents at Vons. Go nuts.

Penzeys has great stuff, but there is no need to spend the coin for stuff that you can get locally. If it is a specialty spice the grocery won't have it and you'll have to order it. But Mexican spices are everywhere. Try Ranch Market out on South H. Or Pro's on Niles Point.

I've got little zip baggies of fresh basil frozen with a little olive oil in my freezer as we speak. I can't keep a damned thing alive with the heat here (and my total lack of green thumb), but whenever anybody gives me fresh from their garden, I freeze so I can use it any time I want. Definitely the best trick I've picked up, especially when you want some yummy fresh basil for a sandwich.

I go to Ranch Market, Vallarta, and the other Mexican grocers all the time (cheap meat!), but I was just under the impression there was a world out there I'm missing out on via fancy spices. I wonder if there are certain things that are more or less the same everywhere and certain things that you are better off ordering? Or maybe it's all about the Ranch Market bulk spices (right next to the Ranch Market home made tamales. . . om nom nom). :D

[lee]

Turmeric, Cardamom, fenugreek, cumin, anise, cloves, whole nutmeg, mustard seed, mustard flake, and stick cinnamon are some of the ones we use quite often. I find spices cheaper at the Indian grocery store or at stores with large sections dedicated to a specific Ethnic group who evidently use large amounts of spices in their cooking, which Ethnic group depends on the suburb or particular store. There are what look to be pint or quart jars of spices for less than the price of a small jar of McCormick's spices, and the turnover seems to be faster so the spices are fresher.

Costco has saffron at the moment. I bought a five gram jar and it is the freshest most flavorful saffron I have found ever, and at a good price too.

[WhyNot]

With herbs and spices, your best tool is your nose. Does it smell? Then it will taste.

Of course, you can't go ripping into packages at the store, so first look at the dust. Is there dust on the package? Pass, it's undoubtedly stale. Then look at the herb. Is it green? Unless it's sage, it should be (sage is dusty pale green or even grey). Spices vary in color, but generally, the more vivid the color, the fresher the spice. Is it all one color, more or less, or is the front part bleached from light exposure? Again, if it is, pass.

Your absolute best bet with spices is to buy whole when you can and grind them yourself. That releases the essential oils right before it goes into the food, and the essential oils are where the flavor is.

[DiosaBellissima]

Your absolute best bet with spices is to buy whole when you can and grind them yourself. That releases the essential oils right before it goes into the food, and the essential oils are where the flavor is.

I have been wanting to get a mortar and pestle for guacamole purposes. . .

[silenus]

Check out Penzeys and Spice Market online. Just browse and see what strikes your fancy. I especially recommend Penzeys spice blends. Their Arizona Dreaming is marvelous. We also seem to use a lot of the Pasta Sprinkle and Chili 3000.

The wife just chimed in to suggest Herbes de Provence as well.

Get yourself a microplane and grate your own nutmeg.

[TriPolar]

Get a can of Old Bay seasoning, and use it creatively. Also, nobody mentioned dill or coriander. Smoked salt can add a twist to traditional recipes, and it's long lasting.

[Huerta88]

Get a can of Old Bay seasoning, and use it creatively. Also, nobody mentioned dill or coriander. Smoked salt can add a twist to traditional recipes, and it's long lasting.

Old Bay is a pretty freaking classic American flavor. I just got through with some Old Bay breaded fried chicken and . . . nice. Of course, countless Americans just finished off Labor Day festivities with Old Bay seafood/crab boils.

Going East: no one's mentioned garam masala. Indian spice mixes are notoriously good (and notoriously cook-dependent -- every Indian I've ever talked to has mentioned "the hand," which is the mystical influence of the grandma cook picking and combining spices with no specific measure), but I've had luck here: http://spicebarn.com/garam_masala.htm

Or, better, if you know first-generation Indians -- ask them for spice source recommendations. Some lady in their family will have a (strong) opinion.

[ETA: This lady has gotten some good distribution for her pre-packaged spice blends: http://sukhis.com/products/home-chef/spice-mix-home.php]

Having lived in arid climates, I hear the OP on the difficult-to-grow point but -- herbs and spices (especially those from the Mediterranean) are mostly pretty sprouty/hardy and grow up volunteer -- just find/create a shady place and water regularly, the heat should not be a deal-breaker. On things like basil and rosemary and sage, fresh makes a huge difference.

Good luck.

[Huerta88]

Ahh GD I screwed up the link:

http://sukhis.com/products/home-chef/spice-mix-home.php

[HazelNutCoffee]

I love adding a dash of Lawry's Seasoned Salt to almost any dish.

Also, IME basil tastes best when it's fresh. If you keep a basil plant you can pluck off a few leaves any time you need.

[Fenris]

If you're doing Penzey's, get some Aleppo Pepper (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html).

Y'know those red pepper flakes that you put on pizza? Kind of like that but not as hot and with a really interesting deep, smokey taste. I use the stuff so much it's got it's own shaker along with salt and pepper.

Also, for pepper? The "Extra Bold Pepper" (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyswholeblackpeppercorns.html) they have will make you think you've never had pepper before--the taste is as different as dried basil is from fresh.

[Dewey Finn]

Your absolute best bet with spices is to buy whole when you can and grind them yourself. That releases the essential oils right before it goes into the food, and the essential oils are where the flavor is.

I have been wanting to get a mortar and pestle for guacamole purposes. . .
I have a Braun coffee grinder (http://www.amazon.com/Braun-KSM2-WH-Aromatic-Coffee-Grinder/dp/B00005IX9M) that I use only for grinding spices.

[BlueKangaroo]

Oddly, we find our best spice prices in the bulk section of Whole Foods market. This may be partially because the only "little ethnic store" that was around our old house actually did not sell anything terribly fresh and/or amazing. Just larger bins of spices.

But the Whole Foods bulk section is great because you can measure out as much or as little as you need, and the per ounce price is a great deal better than your average grocery store containers (this includes their containers, as you can imagine). We got enough bay leaves for several soups for pennies, because it was so light. We got some paprika for not much more money, same reasons. Best of all? It's not likely to go bad, because we purchased so little. If, for some reason, we don't use paprika as often as we expect and end up tossing it, we're tossing very little spice or money.

I have not tried any online stores, admittedly, so I can't speak to that.

In the category of herbs & spices you may wish you had on hand, I don't have a number of suggestions, but I've got a few. I love having a few bay leaves on hand, and paprika, as I mentioned above. Some curry powder can be fun, even for dishes that aren't typically curries. Cinnamon, cloves, alspice, and nutmeg get constant rotation in my kitchen, though I possibly bake more than you do. Mace is occasionally nice to have around, but I would DEFINITELY get it from some sort of bulk container, as it's not the most common spice in dishes.

My partner & I also use a lot of powdered New Mexican chiles, but that might be harder to get your hands on. If you want some, feel free to PM me, and I'd be happy to arrange for you to get some.

ETA: Oh, and it may be worth it to you to go to a place like Container Store or something and get an empty spice rack if you're buying from online sellers or bulk sections. Old mason jars & other canning jars also work fairly nicely for storing things like this.

[silenus]

If you're doing Penzey's, get some Aleppo Pepper (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html).

Y'know those red pepper flakes that you put on pizza? Kind of like that but not as hot and with a really interesting deep, smokey taste. I use the stuff so much it's got it's own shaker along with salt and pepper.



Oh, yeah. Aleppo Pepper is great. We do the same thing: shaker jar of the stuff on the table.

[Chefguy]

One of the best all around chili spice blends is Penzey's Chili 9000. Very good stuff. I would not use dried basil or dried parsley, as they're pretty grim. Somebody must have mentioned thyme, but I'll put in a plug for it anyway. Great for fish, eggs, pasta salad and chicken. Also sage for both pork and poultry. Buy small quantities and get rid of anything that's over a year old in your pantry.

[GilaB]

Our pepper mill (Peugot, it's fine) is filled with Tellicherry black peppercorns, which we like more than the regular.

Smoked paprika (aka pimenton) is wonderful on basically everything.

[faithfool]

Zatarain's Creole Seasoning and Grill Mates Montreal Steak. That last bit of stuff is good on just about anything and terrific to use with Bloody Marys.

[Snickers]

Get yourself a microplane and grate your own nutmeg.

Seconded. The difference between grating your own nutmeg and using the stuff in a can is frankly amazing. And the nuts themselves will store well without the loss of flavor inherent in the already ground stuff, even if you don't use very much nutmeg.

As for using it, nutmeg goes in alfredo sauce as well as eggnog or hot chocolate or chai, in custards, maybe in egg bakes or homemade macaroni and cheese. And probably tons that I'm not remembering, as well.

[Chefguy]

Get yourself a microplane and grate your own nutmeg.

Seconded. The difference between grating your own nutmeg and using the stuff in a can is frankly amazing. And the nuts themselves will store well without the loss of flavor inherent in the already ground stuff, even if you don't use very much nutmeg.

As for using it, nutmeg goes in alfredo sauce as well as eggnog or hot chocolate or chai, in custards, maybe in egg bakes or homemade macaroni and cheese. And probably tons that I'm not remembering, as well.

I still have some whole nutmeg that I bought ten years ago. I store it in a plastic ziploc inside of a glass jar in a dark cupboard. Lasts forever.

[Yllaria]

If you can't keep basil alive because of the heat, and you decide that you like rosemary, take a shot at planting a rosemary bush or two. Once established, they thrive in areas where the heat and dryness will kill other plants. Make sure you're getting a culinary variety, though. There are some spreading varieties that are used mostly for ground cover.

One warning, if you plant a tall growing variety near your house, the bush will lean in and rub against the paint. Not good for the house. Oh, and they can take cold, too. My Mom took a cutting from one of my bushes here in the Central Vally and transplanted it up north, where she got occasional snow. It's hardy stuff.

[Peremensoe]

The difference between grating your own nutmeg and using the stuff in a can is frankly amazing.

Of course, that's true of fresh vs. powdered garlic as well.

[lindsaybluth]

If you're doing Penzey's, get some Aleppo Pepper (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html).

Y'know those red pepper flakes that you put on pizza? Kind of like that but not as hot and with a really interesting deep, smokey taste. I use the stuff so much it's got it's own shaker along with salt and pepper.

I'm nthing Penzey's. There is no other comparison, it is a spice mecca, and you should see if you can make it out to one in the LA area. Short of that, order from them online. I'm thirding Aleppo for shake-on-a-pizza-or-sammich, but also Medium Crushed Red Pepper. This stuff is the shit in a pasta sauce. I used to use cayenne but that would just overpower everything else.

Also awesome: Pasta sprinkle. It's got yer dried basil and other stuff that's delicious in a pasta sauce. Got this as a freebie almost a year ago and have gone through a whole new bottle. Oh yeah, sign up for Penzey's catalog ASAP - you get a free spice/herb coupon (and a coupon code for online purchasing) every other month or so. It is the BEST THING EVER. And the catalog gives you descriptions of every single spice they sell, in a nice color layout with some recipe ideas.

Something odd about Penzey's I never really noticed until I started really cooking and buying everything from them: 2/3rds or more of the spices are actually cheaper than the grocery store. So you don't have to feel too guilty for splurging. I find the more I buy spices the less I go out (and the more satisfied I am overall with the food I make).

Also love the Chip Dip - throw it with some light sour cream in a bowl and you have a healthy veggie dip. I don't like the Fox Point seasoning, so if anyone wants it ($7.50 large jar with 2 tsp missing!) PM me your address.

[DiosaBellissima]

Just letting everyone know that I am most certainly following along with all the advice :)

First: I most certainly can't grow anything. It would have to be potted and I would forget to water it. Seriously. No growing. None. I can (and do) pick up fresh cilantro and basil from the farmer's market every so often, but I shant be growing anything any time soon.

Secondly: I have no concept of what quantity of a spice is a reasonably quantity. Granted, when I get home, I can look at my spice containers from the grocery store and estimate thussly, but I'm not home right now. So, what are reasonable amounts of herbs/spices to get?

Thirdly: we do not have a Whole Foods here, but there is one in Vegas, so I might check that out while I'm there. If I get down to LA any time soon, I'll check out the Penzey's, but I do hate going to LA, so I doubt that'll happen. :) Oh, we also do not have an Ikea or Container Store here, but I did notice that World Market had those nifty little magnetic spice container things.

[silenus]

If you are ordering from Penzeys, start with the 1/4 cup jar. That's enough for quite a few dishes, and it won't go stale while you're experimenting. It's also the size they send out as freebies when you order online. Sneaky. They got us hooked on several seasonings that way. They also have some killer recipes in their catalog.

[Chronos]

On the salt question, if it's going to dissolve, there's no difference besides price between the ordinary Morton's stuff and kosher. The advantage of kosher salt is when you add it to something on the table, so you still have the crystals as you're eating it. You can use normal salt for cooking and kosher for the table to save a little money, or just use kosher for everything if you'd prefer the convenience of only keeping one kind of salt around.

Many, many herbs will grow in a backyard garden, or even an indoor planter, if you really want them fresh. You'll probably only need one plant of each, so they won't take up much space.

And there's never any reason whatsoever for garlic powder, in my opinion. Just keep a bulb in the fridge and break off a clove or three whenever you need it. Garlic will stay good pretty much indefinitely in the fridge, far longer than it'll take you to go through it. My personal view of garlic is that if it ever makes sense to ask the question "should I put garlic in this?", the answer is always "yes".

[DiosaBellissima]

Many, many herbs will grow in a backyard garden, or even an indoor planter, if you really want them fresh. You'll probably only need one plant of each, so they won't take up much space.



First: I most certainly can't grow anything. It would have to be potted and I would forget to water it. Seriously. No growing. None. I can (and do) pick up fresh cilantro and basil from the farmer's market every so often, but I shant be growing anything any time soon.


I do appreciate the suggestion I grow my own herbs, but I cannot emphasize enough that such a thing wont be happening. Aside from all of the previously mentioned points, I also travel a lot for work, so its impractical for me to have things that need regular watering.


And there's never any reason whatsoever for garlic powder, in my opinion. Just keep a bulb in the fridge and break off a clove or three whenever you need it. Garlic will stay good pretty much indefinitely in the fridge, far longer than it'll take you to go through it. My personal view of garlic is that if it ever makes sense to ask the question "should I put garlic in this?", the answer is always "yes".

I use a metric shit ton of real garlic on the day to day, no worries. Garlic powder is just an added spiciness to certain things certain times.

[Chefguy]

On the salt question, if it's going to dissolve, there's no difference besides price between the ordinary Morton's stuff and kosher. The advantage of kosher salt is when you add it to something on the table, so you still have the crystals as you're eating it. You can use normal salt for cooking and kosher for the table to save a little money, or just use kosher for everything if you'd prefer the convenience of only keeping one kind of salt around.

Many, many herbs will grow in a backyard garden, or even an indoor planter, if you really want them fresh. You'll probably only need one plant of each, so they won't take up much space.

And there's never any reason whatsoever for garlic powder, in my opinion. Just keep a bulb in the fridge and break off a clove or three whenever you need it. Garlic will stay good pretty much indefinitely in the fridge, far longer than it'll take you to go through it. My personal view of garlic is that if it ever makes sense to ask the question "should I put garlic in this?", the answer is always "yes".

Ditto for powdered onion, onion salt, garlic salt, bacon salt and other such abominations. For spice mixes, such as the aforementioned Chili 9000, look for mixes that are salt-free. Penzey's has gone pretty much salt free, and it's a good idea. Did anybody mention curry powder? Penzey's has a very nice sweet curry powder (Maharajah?).

[Oly]

Bulk spices are the way to go. I get them at co-op groceries, and a few supermarkets. It's really amazing how much cheaper they are, when you get them that way.

One spice I don't think has been mentioned yet is fennel seed. Especially since you said you like to cook Italian. Some fennel seeds in your meatballs, or lasagna meat - they'll take notice, want more, and remember fondly.

[DanBlather]

On the salt question, if it's going to dissolve, there's no difference besides price between the ordinary Morton's stuff and kosher. The advantage of kosher salt is when you add it to something on the table, so you still have the crystals as you're eating it. .It's a little more complicated than that. Kosher salt has two attributes:
It is pure, no additives,
It has larger crystals.
The former lets you avoid any flavor from iodide or the anti-caking agents. This is why chefs like it. The larger crystals do give more "crunch" when used at the table, but because of this kosher salt measures out different than ordinary table salt. An equal volume of kosher salt weighs about half as much as Morton's, so you may need to adjust your recipes accordingly.

[BlueKangaroo]

Secondly: I have no concept of what quantity of a spice is a reasonably quantity. Granted, when I get home, I can look at my spice containers from the grocery store and estimate thussly, but I'm not home right now. So, what are reasonable amounts of herbs/spices to get?

Thirdly: we do not have a Whole Foods here, but there is one in Vegas, so I might check that out while I'm there. If I get down to LA any time soon, I'll check out the Penzey's, but I do hate going to LA, so I doubt that'll happen. :) Oh, we also do not have an Ikea or Container Store here, but I did notice that World Market had those nifty little magnetic spice container things.

For the record, World Market has a much more limited selection of dried herbs & spices, but they are also often cheaper than your local supermarket. Frankly, I've become convinced that EVERYONE is cheaper than your local supermarket.

As for a reasonable amount, from a bulk shop, it depends on how much you think you'd use the spice (used here to include herbs as well), and how much you like it. For example, someone up-thread suggested fennel seed. I might buy a tiny amount of that if I were experimenting with a recipe, but since I tend to loathe licorice/anise/fennel flavors, I'd only buy a tiny amount. I'd do my best to eyeball in the store the amount I needed for the recipe. Dried thyme, OTOH, I'd just buy a ton of, because we use it all the time. Paprika, recently, was in the middle. We both like it, but weren't sure how much it'd actually get used (answer, not as much as we might have expected).

Whole Foods, if you do make it down there, will allow you to bring in your own containers to weigh the bulk spice into. For shopping from far away (as it sounds Vegas sorta is for you), that would be convenient and lessen the chances of spice baggie puncture in your car.

[Chefguy]

On the salt question, if it's going to dissolve, there's no difference besides price between the ordinary Morton's stuff and kosher. The advantage of kosher salt is when you add it to something on the table, so you still have the crystals as you're eating it. .It's a little more complicated than that. Kosher salt has two attributes:
It is pure, no additives,
It has larger crystals.
The former lets you avoid any flavor from iodide or the anti-caking agents. This is why chefs like it. The larger crystals do give more "crunch" when used at the table, but because of this kosher salt measures out different than ordinary table salt. An equal volume of kosher salt weighs about half as much as Morton's, so you may need to adjust your recipes accordingly.

While I can taste the difference between iodized and non-iodized in its crystal state, once it's in the cooking I'd defy the best chef in the world to identify either one.

[TriPolar]

And there's never any reason whatsoever for garlic powder, in my opinion. Just keep a bulb in the fridge and break off a clove or three whenever you need it. Garlic will stay good pretty much indefinitely in the fridge, far longer than it'll take you to go through it. My personal view of garlic is that if it ever makes sense to ask the question "should I put garlic in this?", the answer is always "yes".

Garlic powder is definitely an affront to the taste buds. Granulated garlic is available, and is slightly less offensive, and will do in a pinch. But you're right about keeping the real thing in the fridge, as well as your rule for when to use it.

[silenus]

Garlic powder is essential when making Chex Mix. That's about the extent of its utility, however.

[Fenris]

Also love the Chip Dip - throw it with some light sour cream in a bowl and you have a healthy veggie dip. I don't like the Fox Point seasoning, so if anyone wants it ($7.50 large jar with 2 tsp missing!) PM me your address.
There are two seasonings--Fox Point and...um...another (Sunny Paris?) that are pretty similar but one doesn't have salt. If Fox Point is the salt-less one, add salt.

Both are good if you put a tablespoon or so in 2 tablespoons of warm water and let it rehydrate for a few minutes--then add olive oil and smear the stuff on chicken (under the skin, if it's skin-on) then bake.

[DanBlather]

Also love the Chip Dip - throw it with some light sour cream in a bowl and you have a healthy veggie dip. I don't like the Fox Point seasoning, so if anyone wants it ($7.50 large jar with 2 tsp missing!) PM me your address.
There are two seasonings--Fox Point and...um...another (Sunny Paris?) that are pretty similar but one doesn't have salt. If Fox Point is the salt-less one, add salt.

Both are good if you put a tablespoon or so in 2 tablespoons of warm water and let it rehydrate for a few minutes--then add olive oil and smear the stuff on chicken (under the skin, if it's skin-on) then bake.Fox Point has salt, Sunny Paris does not.