# Stocking My Spice Rack **URL:** \ **Category:** Cafe Society\ **Created:** [June 17, 2008, 1:43am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172 "2008-06-17T01:43:32Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [June 18, 2008, 12:53am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/21 "2008-06-18T00:53:38Z")
It’s expensive, but if you do any Spanish or Cuban cooking at all, I recommend having a bit of saffron on hand – the **real** stuff, not the “yellow rice and chicken spice” blend made mostly of turmeric. ---
**Author:** ![emmaliminal](https://avatars.discourse-cdn.com/v4/letter/e/7bcc69/32.png) [@emmaliminal](https://boards.straightdope.com/u/emmaliminal)\ **Post date:** [June 18, 2008, 1:12am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/22 "2008-06-18T01:12:23Z")
If you’re actually interested in spices and trying new things, I totally recommend downloading a [Penzeys catalog](http://www.penzeys.com/cgi-bin/penzeys/penzeyscatalog.html) (for free). They have wonderful but straightforward descriptions of what the various things taste like and what they’re good in. I grew up watching my parents use spices and can vouch for at least a third of the Penzeys descriptions/use suggestions, and am still enjoying finding out more from them. Plus, they love to tuck free samples in with orders! I’ve discovered fantastic blends that way. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 18, 2008, 1:55am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/23 "2008-06-18T01:55:06Z")
[QUOTE=pulykamell] Here’s what I like to see in a spice rack: **Spices** Whole black peppercorns Whole white peppercorns Whole cumin seeds Whole coriander seeds Whole allspice berries Whole nutmeg Whole caraway seeds Whole fennel seeds Quality Hungarian or Spanish sweet paprika Assorted chili peppers, both ground and whole Whole cinnamon (not cassia) **Herbs** Oregano (both Greek and Mexican. They taste quite different) Dried thyme leaves (_not_ the powder) Dried rosemary leaves Marjoram Bay leaves I do not want to see dried tarragon, cilantro, parsley, or basil. Those herbs are very delicate and when they dry taste like sawdust. Moving onward, I also like to see the following: Mustard seed Saffron Bourbon (Madagascar) vanilla beans Turmeric Cardamom Mace Szechuan peppercorns I tend not to use onion and garlic powder, but they do come useful for spice rubs and creole seasonings and most people will find good use for them, so I’d put them in the first category. [/QUOTE] Nice. I would add rubbed sage, and I would keep both Hungarian and Spanish paprika. ---
**Author:** ![Rachael\_Rage](https://avatars.discourse-cdn.com/v4/letter/r/71c47a/32.png) [@Rachael\_Rage](https://boards.straightdope.com/u/Rachael_Rage)\ **Post date:** [June 18, 2008, 4:09am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/24 "2008-06-18T04:09:53Z")
[QUOTE=5-4-Fighting] Good idea. I guess I need to get out of the frame of mind that the chain supermarkets are th default and then just getting everything there because I’m lazy and unimaginative. [/QUOTE] Well, heck, since you’re in Brooklyn why not join the Park Slope Food Co-op? If you’re looking for food that inspires you to experiment, you can’t beat it. And you can create a VERY impressive spice rack for less than five bucks. The spices are bagged in small quantities so you can get just the amounts you need or want. You’d have to provide the jars (or buy them there) but I never quite seem to get around to that, and tend to collect piles of baggies in my cupboard. It’s not for everyone, but I LOVE the co-op. ---
**Author:** ![j666](https://avatars.discourse-cdn.com/v4/letter/j/9de0a6/32.png) [@j666](https://boards.straightdope.com/u/j666)\ **Post date:** [June 18, 2008, 4:27am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/25 "2008-06-18T04:27:08Z")
Don’t use garlic powder, it never tastes quite right. Nutmeg is surprisingly versatile. Big thick kosher salt is great on meat, but wasted in sauces. Dill _seed_ is an interesting little item; a bit fussy but works well with either vegetables or meat. ---
**Author:** ![Lisa-go-Blind](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Lisa-go-Blind](https://boards.straightdope.com/u/Lisa-go-Blind)\ **Post date:** [June 18, 2008, 5:34am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/26 "2008-06-18T05:34:52Z")
I’ll add my voice to the choir that says buy what you need when you need it. Sometimes McCormick or other spice makers sells spices in smaller bottles, which could be a good idea if you’re buying something that you may not use a lot of or if you only cook for yourself. This way, you don’t waste spices and your spices stay fresher when you buy them more often. I have small bottles of cinnamon, ginger, paprika, thyme and cumin seeds, for example. ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [June 18, 2008, 5:40am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/27 "2008-06-18T05:40:58Z")
[QUOTE=Lisa-go-Blind] I’ll add my voice to the choir that says buy what you need when you need it. Sometimes McCormick or other spice makers sells spices in smaller bottles, which could be a good idea if you’re buying something that you may not use a lot of or if you only cook for yourself. This way, you don’t waste spices and your spices stay fresher when you buy them more often. I have small bottles of cinnamon, ginger, paprika, thyme and cumin seeds, for example. [/QUOTE] Yes, you can do that. I think most spices keep well longer, though. Cinnamon? Nah, I go for the big bottle. (Ground) Ginger: Don’t buy any of it. Not like the real thing and besides, it’s way too easy to overdose. ---
**Author:** ![Lisa-go-Blind](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Lisa-go-Blind](https://boards.straightdope.com/u/Lisa-go-Blind)\ **Post date:** [June 18, 2008, 5:47am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/28 "2008-06-18T05:47:21Z")
[QUOTE=lobotomyboy63] (Ground) Ginger: Don’t buy any of it. Not like the real thing and besides, it’s way too easy to overdose. [/QUOTE] I agree for stirfrys and other savories that fresh ginger should be used, but ground ginger is essential for sweets and baking. Think ginger snaps and gingerbread. ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [June 18, 2008, 5:53am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/29 "2008-06-18T05:53:27Z")
[QUOTE=Lisa-go-Blind] I agree for stirfrys and other savories that fresh ginger should be used, but ground ginger is essential for sweets and baking. Think ginger snaps and gingerbread. [/QUOTE] Never had any luck with it. But if the OP must, measure it really carefully. ---
**Author:** ![Cicero](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cicero/32/3594_2.png) [@Cicero](https://boards.straightdope.com/u/Cicero)\ **Post date:** [June 18, 2008, 6:02am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/30 "2008-06-18T06:02:27Z")
As regards smaller amounts, you can often buy from fruit markets spices in packets which are smaller than the bottled amounts. If you need to get a small amount, buy the packet and fill the bottle from it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 18, 2008, 6:11am UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/31 "2008-06-18T06:11:44Z")
[QUOTE=j666] Dill _seed_ is an interesting little item; a bit fussy but works well with either vegetables or meat. [/QUOTE] Which reminds me…I forgot to put celery seed on my list. It’s an important component to many of my dry rubs. Plus I like it sprinkled over my hot dogs every once in a while. (Technically, it’s celery _salt_ that gets sprinkled over some dogs here in Chicago, but the dog is already salty enough. Otherwise, you can mix the celery seed with salt yourself to make celery salt.) I also use celery seed in my coleslaw, and it works well in pickling, too. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [June 18, 2008, 2:37pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/32 "2008-06-18T14:37:04Z")
Hijack: Where can you **get** a spice rack any more? The flat hang-on-the-wall kind? Last time I looked at Target, all they had was a countertop round-basket-style spice rack – worse, it came with its own labeled (empty) spice bottles. Hello! I bought these things **in** bottles, I just need a place to store them alphabetically! My Mom used to have a hanging spice rack with a chart of spices and uses printed on the front door. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [June 18, 2008, 2:41pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/33 "2008-06-18T14:41:06Z")
If you’re buying spices in glass bottles, you’re paying way too much for them! As for [spice racks](http://www.stacksandstacks.com/shop/view-all.html?productId=16)… ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [June 18, 2008, 2:43pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/34 "2008-06-18T14:43:21Z")
[QUOTE=silenus] If you’re buying spices in glass bottles, you’re paying way too much for them! [/QUOTE] **Plastic** bottles, usually. Sometimes glass. What, do you buy them in plastic bags that hang on hooks? I only see spices for sale that way in the ethnic- (usually Mexican-) foods section. ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [June 18, 2008, 2:44pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/35 "2008-06-18T14:44:48Z")
I got a two-tiered lazy-susan thing at Target. I don’t remember it was really intended to be a spice rack or not. Still not big enough. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [June 18, 2008, 2:45pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/36 "2008-06-18T14:45:42Z")
Exactly. Pour them into your own bottles and save. As noted up-thread, ethnic markets tend to have fresher, cheaper spices at a fraction of the cost of supermarket spices. Although I will admit, most of the stuff I buy from Penzey’s comes in plastic bottles. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 18, 2008, 3:17pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/37 "2008-06-18T15:17:06Z")
[QUOTE=silenus] If you’re buying spices in glass bottles, you’re paying way too much for them! As for [spice racks](http://www.stacksandstacks.com/shop/view-all.html?productId=16)… [/QUOTE] Problem is, you outgrow them almost immediately, they tend to be mounted over or near a heat source, and become decorative objects rather than useful (especially the ones with the fancy bottles). Back to the OP, remember that smaller quantities are going to be better for the occasional user. Most pices and herbs lose their potency after about a year, and you may as well add sawdust to your food as use them. ---
**Author:** ![vetbridge](https://avatars.discourse-cdn.com/v4/letter/v/b5e925/32.png) [@vetbridge](https://boards.straightdope.com/u/vetbridge)\ **Post date:** [June 18, 2008, 3:26pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/38 "2008-06-18T15:26:57Z")
If you have room for a small garden, parsley, sage, rosemary, cilantro, etc are all better fresh. For the best prices, buy from the source: [St Martin spices on market day](http://s153.photobucket.com/albums/s218/vetbridge/?action=view¤t=spicemarket.jpg) ---
**Author:** ![fluiddruid](https://avatars.discourse-cdn.com/v4/letter/f/c2a13f/32.png) [@fluiddruid](https://boards.straightdope.com/u/fluiddruid)\ **Post date:** [June 18, 2008, 5:08pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/39 "2008-06-18T17:08:58Z")
If you’re a narrow cook, buy what you need when you need it. I find that a lot of these lists aren’t good for me - as a near-vegetarian, a lot of the common spices aren’t that handy (rosemary, thyme) but I use a ton of things like nutmeg because, well, I just really like nutmeg. I have a little shelf next to my range with the stuff I use nearly every day. This includes my salt cellar, my pepper grinder, olive oil, soy sauce, balsamic vinegar and a few of my favorite spice blends. This is a good place to start and buy the other things as you need them. Regarding nutmeg, a fine Microplane spice grinder is cheap and means you can grate your own nutmeg. For spices, I find that ethnic grocery stores are best and cheapest. I buy whole nutmeg at an Indian grocery store. Even Des Moines has one! If you’re in an area like me where fresh herbs are available for only a couple of months a year unless you want to pay five bucks for a tiny amount, dried basil is worth it. It’s not the same but it’s impossible for me to afford keeping myself in enough fresh basil all year long. I am growing an herb garden this year though so I’m going to try the ice trick. Note that I don’t think dried parsley is worth much. I don’t think it tastes like anything. Penzey’s is best for spice blends. A good blend is really handy for simple tasks like jazzing up frozen vegetables. I generally eat a whole bag of frozen vegetables a day, and a bit of kosher salt and Tuscan Sunset makes them quite pleasant. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [June 18, 2008, 7:39pm UTC](https://boards.straightdope.com/t/stocking-my-spice-rack/453172/40 "2008-06-18T19:39:45Z")
[QUOTE=fluiddruid] I am growing an herb garden this year though so I’m going to try the ice trick. [/QUOTE] Do. I don’t do the ice-cube tray thing either. Just grow a bunch of herbs, pick them, run them through a food processor and store them in freezer bags. Break off the sized chunk you need. The stuff doesn’t freeze into a hard brick you can’t easily separate. I’m probably alone in this, but parsley does impart a nice flavor to some soups and stews - even dried, and fresh picked and frozen parsley has even more flavor. The flavor is there folks, it really is. Try it in some cream potato soup or a chowder. Cilantro is about the only thing I’d never used dried, ever. Might as well stick some dryer lint in your food. [Previous page](https://boards.straightdope.com/t/stocking-my-spice-rack/453172.md?page=1) [Next page](https://boards.straightdope.com/t/stocking-my-spice-rack/453172.md?page=3)