If you are just setting up house, you'll need to keep some basic herbs and spices on hand to be prepared for any recipe. Although those spice racks and turntables may be attractive and handy on your countertop, it is best to store all herbs and spices in a cool, dark place away from heat and light sources. You can purchase inexpensive turntables to fit inside your cabinet for easier accessibility. Although herbs and spices won't "go bad," per se, they will definitely lose their potency with age, and seeds such as poppy and sesame will get rancid. Most whole herbs and spices will retain their flavor about one year, while dried and ground versions are best used within six months. Dried herbs should be crushed between the palms of your hands to release their flavor before adding to recipes. As a general rule for most herbs, one teaspoon of dried herb can be substituted for one Tablespoon of chopped fresh herb. This is a general guide. Take your own tastes into consideration when selecting your own pantry basics.
• Herbs & Spices
• Condiments
• Staples (standard supplies)
• Refrigerator and Freezer
Pantry Basics : Herbs and Spices
• Allspice, ground and whole
• Arrowroot starch
• Basil
• Bay leaves
• Chili powder
• Cinnamon, ground and sticks
• Cloves, ground and whole
• Coriander, ground
• Cream of tartar
• Cumin, ground
• Curry powder
• Dill weed
• Fennel seeds
• Five-spice powder
• Garlic powder
• Ginger, ground
• Marjoram, dried
• Mint, dried
• Mustard, dried ground
• Nutmeg
• Onion powder
• Oregano, dried
• Paprika, Hungarian sweet
• Pepper, cayenne, dried red flakes
• Peppercorns, dried black
• Poppy seeds
• Rosemary, dried
• Sage, dried and rubbed
• Salt, table and Kosher
• Sesame seeds
• Tarragon, dried
• Thyme, ground and dried
• Turmeric
• Vanilla extract
Other Pantry Basics Lists:
• Condiments
• Staples (standard supplies)
• Refrigerator and Freezer
Credits
Adapted from: Great Adventures In Food by Ellen Haas (St. Martin's Press)
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