My Essential Cooking Spices
Top row left to right: Coriander, Tellicherry Black Peppercorns, Cinnamon Sticks, Aleppo Dried Red Pepper
2nd Row left to right: Bay leaves, Ground Dried Red Pepper, Black Mustard Seeds, Coleman’s Ground Yellow Mustard Seed
3rd row left to right: White and Black Cardamom, Cumin Seed, Hungarian Half-Sharp Paprika, Whole Nutmegs
Bottom row left to right: Ground Dried Turmeric, Whole Cloves, Ground Dried Ginger, Whole Allspice
My Secondary Cooking Spices
Top row left to right: Ground Sumac, Anise Seed, Star Anise, Dried Pomegranate Seeds
2nd row left to right: Fennel Pollen, Juniper Berries, Saffron, Fennel Seed
3rd row left to right: Caraway Seed, Hot Smoked Paprika, Fenugreek Seed, Mexican Cinnamon
Bottom row left to right: Poppy Seeds, Mace, Nigella Seed, Sweet Smoked Paprika
Here’s a peek inside my pantry; two shelves are devoted to all of my spices. The first 16 are essential to my cooking. I couldn’t live without them. They can make dishes from Mexico to India. The second set of 16 spices are a luxury but can really add some intrigue to a meal. Sumac for Lebanese, saffron and smoked paprika for Spanish, pomegranate and fenugreek seeds for Indian, dried ginger and star anise for baking – the uses are endless. I purchase my spices at Indian grocery stores. It’s economical considering what I go through with the cooking school. They last 2 years for whole spices and 6 months for ground spices. Keep in an airtight container in a cool, dark cupboard.
Below is the condition of my just filled spice box after I asked Poor Lewis to carry it out to the Coop for my next cooking class. Guess I should have specified holding it upright.