The Kitchen Series: Stocking your spice pantry.
Kitchen Series note: Some things may not be things you would like or use so mark those off and replace with things you do use! Most pantry lists you find out there are either subjective to the writer's use or have too many things on them to be good for you. They all need a little tweaking to get them to where they work for you. This is my take, so take it with a grain of salt and make it your own.
Today is all about spices, the wonderful things that make your meals great. Once again this is a 2 part list, the things in your cabinet and the things in your fridge. Most of the things in the fridge are more condiments, but since I use them as additions to my spices I thought they belonged here! As before anything on my extra's list is in italic's
In the cabinet basics:
Garlic powder
Onion (powder and minced)
Bullion (beef, chicken and vegetable)
Herbs De Provence
Italian Seasoning (without any salt)
Cajun Seasoning
Taco Seasoning
Seasoned Salt
Parsley
Chives
Bay leaves
Salt (fine and course)
Pepper (ground and corns)
Thyme
Dill
Paprika
Cinnamon
Cumin
Cayenne Pepper
Chili Powder
Rosemary
Oregano
Basil
Crushed Red Pepper
Cooking wine (red and white)
Vinegar (white, cider , balsamic and red or white wine)
Sesame oil
Wok oil
From the fridge:
Ketchup
Mustard (yellow, dijon and german)
Hot sauce
Soy sauce
Lemon juice
Lime juice
Worcestershire sauce
Sriracha Hot Chili sauce
Now there are many more spices in my pantry...but these are the ones I think are to have on hand all the time. I also make quite a few of the mixes at the top of the list on my own instead of buying them...which is what out next topic will be. So check back for some good Make your own mixes recipes!
Previous Kitchen Series Posts
- The Kitchen Series: Tools I love....
- The Kitchen Series: Stocking your drygoods pantry.
- The Kitchen Series: Stocking your fridge and freezer.
Posted in: In The Kitchen, The Kitchen Series on Saturday, May 24, 2008 at 10:13 AM
