What's in your spice rack?

Question

Just curious...

My spice rack/cabinet/ table (Got lots, heh) is pretty full with most of the stuff you could think of. A bit of overkill really.
What do you guys think belongs in any respectable spice collection? The essentials? Neccessary extras?

Answer 1

Mine is definitely overflowing, but I enjoy seasoning my dishes with herbs and spices and use less salt. So here's some of what I have:
salt, black peppercorns (always fresh grind - I have 3 different grinders set on different coarseness), paprika, garlic powder and garlic salt, sage, thyme, oregano, basil, freeze dried chives (for the winter months), minced onion, dry mustard, cloves (ground and whole), cinnamon, caraway seed, dill weed and dill seed, celery seed and celery salt, whole nutmeg, mace, cumin, chili powder, seasoned salt, lemon pepper, parsley, tarragon, ginger, cayenne pepper, white peppercorns (only one peppermill!), tumeric, poppy and sesame seeds, bay leaves, cardamom and rosemary.

I've probably forgotten some and haven't listed the "blends" except for the lemon pepper and seasoned salt. Enjoy!

Answer 2

Mine is exploding, sigh.

For cooking - salt, pepper (black and chilli), bay leaves, garlic and onion powder, cornstarch, sugar, herbes de provence (if you need to compact space, else the components), ginger, basil (for all the sad winter months), parsley (even dried, it *does* make a difference in a dish; don't let anyone convince you it's "just garnish")
For baking - cinnamon, nutmeg, vanilla, cocoa powder
Bonus - cumin, sage
For Indian foods - cardamon, fennel

Answer 3

As the song goes: parsley, sage, rosemary and thyme. OK, they're herbs, but I have everything in one cabinet: allspice, cloves, nutmeg, mace, red pepper flakes, tumeric, curry, cumin, fennel seed, celery salt, onion flakes, tarragon, bay leaves, oregano, cinnamon, caraway, paprika, peppercorns (green, white, black and pink). Italian seasoning is always very handy to have on hand.

Answer 4

this might take some time.....salts: sea & kosher for starters, pepper: white, black & red, flakes. Cinnamon, whole nutmeg, onion powder, garlic powder (not to replace the real thing but comes in handy) Italian seasoning (in a pinch), otherwise fresh is definitely best!!!!! always in the fridge: FRESH cilantro, flat leaf parsley, chives, thyme, greek & italian oregano (I have an herb garden for rosemary, bay leaves, etc. otherwise you go broke ;))

Answer 5

It really depends on you favourite cuisines. The essentials (for me) are (in order, most to least):
*garlic
*black pepper
*chilli/cayenne pepper
*thyme
*cumin seed
*an "all-pupose" curry blend
*cinnamon (powder and sticks)
*cardamon
*nutmeg
*basil
*oregano
*paprika
*szechuan pepper

Mint, parsley, coriander leaf and rosemary shouldn't be in you spice-rack (dried, they lose most of their flavour) - but they should be in your garden if you can manage it.

I prefer fresh ginger to powdered (root, or a jar of the puree)- I think the powdered product has lost most of its flavour.

Answer 6

I have ginger, cinnamon,nutmeg,allspice,juniper berries,mixed spice,chili powder, curry powder,mustard,pepper corns,cajun spice,lemon pepper,and that's all I can think of.

Answer 7

All you need is oregano, basil, garlic powder, italian seasoning, ground pepper, cayenne pepper, and salt.

maybe cinnamon too.

Answer 8

ofcourse, paprika! salt, pepper , rosemary, thyme,parsley, oregano,cinnamon,basil...and many more