Spice Rack

freakyogre

ALIBOBSY wrote: »

I did have a spice rack for a long time, but I remember reading that chefs recommend you don't use them as the spices stay much fresher in the dark ie the cupboard.

I have been saving up those little paste jars, washing them out and transfering over to them in the cupboard, but I do like those metal "spice wheel" things that seem to be used in asian cookery, and that could be stored out of the sun so protecting the spices/herbs.

ali x

I started doing that earlier this year, but found the lids weren't very good when opened a few times.

I (well my sister) found some small glass jars in the £ shop for a pack of 3 with screw lids, so I have bought loads of those before they disappear! They're a handy size and you can fit a teaspoon in them (I HATE the narrow jars where you can't!)

I have mine in a narrow cupboard, but have too many now, so am keeping my eye open for a box or something to put them in to keep them all together.

Swan_2

Slinky_Malinky wrote: »

Or you could consider Lock & Lock boxes filled with your own choice of spices/herbs. Airtight to keep fresh and you can choose different size containers if you keep larger amounts of certain things. They would stack neatly in a cupboard or drawer.

I'm gradually replacing my cheap plastic containers with Lock & Locks, but it'll take me a while

I think I had 70+ (or was it 80+ :think:) 60+ herbs & spices at the last count

Churchmouse

Swan wrote: »

I'm gradually replacing my cheap plastic containers with Lock & Locks, but it'll take me a while

I think I had 70+ (or was it 80+:think: ) herbs & spices at the last count

OMG are they really all different :eek::eek::eek: I thought 30 or so different herbs and spices was pushing it I'm little more than a baby compared to you. List please, so I can see what I'm missing out on:D:D ( I'll go out and buy loads, then not use half of them :o:o)

I keep mine in two huge boxes in a bottom cupboard. I do write the names on the lids with a permanent marker, so they can be identified a little more easily

Swan_2

Churchmouse wrote: »

OMG are they really all different :eek::eek::eek: I thought 30 or so different herbs and spices was pushing it I'm little more than a baby compared to you. List please, so I can see what I'm missing out on:D:D ( I'll go out and buy loads, then not use half of them :o:o)

I keep mine in two huge boxes in a bottom cupboard. I do write the names on the lids with a permanent marker, so they can be identified a little more easily

careful now I've a few impulse/only-tried-the-dish-once buys that don't see the light of day very often

I counted them for another thread & I think that's how many I have, although my memory's not what it was

but I was counting containers/packets so have things like 3 different kinds of Paprika & 3 different kind of Chaat Masala which should maybe count as just 1? & I have whole & ground versions of some things which again should perhaps be just the 1 too?

I'll have a look later & list


EDIT ... got it wrong see below, although I've bought a few new ones since then (September) LINK to other thread

Swan wrote: »

I just had a very quick count of mine, I have around 60 :eek: must count again more accurately

even factoring in the price of a tub/jar it's almost certain to be cheaper in the long run to buy from an ethnic grocer than to buy those little jars from the supermarket


I have a great fajita mix recipe if anyone is interested, it works out at less than 5p as opposed to the price of one of those sachets you buy

Swan_2

here's the list, there are 75, but some are different forms of the same thing, so there are probably around 50 distinct different flavourings

I've also got all sorts of other stuff ... lots of seeds, flours & oils & 7 different vinegars for example

I have far too much stuff like this but I love cooking & new/different flavours

I also found something in a tub I'd forgotten to label & I've no idea what it is/was, & as it didn't smell of anything identifiable, I chucked it

aijowan/lovage
allspice, whole
aromatic salt, home made
asafoetida

baharat
'balti' mix, home made
basil
bay leaves

caraway seeds
cardamom, ground
cardamoms, green, whole
cassia bark
celery salt (for Bloody Marys )
chaat masala, Mangal
chaat masala, MDH
chaat masala, Shan
chili paste, Mr Naga's
chilli powder
chillies, crushed
cillies, dried, whole
cinnamom quills
cinnamon, ground
cloves
coriander leaf, fresh (in the freezer)
coriander seed, ground
coriander seed, whole
cummin seed, black, whole
cummin seed, whole
cummin, ground
cummin, roasted, ground
curry leaves, dried
curry leaves, fresh (in the freezer)
curry powder, hot
curry powder, mild

dried shrimps

fajita mix (home made)
fennel seeds
fenugreek, dried leaves
fenugreek, ground
fenugreek, whole
five spice powder, Chinese

garam masala
garlic bread seasoning
garlic powder
ginger, ground

harissa

kaffir lime leaves (in freezer)

mango powder
mint
mustard powder
mustard seeds, brown/black
mustard seeds, yellow
nutmeg, whole

onion granules
'onion' seed, black
oregano

paprika
paprika, smoked, hot
paprika, smoked, sweet
pepper, black, ground
pepper, white ground
peppercorns, black, whole
poppy seeds, blue

ras el hanout
rosemary

saffron, spanish
saffron, Canarian (I knew it wouldn't be the real deal, but it was cheap & I bought it for curiosity)
sage
sesame seeds
star anise
sumac
szechuan peppercorns, whole
szechuan peppercorns, ground & roasted

tamarind paste
thyme
turmeric

MrsE_2

http://www.ikea.com/gb/en/catalog/products/40070185

I've got 4 of these.

You can buy as many of as few as you want. They've done them for ages, so you can expand as your collection grows.
They do nice pots too if you don't buy them potted.
http://www.ikea.com/gb/en/catalog/categories/departments/kitchen/15937-2?sorting=price

They are cheap & clip off the wall easily for cleaning.

rosy

Swan, I would love to see your recipe for fajita mix if you have time to post it!

By the way I keep my spices etc in a drawer in jars in alphabetical order ( I know, a bit obsessive:o but it saves tons of time looking for the one I want).

edit to add - sorry Swan, just noticed you have posted the recipe on the earlier thread but can't get the thanks button to work- thank you!

MrsE_2

rosy wrote: »

Swan, I would love to see your recipe for fajita mix if you have time to post it!

By the way I keep my spices etc in a drawer in jars in alphabetical order ( I know, a bit obsessive:o but it saves tones of time looking for the one I want).

I keep mine on the racks in alphabetical order:o

Churchmouse

Swan wrote: »

careful now I've a few impulse/only-tried-the-dish-once buys that don't see the light of day very often

I counted them for another thread & I think that's how many I have, although my memory's not what it was

but I was counting containers/packets so have things like 3 different kinds of Paprika & 3 different kind of Chaat Masala which should maybe count as just 1? & I have whole & ground versions of some things which again should perhaps be just the 1 too?

I'll have a look later & list


EDIT ... got it wrong see below, although I've bought a few new ones since then (September) LINK to other thread

Oh no, different paprikas etc count each time After all sweet or piquant are quite different. I've looked at your list A couple I had to google I like the sound of baharat. It was interesting seeing the differences from country to country. My extravagance is oils. Only keep 4 vinegars, white wine, red wine, balsamic and malt but oils.............:o A few olive oils ranging from utility up to " how much of that do you intend pouring :eek:", walnut, hazelnut, sesame, some infused oils ( in my defence the infused ones were mostly bought for me as gifts ) When this lot are finished I don't plan to indulge in quite so many, honestly :rotfl:

Anyway, thanks for taking the time to list all yours, I've enjoyed reading through it.

grimerking

Empty salsa jars are the perfect size for the bags of spices they sell in Asian corner shops.

Also, due to the size of the lid/opening you can scoop out tablespoons of spices, rather than trying to tip the spices into the spoon to measure.