What’s in your spice rack?

During a recent exchange between 2gourmaniacs and The Spicy Gourmet regarding our respective spice rack contents, I agreed to provide a list of my spice arsenal. In retrospect, that was a bit foolish for several reasons. First, it’s a really, really long list, and therefore quite a task to compile; secondly, I have some difficulties drawing the line between spices and other basic ingredients I use for cooking, like curries and spice blends, chilies (whether dried, pickled, or powdered), a vast assortment of vinegars, condiments, and the likes. Having said that, I finally put enough time aside to compile a comprehensive check-list. However, please understand that my so called “spice rack” (with well over 100 dry spices and herbs) is just the beginning of my cooking armamentarium which spills over to several pull-out drawers, shelves, and, naturally, to the refrigerators. And so here it goes: A is for Allspice, Z is for Zahtar. Or something like that.

Adobo
Aji-no-moto / Aji-Shio (Salt & MSG)
Ajwain Seed
Allspice, Ground
Allspice, Whole
Allspice, Whole, Jamaican
Almond extract
Anardana Seed (pomegranate)
Anise flavor, liquid
Anise Seed, Ground
Anise Star, Whole
Arrowroot
Asafoetida
Basil Leaves
Bay Leaves
Bell’s Seasoning
Black Pepper, Ground
Black Pepper, Whole
Bonito flakes
Brewer’s Yeast
Byriani liquid
Cayenne Pepper Powder
Caraway Seed
Cardamom, Ground
Cardamom Pods, Green & Black
Cooking sauces & vinegars
Celery Seed
Chili Powder *
Chili Pepper Flakes
Chipotle Chile Pepper powder
Chinese Five Spice
Chervil
Chives
Cilantro
Cinnamon, Ground
Cinnamon, Sticks
Cloves, Ground
Cloves, Whole
Coriander, Ground
Coriander, Powder
Cream of Tartar
Cumin, Black (Shahi Jeera)
Cumin, Ground
Curry Leaves, Dry
Curry Leaves, Fresh
Curry Powder
Curry Powder, Madras
Curry Paste, Red
Curry Paste, Yellow  
Curry Paste, Green
Dijon Mustard Powder
Dill Weed
Fennel Seed
Fenugreek
Garam Masala
Garlic Powder
Ginger, Ground
Ginger, Ground, Jamaican
Ichimi Togarashi seasoning mix
Italian seasoning
Juniper Berries
Katsuo Fumi Furikake (rice seasoning)
Kochukaru Red Chili Powder
Komatsu Yuzu (citrus juice)
Lavender
Lemon extract
Mace, Ground
Mace, Whole
Marjoram, Ground
Marjoram Leaves
Masala, Tikka
Matcha, Green Tea Powder
Mint Leaves
Mustard, Powder
Mustard Seed, Brown
Nanami Tagarashi seasoning mix
Nutmeg, Ground
Nutmeg, Whole
Onion Powder
Orange Peel
Oregano
Oregano Leaves
Paprika, Hungarian
Paprika, Spanish
Parsley Flakes
Peppercorns, Pink
Peppercorns, White, Ground
Peppercorns, White, Whole
Pickling Spice
Pimente D’espelette
Poultry Seasoning
Razel Hanout, Yellow
Red Pepper Flakes
Rose flower water
Rosemary Leaves
Saffron
Salt (from Himalayan to Kosher)
Sage
Sezchuan Peppercorns
Shichimi Tagarashi seasoning mix
Shisen Toban Jan seasoning mix
Taco Seasoning
Tamarind
Tandoori Masala
Tandoori Powder
Tarragon Leaves
Thyme, Ground
Thyme Leaves
Thyme, Fresh
Turmeric, Ground
Vanilla, Bean Pods
Vanilla Extract
Verbena, Lemon
Vindaloo
Wasabi Powder
Yoshino Kuzu arrowroot
Zahtar

* Dried / pickled / powder chilies include everything from ancho, chipotle, guajillo, habanero, pasilla, tien-tsin, naga-jolokia, bird chilies, etc.

Extras “must-haves” for cooking also include a variety or vinegars and rice vinegars, fish & oyster sauces, assorted Shaoxing cooking wines, oils, sakes, Hoisin sauce, chili paste, Tom Yum paste, Blue agave, Sriracha, Ponzu, Mirin, countless grades of Soy Sauce, lotus root starch, every kind of seaweed, endless types of flour (amaranth, chapati atta, urad dal, soba-ko, Italian 00, chickpea and buckwheat flour, etc.) Chutneys such as green chili, mint, coriander, and home-pickled jalapenos, bird chilies, habaneros and every imaginable spice are essential. Where do you draw the line? Let’s just cook!

RSA

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