I’ve always enjoyed cooking and experimenting. I learned how to cook at the culinary school of trial and error. I recall my first attempt trying to make a pumpkin pie. What a disaster! First of all, I’m not a lover of pumpkin pie myself, but because my daughter’s birthday is in October, one year, many years ago she wanted a Halloween themed birthday party. So, we postponed the normal celebration and held her party on October 31st. She loves pumpkin, all types of pumpkin, so we did it up.
Well as I mentioned, I made my first pumpkin pie ever. I got out my mom’s recipe book and followed the recipe to a “T”. At least I thought I did, to my disgust I had mistakenly switched the teaspoon portions of cinnamon and cloves – BIG MISTAKE! I have never made another pumpkin pie again. To this day, one of my nephews, who is an excellent cook, tells that story over and over and over at every family gathering we have that includes a dessert table with any type of pie on it. My pumpkin pie baking days gone before they ever started.
So, back to spices. As I evaluate my own spice rack, I looked up commonly used spices in vegetarian/vegan cooking and here is what I have concluded and will be restocking in my kitchen:
- kosher salt or sea salt
- garlic powder
- onion powder
- chile powder
- ground cinnamon
- red chili flakes
- cayenne pepper
- ground ginger
- SPIKE seasoning
- dried Italian seasoning (because you get a good mix of spices in a single bottle)
- dried oregano
If you are going to be a doing a lot of ethnic cooking, then you will want to keep those commonly used spices in your kitchen as well. If you plan to do just some ethnic experimental cooking, then it might be better to purchase those mini spice bottles so you don’t waste money, spices, or space on spices that you might only use a few times.
You can get more ideas on spices via this link to One Green Planet