I am big believer in using herbs and spices to make the ordinary extra-ordinary. At last count, I think I had at least 30 different spices in my spice drawer, and I would be lost if I ran out of any of them. Here are a few tips for keeping those pesky spice drawers organized.
- I store all my spices upside down in small jam or mason jars to clearly see their contents. I like to use the smaller ones as it is an easier way to make sure that the spices in those jars are still fresh. I find that when you buy large amounts of dried spices, if not used on a regular basis, they will get old and lose it's potency. So, my rule of thumb is to buy frequently, in small amounts, so that you are guaranteed a fresh product all the time.
- I also tend to mark my jars so that if I ask someone else to grab me something out of my drawer, they don't have to start trying to decipher which is which; is it cumin, fennel or pomegranate powder?
- And my last tip is to experiment. Try buying new spices that you have never heard of and try them at home. When you experiment, you often stumble upon a real gem.
Here are a few of my favorite spice drawer occupants: Sumac, coriander seeds and powder, fennel seeds, juniper seeds, bay leaves, curry leaves, limes leaves, cumin seeds and powder, black cumin seeds, pomegranate powder, zataar, allspice, cloves (whole), asafoetida, chilies, chili flakes, star anise.