Fast and dirty guide to the flavors I keep around.

fuckingrecipes:

90% of the shit I cook, it uses these spices and herbs. 
Here’s a guide to the spices I keep, a general flavor profile, and a suggestion for use. The bold is spices I find myself using most often, and running out of fastest. 

I do own other spices, like white pepper and thyme and mustard powder, but I don’t…. I don’t actually use it? Like, I get spices as gifts and some of them just sit sadly in the back of the spice display, all dusty. Spices I don’t keep is at the bottom. 

So these listed spices are things I actually actively use in cooking, and can remember using in the last 3-6 months. 

Excuse me while I go sniff my spice shelves. 

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