A Well Stocked Spice Pantry

I am often asked about spices and what I use and what I feel are necessary in ones pantry. First, let me say that spices give you the ability to take a trip around the world at any given time. So, the more the better!

It is important to note that in general, spices are good for 1 year from the date you open the inner seal. That being said..... who can remember when you have opened a jar of spices?? I keep a magic marker in my kitchen for a number of reasons. One of those reasons is to mark spice containers at the time of opening. It isn't rocket science, you just need to make it a habit.

Let's discuss storing your very valuable spices. I grew up in a home where my Mother stored them near the stove. BIG MISTAKE! Storing them near heat will shorten their shelf life exponentially. You may have to reach a bit farther to get them out when you are creating that dinner masterpiece, but it is well worth it for the extended quality and shelf life that you will receive.

So, what spices are in my kitchen. The question should probably be what don't I have! Here is a great beginner list that I think every cook should have on hand.

                             Photo (C) Chef Amber DiGiovanni 2012
Granulated Garlic
Sea Salt
Pepper (black or mixed peppercorns)
White Pepper
Crushed Red Pepper
Cajun Seasoning
Basil
Bay Leaves
Tarragon
Oregano
Parsley
Rubbed Sage
Italian Seasoning
Chili Powder
Cilantro
Cumin
Cinnamon
Ginger
Ground Cloves
Allspice

There are some amazing spice blends from Tone's that I cannot live without!
Garlic Herb
Lemon Pepper
Rosemary Garlic
Southwest Chipotle

Just remember that having a variety of spices on hand will allow you to transform even the most basic foods into something wonderful!!

                 Photo (C) Chef Amber DiGiovanni 2012