Teleidoscope

Sat, Jan 12, 2008

Spice Tins

Posted at 3:01 pm MST to Technology

I really like the label maker (by Brother). It works well, and the blister pack even had a sort of zipper so I didn't need heavy equipment to get the gadget out of its package. The sample cartridge included was black type on white, but I bought cartridges of back on clear to use on the silvery tins.

The new tins are filled labelled in three places. Today's date is on the bottom near one edge, where it won't get covered by the velcro. And the name of the spice is on the lid and on the side of the tin. I put one label on the jelly jar of pickling salt on my counter, too, just for safety's sake. Also a couple of Republic of Tea tins with their label stripped that are holding other companies' teas. I will probably label some of my Tupperware canisters, too, so I don't need to open them to see what is inside.

I had ordered 4 8-ounce tins, 10 4-ounce tins and 20 2-ounce tins, and that was about right. At the moment there are 2 unused 8-ounce tins and 3 unused of each of the other sizes. I may need to order some more of the smaller ones when I order herbs (this order was mostly non-leafy spices).

I managed to spill the Yellow Mustard seeds all over the floor, so I will need to re-order those. At least, if I had to spill something, it was the cheapest item in the list, and one I don't use much.

The two 8-ounce tins are being used for Mayan Coca and Crystallized Ginger. I didn't order enough of either of them this time to need such large tins, but I expect to buy larger quantities when I restock. The crystallized ginger is wonderful: good and strong with just enough sweetness add, and not too fibrous. The cocoa includes chile, almond, true cinnamon and allspice, and needs to be strained before serving. I made my sample cup with honey, then added some sugar too: the actual mix is unsweetened and its hard to remember just how much sugar is added to commercial cocoas.

The 4-ounce tins are Basil Flakes (1 ounce by weight takes a LOT of space), Cinnamon (Cassia) Sticks, Star Anise (which doesn't pack tightly), and three blends: Ancho Chili Powder, and whole-spice mixes for Madras Curry and Garam Masala. I also put Poppy Seeds into a 4-ounce tin in case I decide to order larger quantities in the future: the single ounce I purchased will do as a topping for rolls or bread, but it would be a bit skimpy for recipes that use poppy seeds as an ingredient by the tablespoonful.

The small tins are:

Allspice Berries
Anise Seed
Green Cardamom Pods
Cayenne Powder
Fennel Seed
Whole Cloves
Grains of Paradise
Cumin Seed
Juniper Berries
Mace Powder
Mustard (the yellow seeds that spilled)
Whole Nutmegs
Paprika (Sweet Hungarian)
Smoked Paprika (Spanish)
Turmeric Powder
Ginger  (cut, for use in tea)
Ginger Powder

I'm not sure what Grains of Paradise are like. They've been mentioned a few times on Food Network, and I thought they might be fun to experiment with.

The smoked paprika is also an experiment, but I've seen it called for in LOTS of recipes on Food Network.

I don't know why I missed ordering Coriander. I'll add that to the next order along with the replacement Yellow Mustard. Also Fenugreek seeds and Sesame seeds, which I had in my spice cupboard but didn't include in the first order.

I don't know if I would use Dill seeds if I had them in stock... but I obviously won't use them if I don't have them handy (and not buried in the back of a cupboard). I need to think about this, and maybe get some dill seed when Nanette has it at the market, to experiment.

And I need to order Peppercorns eventually: in the past few years I've bought pepper grinders faster than I used the pepper in them, but I suspect the pepper that comes in grinders is not in the best condition. And the mixes of 4 kinds of pepper (black, white, red and green) are pretty, but kind of miss the point of having 4 different peppers: you lose the subtle differences between the varieties. I think I actually own enough pepper grinders to have one for each kind, but I'm not sure I'm obsessive enough to sort the peppercorns that came in the newer grinders that are still mostly full.

The other leafy herbs I use in my spaghetti sauce will need to be upgraded eventually, but I use those enough that packages on my shelves are still usable. (I included Basil in this last order because I was almost out of it. Turkish Bay Leaves, Rosemary, Thyme, Oregano, Marjoram, Sage, Garlic Granules, Onion Flakes, Parsley Flakes. And possibly lemon peel and orange peel, but those should wait for an autumn order: the holiday breads will have more kick if the peel granules are fresher. I should get some celery seed at the same time and stop using supermarket Poultry Seasoning in my turkey stuffing.

I need to wait until I have a large order of the herbs and spices, so the shipping costs don't overwhelm the cost of the actual herbs. And I need to find a tin of Coleman's mustard: no sense in paying shipping on something I should be able to find locally, but the dry mustard in my rack was ancient.

Herbs to consider for the future, if I find myself wanting to try recipes that call for any of them:

Tarragon
Savory
Saffron
Chervil
Cardamon Seed as opposed to the pods
True Cinnamon

Mints: (Pepper and/or Spear. I use the extracts in baking. Do I need the leaf for lamb, etc.? I love Moroccan food, and Mataam Fez is closed, so I should probably try learning to do it).

Roses and Lavender flowers (depends on which cuisines I decide to explore: Moroccan and Turkish will probably need the roses. I think Provencal uses lavender.)

I need to contemplate my cookbooks. I need to get my stove repaired or replaced.

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