All Posts
brunogirin
@opensourcerer
What’s in your rack?
I have far too much to categorise each item; it would probably take me all weekend! But as a rough guide in the main picture with 7 boxes, clockwise from top-left:
* The larger box contains most of Indian spices; mainly ground. Obvious stuff like Coriander, Cumin, Turmeric to some quite unusual – Asafoetida, Ratan Jot, Black Cardamom (Elachi), Dried Fenugreek Leaves (Methi) and on and on
* Next are a few whole spices and things use mainly in Southern Indian & Sri-Lankan cuisine like Coconut Cream, Jaggery (pure unrefined cance sugar) and some dried red chillies.
* Then there is abox with more common sweet spices such as cinnamoon, Cloves, Paprika (Sweet & Smoked), Ginger, Saffron, Vanilla and lots of others too.
The third box is
* Next are dried herbs for traditional Western tastes
* The box bottom right contains pepper. Just pepper of various kinds and states and also some dried chillies for specific uses such as Mexican (Tepin and Chipotle) etc.
* Then we have a box with mostly South East Asian spices such as Galangal, Lemon Grass, Kafir Lime leaves, Pandanus, Schezwan Pepper, some of those odd dried mushrooms/fungi such as Wood Ear fungus etc.
* And finally is box that contains mainly whole Indian spices and seeds – Whole Cumin (white & black) Numeg, Cinnamon and Cassia bark, Cardamom (green & black), Fenugreek seeds, Kalonji (wild onion) and some others.
I also have a “secondary” big box (see second picture) that won’t fit in the kitchen – well not when my wife is around anyway – which contains big bags of spices I buy in bulk from places like Southall, things that just wont fit in the kitchen like that big bag of Kaffir Lime & the Kashmir Dried Red Chillies, and a few really obscure and infrequently used substances too.
@MartijnVdS
Dan
What’s in your rack?
- OXO cubes
- Mixed spice
- Vegetable stock
- Beef stock
- Spanish Saffron
- Bay Leaves
- 5 spice powder
- Crushed chillies
- Mixed Herbs
- Red food colouring
- Almond essence
- Vanilla extract
- Vanilla essence
- Black peppercorns
- Cinnamon sticks
- Nutmeg (whole)
- Paprika
- Ground cumin
- Coriander
- Thai hot crushed curry spices
- Tarragon
- Oregano
- Herbes de Provence
- Ginger
- Ground cloves
- Ground cinnamon
- Cloves
- Turmeric
- Garam masala
- Cayenne pepper
- Hot chilli powder
- Special blend for chicken
- Thyme
- Cajun
- Rosemary
- Mixed herbs
- Parsley
- Sage
@Suprengr
@myriamRS
What’s in your rack?
I use pretty much all common spices in Western Europe, and I try to get fresh and non-ground herbs most of the time, so not in the list of the dry ones are Basil, Rosemary, Chives, Onion, Garlic, Anthriscus, Sage and Thyme.
Dry ones are (usually non-ground):
- Black, white, green pepper
- Allspice
- Kubeb
- Schinus drupes (“pink pepper”)
- Various pepper mixes in grinders (with lemon or orange peel, dried garlic, etc.)
- Nigella seeds
- Cumin
- Caraway
- Fleur de sel de Guérande
- Saffron stigmata
- Various Curry mixes by Herbaria: Colors of Jaipur, Black Magic, Stromboli Fire, Red Hot Chili Curry and Six Pepper Curry
- Dill
- Marjory
- Coriander (leaves and seeds)
- Anise and Star anise seeds
- Cloves
- Laurel leaves
- Italian Mix (basil&oregano&rosemary)
- Various spice&vegetable mixes I get from the local market for stews, as well as the mandatory mix for “Café de Paris” sauce and herb butter
- etc. (probably forgot a few)
And yes, I do cook often 
@jussi01
What’s in your rack?
- Texas Chili (Bag of fixins’)
- Vanilla Essence
- Old Bay Seasoning
- French Fries spice mix
- BBQ & Grill Mesquite
- Unground Seasalt (in grinder)
- Texas Gunpowder chili
- Szechuan pepper mix
- Ground Tumeric
- Tarragon
- Dried Basil
- Dried Majoram
- Dried Sage
- Ground Ginger
- Nutmeg
- Chili Powder
- Ground White Pepper
- Cayenne Pepper
- Ground Cumin Seed
- Cilantro Coriander (dried)
- More White pepper
- Paprika
- Garlic powder
- Gourmet dried chillis (variety pack)
- Cake spinkles/perls
- Usko (currently empty)
- Toivo (Nutmeg)
- Rakkaus (ginger)
- (Usko, toivo and Rakkaus is Faith, Hope and Love)
