Spice Rack

I was motivated to clean out my pantry and pulled out spices I haven’t used in a while, not because I have grown tired of them, but because I have been traveling so much, it’s difficult to tell sometimes what time zone I’m in. So I pulled out the oldies but goodies and am planning on making Chicken Lo Mein tonight.
I believe in keeping a good stock of various spices to spice things up. Maybe I should be writing this after I’ve had a break from the computer. I can tell my writing skills are about to crash and burn….
There are people who are known for cooking one type of cuisine or for having a signature dish. And then there’s me. I can’t remember how often I have repeated a dish, to the disgruntlement of my husband. He grew up with favorites his mom has always made. I grew up cooking mostly for myself, ergo, I had a lot of learning to do. I still try new dishes most of the time and come to find out, you need different spices for different recipes. Thus I have a very well-stocked spice rack and hardly ever make a panicked dash to the store.
If you read this, open your pantry, and all you see is salt, pepper and the large container of onion powder you haven't used in at least six months (or longer - check the expiration date!), print out the list below and head to the store.

Cardamom - the seeds inside the green pod are removed and smashed to produce a powder - great for exotic desserts

Cinnamon - use the powder in desserts and stews (for a fuller feeling) and use the stick to stir your hot chocolate or coffee

Coriander - powder or seeds - used in lots of Indian and Mexican cooking for stews and meat rubs

Cloves - you can buy these ground as well; a staple ingredient in making mulled wine for Christmas but also good with holiday hams and desserts

Cumin - the seeds are ground; use either one for Mexican or Indian recipes; great for chili

Curry powder - mostly used in Indian cooking but also Asian and Caribbean recipes; careful as there are various degrees of hotness

Fennel seeds - mmm, ground to a powder it's great as a meat rub on pork

Culinary lavender - not the household one from your pillow; I use it to bake cakes for wonderful perfume but it's also used for ice cream

Paprika - there is sweet or hot paprika and it comes from Spain and Hungary - I use only the sweet and put it into pretty much any stew I ever make

Star Anise - excellent with hot rum during the holidays but also good to make soup or stock