Baking and Spices

Baking: I’ve given up on buying the large sizes of baking power as I don’t use it fast enough. Baking soda on the other hand is so versatile for cleaning as well as cooking that we use it in the Costco sized bags. I keep yeast in the refrigerator.

Salt: I keep a big box of kosher salt on hand. I haven’t tracked how long it takes to use up. Less than a year and more than three months.

Herbs: I grow Mediterranean spices, harvest and dry them in the fall, and keep a window box of fresh herbs throught the winter. These include oregano, rosemary, thyme, parsley, sage, tarragon. I have a bay tree – I was surprised to learn these do just fine in our Kitsap winters. Cilantro grows all year long here as well, and in the summer I gather the seeds, which are coriander. I’m also partial to summer and winter savory in soups.

Spices: cinnamon, cloves and nutmeg. Paprika and smoked paprika. Dry mustard.

Indian: I stock turmeric, ginger, cumin and coriander. Whenever I find a good source of spice mixes I pick these up. Usually these are marketed as curries or garam masala. There’s also the spice called “curry” on the grocery store shelf. I use this for a nostalgic taste of childhood.

Two Snooty Chefs: Chefs Plemmons and Fullers’ wonderful blends. I use Herbs de Poulet on my once-a-week chicken.