Spices worth stocking
Some spices have broad use and are quite shelf-stable. They might be worth stocking, to flavour otherwise bland low-cost staples such as rice and beans.
The Facts
- Spices can turn basic staples into flavourful meals at very little expense
- A limited number of spices can produce many flavour profiles
- Whole spices last longer than ground ones
While the same basic staples are being used to feed people around the world, each regional cuisine sets itself apart by different flavour profiles that are created through spices and herbs.
When money is tight, buying spices and herbs may be seen as a luxury. However, eating bland low-cost dishes again and again is not good for the soul. Slowly building up a small spice rack can turn boring dishes into comfort food.
Buying herbs and spices in bulk is cheaper, but this may not pay off for every household if the supply cannot be used up before it goes off. Whole spices may last 2-4 years, while the ground versions lose their peak flavour after just 6-12 months.
Depending on their cooking style Canadian households stock different spices and herbs:
- Most common: Salt, black pepper
- Very common: Garlic powder, onion powder, chili powder, crushed red pepper or cayenne, paprika, cinnamon, oregano
- Common: Cumin, coriander, turmeric, ginger, nutmeg, mustard seeds, basil, sage, rosemary, thyme, bay leaf, parsley
- Mixes: Curry powder, garam masala, barbecue rubs, steak spice, lemon pepper, Italian seasoning
List of common dried herbs and spices and how to use them in meals.
- Herbs & Spices Guide by WebstaurantStore
- Guide to Herbs and Spices by the Mayo Clinic
- 12 Most Popular Spice Blends by The American Test Kitchen
How to store spices
Herbs and spices are best stored in airtight containers kept in a cool, dark, and dry place, away from direct sunlight, heat sources, and moisture. There are a few ways to determine whether they are past their peak.
- Visual Inspection: Check for signs of mold, clumping, or discoloration. Spices should be free-flowing and vibrant in color.
- Smell Test: Crush a small amount. Fresh herbs and spices should release a strong, characteristic aroma. If the scent is weak or off, the spice has likely lost its potency.
- Taste Test: Taste a small pinch. The flavor should be robust and distinct. If the taste is dull or stale, they are past their peak.
- Texture Check: Ground spices should be smooth and not gritty, while whole spices should be firm and not brittle.
- Age Consideration: Check the purchase date. Ground herbs and spices are generally best within 6–12 months, while whole ones can last 2–4 years if stored properly.