There comes a moment in your life when you look at your spice cabinet and think, “Those spices will keep for around 2-3 years.”
Then you realize you’ve had these spices for around 10 years (and counting).
Needless to say, it was time to refresh the spice cabinet. See ya later ambiguous BBQ rub from a farmer’s market! Sayonara cinnamon from Safeway! The best part about culling your spice cabinet is making room for something better.
Like spices from Savory Spice Shop
Local Table Tours is a big fan of locally-owned Savory Spice Shop. Not only do they carry some harder-to-find varietals of spices like Sumac, but I love the added bonus of the accompanying recipe cards scattered throughout the store.
I received some spice blends as a gift over the holidays, and so far I’m really enjoying them. The Saigon Cassia Cinnamon is deliciously fragrant, and I find the Guajillo Chiles pair well with toasted pepitas. It’s too easy to get into a flavor rut (me: garlic salt + garlic pepper + olive oil), so it’s nice to try something new.
In addition to finding unique spices, I particularly enjoy stocking up on some course pink himalayan salt which I use in my Vic Firth salt grinder (coincidentally the same company who makes drumsticks for rockers around the world.)
What spices are in your cabinet?