Now you most likely fall in one of the following categories:
1. The Bare Rack - Most of the time a bare rack person is rather scared of the kitchen or just does not have time to cook. Bare rack people normally do not have spice racks instead they have a cabinet of plastic wear and to go sauces.
2 The Tiny Rack- There are one or two spices on the spice rack (if you can even call it a rack). Normally something along the lines of oregano, salt, and pepper. Occasionally a tiny rack might throw you for a loop by adding a little variety such as garlic powder or paprika but this is normally a result of someone leaving a spice at the house or an adventurous streak and will come to pass.
3. Never Opened Rack: This is just what is sounds like. This person has some spices, none of which have ever been opened. The ones that have do not appear to have been used.
4. Normal Rack- This person has a decent amount of spices. Regular everyday spices such as salt, pepper, paprika, onion powder, oregano, basil, ect. Everything is open and has been used within the last two weeks. The spices that are closer to the front are most likely the more popular spices in this persons cooking.
5. The Experimental Rack-This person has a ridiculous amount of spices which are exotic and barely any normal spices at all. Dehydrated rose petals, coriander oil, and cilantro paste are some examples of something a person who has an experimental rack may have. Normally these are used once or twice as a result of a strange recipe and then shoved into the back of the rack for possible later use.
6. The Mountain Rack- I just happen to fall into this category.... tons and tons of spices. At this point you graduate pass the spice rack and move to a spice cabinet. You own pretty much every spice you can buy at the grocery store, possibly even double amounts because you could not find the spice you needed due to all the stacks of spices.
My Spice Cabinet (Mountain Rack)
Once you discover which rack category you fall into I have a special challenge for you. Go through and inventory your spices. This may seem like a bit much but it does accomplish a couple of things. Firstly, it gets you antiquated with your spices. You might have bought something to use once and have not touched it sense but what if that mysterious spice is the secret to the best casserole you have ever had. Secondly, this allows you to make recipes and shop for groceries around the seasonings you have rather than buying a ton of new seasoning to go around your dishes. This will save you a lot of money!
I recommend writing down the spices you have. If you have a cabinet like mine you can even re-organize everything so it is easier to access as well. I will post after pictures of mine once I have completed the organizing and categorizing of it. If you fall in category 1 or 2 you may as well skip this step and instead go to the store and pick up some salt and pepper, maybe read a cooking catalog while you are in the check out line.
I recommend writing down the spices you have. If you have a cabinet like mine you can even re-organize everything so it is easier to access as well. I will post after pictures of mine once I have completed the organizing and categorizing of it. If you fall in category 1 or 2 you may as well skip this step and instead go to the store and pick up some salt and pepper, maybe read a cooking catalog while you are in the check out line.
Knowing your spices really can help out in the cooking process. It is the difference between something bland that you will not touch and a family favorite. Many people are scared of seasonings because at some point in there life they had something over spiced. However, learning to use spices and the right amounts is a part of the learning process. I love experimenting with spices but find myself often pulled into a routine and I only end up using a series of four or five spices. When this happens I try and move my traditional spices from there regular area so that it is inconvenient for me to use them. I recommend the cabinet over the refrigerator or just on top of the fridge.
I know that many people are not familiar with a variety of spices so I plan on giving a spice profile on one spice a day in addition to the topic of the day.
Today's Spice is: BLACK PEPPER
According to Wikipedia (http://en.wikipedia.org/wiki/Black_pepper):
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns.
According to Wikipedia (http://en.wikipedia.org/wiki/Black_pepper):
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns.
Dried Peppercorns
To really enjoy black pepper, grind whole peppercorns at home. To do so simply purchase a coffee grinder at your local store. Place 1/4 cup of peppercorns into grinder on the fine setting and grind. This releases the essential oil from the peppercorns which really bring out the taste of the peppercorns.
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