The Changing Face of My Spice Rack
Last week, before my Taiwanese Dinner & a Movie, I gave my kitchen a very thorough cleaning, which included wiping all the jars in my spice rack. I couldn't help noticing how it has changed over the past few months as I have added new spices for each Asian cuisine. Where I used to stock only salt, pepper, garlic powder, basil, cumin, paprika, bay leaves, cinnamon, a generic curry powder, cayenne pepper, chinese mustard, and powdered ginger, I have now added such exotica as garam masala, sumac, cardamom, turmeric, corriander, Chinese Five Spice powder, five different kinds of curry powder, and whole cloves, nutmeg and cinnamon sticks. And with trying a new Asian cuisine every month, I don't know that I will ever go back and use them all up, however, since many Asian cuisines have spices and other ingredients in common, my array of exotic new spices may do double duty in many meals yet to come.