In my kitchen I have a spice cabinet and a pantry. Most of my spices are in the cabinet next to the stove, for convenience.
Here’s what I have in my spice cabinet.
- Grill Mates
- Pepper: Smokehouse, fine ground, coarse ground, cayenne, seasoned
- salt and pepper shakers, two sets
- ground cinnamon, cinnamon sticks
- chili powder
- Perfect Pinch Seasoning for chicken
- garlic powder, garlic salt
- lemon pepper
- Lawry’s seasoned salt
- onion salt
- Italian seasoning
- minced garlic
- minced onion
- broiled steak seasoning
- cilantro leaves
- thyme leaves
- whole cloves, ground cloves
- ground cumin
- ground ginger
- ground turmeric
- Crisco Canola no stick spray
- Crisco with flour no stick spray
- Winona Pure 100% Olive Oil spray
- Hershey cocoa
- baking soda, baking powder
- corn starch
- clear imitation vanilla extract
- Baker’s Imitation vanilla flavor
- food color
- tomato bouillon with chicken flavor
- tea bags: green tea, decaf green tea, black pearl, regular Lipton
- sugar container
Did you know that black pepper does not have any nutritional value but white pepper does?
It’s a good idea to replace spices that are out of date, for freshness.
Here are some Ideas for Substitutions, if you don’t have:
- arrowroot 1 tsp – use cornstarch 3/4 tsp or 1 1/2 tsp flour
- bread crumbs 1 cup – use cracker crumbs 3/4 to 1 cup
- butter 1 cup – use vegetable oil scant less than 1 cup
- buttermilk 1 cup – use 1 tbsp vinegar or lemon juice in warm milk, let stand 5 minutes
- baking powder 1 tsp – use 1/4 baking soda + 1/2 tsp cream of tartar
- cake flour 1 cup – use 1 cup all purpose flour minus 2 tbsp, add in 2 tbsp cornstarch and put through sifter
- light corn syrup 1 cup – use 1 1/4 cup granulated sugar + 1/4 cup water
- dark corn syrup 1 cup – use 1 1/4 cup brown sugar + 1/4 cup water OR use 3/4 cup light corn syrup + 1/4 cup molasses
- half & half cream 1 cup – use 1 1/2 tbsp butter + enough whole milk to = 1 cup OR use 1/2 cup light cream + 1/2 cup whole milk
- sour cream 1 cup – use 1 cup yogurt OR use 1 tbsp lemon juice + enough evaporated or plain milk to make 1 cup
- whole milk 1 cup – use 1 cup skim milk + 2 tbsp butter
- pumpkin pie spice 1 tsp – use 1/2 tsp cinnamon + 1/4 tsp ground ginger + a pinch each of allspice and nutmeg
- tomato juice 1 cup – use 1/2 cup tomato sauce + 1/2 cup water
- tomato paste 2 tbsp – use 1/4 cup tomato sauce reduced by heating to half
I suggest keeping two sets of measuring devices for your kitchen – one set for liquid and one set for dry ingredients. I have one set of measuring spoons (for my dry ingredients) that includes 1/8 tsp, 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp. My other set of measuring spoons (for liquid) does not have the 1/8 tsp. I have some recipes that call for 1/8 tsp salt; that’s why I use that set for dry ingredients.
Never use tableware for measuring because a dinnerware spoon has little resemblance in volume to a measured teaspoon.
I also have plastic and glass measuring cups; 1 cup, 2 cups, 4 cups and the measuring cup set. Sometimes I have to use hot water in a recipe so I use a glass measuring cup. The glass measuring cup holds the heat of the water whereas plastic tends to cool it down faster. I use plastic measuring cups for dry ingredients and wet, cold ingredients.
I keep my measuring cups in the cabinet next to my spices and the spoons in the drawer beneath the spice cabinet.
What’s in your spice cabinet?