What’s In My Spice Cabinet

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
  • paprika
  • 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
  • Mapleine
  • 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It’s a good idea to replace spices that are out of date, for freshness.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?

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