I’ve spent the past few hours unpacking wedding presents, including putting together and filling a new spice rack. It has the usual culprits: cinnamon, garlic salt, oregano, parsley, mustard seed… I have used mustard seed exactly zero times in my life, but, for some reason, it always shows up. I blame the Bible.
So, in honor of the new spice rack, I started thinking (inspired further, of course, by GraphJam):
If my life depended on identifying spices I own by taste, I’d die. I can identify some by smell (maybe). I couldn’t describe them to you or actually tell you what they do or rather, are supposed to do to food, “Salt good. Too much pepper bad. Garlic good. Too much salt bad.”
Some spices I started using because I stumbled on them in a recipe who knows when for who knows what. Other spices, I use out of habit, such as always putting oregano, parsley, basil, and garlic in spaghetti sauce. I learned it that way and it works. I’ve never questioned it.
Some spices in my cupboard are a mystery. Turmeric. What’s it do? It turns things yellow. What’s it taste like? It turns things yellow. It goes in curries. Curries are often yellow.
Yes, I’m acknowledging my ignorance. The sad thing is I really do like to cook and I like to imagine that I know what I’m doing sometimes. I think I’ll spend some time with my cookbooks and hold off on the trips to Penzey’s for six different kinds of pepper until I get my bearings.
Thursday, July 15th, 2010, 4:29 pm | 
miscellaneous & sundry | 
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July 18, 2010 at 2:19 am
The basic spicing rule I learned was – smell it before seasoning, and if the smell of the spice seems compatible with the smell of the food, it's probably going to go well together.
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July 15, 2010 at 4:45 pm