(By the way, the photo is from a very old Nantucket herb garden we visited last June. I dream of having such a garden some day: fresh spice beats jarred hands down anyday).
First off in my list of smug spice advice, pre-filled spice racks aren't that helpful as they will include lots of stuff that you'll never use and is often all dried out anyhow. If the spice no longer has a strong smell, it won't have much taste either.Daily/weekly most used spices:
- We use a lot of peppercorns in a grinder. They aren't cheap when you buy them in tiny bottles from the grocery store, so I like to buy a bag at any specialty store within reasonable price. The multicolored peppercorns are the most fun and supposedly give you more flavor.
- Red pepper flakes -- used so much in our house that we buy the big containers from the store. Not even usually in the fancy spice catalogs, but boy do we like them.
- We use a lot of vanilla. I might use almond extract or anise extract once a year or so. Orange extract is handy to have around to use instead of orange peel or lemon peel when you're feeling lazy. Not a spice, but I'm ok with including it because it's my list.
- Cinnamon (Penzey's is supposed to be super awesome, although truly I'm not sure I notice the difference but it smells good!)
- Bay leaves -- I use these a lot in soup, sauces, beans, etc . When I lived in California I was very excited to be able to find them on trees in the neighborhood. Free spice! What a country. They smelled so good.
- Oregano (turkish or greek are both fine, Mexican is different) -- pizza sauce, spaghetti sauce, etc.
- Cumin -- used in pretty much any mexican food or indian food.
- Nutmeg -- I love this stuff especially whole with a grinder. You can survive on the pre-ground stuff; it just isn't as wonderful,
- Cayenne powder -- for heat without adding much of a flavor.
- chipotle powder -- I love the smoky flavor this gives things with a little heat
- thyme -- I like this stuff and use it pretty often. I recently learned it is often used in herbal tea.
For monthly use (very good to have on hand and annoying if you don't have on hand:
- ground mustard -- used in Indian cooking, sometimes in cheese sauces
- curry powder -- it's really annoying when you don't have it even if it doesn't come up all that much. My latest intel says the Tone brand at the warehouse stores is best
- Mr. Right likes garlic powder, but I don't think it is anywhere near as good as the real thing but it's easy for garlic toast or if you have no garlic
- White pepper: I have found their white pepper to be really interesting and has a much different flavor than black pepper. I use it in soups alot. You only need a little because it is intense! I just buy a little shaker of it.
- Rosemary -- you won't use it much, but it will come up for lamb, stews, carrots, potatoes, potatoes
- Chili powder -- for chili, duh. But I tend to use chipotle powder more
- ground ginger -- not nearly as good as fresh, but it's good to have
- cardamom gives a really nice flavor to baked goods, kindof an interesting exotic taste to banana bread or muffins
- coriander seed (you have to grind it up yourself though which is annoying
- cinnamon sticks (for mulling wines or cider and being fancy)
- vanilla beans (if you like strong vanilla flavor in something or are making puddings or panna cottas)
- allspice -- pops up in baking, especially around the holidays. I think you can sub in cinnamon/nutmeg if you have to.
- Paprika -- for chicken -- I like Penzey's Spanish a LOT. Really different.
- Cream of tartar -- it comes up for meringues and cookies and stuff, but you won't use it much.
- Dried sage -- you know, I just never ever use this. I'll use fresh sage on eggs. My mom uses it. I just don't.
- Tumeric -- sortof a hippie spice. I like it for some things and it is supposed to be a superfood, really good for you.
- Saffron -- I never ever feel the need for it. It's super expensive. Some people swear by it in rice.
What I really never use, and I mock it when I see it:
- cinnamon sugar -- so easy to make your own it's ridiculous to buy it unless you MUST have it on hand at all times in a special shaker.
- "italian seasoning" I just make up my own with the ones I have
- dried parsley flakes-- dried out it doesn't add any flavor, it just adds green specks. Feh. I mean, maybe sometimes you need green specks I guess, but I don't like it, and it annoys me that it pretends like it adds something.
- dried basil flakes -- see above. Feh again.
- dried cilantro flakes -- see above.
- dried lemongrass -- see above
- dried jalapeno bits -- see above
- dried chives -- see above
- dried marjoram -- see above
- dried mint -- see above (although I do like mint tea which is made from dried mint)
- onion powder -- just use onions, people!!!!