I cook with the following spices in my kitchen. In most cases, I prefer whole spices because they preserve better. You only need a good quality mortar to crush them. I enjoy making the spice blends myself. I color code the containers of the frequently used spices. The color codes are in line with the color codes of the respective essential oils. I also use containers of various shapes to help me easily find the spice I look for in the spice box.
Spices
- amchoor, powder
- asafoetida, powder
- bay leaves, whole
- black cardamon, whole
- black pepper, whole
- black mustard, seeds
- caraway, seeds
- cinnamon, powder and whole
- cloves, whole
- coriander, seeds
- cumin, seeds
- curcuma, powder and fresh
- fennel, seeds
- fenugreek, whole
- ginger, powder and fresh
- green cardamon, whole
- liquorice, whole
- nutmeg, whole
- red pepper, powder (sweet and smoked)
- star anise, whole
Herbs
Whenever possible, fresh.
- basil
- cilantro
- juniper, whole
- oregano
- marjoram
- parsley
- rosemary
- savory
- tomillo
Mixes
- hierbas provenzales
- garam masala
- madras masala
- poudre de colombo
- ras el hanout
- chaat masala