I was a bit taken aback yesterday when I opened my kitchen cupboard that contains all my spices, canned food, and general baking/cooking ingredients. The entire bottom shelf is completely filled with spices! Now I know this shouldn’t come as a shock; after all, I have commented about my expanding collection of spices. I am also the one who purchased them and arranged them just that way in the cupboard. Be that as it may, I was still a bit overwhelmed by all the little canisters sitting in neat little rows, staring back at me. How did I ever reach this point, especially considering my culinary training?
Growing up, I believed the only spices you needed to have a well stocked spice cupboard were: 1. Salt - mostly so Dad had some to put on his popcorn. It never appeared on the dinner table unless we were eating corn on the cob
2. Pepper - for the very occasional scrambled eggs and hamburgers
3. Minced onion – once again for the hamburgers
4. Italian seasoning - for our weekly ground turkey spaghetti sauce
5. Sage – for our holiday turkey dressing
6. Chili powder – for my brother to dump, and yes, I do mean dump, on his chili
7. Cinnamon – for the crumbly coffee cake I loved to make at least twice a month
8. Nutmeg – for apple crisps and our Thanksgiving pumpkin pies
9. Cloves – same as above
These nine spices, and there may have actually been one or two more, would suffice for any and all cooking needs. I didn’t even consider a recipe that required any more than two or three spices, and it certinaly didn't recieve a second glance if it required things like “fresh ginger” and “cloves of garlic.” Very occasionally, I would get adventuresome and try something that called for a more unusual spice, and Mom would have to make a quick run to the grocery store to get it. (This is how Five Spice made it into my mom's kitchen cupboard.) Overall though, I passed a happy childhood eating foods flavored only by the above.
I remember once in high school, I contemplated jazzing up our everyday chicken and pasta dishes by experimenting with different herbs and spices. But then it seemed much too complicated to actually get the right combinations without having a specific recipe to follow, so I didn’t contemplate this idea for very long.
When I left for college, I began building my spice collection. I had cinnamon, cloves, nutmeg and Italian Seasoning. (You can also see from this list that I liked baking much more than cooking!) Then I moved into my own apartment, and my little store of spices began to grow a bit. I added things like salt, pepper and garlic powder to the mix. They all fit into a little corner of one my cupboard shelves.
Then I became roommates with Clarissa. She loved spices. She was the spice expert. Her spices filled an entire shelf of one of our kitchen cupboards. Whenever she was cooking, or we were making something together, she knew exactly how much of which spice to dump in to add just a little more unique flavor. If Clarissa used a recipe, it was just the basis to which she added or omitted various herbs and spices as she saw fit, with very successful results. She inspired me, and I endeavored to learn as much as I could from her.
The second contributing factor to my current level of spice ownership was Clarissa’s and my decision to give Indian cooking a try. We both loved Indian food, and since we loved eating it so much decided it would be a great idea to try making it. We got a cookbook and discovered that we owned very few of the spices needed to make any of the recipes. Not only would we need fresh ginger and garlic cloves, more of a shock to me than to her, we also needed things like cardamom pods, turmeric, and coriander. So these spices were purchased and added to the neat little rows in Clarissa’s spice cupboard.
After Clarissa got married and I moved into my own apartment, I, of course, had to purchase my own of all the spices we had been able to share while roommates. We continued to be cooking buddies and frequently tried new recipes, some of which required various spices, which one or the other of us would have to buy. Then there were also the times we’d be cooking at Clarissa’s apartment, and I would comment while digging through her spices for the fenugreek, “Oh, I don’t have this spice.”
“What?!” She would exclaim, “I can’t believe you don’t have it! Allie, you really need to get it. It’s amazing.” and I would make a mental note to pick it up at the store the next time I was there.
So, I suppose that is the long and the short of my spice journey, and why I own all the dozens of spices I do. It comes in handy, having such a stash, because now as I look at recipes, I am more likely to eliminate a recipe that only calls for three spices and uses powdered garlic rather than garlic cloves. I love the layers of flavor that come from all the spices melding together, and I love the variety of the textures and colors of the whole spices! I think that is actually one reason why I love Indian cooking – just look at the whole spices needed to make a wonderful dish of Royal Chicken cooked in yogurt! I get the feeling that I am actually creating something as I cook.
Now that I cook with all these different spices, my next goal is to train my tongue to discern all which specific spices were used to make my food whenever I go out to eat – just like Clarissa. Now I can pick out some of the more distinctive flavors, but not as many as she can nor as quickly. I have many great memories of us eating somewhere together, and she’ll have taken not two bites of her meal before she is saying, oh, I think it has this in it and that as well. Now I think it might have this; she’ll take another bite, chew thoughtfully and then state her final opinion. Once she names it, I can taste it too. After a bit, she may say, “I like it, but I wouldn’t put as much turmeric in it. Or, I think it would be better if they had added more coriander.” I always believe her, even if I can’t quite taste it, because she is still the spice expert, and although I’ve come a long way, I am still learning.
