Spice Plateau

13 Mar

Happy Birthday, Jay!

For his birthday present Jay wanted, if you can believe it, for me to lay out all the dry spices I have, photograph them, and reduce duplicates.  There were a few duplicates.  Most were reduced by filling appropriate jars or bags more full. He got to throw away the dry green mustard which I have never used and a partial bag of tandoori masala that would not fit into a smaller container.

Many of the spices are in two or more forms: whole and ground, or seed and leaf.  A coffee grinder is a wonderful tool.

Above is a squashed photo of the plateau.

And here is a list of the spices, all of which are in use (except the green mustard):

Allspice, whole and ground

Anise, star

Basil, dry leaf

Bay leaves

Cardamon, whole  pods and decorticated seeds

Cayenne, ground

Black Coriander

Green Coriander, whole seed, ground, and leaf (Cilantro)

Cinnamon, two varieties of bark, and ground

Cloves, whole and ground

Cumin, whole and ground

Dill, seed and weed

Fine Herbs mix

Garam Masala

Garlic, powder, salt and cloves

Ginger, powder and sugared


Lemon Pepper (for Jay)


Green Mustard

Yellow Mustard, seed and ground


Nutmeg, whole and ground

Onion, powder, granulated, fresh, salt

Orange peel, ground

Paprika, plain Spanish, smoked Sweet Spanish and smoked hot Spanish

Parsley, leaf

Black and White peppers, whole and ground

Pickling spices

Poultry Seasoning

Rosemary, leaf and ground


Seasoned Salt , Sea salt, Hickory smoked salt, Kosher salt


Tandoori Masala

Thyme, leaf and ground


Wasabi powder

4 Responses to “Spice Plateau”

  1. origamifreak 14 March 2010 at 5:40 AM #


    Want to come to my house and do the same thing???


    • jpm14 17 March 2010 at 10:07 AM #

      I’ll pass, thanks. 🙂

  2. Alyssa 14 March 2010 at 1:18 PM #

    What is Nigella? And black coriander?

    • jpm14 14 March 2010 at 4:42 PM #

      Nigella are black seeds from a flowering plant (that comes up voluntarily in my garden) used on the top of breads.
      Black coriander is a nutmeg sized spice that is used whole. It is put in when cooking savory meat dishes. My Pakistani friend says it is one of the things that makes goat palatable. It imparts a smoky, savory flavor.

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