Cleaning out the spice cabinet.
Posted: Sun Jun 23, 2013 7:51 pm
Yesterday, for the first time in (maybe 10) years, I did a thorough inventory and cleaning of the spice cabinet. In my house this is two shelves, one for the dry goods and one for the oils, vinegars, and bulk items (sugar, cocoa, flour).
What did I find? No real surprises, but I did notice a few old things, a few jars near the bottom, and some duplicates (two white peppers, two green peppers, two boxes of cloves, two jars of chili powder). So, I tasted. I kept both white peppers, though I clearly preferred one over the other. I dumped the freeze-dried green peppercorns because the dehydrated ones were better. Dumped the cloves that got all dark and tasteless. Dumped the concrete-like powdered espresso. Dumped the ancient can of PAM and the potassium chloride salt. Mixed the two cayennes together -- different from each other but both good.
What did I find? No real surprises, but I did notice a few old things, a few jars near the bottom, and some duplicates (two white peppers, two green peppers, two boxes of cloves, two jars of chili powder). So, I tasted. I kept both white peppers, though I clearly preferred one over the other. I dumped the freeze-dried green peppercorns because the dehydrated ones were better. Dumped the cloves that got all dark and tasteless. Dumped the concrete-like powdered espresso. Dumped the ancient can of PAM and the potassium chloride salt. Mixed the two cayennes together -- different from each other but both good.