M. Suzanne Terry

In our house on the farm, all the spices were in the cabinet closest to the stove. You open up the door, and there are a couple of Lazy Susans there, laden with every herb, spice, and flavor enhancer you could ever want.

I used to keep all my spices in a cabinet, too, but then somewhere online (probably Pinterest), I saw a picture of a spice drawer, and my brain practically sparkled. So now I have a drawer that I can open and see everything I typically use right there. So convenient! I keep way more than this on hand, and my own blends don’t fit, so they’re still in the cabinet. But the spice drawer is one of the best things I’ve done to my kitchen in a long time.

I add some type of seasoning to everything I make (beyond salt and pepper). I started building my own herb and spice collection when I moved into my first apartment. We had a friend who made us everything bagels by just adding random things from our spice cabinet. It’s my favorite way to make a bagel.

But my experimental tendencies started long before that. Mom usually stuck to whatever the food or recipe traditionally called for, but Dad likes playing around with different flavor profiles. Almost every conversation we have eventually gravitates toward food and the new things we’re trying.

Even when I’m shopping, I keep an eye out for spice mixes and marinades he (or my brother-in-law) might like. For my own usage, I usually like to make my own because most pre-made spice mixes are too salty for my taste. I leave out salt and pepper because I add those to taste depending on whether I’m cooking for myself – little to no salt and lots of pepper – or for others – a reasonable bit of both (or if i’m cooking for my friend Steph, no pepper at all anywhere near the dish).  There are several different blends I mix and keep on hand, including…

• Italian – oregano, basil, thyme, garlic powder, rosemary
• Spicy Italian – same as above but with cayenne pepper
• Roasted veggies – garlic powder, onion powder, chili powder, cumin, cinnamon, basil, coriander
• Taco seasoning – chili powder, onion flakes, paprika, cumin, cayenne, oregano

I use curry powder and garam masala pretty often, too, but I just add a little kick (i.e., chili powder or cayenne) to blends that I get at the farmer’s market or grocery store and call it a day. One of these days, I’m going to get my hands on my own copy of Padma Lakschmi’s Encyclopedia of Spices and Herbs, though, and…I may have to clear out another drawer.

What are your favorite herb/spice blends?

I’m writing about food and home and how they connect this month.