My ‘Spice’ Rack

I wanted to share with you a list of most (if not all) of the things that go onto the rack close to the stove as well as what I use them in. This is where I stack my most frequently used spices, herbs and other ingredients. It’s not really a spice rack, and it’s not a herb rack, nor a grain rack. It’s a combination of everything rack. I have 2-3 other locations where I store other herbs that aren’t as frequently used, other grains like rice, oats and barley, and tahini, molasses, honey and the like. You get the point. Also I entertained the idea of re-organizing and tidying up the shelves before snapping a picture but decided there’s nothing to hide. It is what it is.

So here it goes:

Turmeric: I use turmeric on a daily basis in most of my cooking, in frittatas, on red meat/fish/poultry, and in vegetarian stews. It’s super medicinal, anti-inflammatory and according to some opinions, the gold out of the three gifts presented to newly-born Jesus was actually turmeric.

Rock salt: Just basic, unrefined rock salt that I use in cooking. So unrefined it has small rock residue.

Holy Basil: A type of basil highly revered for its medicinal and adaptogenic properties in India. Hence the name. Also known as Krishna. I use this to make a simple herbal infusion to drink, usually in combination with other herbs.

Hibiscus (Roselle): Strong antioxidant. Wonderful tea. I like to combine with a bit of cinnamon and ginger. Recently I tried to infuse it cold and it worked pretty well. I put a couple of tablespoons into approx. 2 cups of water. I added 1/2 tsp powdered cinnamon and 1 tsp fresh grated ginger. Infused overnight, strain and refrigerate. It was very strong so I would have to dilute it as I drank it, either with plain water or sparkling water. Give it a shot.

Lemongrass: I like a simple, plain lemongrass tea after dinner. Soothing, helps aid digestion.

Peppermint: Again, goes into making herbal tea. Digestive, uplifting, gives tea a nice flavor especially if combined with other herbs. I don’t like adding too much though and I don’t consume it very frequently mainly because I am nursing and peppermint can dry breast milk if consumed in large amounts (as well as sage and parsley).

Mint: This mint is specifically for cooking. I add it to simple courgette stew, celery stalk stew (which I haven’t made ever since moving to Istanbul because they only sell celeriac root here), or in yogurt soup.

Thyme/Wild Thyme: Goes into frittata, onto fried eggs, roasted potatoes, roasted root vegetables etc.

Smoked paprika: I love this and I am running out (ordered from Mountain Rose Herbs to US while husband was visiting his family few weeks ago). I usually use it with roasted potatoes and chicken.

Finally, in case you’re wondering what it is, garlic infusing in olive oil: At some point I had way too much garlic at home, more than I’d ever use (I rarely use garlic in cooking), so I figured I should just peel them and add olive oil and some dried rosemary sprigs and leave it to infuse. I haven’t used it yet and I can’t think of how I’d use it other than for ear infections so I’ll have to do some research and brainstorming on that one.

Cardamom: I love cardamom. I throw a few into stock, brown rice (along with astragalus root which is another frequently used ingredient in my kitchen but not included in the rack), and into rooibos tea. I also break a pod and throw the seeds into the coffee filter when I am brewing coffee in the morning. I tend to drink coffee after breakfast. I prefer plain warm water first thing in the morning, sometimes with a few drops of vinegar.

Flax seed: Goes on top of oatmeal and salads.

Cinnamon: I use cinnamon in my oatmeal, and in Moroccan inspired stews. I add some to the coffee with the cardamom too.

Black seed (Nigella sativa): Usually on top of labnah along with some olive oil.

Black pepper: Most of my cooking includes some black pepper.

Herbamare: This is an A. Vogel product that is a combination of sea salt, dehydrated vegetables and herbs. I use sparingly on some vegetarian stews and on eggs, and sometimes with yogurt.

Himalayan salt: Again, used in some cooking. I alternate between rock salt and himalayan salt.

Black lava salt: This is a sea salt from Hawaii that is infused with activated charcoal, therefore has detoxifying effect. I use it on roast vegetables and roast meat. Bought from Mountain Rose Herbs.

Cumin: In red lentil soup, mujaddara (lentil & rice dish), Moroccan inspired stews.

Sumac: In frittata, omelette and meat balls.

Red lentil: I frequently make a quick & simple red lentil soup with a combination of  carrots and onions, as well as some turmeric, cinnamon and cumin.

Coriander seeds: I actually don’t use this so much, but it happens to be there. I sometimes use it in Indian cooking or when I marinate chicken with a combination of other spices.

Sesame seeds: If we were still eating wheat at the moment, I would be using this on Turkish börek (along with nigella seeds and flax seed) but since we are not… I just use it to crust baked fish at times or toast and add to sautéed dark leafy greens or stir-fries.

Fenugreek seeds: Simmer to make tea or sprout and eat sparingly. In my experience it really does help stimulate milk production (galactagogue).

Aniseed: Aids in digestion. I like the sweet taste it imparts to tea. Also a galactagogue.

Elderflower: In combination with peppermint, it’s a good remedy for cold. I don’t use it just during colds though and it’s a common addition to my herbal tea.

Nutmeg: Grated and added to food like minced meat, Jerusalem artichoke soup, pumpkin soup.

Red chili flakes: Goes onto soups, frittata, stir-fry, stews. Whatever that needs a kick of flavor.

Chlorella: A single celled algae, in powder form. Very strong algae flavor. This has a cracked outer cell wall to ensure better assimilation by the body. I like to add some to my salad.

Marshmallow root: In powder form, I use marshmallow root to soothe sore throat. I usually add it to honey along with some ginger and/or cinnamon and take a teaspoon few times throughout the day.

Hot chocolate mix: Roasted cacao powder, astragalus root powder, shatavari root powder. I’ll usually mix this powder with a little bit of water and milk (either cow or coconut) as it heats and use grape molasses as sweetener. I would use maple syrup too but I don’t have frequent access to that in Istanbul. I do find it in stores in Cyprus so whenever I am visiting I stock up a bottle or two. (Or from the US when visiting).

Of course these are not my only most used ingredients. I don’t have to mention olive oil, coconut oil, apple cider vinegar… We use A LOT of honey. A lot of tahini. But I had to focus on one (rather messy) location and this was it.

What are your most frequently used pantry ingredients?