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Part four of a series of posts about the items regularly stocked in my kitchen.

Kitchen Inventory: Herbs, Spices, and Seasonings

Wondering if you’ll ever use all those spices in that rotating spice rack? Probably not, and if it’s more than six months old, throw it out! Instead, build your own herb, spice, and seasoning inventory based on the flavor profiles and cuisines your family enjoys. Be careful though, until you’re sure you’ll use a lot of a certain item, buy it in the smallest quantity available (dried herbs and spices only maintain their flavor and potency for about 6 months).

 The following list is certainly not exhaustive, but rather a collection of things I keep on hand at all times. I do almost all of my primary cooking with these items and keeping them on hand also offers a variety of safe possibilities when I need to make a meal at a moment’s notice.

Dry Items:

  • Basil
  • Bay Leaves
  • Black Peppercorns, Whole
  • Chile Powder
  • Cinnamon
  • Ground Clove
  • Cumin
  • Dill Weed
  • Honey
  • Kosher Salt
  • Mustard
  • Nutmeg
  • Oregano
  • Paprika
  • Red Pepper Flakes
  • Rosemary Leaves
  • Sugar, granulated
  • Thyme

Cold and Fresh Items:

  • Apple Cider Vinegar
  • Brown Mustard
  • Celery Leaves
  • Cilantro
  • Garlic
  • Lemon
  • Lime
  • Onion, yellow and green
  • Worcestershire Sauce

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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