Like most, currently I have a number of rubs to choose from whenever I smoke/grill anything. One of my sons gave me a collection of his favorite Lane's rubs for Christmas so now I have even more to choose from. I hate to say but at times I'm not sure if I can really tell a difference on the finished product unless I have a side by side comparison. It always tastes pretty good to me. The bad news is, there are some many other rubs I want to try just because. I have MRS-more rub syndrome.
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If I had that much stuff I never would find it!
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I have two pull-out racks with space for 22 spices each. Those are in jars, with labels on the sides, kept in alphabetical order. Then there are the spices acquired after the racks were filled. They are in flat packs in a wicker basket in hodge podge order. Then there are the bulk jars of spices and rubs. They are wherever they'll fit on the shelf. The theory is that some day, as I cull out old, unused spices, I will organize everything into alphabetical order among whatever group it is in. It's a nice theory.Comment
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Cardamom pods. Why the hell is there a jar of cardamom pods in my cabinet?Comment
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I just bought green cardamom pods at the Indian grocery store. I cook with them a lot. I have them in my kitchen at home, but had none in my home-away-from-home kitchen. I always toss a few into rice for Indian dishes, and use them in Middle Eastern and Indian (especially Kerala Indian) dishes.
Yotam Ottolenghi has a lovely dish with chicken and green cardamom in his cookbook, Jerusalem.
K.
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That's a good idea, but quite the chore. When we moved a few years ago I did a purge myself. One of my favorite features in the new kitchen is a large corner cabinet with a 3 level turntable. It's full of spices and rubs, and I can find them pretty quickly with just a turn.Comment
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I purged the on-deck spice cabinet next to the cooktop and the spice and rub shelves in the pantry last year. It felt so good to update the collection and throw out old stuff.
For that cabinet, I have three spice tiffins, (masala dabba-Indian spice box collections) holding 7-9 spices each, which I loaded one for Mexican, one for Middle Eastern and one for Indian spices. The tiffins are closed to keep the spice collections fresh. Using a spice tiffin makes it easy when cooking Mexican food, for example, to have cumin, Mexican oregano, etc right there without opening individual bottles. Of course they shine for Indian cooking which is very spice-dense. I've used them for years.
The two pantry shelves are used to group spices for other ethnic cooking and to sort rubs by meat category.
I still have way too many spices in my home collection, but having had to set up a new kitchen for a short term stay away from home, it has been interesting to discover the spices that I really need. I'll give many of them to my daughter when we go back to our home, but some I will take with me to replace what I have, since these are fresher. I miss my spice tiffins, though.
Kathryn
P.S. Here's a link to the spice tiffin shown here.Last edited by fzxdoc; January 11, 2025, 07:32 AM.Comment
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