Stocking your spice cabinet is essential to your cooking style and your flavor preferences. No one wants a bunch of rancid spices taking up space in their cabinets. With bulk, you can buy as little or as much as you need. Here are some regional spices you may want to stock your spice cabinet with:

• Basic savory: Bay leaves, oregano, thyme, cumin, coriander, black pepper, red pepper flakes/cayenne, and grill seasoning
• Basic baking: Baking soda, baking powder, vanilla extract, almond extract, cinnamon, clove, and nutmeg (buy whole, then use a spice grater for the amount you need)
• Holiday: Whole allspice and juniper berries (often used in turkey brine), ground ginger, pumpkin pie spice, powdered gelatin, cream of tartar, star anise
• Basic Asian (East): Soy sauce/tamari, five-spice powder, Sichuan peppercorn, star anise
• Basic Asian (Central): Cinnamon, dill, pepper
• Basic Indian: Cardamom, clove, cinnamon, coriander, cumin, garam masala, Madras curry powder, whole mustard seed, turmeric, annatto, fenugreek
• Basic European (Northern and Eastern): Allspice, caraway, dill, paprika
• Basic French: Marjoram, rosemary, sage, thyme
• Basic Spanish: Chili pepper, oregano, paprika
• Basic Mediterranean (e.g. Greek, Italian): Basil, cinnamon, dill, fennel seed, marjoram, oregano, parsley, rosemary, thyme
• Basic Mexican: Achiote paste, chile (e.g. ancho/chipotle/pasilla), Mexican oregano

Additional Tips

Use Bulk Baby!

• They're less expensive (especially with this month's owner bonus!) and you can get just the amount you need for the next 6 to 12 months.

Label Jars

• Label your spices with the date you opened them or if purchased in bulk, with the date purchased and the name of the spice.

Buy Whole Spices

• They stay fresh longer and are more versatile. When ground spices are called for, lightly toast whole spices until they become aromatic before grinding them yourself in a coffee grinder or mortar & pestle.

Happy Cooking!