MAKE YOUR OWN SPICE BOTTLES

Do you have a particular spice blend you love, Are you thinking about what spices you would like to include? What about the type of spice bottles you would be using? Are you going to use labels and be creative, or just write the names on the lids? If you cook alot of mexican dishes...maybe come up with your on recipe for a blend your family prefers.I always stock up and make up everything I know I will use through out the months.

If you plan on purchasing your spices in whole form,things such as a coffee grinder can help you grind your favorite blends.there are spice grinders,but if you have trouble finding one,using a coffee grinder works just fine.They all come in different price ranges and brands.Buy one that is comfortable for your wallet. I have found that the pepper mill grinders work for special table blends or if your like me and keep several laying around labeled with what ever I make up at the time.. you'll get hooked on that was well.Collecting pepper and salt mills can be fun.

Whole herbs and spices last much longer than crushed or ground. Many people prefer to buy the whole form and crush or grind as needed. Herbs and spices can be crushed with a mortar and pestle, or a coffee grinder. Check ground spices for freshness at least once a year. If no aroma is detected, the seasoning needs to be replaced.
Spices and herbs should be kept in tightly closed containers in a cool, dry, dark place. A screw-cap container is better than a flip-top container because it can be tightly resealed.

1. Keep them away from heat. Do not store near dishwasher or refrigerator, and they should never be stored near the range, even though it may seem more convenient. Heat, air, and light cause aromatic oils to evaporate, which causes spices and herbs to lose their flavor.
2. Store away from moisture as dampness will cause caking and loss of quality. Store in tightly covered jars and use clean, dry spoons for measuring. If you live in a high humidity area you may experience difficulty with caking.
3. Store in cool place away from light. Do not store in a window or in sunlight. Spice racks are nice, but not the best way to store your spices.
4. Refrigerate cayenne pepper, chili powder, and paprika to retain color longer.

Shelf Life: Whole spices----2 to 5 years
Ground spices---6 months to 2 years
Leafy herbs-------3 months to 2 years
Dehydrated vegetables---6 months
Tip: Make a note of the date of purchase on the label; then check them once a year and replace as needed.

From awesome bottle types to labels...These are great !!! It's like a treasure hunt shopping for these products.I love bottles and other items sold there.It's fun being creative and collecting different containers.

FREUND CONTAINER COMPANY- offers a wide variety of containers.One specific style I love is their premium square glass spice jar.Premium Square Spice Jar enhances the perceived value of your product to increase resale value, or simply dress-up your favorite spices. Jars with Sifter Fitment & Stainless Steel Overcaps feature a flexible plastic sifter fitment beneath the overcap with .12" diameter sift holes. Sifter fitment may be removed to dispense larger quantities.


Clothing labels, waterproof stick-on labels, shoe labels, bag tags, allergy alerts and much more. Our labels are bright and easy to read. Kids love our labels for the designs, Moms love them for their practicality.


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With over sixty varieties hand packed in our unique cubed tins, our spices become the perfect blend of storage and freshness!



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Here you will find cooking ingredients, spices, spice blends, seasonings, sauces, ghee, meals, rice, beans, lentils, tamarind, kaffir leaves, smoked paprika, chutneys, rice, pasta, pomegranate sauce, chinkiang vinegar, shaoxing wine, curry leaves, kaffir leaves, pickles, dal, vegetable and meat seasonings, ready-to-eat snacks, prepared meals, and other sides and dishes.

Shop spices and foods from continents like Africa, Asia Europe, Americas. Shop Chinese Food, Thai Food, Greek Food, Indian Food, Persian Food, Mexican Food, Japanese food, American Food, Middle Eastern Food including foods from Egypt, Morocco, Israel, Srria, Lebanon, Jordan, Saudi Arabia, Tunisia, Turkey.

Click Here For Full Article Descriptions of spices,useage,storage, and preperations on many different spices used in cooking and other ways.

Ajowan, Allspice, Amchur, Angelica, Anise, Annatto, Asafoetida, Barberry, Basil, Bay Leaf, Black Cumin, Bergamot, Black Lime, Boldo, Borage, Bush Tomato, Calamus, Candlenut, Capers, Caraway, Cardamom, Cassia, Cayenne, Celery, Chicory, Chiles, Chervil, Chives,Cilantro, Cinnamon, Clove, Coriander, Cubeb, Cumin, Curry Leaf, Dill, Elder, Epazote, Fennel, Fenugreek, Galangal, Garlic, Ginger, Hoja Santa, Horseradish......

Breads: Poppy Seed Sesame Seed Fennel Seed
Anise Seed Caraway Dill Weed
Thyme Parsley

Vegetables: Tarragon Rosemary Parsley Oregano
Marjoram Sage Garlic Thyme
Dill Anise Basil

Beef: Tarragon Rosemary Dill Weed Thyme Bay Leaf
Basil Oregano Marjoram Garlic

Poultry: Tarragon Parsley Sage Thyme Rosemary
Caraway Oregano Basil Paprika Bay Leaf

Pork: Rosemary Cumin Seed Caraway Parsley
Mustard Fennel Seed Thyme Basil

Lamb: Thyme Dill Weed Fennel Seed Basil
Sage Marjoram Tarragon Rosemary
Caraway

Soups: Rosemary Dill Weed Caraway Anise
Parsley Sage Basil Bay Leaf
Oregano Chives Tarragon

Fish: Marjoram Tarragon Rosemary Bay Leaf
Basil Thyme Dill Seed Sage

Shellfish: Oregano Basil Garlic Salt Marjoram
Thyme Dill Tarragon Turmeric

Eggs: Thyme Garlic Chives Bay Leaf Oregano
Dill Basil Parsley Rosemary Tarragon

Cheese: Anise Seed Thyme Parsley Caraway
Dill Weed Sage Basil Tarragon

Beans: cumin, cayenne, chili, oregano, parsley,
pepper, sage, savory, thyme

Desserts: Vanilla Bean Anise Seed Allspice

ALLSPICE: An ingredient in many baked goods as well as "Jerk" sauces.
ANISE SEED: Mild licorice flavor, used in cookies, or candies.
ARROWROOT POWDER: Use as a thickener in puddings, pies, soups, sauces, and gravies.
BASIL: used in Italian and Mediterranean cooking, especially good with tomatoes.
BAY LEAVES: Perfect use in stews, sauces, soups, and marinades.
CARAWAY SEEDS: Great in baked goods and with fruits.

CARDAMOM (GROUND): A wonderful addition to Indian dishes.
CARDAMOM(WHOLE): Dry roast the whole cardamom seeds for more flavor in your recipe.
CAYENNE PEPPER: Wonderful heat for any Mexican dish.
CHERVIL LEAF: Similar to parsley, a mild flavor for any meat, soup or vegetable dish.
CILANTRO: Used in Mexican cooking & salsas; may also be used in Indian dishes.
CLOVES(GROUND): Popular in desserts, syrups, and sweet vegetable dishes.
CORIANDER SEED(GROUND): Citrusy, sweet & tart flavor to be used at the end when cooking.
CREAM OF TARTER: Adds consistency and stability to any cookie or cake.
CUMIN SEED (GROUND): Wonderful with tomato dishes, chili, salsa & Indian dishes.

DILL WEED: Great in dressings and sauces and on potatoes.
GINGER CRYSTALIZED: Sliced ginger partially dried in a sugar syrup solution. For sweets.
GINGER (GROUND: A sharp, aromatic spice is used in many sweet baked goods and curries.
LEMON GRASS: A grass with citric oils, very popular in Thai cooking.
MARJORAM: Like oregano & from the mint family, it has a sweeter and subtler taste.
NUTMEG (GROUND: A sweet, nutty spice is used in custards, pastries, and vegetables.

OREGANO (GREEK): A must for Italian cooking, Greek oregano has a mild, delicate flavor.
OREGANO(MEXICAN): Slightly stronger than Greek and less sweet, used in Spanish cooking.
PAPRIKA (HOT): Mixed with cayenne, these red peppers make the Hungarians famous.
PAPRIKA (SWEET): This sweet, milder Paprika will add radiant color to any dish.
PARSLEY: This versatile herb can be used as a garnish or with anything other than sweets.
POPPY SEEDS: Used in baked goods, breads & to flavor noodles.

ROSEMARY (GROUND):Use ground in sauces or stocks to avoid the "needle" look.
SAFFRON (WHOLE THREADS): Use for saffron rice and Indian dishes.
SAGE: Well known for use in stuffings.
SALT (KOSHER): Coarser than regular granulated, easier to control in cooking.%uFFFD
SAVORY: Strong, peppery taste, good with veggies & stuffing.
SESAME SEEDS: Used mostly for baking breads & rolls, nice for stir-frys.
SPEARMINT: A popular tea flavoring, used in sauces and veggie dishes.

TARRAGON: Aromatic herb used to flavor vinegar, dressings, breads. Great with potatoes!
THYME (GROUND): Great for Greek & Italian cooking, use ground for sauces & soups.
THYME (WHOLE LEAF): Versatile in flavoring veggies, pizza, stews & herb blends.
TURMERIC: Used as a natural yellow coloring for soups, sauces, rice, curry, & tofu scramble.

MEXICAN SPICE MIX-
1/2 cup chili powder
1/4 cup Hungarian sweet paprika
1 Tablespoon ground cumin
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground dried chipotle chile pepper
2 teaspoons dried oregano leaves
1 teaspoon salt
*Whisk together chili powder, paprika, cumin, garlic powder, onion powder, chipotle pepper, oregano, and salt until evenly combined.
Place Mexican spice mix in an airtight glass jar and store in a cool, dark place.
Use within 3 months. Shake before each use to re-combine.
makes 1 cup*

FIVE SPICE POWDER-
2 Tbsp black peppercorns
3 star anise
2 tsp fennel seeds
Two 3-inch cinnamon sticks, broken into small pieces
6 whole cloves
PREPARATION:
In a small, heavy dry skillet, toast peppercorns over medium heat until they become fragrant, about 1 to 2 minutes. Shake pan often to prevent burning.
Remove to a bowl. Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves.

Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder. Let rest in the grinder for 1 minute, then transfer to a glass container and tighten lid. Store in a cool, dark place up to one month.
about 1/4 cup

CHAT MASALA = chaat masala-
Roast in a pan one tablespoon coriander seeds and two tablespoons cumin seeds, then grind them along with two tablespoons black peppercorns, one tablespoon crushed dried red chile peppers, one tablespoon amchoor powder, and one tablespoon salt. Substitutes: garam masala

ALL-PURPOSE BBQ RUB RECIPE

INGREDIENTS:
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper

PREPARATION:
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix.
(Your fingers actually work better for mixing the rub than a spoon or whisk does.)

Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

Yield: about 3/4 cup

ITALIAN SEASONING-
equal parts basil, marjoram, oregano, rosemary, sage, and thyme.

CHINESE FIVE SPICE POWDER-
Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground.

Instant Chai Tea Mix recipe
Makes 16 servings.

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups granulated sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom.

In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai Tea Mix into a mug of hot water.

NOTE: You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.