My father builds shelves. It’s not something he does professionally and he is rarely paid for his services. However, at least once a year, he finds himself measuring, designing and buying wood to construct bookcases, kitchen storage and in-set shelves that take advantage of every inch of space. His stints as a builder always coincide with his visits to either my sister or me.
Many years ago, when I was still relatively new to apartment living, he came and created an elaborate system of shelves that still exists in my kitchen (in a move that I consider both quirky and sturdy, we shimmed the final shelf that’s perched over the existing cabinetry with a #2 pencil).
He spent the time before my sister gave birth last fall designing shelving for her tiny, storage-less bathroom. And in the days before my wedding, he bought a small saw, cut a giant hole in a wall and inserted the most wonderful spice storage I’ve ever known. We used jars to determine the shelf spacing. It brings me great joy.
I use a lot of spices in my kitchen. Despite the fact that my recipes typically yield small amounts, I still have a fairly massive total output as a canner, thanks to recipe testing, cookbook writing and multiple freelance projects. There’s also the general, life-sustaining cooking that I do every single day.
In the past, I’ve been sort of lazy about buying spices. Sometimes I order them from Amazon. Other times, when I need something immediately, I hop in the car and drive to my nearest Penzeys. I used to shop at the Spice Terminal in Reading Terminal Market, but they’re now closed (and honestly, their goods weren’t always as fresh as I hoped). However, my loyalties have recently been won by a new company. Mountain Rose Herbs.
Based in Oregon, Mountain Rose Herbs sells organic herbs, spices, teas, oils and many other things. As someone who seeks out organic produce for canning when possible (I’m not militant about it, but I do what I’m able), it’s nice to know that the spices I’m adding are just as virtuous as the fruits and vegetables I’ve started out with. What’s more, the prices at Mountain Rose are really good (four ounces of their dill seed costs $2.50, the same amount from Penzeys is $3.45). Finally, the spices I’ve tried so far have been incredibly fresh, fragrant and flavorful. It’s just good stuff.
I will confess right now that while I’d heard of Mountain Rose Herbs for years, it took them sending me some samples for me to give them a shot. I’d always assumed that because they were organic, they’d be more expensive than my other sources. I am so happy to have been proven wrong.
Mountain Rose Herbs is offering a $50 gift certificate to one of my readers, good for anything on their website. If you want to enter for a chance to win, here’s what you do.
- Leave a comment on this post and tell me what your most used herb or spice is.
- Comments will close at 11:59 pm east coast time on Friday, August 10. Winner will be chosen at random (using random.org) and will be posted to the blog on Saturday, August 11, 2012.
- Giveaway is open to US residents.
- One comment per person, please. Entries must be left via the comment form on the blog, I cannot accept submissions via email.
Disclosure: Mountain Rose Herbs sent me a sample pack of their spices for trial and review. My opinions, as always, remain entirely my own.
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Black pepper! It’s the best best ever.
I use vanilla most, by leaps and bounds!
I cannot pick just one favorite. Basil, pepper, cumin, and smoked paprika are a few of my constants. Lavender in jam this summer with raspberries and honey and one with tayberries. Vanilla with strawberries and soon in blackberry syrup.
Thanks for the info on the herb and spice source! I would have to say nutmeg. I love it in desserts and it adds an amazing dimension to fried mushrooms! Yum!
I think mine is cumin.
Cumin!
This might be a little boring but I think nothing is better than freshly ground black pepper!
Probably cinnamon…I use it in smoothies and on fruit and in desserts. I love it!!
I’m going to say parsley. Fresh or dried, it doesn’t matter. I love the way it adds so much flavor without over powering and can be used as a salad green or an herb.
If you’re going to make me choose, I’ll have to go with basil. Fresh is fantastic, but even dried is good.
In the summer, definitely cumin – it lends itself so nicely to quick vegetable sautes. But in the winter I use herbs de provance everywhere – soups, roasted vegetables and anywhere else I can think of.
As someone who cooks in a tiny tiny kitchen, your post has me thinking about whether there’s a way to add any more lovely shelves!
Ooooooh, this is a hard one. I would have to say Basil, both fresh and dried. I use it in almost everything and will exchange any other floral spice for it. I will also tear up pieces of fresh basil to add to spinach for salad to give salad a little extra kick. I do so much with basil, it’s hard to think of them all!
We use a lot of ground cumin and buy 8 ounces at a time.
This time of year we are harvesting fresh basil. We make pesto and also freeze almost pesto cubes to be used over the winter.
The photo reminds me that I need to pick up some star anise!
I use fresh ground organic peppercorns everyday!
Lavender Flowers for making lavender buttercream for my chocolate early grey cake and for Vanilla Bean and Lavender Creme Brulee, also I use a lot of Herbs De Provence!
Lately I’ve been making a lot of pickles so my current most used herb or spice is dill seed.
I adore lavender- it is an herb that I use in sewing surprises and in cooking- My favorite blend is herbe de Provence. Mountain Rose Herbs has such good prices! Can’t beat them!
I love MRH too! We go through cumin like crazy. Last time I ordered 8 oz and thought it would last for months, and now it’s gone already!
I use cumin seeds, whole and ground, most often. They are almost ubiquitous in every ethnic dish I prepare: Mexican, Indian, Middle Eastern, and others. Cumin’s versatility is remarkable. For instance, I make goat milk soap and lotion and use black cumin seed oil as an ingredient; it combines nicely with citrus. Finally, cumin’s health benefits are undergoing rigorous scientific study and the results are promising.
Nutmeg and cardamom – I make my own chai concentrate and go through a ton of both.
thyme. I can never have enough thyme!
I’d like to say thyme, since it’s one of my faves and so easy to grow in the garden, but in truth it’s probably salt. I love salt. And I love all of the newly available varieties of salt… pink Himalayan, for crying out loud!
I use a lot of cumin and cinnamon. I need to get some more– I’ve just run out of both!
Cumin, I seem to run out of it on a regular basis! Thanks for the spice info, I love Penzey’s and can’t wait to try out Mountain Rose Herbs. Love your blog! You’ve really inspired me, I’ve made and canned 8 different things since April! Bought your new canning book, and have made Strawberry Vanilla Jam, Peach Jam, Cherry Jam and Fig Jam, I’ve been busy!
It’s the Hungarian in me, but paprika…
Tyme and sage are my go to for my main meals but I love cardamom for just about everything else.
Well, for every day cooking, black pepper is definitely the most-used spice in our kitchen. But cumin and ground ginger are in nearly everything I preserve, they just add such a depth of flavour!
I use a lot of dill year around, black pepper also.
I use cinnamon every day on my oatmeal. So good and good for you!
Other than chili powder or pumpkin spice, probably cinnamon. I put it in everything.
In summer it’s fresh basil from the garden. Throughout the year I use lots of freshly ground black pepper.
So hard to choose but I think I’d have to go with cinnamon in the winter and fresh basil in the summer. But I still use cinnamon year round so we’ll go with that one!
Cumin! It can be used in so many different ways.
salt (celtic, grey, pink, black)
Most used are by far black pepper and a tie between thyme and cumin…mmm love them all though.
ONE? I can’t just pick one…I use cinnamon in everything I think, I love basil and have 8 pots of it growing right now (7 cups of pesto in the freezer just last night!), I love cilantro, sage is the perfect fall herb, I could go on and on…
I think this a great review because I’ve always assumed they were pricey as well! I’m now going to look to them a little more when I’m ready to restock!
I put Hungarian Paprika on/in just about everything!
Cinnamon!
I’ve always wanted to try them for beauty stuff, somehow didn’t notice that they do spices too. Put me down as another vote for cumin – the most versatile savory spice in the world.
I use rosemary all time.
I don’t know if I can narrow it down to one, because I keep a full spice shelf and use them each time I cook. Basil, oregeno, thyme, and cumin are probably my most used!
My favorite dry herb would be thyme.
With a shame-faced look and a hang-dog head, Old Bay tends to be my go-to. Sigh.
Love cinnamon in my baked oatmeal!
I use thyme the most when cooking. I especially love to use a lemon thyme. It’s delicious on just about any vegetable.
It’s probably a tie between mint and various peppers, but tarragon is my all-time favorite!
I am using more dill this year for pickles, but have come to start to use lemon and orange peel. Getting braver in my ‘older’ age
I think my most used is Vietnamese cinnamon…love it in all seasons !
Cinnamon — couldn’t start the day without it in my oatmeal!
I use celery seed and bay leaves the most but I love sage and rosemary. Their scents are just wonderful.