Herbs and seasonings
Basil, oregano, thyme, rosemary, and the rest of what gets crushed into a blend or added at the end of a dish.
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Dried herbs
The leaf ones. Some go in early and cook down, some go in at the end, and the difference is most of what they are for.
Rosemary, whole
Whole leaf rather than ground, so it gets crushed on the way into the pan or the blend. Organic and non GMO, which is exactly what I look for.
Thyme, dried
Organic and non GMO. One of the herbs that goes in early and holds up to a long cook.
Mexican oregano
A different plant from Mediterranean oregano, more citrus than pine. Sifted, so it measures evenly.
Parsley, dried
Organic dried parsley flakes, for finishing a dish when there is no fresh bunch in the house.
Bay leaf
Organic bay leaf for anything that simmers. It goes in at the start and comes out at the end.
Anthony’s organic dried basil leaves, cut and sifted
Organic dried basil leaves, cut and sifted.
Anthony’s organic dried spearmint leaves, cut and sifted
Organic dried spearmint leaves, cut and sifted.
Anthony’s organic dried peppermint leaves, cut and sifted
Organic dried peppermint leaves, cut and sifted.
Cilantro, small jar: Simply Organic cilantro leaf
Organic cilantro leaf, in the small jar.
Cilantro, larger bag: Organic Way dried coriander (cilantro) leaves, 4 oz
Dried coriander (cilantro) leaves, in the larger bag.
Garlic and onion
The dried forms, for the blends and the rubs where the fresh bulb would burn or go bitter before the rest of the dish was ready.
Garlic powder
Organic garlic powder for the blends, where fresh garlic would burn before the rest of the dish was ready.
Granulated garlic
Coarser than the powder, so it holds its shape in a rub instead of clumping. Organic and gluten free.
Onion powder
Organic onion powder in powder form rather than granules, which is exactly what I wanted. Non irradiated, in a resealable bag.
Seasonings
The ground ones that carry color and heat, and the salt and pepper that go in the grinders.
Paprika
The plain one. Organic, and what to reach for when a recipe just says paprika and means color more than heat.
Smoked paprika
Smoked rather than plain, organic, and with no preservatives added. This is the one that changes a dish instead of only coloring it.
Sweet paprika
Sweet Spanish paprika, ground. Milder and a little fruity, for anything the smoked one would overpower.
Cumin, ground
Organic ground cumin, warm and earthy, and hard to replace with anything else.
Rainbow peppercorns
Organic peppercorns, whole, for the grinder. A mix rather than black alone.
Pink Himalayan salt
The everyday salt in this kitchen, and the other half of what goes in the grinders.
Frontier Co-op cut and sifted dill weed, 1 lb
Dill weed, cut and sifted, in the pound bag.
Herbal teas
Chamomile, rooibos and ginger, for the evening cup. Where there are two or three to choose between, they sit side by side.
Chamomile, loose flowers: U.S. Wellness certified organic chamomile flowers, 1 lb
Certified organic chamomile, as loose flowers.
Chamomile, tea bags (100): Cederberg organic chamomile tea
Organic chamomile tea, in the box of 100 tea bags.
Chamomile, tea bags (16): Traditional Medicinals organic chamomile tea
Organic chamomile tea, in the box of 16 tea bags.
Anthony’s organic red rooibos loose leaf tea, 1 lb
Organic red rooibos, as loose leaf tea.
Ginger tea, 16 bags: Traditional Medicinals organic ginger tea
Organic ginger tea, in the box of 16 tea bags.
Ginger tea, 100 bags: FGO organic ginger tea
Organic ginger tea, in the box of 100 tea bags.
Where they go
Most of this shelf feeds the blends. The spices live next door, and the two shelves are meant to be read together.