On 4/12/2021 4:50 PM, US Janet wrote:
>
>
> I'm going through the herb, spice, seasonings cupboard, cabinet and
> drawer today. Many are getting thrown away since I discovered I
> didn't care for a particular indigenous seasoning or some pepper type
> was too spicy fir us or something got pushed way back and has lost its
> oomph.
> Garlic, chili powder, cumin, oregano(both Mexican and regular) are
> used a lot here. So are Bay Leaves, Sage and Thyme. Italian
> seasoning not so much but I do need a small jar.
>
> My Za'atar, Turkish and Garam Masala seasoning are still fresh (love
> them).
> Sage, rosemary, thyme, parsley and cilantro I grow and use fresh from
> the garden during the summer but still have small jars for the winter.
>
> I can't remember why I bought Achiote Paste.
>
> We love Lemon Pepper and always need more of that. Getting the good
> stuff means sending away for it otherwise the local stuff is weak on
> the lemon -- or the seasoning is just plain sour.
>
> Lawrey's Season Salt, Old Bay and dry Mustard take up too much room
> but you gotta have it..
>
> A couple people have been gifting me large bottles of vanilla when
> then travel to Mexico. I now have about a quart of the stuff and I
> don't make sweets any longer.
>
> End of Ramble
> Janet US

I never end up throwing out spices... I have a 60+ year old jar of
paprika that my grandmother had in her house, for instance... double or
triple it, and it still suits the need... lol

I've been meaning to make homemade vanilla extract with a 40+ year old
bottle of Vodka that's been collecting dust here. Those beans are just
so pricey.