Beginner's guide to BUYING, STORING & ORGANIZING SPICES
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- čas přidán 4. 06. 2024
- Today we are going to be learning all about spices. How do you store spices optimally, what spices should you pick up for your kitchen, and where should buy them to save a lot of money.
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► Spice Bottles: amzn.to/30V9gMZ
► Spice Organizer: amzn.to/3diYLW9
► MY BASIC SPICES LIST: affiliate.notion.so/Ethan-spi...
► SOURCES
- On Food and Cooking by Harold McGee: amzn.to/2CiGrjo
- The Food Lab by Kenji Lopez: amzn.to/2BmpCmU
- The Professional Chef by The Culinary Institute of America: amzn.to/3hzTEVf
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Spices
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Spicy Intro: (0:00)
What are spices?: (0:22)
Ground vs Whole Spices: (0:46)
Why do spices lose flavor?: (1:00)
How to optimally store spices: (1:53)
How I store my spices: (2:33)
What spices should you buy?: (3:20)
Bare necessity spices: (3:59)
My top 5 used spices: (4:30)
Pro Home Cook's Basic Spices: (4:59)
How to save money on spices: (5:35)
My favorite place to buy spices: (6:12)
A rude interruption: (6:54)
List of spices with prices: (7:01) - Zábava
Notion Link
► MY BASIC SPICES LIST: affiliate.notion.so/Ethan-spices-list
Amazon Links
► Spice Bottles: amzn.to/30V9gMZ
(amazon affiliate)
► Spice Organizer: amzn.to/3diYLW9
(amazon affiliate)
► SOURCES
:
- On Food and Cooking by Harold McGee: amzn.to/2CiGrjo
(amazon affiliate)
- The Food Lab by Kenji Lopez: amzn.to/2BmpCmU
(amazon affiliate)
- The Professional Chef by The Culinary Institute of America: amzn.to/3hzTEVf (amazon affiliate)
Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
I love your detailed caption section. Thank you for breaking it allll the way down.
Dude... Are you in San Diego?!? Love North Park Produce! We also had a similar market called Atlas up in the Poway area but they just closed. :(
NOTHING CAN REPLACE PAKISTANI ‘SHAN MASALA’ for Quick Preparation.
would have to disaggree
top 2
salt and pepper
5:
Sweet paprika
chilli pouder
Parsley
Basil
Nutmeg
+11:
oregano
Cinnamon seed
Mustard seed
Kerry
kurkuma
sesame seeds
ground ginger
cumin seeds
tumeric
chives
cardamon pod
So where is the spice price list 🤔 you said you'd link it
My man moved into a new kitchen, hand made a countertop, organized all his spices, AND made this extremely tight video. Respect.
Legends supporting legends
It took some time getting it all set up this week, but I'm pumped to get these videos rolling!
Agreed!
agreed
agreed
Considering how pricy herbs and spices are (at least in France), I'm never gonna throw them away even after 1 year, I'll just cook on the placebo effect
Gg placebo
I would suggest going to a Indian grocery shop, usually spices are quite cheap, as even discussed in this video:)
Ironically, the difficulty of accessing spices in places like France is the reason why it developed such a rich native gastronomie :)
+1 for Asian/Indian groceries shops. I get all my spices there which is so much less expensive than in little glass bottles like Ducros
I genuenly dont understand how that could ever happen. Here in India every spice imaginable execpt 1- 2 costs less than 10 euros per kg,
More like this man. I want to hear how to be a better cook. CZcams has plenty of recipe videos but less how to videos to understand what you are actually doing and a breakdown to the fundamentals of cooking
Plenty more like this planned. I want to make everyone a better home cook through understanding the basics of cooking because once you have that you are freed from recipes and cooking gets really fun IMO.
@@EthanChlebowski god bless this man
Ethan Chlebowski YES! I just discovered your channel yesterday and I am hooked. Also, more videos with your dad! Butchers are awesome and they don’t get enough credit! Your homemade bacon recipe got my mouth watering and that pork belly was MASSIVE! I made bacon before but I will try your recipe next. Cheers!
I feel this comment! something ill be looking at.
Yes!
"Ground spices can lose their aroma in 3-6 months"
*laughs in 11 year old ground cloves*
I;ve got some 20 year old cloves and star anise lol
Can you still use old spices? I didnt, I thought they were expire as per the exp date! ! NOOOO
Honestly though, I think I was 19 the first time I bought cloves. That (nearly empty) container is still downstairs and I'm about to turn 30.
@@savantbleu0250 bruh lmao
@@affanansari2230 ughh i feel so dumb now, i though they were expired. Thinking about all the bottles of spices i threw before makes me sad again😣
Can’t live without thyme. Absolutely necessary for me. Here in Spain you can go for a walk and collect it in most places
Me too!
Thyme is essential! Though I'm also struck by the lack of basil, a personal favorite (which is also excellent fresh picked).
@@ericeaton2386 I only like basil when it’s fresh, so I’d keep that one hahaha. But yeah, great taste 👌
@@ericeaton2386 dried basil 🤢🤮
@@CZcams-community-guideIines Hey, judge all you want, it's still useful. I have a basil plant growing on the counter, but I also have dried basil, and I use one or the other depending on the recipe. Doesn't mean it's for everyone, but it's not as bad as people make it out to be.
honestly my favorite part of cooking/baking is crushing whole spices in my mortar, just feels like an integral part of creating food, and taste is def superior, just wish I had a gas stove
Yes, expect for the gas part. I hate gas stoves much prefer electric. My electricity is renewable anyway
Gas is a game changer but you can still make killer meals with electric
Hard to imagine that these spices once a upon a time were the reason why people crossed oceans & subjugated whole nations.
Now, we can just cross the street to the grocery store, hoard as many as we want & place them in nice glass jars.
Wow never thought about this :O
Same thoughttttt!
The one that gets me is salt.
People literally fought wars and decimated places to get more.
Whereas now I can get salt in practically any store I want and it costs next to nothing.
That's one of the reasons I can't feel smug about being a modern as opposed to people of former ages. Our lives are so easy and comfortable and built on both hard work and foul work. We should always be humble.
Shoutout my ancestors who conquered half the world in search of spices
Him: The spice dollars can really add up.
A man from the medieval age: yes. Yes they can.
Glad CZcams recommended a home cook that wasn’t an annoying tool. I feel like a lot of CZcams cooks do actually give useful advice, but I can’t sit through the video because they try to be quirky and meta all the time. This was no bullshit and you weren’t full of yourself. Grade A video.
Seconded.
No patronizing tone either, scored brownie points with me for that.
I know it’s nitpicky but I feel what I feel and like what I like.
ha ha. ...agreed.
The Epicurious crowd that can't figure out how to boil water, but are pushing their fake charm...
Laura Vitale... oy.
My issue with a lot of cooking channels is that they are greeted to a younger audience. Its lovely they exist but its not for me. Especially if half the video is a blog about a kid doing something gross, when it's supposed to be a cake recipe or something.
Anyway, that's my bug bear with some cooking channels. This one is good, to the point
I feel Joshua Weissman falls into this category. His food may well be good, but every video seems like a "Look at me! I'm special! I'm querky!" attempt to me.
@@Psytronex oh my god you’re so right. I started watching him when he had like 10k subs and ever since he got popular it’s just a cringe fest over there
Man this is so useful. I have always found that at Indian Grocery Stores, you're in better luck in finding spices for cheaper. As a kid, I didn't have to worry because we always had fresh spices at home, but unfortunately I didn't cook a lot...because it was my grandma's territory and yeah you couldn't go in there. I got really into cooking in college, and now that I've graduated...if I have a little bit of money leftover, I put it towards my cooking passion, especially since I just wear scrubs all the time...no need for clothes.
I grew up eating a lot of northern European food where Dill is an important flavour. Frozen chopped Dill is way more flavourful and no less convenient than dried.
What do you mean North European? Like Norwegian dishes?
@@AlistairAi Lots of Lithuanian dishes use dill, that's the main spice over there, well, if you wanna include Lithuania as being Northern European
@@klaidas7409 I was just confused as I've never heard "Northern European" food be used in the same way that say "North American, South American, East Asian food" be used. Usually I hear it as a country specific since Europe isn't that big compared to the Americas.
But yeah, Lithuanian dishes are hella nice, I've had Lithuanian exs cook with a lot of dill.
@@AlistairAi as far as i know all of the scandinavian countries use lots of dill, same goes for the countries around that area, like lithuania or estonia. i've lived in germany and norway and i've never seen dried dill used in either country.
Don´t forget about Poland. There is no Polish cuisine without fresh dill and Polish pickels without dill seeds.
Garlic powder is WAYYY different than fresh garlic. They aren't interchangeable. I typically will use both at the same time.
THAT is EXACTLY why I like *Lawry's Garlic Salt* , a very dependable happy medium of what you just pointed out! It tastes like fresh garlic, and is aromatic as well!!!! :)
Depends on the brand and the country you buy it from.
I suspect some manufacturers are cutting their garlic powder with fillers.
@@bumblebee4280 it doesn't depend on the brand, they all taste way different from fresh garlic. Different chemical flavor compounds exist in each. They are entirely different ingredients with different use cases and different flavor profiles.
I am Brazilian. It is fascinating how each culture deals with spices. Basics here are: Bay leaves, whole cloves, oregano, cinammon, powder cumin and urucum (also know as colorau). Cumin and urucum os more easily found in northeast and northern houses. We do not often use black Pepper, although It is my favourite spice. Pepper beans are often used fresh, or, preserved in oil or cachaça.
However, every single Brazilian recipe starts with a "refogado". A garlic and onion sofrito. Some families make a "tempero completo" (Full seasoning) and uses that as sofrito. Meaning garlic, onion, Green onions, parsley ou cilantro, Salt and oil blended.
Tip: Curry powder is a blend of ground spices. I would lean towards spice blends labeled "Masala." You can buy meat masala or fish masala. Meat blend has more earthy flavours that complement meat. Fish Masala generally has tangy notes to complement fish and seafood. I use these interchangeably depending on what flavours I was looking for rather than limited by meat or fish. Look for an Indian Grocer. It'll be cheaper, fresher and with more variety.
Must-haves for me would also include thyme (thyme much more so than oregano), rosemary, sage, nutmeg, allspice. I'd also add parsley, mint, basil, but they're all better fresh. Garlic powder, onion powder come in handy, too.
Hard agree. Thyme makes every vegetable dish amazing. Oregano only works for very specific cuisines. If you're not cooking Italian and carelessly add oregano, 4 out of 5 dishes will lose all their characteristic flavour and turn into bad pizza.
It depends on how you cook. I use Oregano a lot because I cook a lot of Greek food and I love the taste. And although thyme is also an herb used in Greek cooking, I make more dishes with Oregano.
For me, rosemary goes is everything
I've used these maybe 2 times each in the ~10 months I've been cooking, I think if we want to learn anything from this is that you should just get whatever you actually use rather than get whatever someone else says you'll need haha, it all depends on what dishes you actually cook often
Fantastic video, Ethan, I really appreciate the work that went into it, and your perspective. I noticed this. While Indian food relies on dry spices, Asian food relies heavily on sauces and paste components, like soy sauce, fish sauce, mirin, and gochugang. Maybe you could give us your take on building a sauce pantry similar to the spice rack?
I recently made my own spices, including my own chili powder from chilies from my garden.
That sounds so satisfying
My most used spices are: garlic powder, onion powder, sweet paprika, parsley and bay leaves 😊
Only 2 of those are spices.
@@oltedders that'd be paprika and bay leaves right??
My most used seasonings are garlic powder, oregano, ground cumin, sazon, and black pepper
@@oltedders Garlic is counted as a spice over here, as is Ginger, sorry not sorry :P
@@Stettafire
Where is "over here"?
This has changed my life. With the correct application of seasonings my meal game upped 1000%
My most used spices:
1. Garlic powder - I used to think real garlic was the only way to go, but turns out powder is often better
2. A pre-made spice mix in a spice mill with stuff like various peppers, coriander, chili etc - this works for most meat, stews etc when you don't have any particular flavour profile in mind.
3 & 4 - Thyme and Rosemary - use it on stuff like roast potatoes all the time
5. Bay leaves. - obligatory for any soup or stew)
Spices I bought but rarely use:
1. Coriander seeds - inferior to coriander leaves.
2. Kafir lime leaves - soapy/perfumeish lime flavor, which I'm not a fan of
Depends on the stew, but I use coriander seeds a lot in chili and in curries, which I happen to eat often.
I usually toast them first to bring out a much warmer, savoury flavour, incomparable to the fresh aroma you get with the leaves. As I'm too cheap to buy coriander leaves for toppings, I also like to grind the seeds (fresh) on wok meals.
Also helps to put them in a mill (I use an empty peppercorn mill for it). Works quite well.
I don't think they sell garlic powder near me, but crushing garlic is therapeutic. I use coriander seeds a lot, but I used the dried leaves more
@@Tinky1rs You’re right. Coriander seeds should be considered it’s own flavor and I was wrong dissing them as a lackluster substitute for leafs. I’ve now also found they fit nicely in chilis and curries
I am Indian and your video about spices really made me happy.
My god, that MUSTACHE is amazing!
I subscribed just for the moustache. Lol.. Cooking is bonus.
I'm Arabs and my parents, oh dear, have surpassed your pro cook collection by 13 spices at the least. I lost my tastebuds for non-seasoned food pretty early. Loved your organization tips, thanks for the video!!
I'm Indian and same! My school lunch sometimes serves what's essentially boiled drum sticks with a bit of salt and ketchup and I made the mistake of buying it once. GOD NEVER AGAIN! I was so confused about how my caucasian friends managed to eat that.
He probably has more but those are the basic ones. For indian or middle eastern cuisines you need a lot more
I recommend making your own spice mixes; so you don't have to open 6 different jars every time you are making a favorite dish. I have my roasted chicken/potato, middle eastern & chinese jars.
I love that the spice bottles set comes with a collapsible silicone funnel. Great intro video on spices - there are actually standard spice sets for various cuisines. In Malay, there's the 'empat sekawan' or 4 Friends set of 'starter' spices generally used for Malay cuisine: cinnamon, star anise, cardamom and cloves.
I'm not an envious person, but when you opened the spice drawer I literally turned red, and just felt it creeping in!!
When I was just starting to learn to cook a few years ago I searched and searched for a video like this. I’ve got all those spices now (plus a few more.)
Thank you for the great content.
Finally, a video on spices that isn't confusing as hell. For whatever reason, many times in the past I've turned to CZcams for some insight on spices, and whatever I found just left me overwhelmed. This really broke things down the way I needed and convinced me that I need to up my spice game and, more importantly, showed me some practical first steps to take.
Your scientific/historical approach to cooking is great. Great information here. If you get around to doing a FAQ type episode, I'd be curious what your background is and how you got into your cooking/food interests. Thanks man.
Much appreciated! I've been thinking I'm about due for a Q&A video, I'm sure I'll get one up in a month or two.
Seeing your spices with all the arab names and brands has made my heart melt. I already loved your channel, but now knowing your food *actually* tastes like mine (and knowing that if we are doing something right after all in our lands ofc it had to be food! haha) just makes me fall in love with all the hard work and research you do even more. The bay leaves and sumac do not go unnoticed - a true master of taste.
You just earned a sub. You're one of the few reliable cooking channels out there that brings legit content
I love this. Just growing up with spices as a normal thing in the kitchen and using some old jars to store them. Love love the aesthetics.
this is super helpful! A lot of my clients get my custom made spice blends which are individually roasted and ground for intense flavor and longevity- tikka masala blend, stir fry blend, tandoori magic and even a southern coastal coconut curry blend- all you ahve to do it add water to the premix and add it to your veggies for the best curries- (vegan/plant based) just buy what you want and no need to measure anything when cooking- make your own big batch spice blends with your friends and share the final product- thats a good way to make use of the entire quantity!
No cayenne pepper. Chef John would not approve.
Chili powder and cayenne pepper are often the same thing.
@@anishabeysiriwardena7611 no... No... No... That's. That's wrong.
Oftentimes chili powder can include other spices like cumin and garlic, but (this might be more specific to the chili powders I am more acquainted with) they are made with mostly or completely cayenne peppers or a similar pepper. This would probably be true for the one that Ethan has.
I recently found tiny brown bugs had completely overtaken over my chili powder and my smoked paprika. Who knew that bugs liked spicey spices.
@Long duk dong No it's not. Outside the US, chili powder is often ground cayenne pepper.
Taking the care to add the time stamps makes a very helpful difference - thank you.
So pleased I found your channel. I'm always looking for ways to improve my kitchen space. So thanking you.
Holy shit man this is a very underrated channel, if you keep this up you'll definitely become one of the million sub tier cooking channels in the future
Yes! I agree. Just found this channel and I'm in love ha.
halfway there
Called it
@@MostafaElSakari lmao crazy to think when I commented this he had just a few thousand subs
In Whole Foods or Central Market (Texas) there is an entire wall of large containers where you can scoop out as much or as little as you need. Buying regular jars in a supermarket is often $4-5 per jar, but the self scoop spices are typically only $1-2 for the same amount (especially bay leaves or other lightweight spices sometimes are $0.20 for a bag that will last a month or more). It's a great way to get 50 different spices for only $20. Only a few spices you need in larger quantities, most other spices will last a long time in smaller amounts.
Hi 🙏,
I'm an indian n somehow just saw ur channel n got amazed n more than equally happy to see indian spices in ur kitchen.... Nice!!
It’s so organized, such a pleasure to watch
I store all my spices in apothecary-grade jars with wide openings that are made from brown glass. They're airtight, the brown glass protects the contents from the sunlight and I can easily get inside with a spoon. For labeling, I use black vinyl stickers and a chalk ink marker which can be easily washed off.
i'm gonna use this channel for my culinary school reference
a lot of other channel are good. but this one is showing me the fundamental. Damn good mate 👏
edit : typo
Always impressed with the info, delivery and production. Great videos!
Man. This channel is about to blow up. Awesome content, keep it up Ethan!
Oh man, the feels. I left San Diego almost three years ago. I miss North Park Produce :(
I just started my spice-stash by making new dishes every now and then. Whenever they call for some spice I don't have I'll bring it from the store and add it to the collection. This way you'll always have spices that you actually use and the more you try/experiment, the more the stash grows :)
Absolutely amazing and helpful video! Planning to reorganize my kitchen and do a few videos myself. Thanks for the inspiration Ethan!
Watching your videos is an experience and I LOVE IT!
When i'm moving to a new house, imma make my kitchen a heaven like this.
kinda bothers me that there’s 4 containers that don’t fit in the spice rack
Lovely overview! I grow a lot of my own herbs, including a true bay tree, and dry some. A tip from an herb class was to store larger leaves (say oregano or thymeO once 'crispy dry,' and grind some (mortar and pestal or seed mill) just prior to use, which releases the oils!
Literally just stumbled upon your channel...and wouldn't you know, i bought a dozen of those bottles to store my spices recently. i am ready to organize after watching this vid. Hitting the sub button! Thanks dude! 😊🙌
I actually worried that I was overdosing on oregano when I used it more frequently once I realized that it "fits" with a bunch of food items.
No nutmeg? No nutmeg!?
I can see it not being a top 5, but nutmeg is an important and distinctive spice in a home cooks pantry.
WHERES THE NUTMEG, THE SUGAR, I DONT TASTE NOTHIN
i dont even know where you use nutmeg other than for a coffee or sweet bread :0c
@@TheAlkhemiaStudio Let´s see. Banana smoothie, banana bread, fried platanos, mashed potatoes, porridge, rice pudding, paella, polenta, risotto, bechamel, pork or veal stew, pumpkin puree, squash soup, granola, roasted zucchini. And these are the obvious ones. And if you get miserable coffee probably you want to add some spices into to kill a cardboard aroma in it.
Dariusz Dominiak - You add nutmeg to mashed potatoes? Interesting...
@@adarateranroldan Nutmeg in mashed potatoes is delicious! Also, a lot of Italian dishes are traditionally made with nutmeg.
Personally, I think it works well in most savoury, pork or red meat dishes, particularly in bechamel or cream-based gravies. Also, most things with melted cheese.
Pretty similar with storing coffee. Learned a lot, thanks!
I have some fresh herbs on my window sill and they are Chives, Basil, Thyme and Rosemary. My top 10 preserved spices are black pepper, nutmeg, oregano, paprika, bay leaves, lemon zest, cloves, caraway, chili and dill (frozen). Also I got some really good tips from this and another video. I have my spare spices flying around in my kitchen and it annoys me but now I will go and get me an airtight plastic container for them. Neatly stored. 👍 Also I have ordered that iron cast plate for my gas stove. 💗
In Canada, try "Bulk Barn" for, well, bulk spices. In US west coasters are lucky, find a Winco, pretty well unbeatable. By mail, try Saguaro spices out of Phoenix. All three have tremendous volume sales and most spices are real fresh, and usually available (when possible) in whole or powdered form.
You can go the Indian grocery store in every large city for cheap spices. There's even used to be one in my small city of Temple, TX! Also there's Penzeyes in every large city as well.
no love for Thyme?
earthy notes are kinda essential too
Yeah, that rosemarry, and caraway I think are important.
Yeah I keep those dried herbs on hand although I usually use fresh.
Ok then keep it to your pantry. Each of us has their own basic spices preferrence.. Like me there should always be turmeric powder and ground black pepper paired together for health reasons.
No time for thyme. Leave it to Carribean cooking.😢😂😂😂😎😎😎
I thought the same thing. Thyme is my absolute favorite for chicken.
honestly. this video just saved my a lot of bucks. I'm in the midst of moving out and naturally I need to buy spices.
Thanks to your recommendation I compared the prices of our local supermarket and a bulk store (~45min drive). And the spices in that store are like half the price of those at the supermarket! Thank you so much for the tip and the overall video mate.
thx for the list. i use 4 of the top 5 already but was looking to expand in more flavors ❤️
What I’d like to know is: where’d you get that cool salt receptacle? THAT’S a good piece of kitchen equipment.
found one on amazon. i think it’s otter cool too! “Emile Henry Made In France HR Modern Classics Salt Pig, Blue”
Called salt pigs (looks like a pig snout) and other salt containers are called salt cellars (generally with a lid)
So, my brother sends me peanuts every year that his church sells for a fundraiser. They come in 12 oz wide-mouthed glass jars in boxes of 12. I've repurposed those jars for my spices and keep a different set of spice jars for the type of food I'm cooking. The wide-mouthed jars work fantastic for spices because you can easily fit a table spoon in the opening.
My cajun/creole box, for example, has the 12 herbs/spices I typically use for that type of cooking and it's really nice because I can pull out the cajun/creole box when I go to create my spice blends rather than digging through a cabinet looking for what I need.
My cajun/creole 12: black pepper, white pepper, cayenne pepper, paprika, oregano, basil, thyme, bay leaves, garlic powder, onion powder, file' powder, sugar. I can make virtually ANY cajun/creole dish with what's in that box plus salt.
My Indian 12: coriander powder, cumin powder, cardamom powder, Kashmiri chili powder, turmeric, methi leaves (fenugreek), garam masala, madras curry powder, cumin seeds, coriander seeds, fennel seeds, mustard seeds. I have packages of other things like whole cloves and green and black cardamom pods that I store separately. What's in the box covers the basics.
I would STRONGLY encourage anyone going the route of making their own spice jars to buy 12 oz glass jars so that you don't have an issue fitting a tablespoon into the jar. Just my 2 cents.
+
Loving this channel so far! Such attention to detail, so clearly thought out and communicated! Now I know to buy herbs at international stores from other cultures. Luckily I live in an extremely multicultural area. Maybe I'll focus on whole spices over ground too. I love the beautiful aesthetic too so much of food in clear containers.
Thank you. Loved the video. Just learning about spices. I picked up a of info here!
Come to Athens, Greece. You can find spices for a prayer.
Very interesting, thank you ! I’ll make sure to remember your video when I move in next year
You're gonna make it big, man. I know it just by seeing the quality of your content.
This is fantastic, great video
Red pepper flakes should be in the top five, I'd think. More so than cumin.
Cumin is in a lot of different foods; like mediterranean, Mexican, and Indian. I couldn’t live without my cumin, I love all those cuisines. However I do put chili flakes on a lot of foods too. I unfortunately can’t pick just 10 spices, so they both are always in my pantry. Cheers!
Garlic and ginger are really important to me also :)
Back at it and killin it already!
Thank you for this video. It inspired me to organize my spices.
Love this post.
I have to say, I am surprised you didn't have Saffron on your pro list.
Name 5 dishes to use Saffron in... I’m waiting... too expensive and not used enough dude
@@Amethys12 I use it weekly. When baking rice, when making sauces and stews and when marinading poultry and red meat.
Im confused because i dont know if i like him, the kitchen, the organization or the variety of spices more.. dam
This is super helpful! Thanks for sharing - makes organizing spice for beginners less overwhelming :)
Asian/European/Intetnational markets have amazing deals on spices. Great video!
If you want to cook the best food ever I recommend Madhur Jaffrey’s introduction to Indian cooking. It is the best cookbook in the world, every single recipe is a hit. Main spices are cumin, coriander, turmeric and cardamom
When I click on the link for the spice list, I get this message: "
Oops! Something went wrong.
Please refresh and try again or send us a message.
More people need to start watching your videos. Great job!
I appreciate that, we're getting more each day!
Excellent info, thank you! 2021 is my year for leaning to use more spices in cooking!!
Oregano is not used in Indian cuisine. Must haves are turmeric, coriander, cumin, chilli powder, garam masala ( like an all spice mixture includes nutmeg, cinnamon, cumin, cloves etc)
He didn't say it was, did he? He was just pointing out how versatile those 5 spices were.
I wonder when I'll able to live alone with no financial crisis and have a kitchen like yours bruh 😞
Same
I have a full sized kitchen and I'd gladly trade for his.
The layout is what makes it. Everything is just a step or two away.
In mine you have to walk around everything and nothing is laid out logistically.
I live alone but my kitchen sucks
@@Stettafire I guess you're too busy or lazy cleaning your kitchen thou.
If you're really busy then it's kinda fine I guess, if you have a friend you could call too then ask him or her to help or no then gotta find the will to clean it yourself.
So helpful, thank you!
Thank you for the notion page. Thank you for everything really.
Yo the thing where he puts the salt in, anyone got a link? Dude just opened my mind.
I generally keep a mason jar filled up by the stove, but you can find something similar to what he has by searching for "salt cellar" or "salt pig."
That's what I came to the comments hoping to find!!! Anyone know where to get a salt container like his?!?!
Real question is: where’s that salt bowl from?
It's called a salt pig, the one Ethan has looks a lot like mine which is from Emile Henry. I love it, keeps salt close at hand and easy to get to.
@@pamcunningham9608 Thanks for the info. Just ordered one for my wife.
solid and very informative video thank you!
I believe the kosher salt is being stored in a “salt pig”. Emile Henry makes an excellent one. Actually, I love EH products (baking pans, and tagine, for example), because they’re gorgeous, solid but not heavy, and they clean up beautifully!
My man used Josh Weissman’s music 😂 when worlds collide
70% spices come from Indian origin. all spices have it's own some medical benefit and we Indian use it as medicine (herbs)
Great video! Informative and concise, thank you!
I highly recommend to not use clear glass bottles for storage. Spices lose their aroma and colours much quicker if their are exposed to UV light. Amber glass bottles (the ones that are used for pharmaceutical purposes) can hold back UV light and your spices will hold their aroma much longer
He explains that in the video, and says that's why he keeps them in a drawer. Though he doesn't suggest amber bottles.
I keep my nutritional yeast in a glass jar that I ran black duct tape around. When I open the cupboard door, there isn't a sudden bolt of daylight to shock the poor fella
like derp said, and he likes the aesthetics.
the jars got that Joshua Weissman energy, and the background tunes don't help it lol.
Joshua is sloppy with his recipes. More hype than actual knowledge.
Generic glass jars that all spices come in? Uhm ok
@@connorkenway09 I'd say he caters more for entertainment than education.
@@foxbritten and the godawful narrow kind at that, which are almost always impossible to fit any useful size of measuring spoon into!
It's worth watching and very meaningful.
Helpful and through thank you 🙏🏿
How do I stock my kitchen and call it a business expense???
I was thinking the same thing
You can use the petty cash to buy some cheap office stuff and charge them higher and save the rest for spices a day at a time..I guess..
Ethan: "$120" of spices.
Me: That'd be like £15 where I live.
Same hehe
Yeah probably a £10 in Aldi and £ 15 everywhere else. Are spices expensive in the US?
Great video. I Like all the reference points you put below... from spices to whetstones ! Great Resource !!
Awesome, thank you!
Great teaching video. I loved it.
Hearing that whole spices only keep for 1 years or more makes me less inclined to buy big bags of whole spices. Thought the difference was bigger.
I only use cumin like 4 times per year so it’ll take me a decade to get through a big bag.
So buying smaller packages might actually be benefitial for me as it’ll force me to get a fesh batch once in a while rather than using my old big bag of stale cumon for 10 years.
Cumin is one of those spices that doesn't really ruin a dish. Try adding some in a dish you might not usually put cumin in! Just sautee them briefly to aromatize them, and they'll usually add a layer of depth to your meal.
Cumin goes in most things I make 😆
Oh boy, a single small pack of cumin wouldn't make trough a month in my home kkkk
@@rmmm8666 True that. Though I prefer cumin seeds to powder. I get them popping and add them to whatever, so good :)