I was mortified! I wouldn’t have thought of it either. If I have ever heard it before, I never paid it any attention (& I don’t think that sounds like me.) And I think it should be mentioned on every oil infusion instruction video.
Love your channel. Though an opera fan, your intro music makes my toes go tap-tap-tap. How did I survive without your wonderful science? After WWII, as Europe lay devastated, my Mutti would go into the woods to collect sundry mushrooms, low-growing blue and other berries, stinging nettles. We ate stuff off the fields fertilized with manure (animal and human 🤪). She'd water-bath the lot sealing it with wax. If, after a few months, the stuff developed a grey/green mold on top, it was scooped off and we ate it anyway. By the way, I am 81, walk straight, and take no pills whatsoever. And do spin a good yarn in my novels!
I recently purged my old spices and it felt good 😊. I really like the spice mixes from Trader Joe’s. I hope everyone in this comment section has a beautifully blessed day 😊🪴🌞🌷🌼🌺
thank you!! I love Trader Joe's "Everything spice" I think it was called. I've never been able to find a substitute since I moved to Canada (we don't have Trader Joe's in Canada).
Excellent topic, well researched and organized. Thanks for your warning about using fresh herbs or spices in liquids left at room temp resulting in the growth of the botulinum toxin. Did not know that at all! Also agree that spices and at least dried herbs are essential. If you have time, please consider a video on essential electrolytes and minerals and how we can safely store them. Thanks for all you and Jim do for the edification of all your friends and 'students' out here on the net 🤗 ...
For those who live in Amish Country, their Variety stores are a great place to find quality bulk spices at the best price. I use the little 2 oz ball jars to stock for ready use then vacuum seal the rest in 4 - 8 oz canning jars.
I vacuum seal bulk spices in 4 ounce jars. On a side note, I have been starting to grow and dry my own herbs like basil, thyme, oregano, lemon balm. Game changer in flavor. I even grew paprika peppers this year and smoked them, dehydrated them, then ground them. So good!
@jupeter24 Even in MN, this far north, it is so easy. Sage, thyme, oregano, tarragon, lemon balm are all perennial and except for weeding, practically no work. Just pick and dehydrate. Basil is super easy annual to grow. I successfully grew garlic for the first time this year and am going to dry a bunch and see if the blender turns it into good garlic powder. So far, so good. You can do it!
Turmeric is so very good for the human body, so I will put it in most of my savoury cooking in small undetectable amounts. I also put it in my canning in small amounts. I do the same with nutritional yeast! This old 82 year old lady sure does love your channel and all the good researching you do for our benefit!
yes!! The Indian people (in India) have very low rates of certain illnesses, and scientists wonder if it's related to their turmeric-laden foods, LOL. Golden milk (I like the recipe from the youtube channel "Rockin Robin Cooks") before bed is wonderful for restful night's sleep. Also, garlic is good for pain. Specifically, the drink "Garlic Milk" has been scientifically-proven to help people with sciatica (I believe). Lastly, Cayenne pepper helps people with nerve pain. For some people it works as good as ibuprofen. Although a little bit goes a long way!
I started taking a daily curcumin tablet as a supplement for joint health but had to stop as the curcumin gave me heart palpitations. This is just a warning ⚠️ for anyone else who experiences these reactions to ‘health’ supplements. Curcumin is a derivative of turmeric.
@jupeter24 I saw a video on Golden milk recently from Dr. Janine on You Tube. She lives in Canada and is a Naturopathic doctor. I enjoy her "Shorts videos" but she has regular videos also.
With the way the climate is affecting my home garden, I started growing essential vegetables indoors as part of our preparedness. My rice and beans enjoy sauteed scallions, celery, herbs, sugar snap peas, cherry tomatoes, and greens, plus all the dried herbs and spices I've stocked. I learned to do this in college in the 60s in order to avoid becoming a "starving student."
I have a grandson in his second year in collage majoring in culinary arts. When he was in high school he had a small collection of spices that he took in his backpack to school to use with the “lunchroom food” to make it “taste better” according to him.
BOY-O-BOY! I might have some of those 25 years old Pam. Coming from SA we hold on tight to spices. We couldn't get used to the taste of the meat in the US. Couldn't stand the smell of ground beef when starting to cook. Oh my goodness it wS bad. Spices saved the day. Now I'm a real American I tell you 😁😆💐💙🙏🇺🇸
I’m so glad you got to use your new gadget! When I grind hard seeds with a mortar and pestle, I add a little salt or sugar to add grit and make grinding a little easier. After all, I’ll probably use the salt or sugar in the recipe so no waste. Thank you for the research you did to prepare for this video. I would have a very different “top ten”, but that’s a springboard for selection.
Rose you bless me so much! I am 81 and still learning. I love your hair. I was a red head all my life but I have let it go grey. Can’t go back now😂. Thank you for cheering us along the path of self sufficiency!❤️
The variety of topics you discuss is great! You look very natural using that white board😊 …glad you got one! Thanks for investing your time (you too, Jim) in teaching us.
Essential spices: salt, pepper, garlic, basil, onion, ground mustard, Ginger, Chili powder, Cayenne Pepper, parsley, Celery seed, Cardamon, Bay Leaves, Oregano, Paprika, Turmeric, Cumin, Red Pepper Flakes, Cinnamon. Peppercorn, Nutmeg. My Top TEN: Cinnamon, Ground Cumin, Crushed Red Pepper, Salt, Pepper, Garlic Powder, Oregano, Bay Leaves, Sage, Turmeric (can't live without Turmeric). Storage Enemies: heat , light, moisture and time. STORAGE: Glass jars. FREEZER is best for long term.
It works I had a UTI and tried cranberry juice,but didn't helped that much,so I decided to try garlic tea, I cut a garlic tooth in half and add it to a cup of hot water, like making any regular tea,and incredibly didn't taste strong,I drank it and believe it or not, my UTI started to go away! I recommend to start drinking garlic tea at least 2 to 3 times a week, for health improvement ❤❤❤❤❤❤
My new favorite seasoning is Trader Joe's Umami (mushroom) seasoning. It is absolutely amazing and goes on everything from beef/pork/chicken/fish, veggies and popcorn! I have backups for my backups on this one LOL
Aw, thank you. I really like your board. It makes a good difference, wouldn't you agree? I had to learn to appreciate certain spices for my health and I use them regularly in my cooking: Rosemary, Ginger, Turmeric, Black Pepper and Cayenne. But you are right about spice mixes. They make life easier. I grow most of my herbs. I even purchase a black pepper vine, vanilla orchid, and Bay Leaf tree (bush). I need to bring inside for the winter my spice and fruit jungle. I need a hot house for these...I'm over my head, and I want more! It is an addition I tell ya. A good one I hope, but an expensive one too.😂
This came at the perfect time! While adding some newly-purchased spices to my "Spice Bin", I noticed that quite a few had become a solid lump in their sealed containers. Something I was used to in my hot, humid kitchen, but not in my storage area. I guess that bin isn't airtight. So, today I'm going to go through ALL of my spices, see which ones I can salvage, and put them in jars to be vacuum sealed. Thanks for sharing this. You have saved a lot of people from having to serve bland dishes because of ruined/non usable spices. Oh, just a reminder .. NEVER vacuum seal (or use an oxygen absorber with) salt or sugar. It will turn into a hatd brick. Thanks again for all that you do.❤
When we started prepping no one ever said anything about spices. I can't cook without spices!!!! Not a bland food family....we need more than salt and pepper
I keep promising myself I'm going to sort out my spice cupboard. We have spices that must be getting on for 18-20 years old. I've also taken up foraging over the last couple of years so my spice cupboard is slowly accumulating little jars of dried potions (as my children call them). One I couldn't live without would be Rosemary! Living in the UK we have lamb relatively frequently and there is nothing in the world that goes better with it than rosemary. (PS. That shirt looks absolutely lovely on you! That colour is very flattering)
Great info. Thanks. When I store large amounts of spices/herbs like dried celery leaves and parsley from the garden for winter soups, I pack them into Ball jars and vacuum seal them. I'm getting in the mood for soup on the stove as summer turns into autumn. 🙃
Thought provoking! Thank you. I tend to sort them into two categories: savory or sweet. Garlic, onion, chili, red pepper, paprika, mustard, basil, oregano.... Sometimes I make my own mix, combining several of my favorites for frequent use. Cinnamon, nutmeg, vanilla. Also a few extracts (almond, lemon, vanilla) for baking. Thank you for all you share with us.
I am more in agreement with your list. And without looking at my spice cabinet, thinking I would add cumin and maybe dill or celery to round out a top 10 savory. But as I’m thinking, 10 may be hard for me bc we love cayenne and so many savory spices.
I suppose it depends on the type of food you cook. In the UK we dont get tinned chilli's in Adobe sauce , enchilada sauce etc. So not much in the Mexican line. We seldom see anything but a basic chilli where I live. Maybe in big English cities with a more multicultural population you will find them and more exotic vegetables. I have to cross the city to get to an Indian store. I love food programmes from other countries to see the different ingredients.
Turmeric/Tumeric (either spelling is correct) I've discovered to be very helpful for nerve pain; it does have some medicinal use. It's part of the anti inflammatory diet. Also, Cayenne pepper is useful for nerve pain! For some people, it can work as well as Ibuprofen. Although a little bit of Cayenne pepper goes a long way! Just a dash or two. Okay, Turmeric/Tumeric is used in Golden milk, which is a drink before bedtime for inflammation; I like the recipe for Golden milk from the youtube channel "Rockin Robin Cooks," she also has a recipe for Tumeric Tea. Also, garlic is good for pain/people with back pain. There's something called "Garlic Milk" that uses raw garlic and - I believe it is scientifically proven to help sciatica. God Bless!
I always thought it was interesting that most herbs and spices in the kitchen not only taste good, but once I researched each herb, I found that almost all of them are antibiotic, antimicrobial and great for preservation. They are good for your health, they keep meats or foods from "turning" or from making you ill when they start to turn, and they help preserve the foods for longer. Spices and herbs are absolutely essential in a grid down situation to keep us healthy. Taste good too, which is likely secondary.
Thankyou Pam and Jim, I learned to grow many of our favorite spices and herbs..tumeric, ginger, Sweet Bay leaf, and Aus. Finger Limes are easy to grow in pots. Nutmeg and alspice not so much. My herb collection are only the basics, sage, basils, holey basil, thai basil, thyme, lemon thyme, oregano-Greek & Ital..Rosemary, garlic chives, reg garlic, Lemon Verbina, mint , &spearmint..this list can be added to or subtracted as needed. Chilies are another yearly addition as needed(not all are hot btw). I purged my spice/herb cabinate this past spring and vac sealed my newly dried replacements for this year. The white tail deer here don't seem for my spearmint, but love my chili plant..lol..😂 blessings.
Such helpful information. Thank you so much! When I open a spice, I note the date on the lid or bottle, so I know how long it's been unsealed. I do this to flavorings & extracts as well.
I make a lot of herb and spice blends. A good book of recipes is Herb Mixtures & Spicy Blends. I buy all my spices from the bulk bins at a natural food store so I can buy a little or a lot of any spice. They give a discount if you bring your own containers.
Good information! I also had spices that were old plus some old baking soda and my biscuits showed it!!! As for other spices like seasonings I make my own taco seasoning and will never buy the store kind again plus homemade eliminates the sodium content- ever look on a package of store bought and see the sodium?- Wow! Anyway am replenishing my spices also- enjoy your channel!👍
45 year's ago I was in a food co-op and in charge of ordering spices from San Francisco Herb Co. I still buy them by the pound and store them in mason jars in my cool dark pantry.
I think it depends on how you cook and what you use. Some of the top ten I rarely if ever use. You said you wouldn't go through turmeric, I am the opposite. I make a lot of pickles and other things that use this. So I think you have to look at what you personally use a lot of and go from there.
I couldn't live with only 10 spices. 😂 I keep a bunch of the base herbs/spices/seasonings and then when it comes to mixes, I can make my own without worrying if I might find it at my local store.
Once again, fortune favors the prepared. My preference for whole seeds is not just helping me manage inflation, be prepared for supply interruptions, but hey there i can always plant a few seeds.
You are so right about the comfort value of spices in foods! I had a chance to experience it in a hurricane grid down for a week. Gosh, things are bad enough: Heat, humidity, mosquitos, lack of sleep-you don’t need tasteless food on top of it! And all I thought to bring was S & P!😢
I just cleaned out my spices. We order pizza once a month. The pizza place always gives us small sealed packets of red pepper flakes with our pizza. I haven't had to buy red pepper flakes in years. I threw some of the packs in my cooking box for preps.
I’ve learned the hard way the need to store my spices better. Even stored in a room that doesn’t have direct sunlight but light, some of my jars of spices faded. They are all in air tight containers but not vacuum sealed. This is the bulk storage and not the containers I use in the kitchen for cooking. I’m planning on moving them into our new pantry space which will be dark and cool.
Thank you for this video. What I need is what flavourful profiles gò with what foods. For example, if I'm eating beans and rice multiple days, what spices would I use for one day, and then what other spices another day to "change it up"?
Also, if you must store spices and herbs in normal heat conditions, it helps to transfer them in small canning jars and vacuum pack them. You can actually vacuum pack them after each use.
I have large jars of my spices in my cabinet. I buy a large jar of powdered ginger on hand I put an 1/8 of teaspoon on my cereal each morning. It keeps me regular.
Loved hearing about the most common spices. I love spices and the spice mixes. Some I use at certain times of year, some for just certain dishes. But I get very frustrated if I want to fix something specific and don't have the right spice for that particular dish, so I have quite a collection. Parting with them is hard for me, but sometimes I just have to get in there and do it. I love that you talked about how to preserve them long term. Do you have any suggestions about how to preserve the ones that are already opened but infrequently used. It would be nice if you could address that. Thank you for the useful and interesting info you present. Please keep up the good work you are doing. I always know I can trust what you say.
I make cold process soap! And lotion bars (more like a balm). I wish I lived near you I would teach you! It’s easy once you get the process and science :)
I also went through my spice’s because I buy small bottles so I can use it in a reasonable amount of time. The only one that actually went bad was crushed red pepper. But that was from fresh and then dried. I’ll fill in what’s needed. It took me a long time to find dry powdered Chinese Hot Mustard, and it was all the way up high on a top shelf. Thank goodness I found a worker to help me. 😊
In the spirit of being helpful, I just wanted to gently suggest that I believe it is possible to pop in an image or a document into the video when it is being edited. It can look like a news program with a window embedded to the top or to the side, if you know what I mean. It also might be easier for us all to see it if the data or chart was recorded in, like, a “B roll”, which is footage that is recorded at a different time to which context or voice information can be overlayed and edited into the main video. I find that it is easier to read charts and data edited in a video than it is to read it while being projected onto a white board like we might when we are teaching in person in a darkened room. Might be fun to throw a little money at one of those beautiful grandchildren we have seen in your videos and have them show you how present information differently within a video platform. I have been a science teacher for just under 25 years and I ask my young students for tech help all of the time. Not being critical, just throwing out some unsolicited ideas to make your valuable research and insight easier to read and more viewer friendly.
When I can if I have enough of many spices I try to make one out of them..for instance Italian seasoning. I looked up what’s in it, many variations I found! Just made my own to prevent having to purchase another spice. I’m sure many people do that.
Pam, this has nothing at all to do with your presentation today on Essential Spices, but in keeping with the theme of storing items, could you tell me where you store things like an 8 qt. Instant Pot, Kitchen Aid stand mixer, Food Processor, toaster Oven, Coffee pot, Meal Saver, Crockpot, Electric Skillet, Pressure Cooker and Pressure Canner? I have a large kitchen with good storage except that the space is being used now. I’m like you in that I don’t want these taking up my counter space. I use all of these frequently except the mixer, electric skillet, pressure cooker, and canner. I am open to any suggestions. I enjoy your channel so much-you and Jim are so helpful. I have shared your channel with others also. Thank you Pam.
I’ve grown up with a mother who loved using spices… consequently I’m the same. My arsenal is quite large. I have a whole wall in their original containers at my disposal! I use all of them frequently! I just added a bunch to that list and it’s been fun using them and knowing I have what I need when cooking to make tasty meals. I’ve never understood people who can’t stand spices and don’t cook with them. How boring is that? 😊
I buy herbs and spices in bulk. I cannot imagine not using them in the proper manner, never too much at one 'thyme'. Stored well, they last a very long time.
We were just talking about what spices and seasonings we could raise on our own and what we needed to stock up on. We were also looking at medicinal herbs that we may be able to grow. This is a great list!
I highly recommend keeping a hand held spice/coffee grinder on hand, in case of grid down.
Thank you for the information on not infusing oil with fresh ingredients I wouldn’t have thought about botulism.
I was mortified! I wouldn’t have thought of it either. If I have ever heard it before, I never paid it any attention (& I don’t think that sounds like me.) And I think it should be mentioned on every oil infusion instruction video.
Love your channel. Though an opera fan, your intro music makes my toes go tap-tap-tap. How did I survive without your wonderful science? After WWII, as Europe lay devastated, my Mutti would go into the woods to collect sundry mushrooms, low-growing blue and other berries, stinging nettles. We ate stuff off the fields fertilized with manure (animal and human 🤪). She'd water-bath the lot sealing it with wax. If, after a few months, the stuff developed a grey/green mold on top, it was scooped off and we ate it anyway. By the way, I am 81, walk straight, and take no pills whatsoever. And do spin a good yarn in my novels!
Off Grid laundry? Bathroom? The dirty business :-) Thank you for all you do. So helpful.
We will place these on the list. Jim
I recently purged my old spices and it felt good 😊. I really like the spice mixes from Trader Joe’s. I hope everyone in this comment section has a beautifully blessed day 😊🪴🌞🌷🌼🌺
thank you!! I love Trader Joe's "Everything spice" I think it was called. I've never been able to find a substitute since I moved to Canada (we don't have Trader Joe's in Canada).
Favorite TJ's seasonings: Onion Salt, Cumin, 21 Seasoning Salute, Ranch, Green Goddess, Citrusy Garlic, Sriracha Sprinkle, Nutmeg, Cheesy Seasoning and Smoky BBQ Coconut Aminos. Love them!
@@jholcomb9532 Oh! It was called "21 Seasoning Salute" it was the best for eggs in the morning!
@@jupeter24 I was thinking of Everything but the bagel spice 😌
@@jholcomb9532 I’ve never met a TJ’s spice mix I didn’t like! 😉
Pumpkin Pie Spice...not for pies...for simmering on the stovetop...wonderful aroma! 😂 cloves are good too!
Excellent topic, well researched and organized. Thanks for your warning about using fresh herbs or spices in liquids left at room temp resulting in the growth of the botulinum toxin. Did not know that at all! Also agree that spices and at least dried herbs are essential. If you have time, please consider a video on essential electrolytes and minerals and how we can safely store them. Thanks for all you and Jim do for the edification of all your friends and 'students' out here on the net 🤗 ...
For those who live in Amish Country, their Variety stores are a great place to find quality bulk spices at the best price. I use the little 2 oz ball jars to stock for ready use then vacuum seal the rest in 4 - 8 oz canning jars.
I get many spices in bulk in lancaster PA
We are going to an Amish store tomorrow to get spices, in Middlefield, Ohio
I vacuum seal bulk spices in 4 ounce jars. On a side note, I have been starting to grow and dry my own herbs like basil, thyme, oregano, lemon balm. Game changer in flavor. I even grew paprika peppers this year and smoked them, dehydrated them, then ground them. So good!
Growing some of my own herbs is definitely a goal of mine! That sounds amazing, you have quite a few!
@jupeter24 Even in MN, this far north, it is so easy. Sage, thyme, oregano, tarragon, lemon balm are all perennial and except for weeding, practically no work. Just pick and dehydrate. Basil is super easy annual to grow. I successfully grew garlic for the first time this year and am going to dry a bunch and see if the blender turns it into good garlic powder. So far, so good. You can do it!
Turmeric is so very good for the human body, so I will put it in most of my savoury cooking in small undetectable amounts. I also put it in my canning in small amounts. I do the same with nutritional yeast!
This old 82 year old lady sure does love your channel and all the good researching you do for our benefit!
yes!! The Indian people (in India) have very low rates of certain illnesses, and scientists wonder if it's related to their turmeric-laden foods, LOL. Golden milk (I like the recipe from the youtube channel "Rockin Robin Cooks") before bed is wonderful for restful night's sleep.
Also, garlic is good for pain. Specifically, the drink "Garlic Milk" has been scientifically-proven to help people with sciatica (I believe).
Lastly, Cayenne pepper helps people with nerve pain. For some people it works as good as ibuprofen. Although a little bit goes a long way!
I started taking a daily curcumin tablet as a supplement for joint health but had to stop as the curcumin gave me heart palpitations. This is just a warning ⚠️ for anyone else who experiences these reactions to ‘health’ supplements. Curcumin is a derivative of turmeric.
@jupeter24 I saw a video on Golden milk recently from Dr. Janine on You Tube. She lives in Canada and is a Naturopathic doctor. I enjoy her "Shorts videos" but she has regular videos also.
@@looloo4029 Oh no! I'm sorry that happened to you.
Agreed Pam! Cause... plain rice can and will get pretty boring/bland very fast.
With the way the climate is affecting my home garden, I started growing essential vegetables indoors as part of our preparedness. My rice and beans enjoy sauteed scallions, celery, herbs, sugar snap peas, cherry tomatoes, and greens, plus all the dried herbs and spices I've stocked. I learned to do this in college in the 60s in order to avoid becoming a "starving student."
I have a grandson in his second year in collage majoring in culinary arts. When he was in high school he had a small collection of spices that he took in his backpack to school to use with the “lunchroom food” to make it “taste better” according to him.
BOY-O-BOY! I might have some of those 25 years old Pam. Coming from SA we hold on tight to spices. We couldn't get used to the taste of the meat in the US. Couldn't stand the smell of ground beef when starting to cook. Oh my goodness it wS bad. Spices saved the day. Now I'm a real American I tell you 😁😆💐💙🙏🇺🇸
We just did this ourselves. While we didn’t have any 25+ year old ones some of ours were coming up to a decade. Great timing on this video!
You have beautiful cursive 💚 it’s a big shame there not teaching it anymore
Retirement does have its benefits and this allows Pam to write on the board again. Jim
OMG! It's NOT just a white board. I'm impressed. How exciting - I'd be in love with your board(s).
I’m so glad you got to use your new gadget! When I grind hard seeds with a mortar and pestle, I add a little salt or sugar to add grit and make grinding a little easier. After all, I’ll probably use the salt or sugar in the recipe so no waste. Thank you for the research you did to prepare for this video. I would have a very different “top ten”, but that’s a springboard for selection.
Great idea🎉. Thank you🙏🌷
I also keep the spices on hand that I need for canning such as mustard seed and celery seed.
Rose you bless me so much! I am 81 and still learning. I love your hair. I was a red head all my life but I have let it go grey. Can’t go back now😂. Thank you for cheering us along the path of self sufficiency!❤️
Just a heads up, and I mean this kindly, her name is Pam 🌺
Pam does not mind being call Rose. When we are recognized in public, people will ask Pam if she is RoseRed, and she will answer she is. Jim
@@RoseRedHomestead Thanks Jim 🤗
All yours videos are so helpful. I don't keep any caind of food or spices in my rv. I have a basket in my pantry, just grab and go camping.
Salt pepper, garlic, onion, cinnamon , soda, baking powder, ginger, cream of tarter are must haves.
The variety of topics you discuss is great! You look very natural using that white board😊 …glad you got one! Thanks for investing your time (you too, Jim) in teaching us.
Essential spices: salt, pepper, garlic, basil, onion, ground mustard, Ginger, Chili powder, Cayenne Pepper, parsley, Celery seed, Cardamon, Bay Leaves, Oregano, Paprika, Turmeric, Cumin, Red Pepper Flakes, Cinnamon. Peppercorn, Nutmeg.
My Top TEN: Cinnamon, Ground Cumin, Crushed Red Pepper, Salt, Pepper, Garlic Powder, Oregano, Bay Leaves, Sage, Turmeric (can't live without Turmeric).
Storage Enemies: heat , light, moisture and time. STORAGE: Glass jars. FREEZER is best for long term.
Great lesson! Saving the whole instead of powder is good to know.
That’s what I’ve been focusing on and pick up a manual spice grinder at a thrift store for off grid purposes as well as the camper van. 😉
It works I had a UTI and tried cranberry juice,but didn't helped that much,so I decided to try garlic tea, I cut a garlic tooth in half and add it to a cup of hot water, like making any regular tea,and incredibly didn't taste strong,I drank it and believe it or not, my UTI started to go away! I recommend to start drinking garlic tea at least 2 to 3 times a week, for health improvement ❤❤❤❤❤❤
My new favorite seasoning is Trader Joe's Umami (mushroom) seasoning. It is absolutely amazing and goes on everything from beef/pork/chicken/fish, veggies and popcorn! I have backups for my backups on this one LOL
Pam, You need to do a weigh in. You are looking great!
Keep ground mustard for mustard plasters; used for chest colds! (Ground mustard, flour and water).
Don't forget mustard seed, which can be ground into powder.
Such a beautiful voice. Thank you.
Very informative video! Also, I love your brightly-colored blouse!
An exceptionally good idea only buy whole spices that you cannot grow yourself.
Recipies for make your own seasoning mixes, such as Taco and grill mate.
You are definitely a teacher through and through 😊 love it! Such an informative video ❤
Aw, thank you. I really like your board. It makes a good difference, wouldn't you agree? I had to learn to appreciate certain spices for my health and I use them regularly in my cooking: Rosemary, Ginger, Turmeric, Black Pepper and Cayenne. But you are right about spice mixes. They make life easier. I grow most of my herbs. I even purchase a black pepper vine, vanilla orchid, and Bay Leaf tree (bush). I need to bring inside for the winter my spice and fruit jungle. I need a hot house for these...I'm over my head, and I want more! It is an addition I tell ya. A good one I hope, but an expensive one too.😂
This came at the perfect time! While adding some newly-purchased spices to my "Spice Bin", I noticed that quite a few had become a solid lump in their sealed containers. Something I was used to in my hot, humid kitchen, but not in my storage area. I guess that bin isn't airtight.
So, today I'm going to go through ALL of my spices, see which ones I can salvage, and put them in jars to be vacuum sealed. Thanks for sharing this. You have saved a lot of people from having to serve bland dishes because of ruined/non usable spices. Oh, just a reminder ..
NEVER vacuum seal (or use an oxygen absorber with) salt or sugar. It will turn into a hatd brick.
Thanks again for all that you do.❤
When we started prepping no one ever said anything about spices. I can't cook without spices!!!! Not a bland food family....we need more than salt and pepper
It all depends on how you cook.
I keep promising myself I'm going to sort out my spice cupboard. We have spices that must be getting on for 18-20 years old. I've also taken up foraging over the last couple of years so my spice cupboard is slowly accumulating little jars of dried potions (as my children call them). One I couldn't live without would be Rosemary! Living in the UK we have lamb relatively frequently and there is nothing in the world that goes better with it than rosemary.
(PS. That shirt looks absolutely lovely on you! That colour is very flattering)
Great info. Thanks. When I store large amounts of spices/herbs like dried celery leaves and parsley from the garden for winter soups, I pack them into Ball jars and vacuum seal them. I'm getting in the mood for soup on the stove as summer turns into autumn. 🙃
Thought provoking! Thank you. I tend to sort them into two categories: savory or sweet. Garlic, onion, chili, red pepper, paprika, mustard, basil, oregano.... Sometimes I make my own mix, combining several of my favorites for frequent use.
Cinnamon, nutmeg, vanilla. Also a few extracts (almond, lemon, vanilla) for baking.
Thank you for all you share with us.
Great idea.. thank you!
I am more in agreement with your list. And without looking at my spice cabinet, thinking I would add cumin and maybe dill or celery to round out a top 10 savory. But as I’m thinking, 10 may be hard for me bc we love cayenne and so many savory spices.
Great!! Good for you..
I have all of those spices/herbs plus a few not mentioned.
I dry my own herbs from my garden as much as I can.
That’s funny. I’m doing that exact thing today. I’ve been at since this morning.
Hello. Thank you for teaching me so many self reliant skills. I enjoyed this video about spices ❤️🤗🙏🏻🇺🇸
You are welcome. Jim
Salt. Pepper. Cinnamon. Nutmeg. Onion powder. Garlic powder. Chili. Taco. Dill pickle. Sweet pickle. Vinegar. Vanilla. (Oregano-medicial)
I suppose it depends on the type of food you cook. In the UK we dont get tinned chilli's in Adobe sauce , enchilada sauce etc. So not much in the Mexican line. We seldom see anything but a basic chilli where I live. Maybe in big English cities with a more multicultural population you will find them and more exotic vegetables. I have to cross the city to get to an Indian store. I love food programmes from other countries to see the different ingredients.
Thanks for the information. We hope you are able to find the diverse foods that want on a regular basis. Jim
Turmeric/Tumeric (either spelling is correct) I've discovered to be very helpful for nerve pain; it does have some medicinal use. It's part of the anti inflammatory diet. Also, Cayenne pepper is useful for nerve pain! For some people, it can work as well as Ibuprofen. Although a little bit of Cayenne pepper goes a long way! Just a dash or two.
Okay, Turmeric/Tumeric is used in Golden milk, which is a drink before bedtime for inflammation; I like the recipe for Golden milk from the youtube channel "Rockin Robin Cooks," she also has a recipe for Tumeric Tea.
Also, garlic is good for pain/people with back pain. There's something called "Garlic Milk" that uses raw garlic and - I believe it is scientifically proven to help sciatica.
God Bless!
Turmeric is excellent for pain as is cayenne. Cayenne is also fabulous for heart health and blood circulation.🙏🌷
I always thought it was interesting that most herbs and spices in the kitchen not only taste good, but once I researched each herb, I found that almost all of them are antibiotic, antimicrobial and great for preservation. They are good for your health, they keep meats or foods from "turning" or from making you ill when they start to turn, and they help preserve the foods for longer. Spices and herbs are absolutely essential in a grid down situation to keep us healthy. Taste good too, which is likely secondary.
Very informative! By the way your blouse is gorgeous!
Thankyou Pam and Jim, I learned to grow many of our favorite spices and herbs..tumeric, ginger, Sweet Bay leaf, and Aus. Finger Limes are easy to grow in pots. Nutmeg and alspice not so much. My herb collection are only the basics, sage, basils, holey basil, thai basil, thyme, lemon thyme, oregano-Greek & Ital..Rosemary, garlic chives, reg garlic, Lemon Verbina, mint , &spearmint..this list can be added to or subtracted as needed. Chilies are another yearly addition as needed(not all are hot btw). I purged my spice/herb cabinate this past spring and vac sealed my newly dried replacements for this year.
The white tail deer here don't seem for my spearmint, but love my chili plant..lol..😂 blessings.
It sounds like you have a very good spice collection and are very practical about what you add and delete. Jim
That would not be my basic ten. We are all different with our cooking. Love you Pam love seeing your program thank you for all you dig up for us.
Such helpful information. Thank you so much! When I open a spice, I note the date on the lid or bottle, so I know how long it's been unsealed. I do this to flavorings & extracts as well.
One day I hope to be that organized. I working on it slowly but surely.
Now that is a simple yet great idea, thank you 🥰🌷
I make a lot of herb and spice blends. A good book of recipes is Herb Mixtures & Spicy Blends. I buy all my spices from the bulk bins at a natural food store so I can buy a little or a lot of any spice. They give a discount if you bring your own containers.
Good information! I also had spices that were old plus some old baking soda and my biscuits showed it!!! As for other spices like seasonings I make my own taco seasoning and will never buy the store kind again plus homemade eliminates the sodium content- ever look on a package of store bought and see the sodium?- Wow! Anyway am replenishing my spices also- enjoy your channel!👍
Glad you mentioned the homemade taco seasoning. I make mine as well. Healthier, cheaper and I don't worry about buying it.
Pam will place the taco seasoning on her list. Jim
45 year's ago I was in a food co-op and in charge of ordering spices from San Francisco Herb Co. I still buy them by the pound and store them in mason jars in my cool dark pantry.
Thank you. I like purchasing the medium size spices from WM at a buck each and vacuum packing them, a years worth at a time. God Bless and stay safe.
I think it depends on how you cook and what you use. Some of the top ten I rarely if ever use. You said you wouldn't go through turmeric, I am the opposite. I make a lot of pickles and other things that use this. So I think you have to look at what you personally use a lot of and go from there.
Thank you, Pam, for sharing this info and reminder!
I couldn't live with only 10 spices. 😂 I keep a bunch of the base herbs/spices/seasonings and then when it comes to mixes, I can make my own without worrying if I might find it at my local store.
Thank you for going over all that! It never dawned on me to lean towards the whole spices more. Im on it now though! 😊
Once again, fortune favors the prepared. My preference for whole seeds is not just helping me manage inflation, be prepared for supply interruptions, but hey there i can always plant a few seeds.
Love your preparedness videos!!❤❤❤❤ so much information! Thanks so much!
Really good video
You are so right about the comfort value of spices in foods! I had a chance to experience it in a hurricane grid down for a week. Gosh, things are bad enough: Heat, humidity, mosquitos, lack of sleep-you don’t need tasteless food on top of it! And all I thought to bring was S & P!😢
Hi Pam and Jim. Loving the white board. Have a great day 😊
I just cleaned out my spices. We order pizza once a month. The pizza place always gives us small sealed packets of red pepper flakes with our pizza. I haven't had to buy red pepper flakes in years. I threw some of the packs in my cooking box for preps.
I’ve learned the hard way the need to store my spices better. Even stored in a room that doesn’t have direct sunlight but light, some of my jars of spices faded. They are all in air tight containers but not vacuum sealed. This is the bulk storage and not the containers I use in the kitchen for cooking. I’m planning on moving them into our new pantry space which will be dark and cool.
Thank you for this video. What I need is what flavourful profiles gò with what foods. For example, if I'm eating beans and rice multiple days, what spices would I use for one day, and then what other spices another day to "change it up"?
Also, if you must store spices and herbs in normal heat conditions, it helps to transfer them in small canning jars and vacuum pack them. You can actually vacuum pack them after each use.
How did pepper not make all? I thought salt and pepper is just standard. I include bullion as an essential seasoning
Pepper was number two on the list she projected.
@@barb7014 I'm talking about the 10 lists, 6 had pepper. She compiled them. That's why she said 2 had this, 6 had that. It was the column on the right
Great compilation of information & gorgeous blouse!…
I have large jars of my spices in my cabinet. I buy a large jar of powdered ginger on hand I put an 1/8 of teaspoon on my cereal each morning. It keeps me regular.
TMI 😂😂😂
Good information
Loved hearing about the most common spices. I love spices and the spice mixes. Some I use at certain times of year, some for just certain dishes. But I get very frustrated if I want to fix something specific and don't have the right spice for that particular dish, so I have quite a collection. Parting with them is hard for me, but sometimes I just have to get in there and do it. I love that you talked about how to preserve them long term. Do you have any suggestions about how to preserve the ones that are already opened but infrequently used. It would be nice if you could address that.
Thank you for the useful and interesting info you present. Please keep up the good work you are doing. I always know I can trust what you say.
We will place that on our list. Thanks for the very kind comments and comments. Jim
Seasoning and spices are definitely essential ❤
I make cold process soap! And lotion bars (more like a balm). I wish I lived near you I would teach you! It’s easy once you get the process and science :)
Thank you. 😊
You're welcome 😊 Jim
Thank you!
I'm a spiceaholic when I started pickling and fermenting i bought more spices!
I never clean expired stuff out, my son in law and daughter do it! Believe me, they tell me about it!!!!
Interesting. I’ll certainly boil them for 30 minutes before anything else. Thanks for the information.
Thank you Pam, reminding us that this should be on our radar by including them in our quarterly inventories!
I also went through my spice’s because I buy small bottles so I can use it in a reasonable amount of time. The only one that actually went bad was crushed red pepper. But that was from fresh and then dried. I’ll fill in what’s needed. It took me a long time to find dry powdered Chinese Hot Mustard, and it was all the way up high on a top shelf. Thank goodness I found a worker to help me. 😊
In the spirit of being helpful, I just wanted to gently suggest that I believe it is possible to pop in an image or a document into the video when it is being edited. It can look like a news program with a window embedded to the top or to the side, if you know what I mean. It also might be easier for us all to see it if the data or chart was recorded in, like, a “B roll”, which is footage that is recorded at a different time to which context or voice information can be overlayed and edited into the main video. I find that it is easier to read charts and data edited in a video than it is to read it while being projected onto a white board like we might when we are teaching in person in a darkened room. Might be fun to throw a little money at one of those beautiful grandchildren we have seen in your videos and have them show you how present information differently within a video platform. I have been a science teacher for just under 25 years and I ask my young students for tech help all of the time. Not being critical, just throwing out some unsolicited ideas to make your valuable research and insight easier to read and more viewer friendly.
Well done! 🙂
Thank you! Cheers!
@@RoseRedHomestead I love your channel and everything that you do to help educate us all. Greetings from across the pond! 🙂✝️
I add turmeric and pepper to my chicken stock dishes, so good for inflammation.
Here in the UK, I found even unopened spice jars that were solid after a year because of the damp weather, so I will try your tips
When I can if I have enough of many spices I try to make one out of them..for instance Italian seasoning. I looked up what’s in it, many variations I found! Just made my own to prevent having to purchase another spice. I’m sure many people do that.
Thank you for naming most common spices. I have almost all of them you are a great help!
We appreciate your comments.
I've been freeze-drying herbs for long-term storage.
I have so many...need to go through them. Thanks for the impetus!
Thank you for this. I do a similar process when trying to duplicate spice blends.
Pam, this has nothing at all to do with your presentation today on Essential Spices, but in keeping with the theme of storing items, could you tell me where you store things like an 8 qt. Instant Pot, Kitchen Aid stand mixer, Food Processor, toaster Oven, Coffee pot, Meal Saver, Crockpot, Electric Skillet, Pressure Cooker and Pressure Canner? I have a large kitchen with good storage except that the space is being used now. I’m like you in that I don’t want these taking up my counter space. I use all of these frequently except the mixer, electric skillet, pressure cooker, and canner. I am open to any suggestions. I enjoy your channel so much-you and Jim are so helpful. I have shared your channel with others also. Thank you Pam.
I have ALL of those plus a ton of others like sumac and middle eastern and Mediterranean goodies !!
Great timing for me Jim and Pam!!! I'm doing what you ate doing. This is sooo encouraging. Thank you!
I’ve grown up with a mother who loved using spices… consequently I’m the same. My arsenal is quite large. I have a whole wall in their original containers at my disposal! I use all of them frequently! I just added a bunch to that list and it’s been fun using them and knowing I have what I need when cooking to make tasty meals. I’ve never understood people who can’t stand spices and don’t cook with them. How boring is that? 😊
Thanks for sharing!! Jim
I buy herbs and spices in bulk. I cannot imagine not using them in the proper manner, never too much at one 'thyme'. Stored well, they last a very long time.
A staple for me-is also cavelers Greek seasoning for soups, stews, pastas, everything. I am right there with you in needing to clear out.
Bay leafs, salt, pepper, garlic powder, paprika smoked, onion powder, celery seed, Italian blend, cilantro, mustard seed, Cavaliers Greek and old bay.
Oh I forgot ginger, cinnamon
And chili powder.
My husbands list would be totally different than mine lol.
We were just talking about what spices and seasonings we could raise on our own and what we needed to stock up on. We were also looking at medicinal herbs that we may be able to grow. This is a great list!