When your spring-cleaning fever hits, don’t forget about your spice cabinet. If you still cook with old, dusty spices purchased years ago (maybe many years ago), you’re not alone. But your dishes deserve better. A well-stocked cabinet of vibrant dried herbs and spices is an essential part of every cook’s pantry. Take the time to sort through your spice cabinet and consider:

• The spice’s appearance and smell. It should still have a bright color and distinct aroma. If it doesn’t, throw it out (but consider cleaning the jar and reusing it for spices you can buy in the bulk section).
• The best-when-used-by date. This is a guideline. If the spice/herb jar is unopened and has been stored in a dry, cool, dark place, it may still be good a year or two later.
• When you bought it. In general, properly stored whole spices last for about three years, ground spices for two years, spice blends for one year, and dried herbs for a few years. Extracts have longer shelf lives—almond oil and lemon oil will keep four to five years, and vanilla will last until it is used up.

Next, consider your general cooking style. You may want to stock your spice cabinet with:

• Basic savory: Bay leaves, oregano, thyme, cumin, coriander, black pepper, red pepper flakes/cayenne, and grill seasoning

• Basic baking: Baking soda, baking powder, vanilla extract, almond extract, cinnamon, clove, and nutmeg (buy whole, then use a spice grater for the amount you need)

• Holiday: Whole allspice and juniper berries (often used in turkey brine), ground ginger, pumpkin pie spice, powdered gelatin, cream of tartar

• Basic Asian (East): Soy sauce/tamari, fermented black bean (whole or a prepared, jarred paste*, or a prepared sauce with garlic added*), five-spice powder, Sichuan peppercorn, star anise

• Basic Asian (Central): Cinnamon, dill, pepper

• Basic Indian: Cardamom, clove, cinnamon, coriander, cumin, garam masala, Madras curry powder, whole mustard seed, saffron, turmeric, annatto, fenugreek

• Basic European (Northern and Eastern): Allspice, caraway, dill, paprika

• Basic French: Marjoram, rosemary, sage, thyme

• Basic Spanish: Chili pepper, oregano, paprika, saffron

• Basic Mediterranean (e.g. Greek, Italian): Basil, cinnamon, dill, fennel seed, marjoram, oregano, parsley, rosemary, thyme

• Basic Mexican: Achiote paste, chile (e.g. ancho/chipotle/pasilla), Mexican oregano

Additional tips:

• When possible, consider bulk spices. They’re less expensive, and you can get just the amount you need for the next 6 to 12 months.
• Label jars. Label your spices with the date you opened them or, if purchased in bulk, with the date purchased.
• Buy whole spices. They stay fresh longer and are more versatile. When ground spices are called for, lightly toast whole spices until they become aromatic before grinding them yourself in a coffee grinder or mortar & pestle.

*Refrigerate after opening.

article from National Cooperative Grocers Association Stronger Together

Ginger Miso Dressing with Squash & Spinach Salad

This dressing is very versatile; pour it over hot veggies to serve hot or cold, over noodles, over rice and veggies. It’s a great marinade/sauce for chicken, fish or pork, too. Try it with this tasty roasted squash and spinach salad, the sweetness of the squash really sings with the tangy dressing.
Ingredients
Salad

7 cups winter squash, peeled and cubed (about 2 3/4 pounds)
1 teaspoon vegetable oil
1 tablespoon sesame seeds
6 cups fresh spinach leaves (4 ounces)

Vinaigrette

1 tablespoon white miso
1 tablespoon fresh ginger, minced
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon dark sesame oil (toasted sesame oil)
1 tablespoon agave or honey

Preparation

Preheat the oven to 400 degrees F. Peel and cube the squash and put on a baking sheet, then drizzle with the oil and the sesame seeds. Toss to coat the squash, then spread the cubes evenly on the pan. Roast for 30-35 minutes, until the squash is tender when pierced with a paring knife. Let cool.
In a medium bowl, whisk the miso, ginger, vinegar, tamari or soy sauce, sesame oil and agave or honey.
To serve, put the spinach and squash in a large bowl, drizzle with the dressing and toss to coat.

Robin Asbell

National Co-operative Grocers Association