What's your spice storage solution 6161

I'm not sure I have 75. I'd have to check, but I doubt I have more than 40.

Part of my solution is to go heavy on the spices. I'd rather run out and have to buy more than throw them away. We burn through rosemary, basil, cumin, and sage pretty quick. Black peppercorns also go fast. The jar of cilantro goes slower because the fresh stuff is so much better. I have a little cannister of nutmeg, since I don't use that as often as many of the others. I tried that with cumin powder, since it seems to have a fairly short shelf life, but we use enough of it to avoid problems. If you are willing to grind your own, the whole spices last longer than the pre-ground powders.

That said, my spice cabinet is the land of chaos. I have some things in jars, some in cans, and some in bags. I just used my last cinnamon stick yesterday, but my green cardamom still has plenty left. Here is where it went :

Fragrant Rice 1 coffee cup full of Basmati rice 1.5 coffee cups of water 1 large dolop of butter 0.5 teaspoons of salt 1 cinnamon stick broken into small pieces 4 or 5 whole green cardamom pods 1 dash of black pepper

Rinse rice a few times add all ingredients to a small coverable pot and stir bring all ingredients to a boil and boil until the water level drops below the rice stir carefully to mix butter and bury cinamon and cardamom reduce heat to low and cover cook 10 minutes remove cover and cook 10 more minutes The original directions (from the rice bag) says to keep it covered, but removing the lid dries things up a bit so the rice fluffs better when serving.

Dean G.