A Well Stocked Spice Cabinet

Several weeks ago, I posted about keeping our pantry well stocked. Along with the basics in the pantry, I find it essential to keep our spice cabinet well stocked. I do not use many fresh herbs and spices at all. First, I find them rather expensive and second - and maybe more important - is that they often spoil before I can use them. Throwing away good money is not something I am a fan of at all. So, dried it is for us. It's amazing what the addition of a bit of salt, pepper, or another spice will do to a plain dish. I love to experiment with spices and I love full-flavored food! Our essentials in the spice cabinet are:

• Salt - iodized, Kosher, sea salt, Himilayan sea salt
• Pepper - ground black, whole peppercorns, crushed red
• Chili Powder - regular, dark, chipotle
• Italian Seasoning Mix
• Basil
• Oregano
• Paprika
• Old Bay
• Dill
• Caraway Seed
• Poppy Seeds
• Mustard Powder
• Garlic Powder
• Onion Powder
• Cumin
• Cinnamon - regular and Pampered Chef's Cinnamon Plus Spice Blend
• Allspice
• Cloves - whole and ground
• Minced Onions
• Jamaican Jerk Seasoning
• Cajun Spice Blend
• Mrs. Dash - original, tomato & basil, hot & spicy, garlic & herb ... really, all varieties!
• Chicken and Beef Boullion

I have found that using spices can really liven up a boring meal and can make a frugal meal seem like something restaurant-worthy!