Spice cupboard

Is your spice cupboard a no-go zone? Is it crammed full of things you never use, out-of-date bags, pots and boxes you’ve had since 1999? Or even 1989? Time to start again, says Nadine Abensur

First, decide what kind of food you like.

If it’s Indian, Moroccan or Middle Eastern, you’ll need:
coriander seeds, whole and ground
mustard seeds, yellow and black
turmeric
cumin seeds, whole and ground
cardamom, green and black
garam masala, ready made
fenugreek seeds
anise, star anise
ginger
whole cloves
cinnamon powder and bark/or cassia
saffron
nutmeg
ground pepper
chilli powder, dried chillis
bay leaf
blades of mace
paprika

The following ‘minor’ spices are also used quite frequently:
fennel seeds
caraway seeds
lovage seed
nigella (wild onion) seeds
black cumin seed
asafoetida
curry leaf, dried
fenugreek leaf (methi) dried

If it’s Thai, try:
lemongrass
limes
thai basil
kaffir lime leaves
green chillies
ginger or galangal
garlic
fresh coriander
coconut milk (tinned)
Thai fish sauce (‘nam pla’)

Next page: powders and pastes