Spices Part 2: The Well-Stocked Cabinet

Yes many seasonings taste better fresh, yes it's great if you plan your meals three days in advance. But who are we kidding- the store is far far away and its cold out.

As part 2 of DCFüd Responds: Spices, these are the non-perishable items that I say should come with any house when you buy it. I'm leaving out the fresh, and the more exotic but less-used seasonings- you can get your cold lazy ass over to the grocery store the few times a year you want them

1. Vegeta - you say you've been trying our recipes but I call your bluff. At least half of them contain Vegeta. If you don't got Vegeta, you dont got nothing. If you are about to add salt or garlic to something, chances are you'd get better results adding Vegeta instead.

2. Chinese Curry Powder - Don't get that awful yellow dust in the spices isle, go over to the international foods- or better yet, an Asian grocery store, and find a tin or a plastic packet of good, rich yellow curry. You should be able to smell the happiness through the packaging.

3. Paprika – Any time you use flour for a savory purpose, mix in some paprika. Also great on steaks, rubbed into chicken. on melted cheese, or just for coloring

4. Sea Salt – 'nuff said

5. Cinnamon – its actually amazing how much stuff cinnamon makes taste better. Any kind of stew, gravy, sautéed veggies, Chinese and Thai, and of course, hot chocolate.

6. Chicken Bullion - Considering how many dishes require chicken broth, it's good to keep some around

7. Blackening Seasoning - This is the closest there exists to a "universal seasoning mix." Besides going on all fish, chicken, steak, pork, and veggies, its great on popcorn and the family pet.

8. Powdered Garlic – Invaluable in any kind of breading, savory pie, crepe, hamburger, chicken, and all those places where you probably should have been using Vegeta but were too lazy to get it.

9. Soy sauce – Points for keeping different kinds for Japanese food and Chinese food. Use darker soy sauce for stir-frys, lighter with sherry or ginger for marinades (don’t get the two kinds confused or you will be faced with the over salting of dooooom).

10. Sun-dried tomatoes - Recipe for instant respect: Angel hair pasta, cheap-ass tomato sauce, a cup of red wine, half a cup finely chopped sun-dried tomatoes. Bask.

11. Ginger - Important stuff for Asian cooking, sweet marinades, and anything baked. Incidentally, it's great in tea.

12. Teriyaki sauce- Everything above, except the part about the baked stuff and tea.

13. Basel – A no-brainer. If it’s a recipe of European decent, think about putting it in. Actually, if it's a recipe, think about putting it in

14. Dill weed – While this is much better fresh, the dried version can be used in a pinch for soups and sauces. Consider it required if you plan to cook anything vaguely Russian.

15. Chili powder – It ain't just for tacos anymore. Without this stuff I might have scurvy now since I refuse to eat vegetables without it. And of course, it's good in chili. Also on steaks. And things.

16. White wine – I know it gets nasty pretty fast, all the more reason to use it up quicker. Everyone should be required to cook with white wine at least once a week.

17. Cumin – if you're only going to get one ethnic ingredient, get curry. If you're going to get two, get cumin.

18. Vanilla – Assume you're going to need it any time you bake, so you might as well have some around. Which reminds me, I don’t have any around. Used it all up in last night's cheesecake.

19. Tabasco sause - Every house needs central heating and a good non- ethnic tasting one is always Tabasco. Not a Tabasco fan? I highly highly suggest Jump Up and Kiss Me Hot Sauce