Does "Black Pepper" Go Under "B" or "P"?
Exciting construction at the Turbopalace today-- I added two more rows to the world-envied spice drawer. This made room for a bunch of new additions, with a few empty slots for future expansion. Some call it "obsessive"... I call it "organized". Truly, I don't understand how anyone can survive without alphabetized spice storage.
posted by Turbo at 10:21 PM
12 Comments:
Alphabetized? *makes a face* That puts the Dill next to the Cumin. I like to organize my spice drawer by what they taste like . . . brown spices, peppers, salts, herbs....
"That puts the Dill next to the Cumin"
Hmm... maybe in some lesser spice drawers in does. In mine it puts the dill next to the curry leaves...
Haaaaaaaaa I buy the fresh spices then dry them and put them in little boxes. Nothing is labeled and it all looks like green blobs. You have to taste it to know what it is. I love it, drives everyone crazy.
I am impressed.
Though mine are grouped by flavour directions. Dried herby bits go together, and pepper family things, etc.
though I could alphabetize within those categories!
My last boyfriend finally said he couldn't cook in my kitchen unless I organized the spices...I said, "what's wrong with having paprika in a mustard jar and the cinnamon in a jar that's marked 'cayenne'?? OBviously it's not ACTUALLY cayenne..." Now they are all labeled in little jars. Not alphabetized, though.
Wasn't the original question about the pepper? Given the two options you proposed, i'd have to choose P ... does that put it next to the mixed Peppercorns and the white Pepper? If so, i definitely vote for P. If not, then i guess i would go with B - to keep with your strict method of alphabetization.
And to add my two cents ... in my world pepper is ground often and therefore stays very accessible - like on the back of the stove, with the oils and vinegars and salts. All the other spices - there was one small shelf for the baking spices and one small shelf for the cooking spices ... no order asides from where there was space, few labels. Most herbs came straight from the garden.
Different strokes for different folks huh? Oh, and congratulations! A wonderful addition to your kitchen.
Now that you mention it-- I have two pepper mills, and really never use the "black pepper" jar at all. That one's in line for re-assignment the next time expansion pressures arise.
OH MY LORD.
You have waaaaaaay too much time on your hands... Wanna come wax my floors?!
It goes under B.
Turbomom
No dude! You definitely need to see more patients!
But. Otherwise. Ok, firstly Casey is right in that absolute basics have to live next to the stove, so 'pepper, black', 'pepper, white', salt in 4 different varieties and then esoterics like 'lemon salt and pepper', 'calming salt and pepper (has a few bits of lavender thrown in)', 'erotic s&p (couple of other herbie bits)' etc....
Then, you have to organise by culinary type. In SA we get help, cos they put different colour lids on them, so you get green lids for mostly heb stuff, orange lids for spice mixes, red lids for things what have hot stuff in them....and then leaf things come in boxes, not jars. So your dill would be up with the parsley, sage, rosemary things, cumin would be in the orange range and curry leaves would be shoved at the bottom with the bay leaves and other things that you have to fish out of your supper and leave on the edge of the plate...
That is beautiful. I have always held off buying spice racks because I figure I will always have more than the number, and while I have no parsley, I have a huge number of other, more random spices. (And spice mixes, and dried fruit/petals/stamens. Etc). And they don't all fit into nice little bottles, sadly.
I do keep some in the little baggies that I buy them in, and those are kept in larger containers according to whether they are single spices (then into ground or powdered), spice mixes, herbs, dried nuts and fruits and petals and seeds (the sunflower and pumpkin varieties, not fenugreek seeds, poppy or mustard seeds or other ones we think of as spices) (I keep all these in the same cupboard), etc. Some of the most commonly used spices are kept in little glass jars (that my mother bought me, thinking that 8 jars would do it) on the microwave.
All fairly chaotic. My main query was should my (expensive) Tasmanian pepperberry (aka mountain pepper) go in under spices or with the dried fruit - apricots, currants and goji berries etc (I opted for with the spices).
Oooh! Tasmanian pepperberry! I think I need some of that. I still have three or four vacant spaces...
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