/ck/ - Food & Cooking

>>11302158
Find a bulk vendor.

I live in rural Michigan near the Amish-lite. I can buy 10x as much of any spice I want from them for the same cost, and of a higher quality than groceries. Never buy Mckormick. (Or however the fuck it's spelled.)

If you have never really cooked, the quality is going to matter a lot less to you, honestly. I'll give a few rules.

>never buy dry parsley, it has no flavor and adds barely any color
>don't buy dry garlic
>find what you like before you buy bulk

Raw basics? Salt and pepper. I would say cayenne and paprika. Beyond that what foods do you actually enjoy? if you love Asian food don't buy fucking basil and oregano. If you hate Indian food don't get turmeric and cumin.

Make friends with the Amish if you can. I get cheese and dairy from them too, all grass fed and for cheaper than the super market. They will even sell you unpasteurized.

When it comes to what you ought to have on hand its all about what you cook with, that is all. I grow my own oregano, basil, thyme, rosemary and green onions. What I posted is what I commonly use besides those. The herbs I said I grow, I often dry and use over winter.

Dry versus fresh - different purposes for most herbs. Dried parsley is worthless, dried basil is fine for causes as is fresh, but fresh is good in salads and on sandwiches. Same is true for a lot of fresh herbs. Many dried spices are stronger than fresh but fresh are prettier for garnish.

Whole spices that you grind are typically better. The cinnamon I have pictures has some with bark on them, lots of commercial cinnamon is artificial.

If you get vanilla extract make sure its not fake, and its real actual vanilla - usually clear, not brown.

Garlic is best fresh and keeps fine alongside being like a dollar for 3 whole heads. Garden post coming next with herbs.