Spice boy

 

Many years ago, while visiting relatives in Michigan, I happened to notice some uber-cool candles on my mother’s buffet. The colors were totally her, but the containers were really grabbing my design eye: hip glass square jars that looked like old-time canning jar with its hinged-locking lid. I became obsessed with finding the candles, but waiting for the wax to burn was burning a hole in my patience so I began to do what I do best: sleuth!

 I finally found the Italian manufacturer of these stylish jars and, ultimately,an American company that sold them for holiding tea. I promptly ordered a case with the idea that I was going to house my spices air-tight in them.

I’ve had the jars for several years now and love them just as much now as I did when I first spied them as candles in my mother’s dining room. Since then I’ve seen their prices skyrocket but have also found additional purveyors, including Amazon where they are offered in different sizes.

From left to right

Top row:
House salt – the salt I use for everything; a blend of kosher salt, pepper, garlic salt and spices
Ground cinnamon – for carrot cake
Dell’Alpe Italian seasoning – for my house breading and anything with cooked tomatoes
Saffron threads – for risotto

Middle row:
Vanilla beans – for crème brûlée & crêpes Suzette
Grey sea salt – finishing salt for summer salads
Freeze-dried onion – for sauces, dressings and marinades
Extra hot red pepper flakes – when I want to give something a spicy kick

Bottom row:
Freeze-dried garlic – wherever I can toss it in and let it relax and impart flavor
Lawry’s seasoned salt – de rigeuer for Deviled eggs
Herbs de Provence (house blend) – dried savory, thyme, basil, fennel and lavender
Green French peppercorns – combined in secondary peppermill with Tellicherry peppercorns