Save Money on Your Spices

In Panama spices were always sold in little packets.  I didn't get it at first.  Then my curry powder got a big streak of green mold in it.  When you are living in 95% humidity with no air conditioning spices go bad fast.  I got used to buying my spices in little envelopes, just enough for two or three weeks.  I also developed complicated systems to keep the spices dry. Lots of little spice jars that had to be sterilized and then heated in the oven to ensure they were dry.  Then quickly opening the packets of spices and transfering them into the jars.

When we came back to The States I had no spices.  Zero.  I gave all food products away before I left.  Building a spice cabinet takes time and it is expensive.  I bought just the basics kosher salt, course ground pepper (haven't got the pepper mill out yet) and cumin. 

Then I stumbled on the Mexican spices in their own seperate rack at the grocery store.  They are all labeled in Spanish and they are so much less expensive.  Not to mention they are in less packaging.   In the picture above is the cumin (comino) that I bought when we first got home, I'm now on my second or third packet.


Before I knew Spanish I never would have been able to pick out which of these spices I wanted.  Here's a list of common spices used in Mexican cooking and their English/Spanish names so you can take advantage of the savings. 

Anise - Anis
Basil - Albahaca
Bay Leaves - Hojas de Laurel
Black Pepper - Pimiento Negro
Cinnamon - Canela
Cloves - Clavos
Cumin - Comino
Garlic - Ajo
Ginger - Jengibre
Mint - Menta
Mustard - Mostasa
Parsley - Perijil
Rosemary - Romero
Sage - Salvia
Thyme - Tomillo