The article reflects on the author's chaotic spice cupboard, used for easy access while cooking yet lacking organization. Despite owning numerous spices, the author questions their usage. A gift of a stainless steel Indian spice tin prompts a reevaluation of which spices are truly needed. This leads to an instinctive purge of rarely used items, allowing the author to embrace a more manageable and functional cooking experience, ultimately striking a balance between ambition and practicality in the kitchen.
I might own 593 different herbs and spices. But aside from salt and black pepper, forever in reach on the work surface, how many did I use regularly?
I may not use sansho peppercorns and tamarind paste on a daily basis. But I could, you know. If I wanted to.
Garlic powder went in first. I'm probably meant to regard my love for it as a dirty secret, but I don't.
It has given me comfort. I must be a proper cook, for look at this cluttered spice cupboard of mine, which smells thickly of culinary ambition.
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