Spices and seasonings added to a long-term food storage (deep pantry) will enhance what otherwise might be dull and mundane (with some of your ‘staple’ foods such as rice & beans, etc..), enhancing flavor and edibility.
Spices may consist of dried seeds, fruit, roots, or bark of plants.
Herbs are considered leafy parts of plants used for the same purpose.
Most spices and herbs contain
essential oils which are responsible for their flavors and aromas.
While spices are not considered a priority for an emergency food supply,
they can add needed flavors to foods during a long-term situation when you might be somewhat repeatedly eating the same or similar food staples day in and day out…
Spices and herbs come in several forms — fresh, whole dried, or dried and ground.
Note: Dried spices will store the best for long-term storage.
Most of the active ingredients of spices and herbs are
plant oils. The thing to remember is that oils can and will eventually oxidize, resulting in a loss of flavor or even spoilage. Because of this, spices and herbs should be stored in air tight containers for best results long term.
You might consider storing the entire spice container or bags of spices sealed with a vacuum sealer (there are also canning-jar attachments for this), or even sealed Mylar foil bags with oxygen absorbers to prevent oxidation.
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FoodSaver Vacuum Sealing System with Starter Kit
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Spices or herbs stored in the freezer will last considerably longer provided they are packaged to prevent moisture from entering. Storing spices or herbs in a hot environment will significantly shorten their quality shelf life, perhaps by as much as half…
Whole spices store the best. Why? Ground-up spices (and herbs) have a much shorter shelf life because they are exposed to air and will lose their quality much faster than the whole spice prior to being ground.
For best results, whole seasoning should be purchased and only crushed just prior to using. This is easily done with a mortar and pestle or everyday coffee grinder.
Once a year, it’s a good idea to check ground spices and herbs for freshness. If there is no apparent aroma then you might consider replacing the seasoning.
If stored for long periods, some of the potency will diminish – so just add more of that spice to compensate!
News Flash: You can grow some of your own too!
Okay, now your turn…
What do you like for spices and herbs and do you keep any extra specifically for long-term storage? Which one’s?
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Spices or herbs stored in the freezer will last considerably longer provided they are packaged to prevent moisture from entering. Storing spices or herbs in a hot environment will significantly shorten their quality shelf life, perhaps by as much as half…
Whole spices store the best. Why? Ground-up spices (and herbs) have a much shorter shelf life because they are exposed to air and will lose their quality much faster than the whole spice prior to being ground.
For best results, whole seasoning should be purchased and only crushed just prior to using. This is easily done with a mortar and pestle or everyday coffee grinder.
Once a year, it’s a good idea to check ground spices and herbs for freshness. If there is no apparent aroma then you might consider replacing the seasoning.
If stored for long periods, some of the potency will diminish – so just add more of that spice to compensate!
News Flash: You can grow some of your own too!
Okay, now your turn…
What do you like for spices and herbs and do you keep any extra specifically for long-term storage? Which one’s? 
I keep at least 3 cans (usually on sale from emergency essentials) or large plastic containers of certain spices in small boxes in my food storage. I also grow spices during the summer and bring certain plants inside during the winter. I also forget to water them sometime giving me a supply of dried herbs and spices. This is a must for me as i just can’t go out to the store and buy a bottle as it is miles round trip.
The spices I consider important are; garlic, onion (various ways), montreal steak seasoning, basil, oregano, cinnamon , taco seasoning,salt of course (have much more of this)and pepper. Then there are all the extras, pickling spice, mustard ground and seed, cardamon, and it goes on…..
Spices are in many case also medicinal. Take a look at what’s in your medicine cabinet in that sense, and store extra for emergencies.
As resident crazy old fart, I store a LOT of spices/dried herbs/dehydrated-vegies (peppers, onions, the like), just about any you can think of. Maybe because the old taste buds are tainted with Gin, but I usually add a little more spice to fire the foods up a little. FYI, I LOVE hot spicy foods, for example; Thai Dragon, Habanero, Jalapeños are the chili of choice.
I normally purchase from a local Health Foods outlet or online at Amazon. I only buy by the pound, and in “whole” form if available, one will find spices a LOT cheaper by the pound than in the store in 2oz-4oz bottles. Some I get in the ground form, mainly Turmeric, Garlic, Ginger, Cayenne, and Black Pepper, these I mix for my Turmeric Mix.
A hint, buy Organic Spices, they will last longer and taste a LOT better.
I do leave most in the Mylar Bags till opened, after that Vacuum Seal in Mason Jars using the Seal-A-Meal attachments.
As far as longevity of spices, well I will admit I’m a cheap old fart and HATE to toss stuff out. Being so I honestly have some whole spices I still use that are well over 15 years old, just add a little more when ya grind them.
Herbs; Grow em, Dry em, Vac-pack em, Use em, Nada better than cooking with yar own “home grown” foods. AND Home Grown Spices are the topping on the preverbal cake. Just think, Home canned pickles that are 100% home-grown and home-made, even the vinegar, my friends, life don’t get any better than that.
Had to chuckle a little, my “spice rack” is actually (4) 4 foot shelves of one-quart/1/2 gallon Mason Jars stacked 3 deep… HAHAHA Like I said, resident Crazy-Old-Fart.
NRP
While I stock spices l also consider other things spices. I keep lots of freeze dried veggies and meats to add to rice and beans for flavor
Grocery stores just kill you on price per ounce of spices. Those little bottles with 2 ounces in them sure don’t go very far. We buy our spices mainly from bulkfoods.com by the pound, then transfer them to 1/2 gallon plastic cannisters, sealed with O2 absorbers and silica packs.
Something people might forget when adding spices to their stores is meat base like chicken, beef, ham. They sure help stretch dishes that might otherwise be a little short on meat.
Food for thought, or food spices anyways.
“knorr bouillon cubes”, Lots of flavor, but full of salt, that may not be so bad if/when TSHTF
I buy the large cube ones in the 12 pack and Vac-Seal 3-4 packs into one, last literally forever in the freezer.
NRP
@NRP
I precook my stew meats with spices and meat flavorings, allow it to sit and cool so the flavor soaks into the meat, and then freeze dry it. Just add water and the available vegis for a quick shtf meal.
@ homebody
That my friend sounds fantastic…..
I do believe you’re making a lot of folks around here jealous with that Freeze Dryer….
NRP
Freeze drier,, definitely on my want to get list,,,
I have used the bullion for years, in knorr brand..it does add flavor and over the past few years I have added more to our diet. Recently,I have traced some symptoms to the ingestion of it,(numbness and tinglings)so have had to cut back. It does contain MSG/ a known neurotoxin..so Just a heads up!
If you can, it might prevent future problems to curtail the use of these.
There are other options that come in powder and are available…to add flavor to stews and casseroles.
Mushrooms can be dehydrated and powdered and there is also now a non GMO corn starch available in Rumford brand.
I store the sweet spices as well as many of those mentioned.. nutmeg, cinnamon, allspice, cloves,…then add meat tenderizer(no MSG), sage, dill, pickling spices,citric acid,ascorbic acid(fruit fresh), vanilla beans.
The things I store most of are: salts,cinnamon,onion and garlic (both in various forms)No salt,(salt replacer for K+ electrolyte) Stevia, now liquid and pyure(non bitter)
We are planting more herbals this year for replenishing… have sage, garlic in two kinds. We planted thyme, rosemary and Stevia with limited results last year will enhance and try again…have spearmint, and adding peppermint this year.
There are several more plants I wish to try, including epizote for serving with beans, and yaupon holly (for ‘pick me up’ tea). We are in moving process, so having to set up all new grow areas, and places for future livestock…Just don’t know how much I can get done yet…
Bullion powder comes in 2 lb+ jar. I have some opened 3 years beyond date..keeps opened even, for more than 2 years, just put the lid on each time… is so salty that it is a preservative… powder is easier to add to recipes and blend in. about 1/4 teaspoon is = to one small cube.It is also Knorr brand.Is carried in big box stores. available in tomato with chicken, chicken, beef..price around 5$ each. and there are some vegetable and ham ones available in hispanic grocery sections of stores..those are only available in smaller amounts of cubes and powder in small packets.
ALSO don’t know if any one has considered but meringue mix is just powdered egg whites..They come in small pouches and could be easily added to get home bags and etc.
The argument goes on, that sugar is not considered a spice any more. I prefer honey but sugar does have many uses. I like it so I include it in my spice stockpiles.
@ homebody
I agree with the “not a spice” crowd, Salt and Sugar, in my opinion, are preservatives. I personally use very little salt on foods, and like you I like Honey a LOT more that sugar.
IMHO, sugar is used in fermentation, and making ‘Granny’s “Spring Tonic”’ as Beach’n suggested. NOT that I would know what that is of course….. 🙂 🙂
NRP
I’m not a big jam person but I think most jam recipes call for a fair amount of sugar – would honey work?
homebody
I read this idea somewhere, long ago..
mash up various fruits/or a mix, and freeze dry it without sugar. a small amount mix with bit of liquid makes a nice jam, without any sugar.
I seem to recall, (wherever I read this) that they experimented with various fruits mixed with various veg, for some nice options to spread on toast. (carrot and plum, shredded beet and orange, etc)
Anon
Good idea, Thanks I will try it.
There are some fruits that naturally have a high amount of pectin. To make liquid pectin, take one of these fruits (apples, crab-apples, plums, etc) and make a juice like for jelly. Then cook it down. The resulting gel is almost pure pectin. It takes some experimentation to figure out amounts because it doesn’t act like the powdered stuff.
homebody
They now offer pectin with low sugar requirements, which I prefer. I have canned fruit with honey, not a winner for me lacking in that sweetness we expect.
If anyone does not consider it a spice, then it is certaintly a staple. Just try cooking without any of it!
I tend to keep it in two places.. in a cooking cannister and in a jar with cinnamon to put on toast(which I use very sparingly)In which case I would consider it a spice.
I keep several sugars and replacers within MY dietary tolerance… incl: honey, molasses, sugar,Pyure brand Stevia powder, and Now Stevia origional liquid. I have Splenda,(no longer use as often) I use all of these SPARINGLY, but in rotation for different recipes and in recipes I modify,so I can have some of the things others eat, occassionally. I also have some saccharin based sweetners, I don’t tolerate now, but others might can use these effectively and am not throwing them out.
I envy those who are in fruit country and are able to make own vinegars… not many apple trees in our area, presently,Even tho historically have had.. trying to add to that as well.
@ NRP, Ever tried the Scotch Bonnet pepper? Very hot and delicious flavor.
@ CR
No I have not, at 350,00 on the Scoville scale that’s getting a little warm, Although I have a “friend” (friend, yeah right HAHAHA) that gave me a couple of dozen Trinidad Scorpion “Butch T” right at 1,463,700 SHU, they are still sealed up in an all glass container, honestly I’m a bit afraid of those…. HAHAHA
NRP
I might be CRAZY, but not quite that crazy….. 🙂
Anybody have a good source for bullion cubes? I havent had much luck,,,
@ Nailbanger
Amazon, cheap
NRP
try knorr bullion powder…avail thru wal mart or amazon
Sam’s Club…Tone’s brand.
Or try a GFS,Gordon Food Service, if you have one.
Here’s one… (more than two pounds in this jar…)
Knorr Bouillon, Granulated, Chicken Flavored, 35.3-Ounce Jar
Ken
Know you are on your trip, but if you have a chance try “Better Than Bouillon”, it comes in a jar. Found in most grocery stores or on line, Costco carries the chicken, beef and on occasion vegetable. It is a little more expensive but well worth trying, who knows it could be freeze dried. Their Au jus mix is wonderful, if you do not have time make your own for a french dip, and it does not taste salty, which we like.
@ NRP, about a tablespoon of Scotch Bonnet sauce into a pan of spaghetti sauce, or a little more if you like, and you’re good to go. Warms it up a little and adds an nice Carribean flavor.
Um, spaghetti is supposed to be Italian, not Caribbean….. just sayin 😉
What I can’t grow we buy in bulk, generally from Azure since we have a local drop. Most are vacuum sealed in pint glass jars so I only have to open a little at a time. Trying to expand my herb / spice garden this year. Anything whole dried that is around too long that doesn’t smell “spicy” enough, goes to the chickens for treats. And I do hang some in the fall just for the chickens and rabbits through the winter. My feed barn smells delicious, lol.
I think we keep the usual spices around. I do like playing with different basils and mints. Onions I dehydrate myself and use from there.
I grow some in my garden such as dill, onion, garlic, and Basil. I use some certain wild weeds to flavor food such as wild violets which are prolific in spring and wild rose petals in salads. Nasturtium flowers add a hot flavor to salads, while Wood sorrel adds a sour kick to pies and salads. I use staghorn sumac seeds, pineapple weed, wild rose hips, wild fennel, and wild mint to my teas. I use lambs quarters considered an herb for a spinach or in soups, and seeds can be used in breads.
Basil, lambs quarter seeds and fennel last a long time dried, while lambs quarters, mint, pineapple weed, rose hips, onion, I parch/cook and freeze for a short time. The rest I eat fresh or within a week.
The greens that don’t last as long..can be dehydrated and used to add greens and vitamins to stews.. I do spinach and sorrell this way.
I love and support my somewhat-local cooperative market, especially for the bulk products they carry — including spices. If there’s such a place anywhere near you, I encourage you to check it out. Your taste buds and prepping wallet will likely thank you.
–Larry
(eating apple/sunflower/spice cake)
Be careful Larry, them footsteps behind you might be NRP – make the cake monster trade you for TP. 🙂
sorry meant to say “make him trade you TP for cake”
Cake???? Did someone mention Cake????
Unfortunately I do NOT barter with TP. Life’s essentials ya know… Go a week without TP, you’ll understand, even worse, the wife without TP for a DAY!!!!!
NRP
Ya, who knew that TP could become a tactical advantage,,, that n baby wipes
@homebody, NRP: Rather trade interesting flavorings, instead of TP.
I have powdered ginger and mild ‘California’ ground chiles to spare.
(Is it heretical to speak of spare chiles, in any form??)
@ Larry
HAHAHA, ‘California’ ground chills’, Sorry My friend, but ya CAN’T grow chili underwater…. LOLOL
I’m in New Mexico, chili capital of the world…… the city of Hatch is world renowned for their chili farms and the flavors are out of this world, literally hundreds of different chilies grown right here in NM.
If ya ever get a chance, get to the Chili Festival in Hatch NM. And yes ya can get Scorpion Chili (AKA fire on a stem) right down to Mild Hatch Green Chili…….
Homemade Chili Rellenos coming up tonight I think… yummmm HAHAHA
NRP
I decided a few years ago to have an herb garden with the spices I like. Most of the herbs I grow are perennial. There are a few that I have to start each spring. If that’s the case, I let a bunch go to see so I can restart them the following year. I nip them all summer, use them fresh, and dry them out. All the herbs that I dry out are stored for the non growing seasons. I also dry my mushrooms. (again… sounds funny reading about dried herb and mushrooms. LOL!)
If I have an over abundance of herbs, I put them in a mason jar and vacuum seal them. If I am overwhelmed with them, I give them away as gifts. Most people love spices and herbs freshly locally grown as gifts.
What ever I grow, I eat, preserve and store.
Black pepper and a few spices that I haven’t gotten my fingers on… I buy.
I have enough to last until world war 5.
I think the O2 absorbers, mylar, vacuum sealing, jars etc is the way to go.
I really like the glass jar storage for herbs. You can pack a LOT in a quart jar.
With the Nor’Easter coming… I’ll be using my herbs whilst hunkering down. 🙂
The store shelves were just about bare today in the Gluten and Dairy isles.
That gave me a good chuckle,,, WW5,,,, thats about like my supply of cinnamon, still not sure why i ended up with 2 cases of the stuff in pint bottles.
If all were to look online for taco seasoning recipes and the like…. We have most of the spices/herbs in our stock pile.
Instead of buying taco seasoning… I mix my own.
People love my chili and they love the taco seasonings I use when its taco night. I like to add a bit of extra Cumin to mine… It seems to wake up all the other flavors.
Rosemary and Thyme, a pinch of salt/pepper, and a pat of butter on a baked potato makes people come back for seconds.
Fresh homegrown cilantro and fresh squeezed lime juice with homemade apple cider vinegar in your salsa makes peoples eyes open up. My salsa is a HUGE hit here… When we have salsa battle/cookoffs… My friends always ask… What is in that? Its soooo good?!?! – I tell them “Nothing special 90% is home grown without any commercial fertilizer in the dirt.”
I see their gears turning… I just smile. 🙂
Recipe for your taco seasoning mix? Pleeeeease???
OK.
Everyone get their #2 out…
First… you need chili powder.
I make that first. I store it…
Then, after I make this….
I use the “Chili Powder” to make the taco seasoning.
Which is actually a bit more of *most of these ingredients…
—
Chili Powder
1⁄4 cup sweet paprika
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon dried oregano
2 teaspoons ground cumin
*Of course, if you don’t like HOT chili powder, control your cayenne as you wish…
—-
1 TableSpoon chili powder (see above)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 TableSpoon ground cumin
1 teaspoon salt (optional)
1 teaspoon black pepper
-or- substitute salt/pepper/paprika for Soul Food Seasoning.
2 TableSpoons per one pound of g.beef – if you are like me, you’ll add what you want.
Cooking recipes, after all are a “Guide” you can add/dismiss any ingredient that suits your tastebuds.
Baking, however, is very strict on what you use. DO follow the main recipe for baking… Soda, Salt, Powders, etc…
I hope everyone enjoys these two recipes. Try to use home grown herbs/spices… Food (as we know) tastes WAY better.
~Yo3
@ Youngest Of 3
Going to give these a try, thanks
NRP
Yo3
Thank you for the recipe will write it down to share with the family & keep a copy for the file box.
I have that same recipe. 2 TB = one commerical envelope for me
I do use this for taco seasoning also.
Thanks! Dad is showing an extreme taste sensitivity to anything that has chemicals in it, so I’m looking for recipes to make things myself. 🙂
Lauren
Saw your posting about your dad sensitive to commercial packaged spice mixes.
Hope these two books might assist you with spices you will need to have on hand, “Cheaper is Better”, and “More-Make-A-Mix by Eliason,Harward,Westover”. It shows you the items it will require to make it all from scratch.
The last book was published in 1980, look at the used book stores. They could be available on Amazon have not checked it as a source, as I acquired mine through on a bidding site.
I’m glad all of you will give this a go…
even the “Lurkers” out there who don’t post.
🙂
Feedback is always welcome in the future about the recipes.
Grow – eat & store – live, repeat.
I use Cilantro in every dish I can.
I bet many don’t know the benefit of Cilantro. It erases metals in our blood stream; an easy way to remove heavy metals like mercury, lead, and aluminum….. neurotoxins. There is no taste, so try it.
Isn’t it a wonderful herb?
Stored pretty standard items- all commercial, from 5.5 to 26 ounce containers: dried basil, oregano, cinnamon, granulated garlic, black pepper. In the “not spices technically” class-iodized salt, sugar, brown sugar, kosher salt, brown and poultry gravy powder, Splenda, Stevia, raw sugar, non-iodized sea salt. Seasoning packets: taco, onion (technically a soup mix, be used as meatloaf seasoning).
Still, Tequila Silver…Whoops, crossed into a different list, I guess the “spice of life list”. ?
Stoli, not still, maybe one could do vodka in a still, provided stills were legal of course.
@ Grey
It’s a proven fact, backed by many years of personal research, that Tequila is NOT alcohol, it is in fact a Drug.
NRP
@NRP, the Tequila thing- the real question is the sequence and content-
1.) Lick the salt from between the thumb and first finger, the webbed area
2.) Down the shot of Tequila
3.) Bite the lemon wedge (not lime wedge, lime is verboten)
When younger, step and repeat. Best around a night bonfire with friends doing the hat dance.
A few others that we stock up on besides the ones listed above are:
Tony Chacere’s
Slap Ya Mama
Mrs.Dash
J.D.’s Bacon Salt
Does anyone else dehydrate things like
Ketchup
Mustard(s)
Different hot sauces
Steak sauce(s)
Hot/ mild taco sauce. We save up a bunch from taco bell till we have enough for a load.
“Does anyone else dehydrate things like…”
Wow. Lightbulb moment. I make my own Ketchup. Never thought to dehydrate it.
Thanks.
Since mustard and most of these were on the Ark, I don’t; just have lots on the shelves.
Since my wife has been working this past year and hasn’t been been able to throw me out of the kitchen, I’ve been learning to spread my wings and fly into the world of cookery. The kids wouldn’t have lasted long on just a rotating diet of eggs, pancakes, and Ramen. Since I’ve been doing all that, I’ve found some serious holes in my food preps. I think a steady diet of rice, beans, and canned chicken/tuna would make me not want to survive the apocalypse. Ok, my food preps aren’t THAT bland but you get the idea. I’ve started loading up on all the hard to come by stuff that would be almost impossible to get if the trucks stopped rolling. If I can’t stride manfully into the future with my Thai Crab Curry, then it’s just not worth it. XD
Last year I started planting the odd cooking herb here and there in with the landscaping and I think that I’ll be bamming that up a notch with this next growing season. We’re past the first winter here in Oregon but I don’t want to start planting anything because it’s sneaky here and there is always a surprise second winter that likes to pounce as soon as you relax and start planting stuff and wearing shorts.
@ Nihilist
“Thai Crab Curry”
Ohhhhh you just hit a soft spot, YUMMMMM
NRP
To Youngest of 3:
Thank you so much for the recipe on taco seasoning. Here I have been buying it mostly within the grocery store. This should save me/us a lot of money down the road.
With the arrival of warmer weather, I stock up on 2 things: Ranch Dressing mix (add milk and mayo) and Knorr Vegetable Soup mix in order to make Spinach dip. On the Spinach dip, I pretty much follow the recipe on the box with exception of adding a lot more green onions to the mix and I buy sliced water chestnuts as you get more per can that way as opposed to whole. (and you are going to dice it up fine anyway)
With warmer weather, I cook less soups and stews and spend more time grilling. I also eat more salads as well. The spinach dip along with sliced sourdough bread is a big hit at potlucks/church socials.
Herbs and spices are used a lot within our home so for me, it is a matter of keeping it in stock. Our strawberry pot became root bound last year so I cleaned it out in order to grow herbs like Rosemary, Spearmint, Basil and Chives. We have not yet tried to grow Oregano but would love to find seeds and give it a try this year.
My tastes run more into Southern Mexican food and Italian food as I have trouble with food that is too hot. (I have to avoid Tex-Mex cuisine for that reason.) So NRP can call me a Pansy if he wants to. ( No problem as the former Governator of California called me a girly-man. )
Oregano – Invasive – Do, grow this in a pot, or keep it contained. Mint is the same way.
If any of you can acquire wild garlic seeds, or established plants with the roots in tact – I highly recommend it.
Herbs are the easiest to grow. Just keep them trimmed…
Fresh is best but of course, we don’t live in Central America… so, dried is our second best choice.
I’m thinking there is a dry recipe out on the web for ranch. You probably don’t have to buy the dry packets.
I use the internet as a research tool, not fun and games, like most do.
Yo3
Check out ‘all recipes dot com’ they have one for ranch but if you want that butter milk flavor & no fresh buttermilk. Purchase dried buttermilk and add to the mix. I keep air dried whole milk and buttermilk in the pantry for those times when I need it.
Mmmm… buttah milk. 🙂
I only have white powdered milk in the pantry.
Never gave buttermmilk a thought until I searched for the ranch mix.
I might have to get some.
Thanks for the tip!
Greetings all,
However you classify them, I suggest stocking up on leavening agents, unless you are already an experienced sourdough bread baker. Yeast would be my first choice, since one can both use it and *grow more of it* for use or trade.
Baking soda and powder have similarly large leverage: cheap easy to get before SHTF; neither cheap nor easy after. I could see trading leavenings (or even gifting to safe-able neighbors, to help them make a go of it) in even limited-trust situations. I’d at least think about ordering monoCalcium Phosphate (the chem that, added to soda, makes baking powder) if doing so ended up cheaper than buying baking powder in bulk. Anybody have an idea of a online-order-able supplier?
I just received an order of bulk baking yeast, pound bags, vacuum packed.
It’s cheap enough (approx $2.50/lb) that shipping dominated the order. I think I’ll try gifting some of the little packets, along with some sugar in a small canning jar, to some folks whose prepping/self-reliance interests seem spark-able.
Having survived shoveling out, I’m (rewarding myself by) learning how to make steamed bread (AKA Bao), which needs only a burner, camping stove or fire — once one has the steamer and the technique down. IMHO a great way to stretch limited meat taste/nutrition over lots of wheat-flour calories.
@Ken: if photos, suppliers etc. of interest, feel free to email me.
DH has a severe MSG sensitivity so I have to be very vigilant about what spices I store (well any food for that matter). I’ve found a bouillon brand called Massei that says it doesn’t have MSG in it. So far he hasn’t reacted to it. It’s a little more expensive but well worth it when considering the day-long debilitating headaches he gets from ingesting the stuff. Our whole family tried to avoid it as it is it good for the brain. DH is our canary in the coal mine in this regard.
With this sort of sensitivity it makes food prepping a little harder because so many canned and packaged convenience foods are loaded with MSG both listed and “hidden” i.e. Autolyzed yeast extract, spices, natural flavorings, torula yeast etc.
It’s been a long journey working this issue out and I do way more cooking now than before…but that’s good and our health is so much better.
One more note – then, I’ll shut up… LoL
Any “seasoning packet” that you buy in the store, can easily be made at home cheaper. Use the web – search “DIY dry __________ Recipe” and your search engine will be flooded with hundreds of hits and links.
Most of these ingredients are sitting in our pantries.