I am caught in a web of cultures. This is not a scary thing. I welcome it with an open heart and a very big appetite. I have one foot in America and another in Europe. My heart is rooted in Puerto Rico while my passion is India. But where do I shop? In Italy.
Although I live in a northern Italian town where the cuisine lacks spice, I am never bored. I have learned to blend parsley, basil, sage and other traditional Italian herbs into a cuisine all my own. My Indian fiance is often asked what we eat at home. His answer? Everything.
Since I get asked for recipes quite often, I wanted to take a minute to examine my pantry. This way I can catalog a list of the spices and herbs I most commonly use to create everything from Punjabi dishes to falafel, pasta and empanadas.
For all those Spicy Rose followers, this is for you...
-mustard seeds
-cumin seeds
-turmeric
-red chili powder
-cloves
-garam masala

-cardamom
-fennel
-ajowain
-coriander seeds
-cinnamon (whole and ground)
-ginger (whole and ground)
-long pepper
-star anise
The herbs in my garden are:
-sage
-rosemary
-thyme
-basil
-mint
-lavender (which I am babysitting for a friend)

-annatto seeds
-powdered garlic (which I never use but, in this case, is required to make adobo)
-powdered onion (see explanation as above)
-dried oregano
-black pepper (whole)
-bay leaves

-soy sauce
-sesame oil
-Thai fish sauce
-red curry paste
-sambar
-miso paste
-kombu

-cilantro
-scallions
-lemon grass (if I'm ever lucky to find)
-kaffir lime leaves (dried)
-curry leaves (dried)
-chilies
-coconut milk
Some stuff I just found while taking my last look around:
-vanilla beans
-nutmeg
-sesame seeds
-cayenne pepper
-pink peppercorns
-amla
-pickled green chilies
-pickled red chilies
-black bean sauce
-pumpkin seeds (used in mole)
-apple cider vinegar
-balsamic vinegar
-white wine vinegar
-extra virgin olive oil
-assortment of specialty salts