Living the Pantry Lifestyle - Condiments

We have had a mild case of the flu here.  Thankfully not the terrible kind that has closed some of the schools.  However, it was enough that I didn't get the projects completed that I wanted to do last week.

Except for one project that, like so many, came to me when I was using a product.  I don't use Sriracha a lot but I do use it enough that it is a condiment I depend on.  Unlike people who love a lot of heat in their food and pour it on everything, I use it sparingly for just a touch of heat and its' flavor.

I say that because, as I was using it in a recipe last week, I thought I'd better check the expiration date.  Yikes!  Let's just say that I had purchased it earlier than I remembered.  I wasn't worried about using right then it since the ingredients would give it a long life but I did throw it away and put it on my grocery list.

I decided it was once again time to go through the condiments and see if anything else was far past the expiration date.  I didn't think so as I had done this a few months ago (how did I miss the Sriracha?) and as expected, there wasn't anything else past the expiration date.

However, there were a few condiments that were almost empty that I knew I wouldn't use soon so they also went into the trash.  For the first time in awhile, I didn't have to squeeze items in the shelf of the refrigerator drawer where I keep them.

I was relieved to find the jar of yeast I keep with the condiments was still within the time it is good.  I used to buy yeast in bulk and keep part of it in the freezer but these days, I buy it in a jar and keep it refrigerated.

Since I was thinking about condiments and expiration dates, I checked a few items in the yellow pantry and decided to put baking powder on the grocery list.  I usually replace it regardless during the Holidays but I didn't do much baking this year, while recovering from eye surgery.

Everything else was fine but I was almost out of Tajin so it went on the grocery list for Aldi, where I purchase it but it is probably available at most stores these days.  I had a sample that lasted a couple of years until I saw one of Nigella's PBS programs. She kept it just to use on melons.

I love watermelon with just salt the way I grew up eating it but once I tried Tajin on it... yum.  It became my go-to healthy treat last summer.  Tajin to me is the Mexican version of what sumac is to Middle Eastern cooking.  Except sumac has a lemony flavor and Tajin has dehydrated lime in the blend.

I had bought sumac in a bag from the Asian food store in town so the stuff in my yellow pantry is probably three or four years old now.  It is stored in a Ball jar so it is dry and it is still good (spices really do have a very long shelf life).  I do think it would be a good idea to purchase a replacement bag soon.

There are some spices that should be stored in the freezer because they can get buggy.  The two I know of are dried mustard and some types of chili powder.  I don't use dried mustard very much so it was kept in the freezer.  I don't use it at all these days.  I buy chili powder in the regular bottles at the grocery store and use it up before it has a chance to get buggy.  If you think of others, please comment below.

The talk about spices reminds me that my son is cooking through one of my favorite cookbooks, Jerusalem.  I had given him my copy and he has now far surpassed me in what he has made.  He posts photos that always make me hungry.  I highly recommend that cookbook.

I think that is enough rambling on about condiments and spices, although they are important... one can only ponder them so long.  ;)

Mentioned in this Blog Post

• Tajin... here. (My Aldi also carries it, as do a lot of grocery stores in their Mexican food aisle.)
• Sumac... here. (Available online and in Asian grocery stores.)
• Jerusalem... here.  (Available on Amazon and I have seen it at Barnes & Noble.)

Disclosure:  Most links to Amazon.com are Associate links.