Save Money on Spices

When I first started cooking for myself in college, nothing burned a hole in my wallet faster than picking a recipe that required me to buy a new spice. And when you are just beginning cooking in life, just about every recipe requires that you acquire a new spice. 

One trick I wish I had known about at the beginning of my culinary endeavors, is buying spices from the Indian store. Indian grocers sell spices in large quantities and for a fraction of the price that you will pay at your local grocery chain store. Spices in Western grocers are generally sold in 1-2 oz bottles, whereas in Indian grocers, they are generally sold in sizes vearying from 1/4 lb to 1 lb, often for the same price that you paid for that measly 1 oz at Star Market or Kroger. I swear Indians must be laughing themselves silly when they see American spices. The downside is not all spices will be available at the Indian grocer, but you can count on Turmeric, Cinnamon, Cardamom, Nutmeg, Mace, Cumin, Mustard Seed, Red Chilis, Fennel, and Fenugreek, among others. Side note: Indians also use a lot of nuts, so this can be a great source for pistachios (pista), almonds (badam), cashews (Caju) and Peanuts (groundnut). 

Another trick is to buy fresh herbs or herb plants from the market and dehydrate them yourself. If you are like me, you find yourself constantly throwing out some slimey parsley or cilantro. Next time throw half of the bunch in the dehydrator right away (you know you aren't actually going to finish it all, don't kid yourself). Often times you can find a potted herb at the store for $2 or $3, so don't spend $4 on that 1.2 oz bottle of McCormick Rosemary, buy the plant and dehydrate your own. As a bonus with perrenial plants, such as rosemary and sage, if you can manage to keep the plant alive you will have a nearly indefinite supply and realize the savings many times over.

Besides the cost savings, there are many other benefits to making your own spices. It allows you to be creative: Buy a chocolate mint plant or pineapple sage plant, dehydrate it, and add it to your arsenal of spices. These spices won't be available from the grocery store and can add a new twist and personal touch to your recipes. Making your own spices also allows you to have fresher and more potent spices. To maintain optimal potency, spices should be replenished every six months. You have no idea how long that ground cardamom has been sitting on the store shelf, make your own and enjoy the freshness. Also organic spices can be difficult to find and expensive to procur. Making your own can save money and keep pesticides off your table.