Condiment Confidential

If variety is the spice of life then spices mark the variety of life.  We came to that profound observation when we opened the cupboards and fridge in search of a snack only to find a mere handful of things to actually eat. What we do have is a staggering assortment of sauces and spices.  I don't just mean a few jars of this and that.  Have a look.

-two types of mayonaise   olive oil and regular

-three types of mustard   hot, spicy brown, and sweet german

-four types of salt    sea salt from Maine, sea salt from Cornwall, kosher salt and Jane's

-four types of vinegar  (down from six!)  rice wine, apple cider, balsamic, malt pub

For chinese, indian, mexican and thai cooking

-two types of soy sauce    with and without wheat

-tamarind paste

-beef madras spices for curry sent specially from England

-fish sauce, hoisin sauce, oyster sauce, mirin, sesame oil

-mustard seeds, cumin seeds, sesame seeds, poppy seeds

-taco spices, chili powder, paprika

-dried chiles, coriander

The standards for italian cookery

-two types of olive oil

-basil, oregano, sage, pepper, garlic, anise seed

Baking supplies

-cinnamon, ginger, cloves, allspice, nutmeg

-vanilla, almond, lemon, orange extracts

-three types of chocolate

Mr Pearson staples

-two types of HP Sauce and a bottle of Daddy's

-maple syrup

-two types of honey     wildflower (from India??) and orange blossom (from Zolfo Springs)

-three kinds of hot sauce  (one home made)

What's in your cupboards?