SEATTLE KITCHEN

How to stock your spice rack

Feb 18, 2013, 12:03 PM | Updated: 12:55 pm

Once a year, usually the weekend of the Super Bowl (just because it helps him remember) Tom Douglas visits his favorite spice specialty store and stocks up.

Keeping spices fresh is important, and the hosts of KIRO Radio’s Seattle Kitchen show all have their favorites.

For Thierry Rautureau, keeping coriander, black pepper corn and sea salt around are musts. So is smoked paprika. “I like it because it has a touch of something and it gives it a little depth.”

Thierry also likes to keep ginger powder on hand, but Tom disagrees.

“I love fresh ginger. They’re completely different tastes,” argued Tom.

The two do agree that some herbs are best when they come straight from the garden.

In Theirry’s backyard, you can find rosemary, thyme and a basic bay leaf.

Tom makes an effort to keep Greek oregano in his kitchen. “It is so delicious, I love the floral nature of it.” He also keeps star anise on hand to keep his Asian cooking aromatic.

Katie O, on the other hand, said that cumin is the must-have for her kitchen. She uses it in both Mexican and Middle Eastern dishes.

Katie O also likes to keep togarashi in her kitchen. The combination of sesame, seaweed, lemon peel and chili powder adds depth to Japanese cuisine.

The show did agree on two spices they don’t keep around: garlic and onion powders. The exception, said Tom, is when you’re using them in a nice BBQ rub.

Read more:
Take your pantry from ordinary to extraordinary

Seattle Kitchen can be heard on KIRO Radio Saturdays at 2 p.m. and Sundays at 10 a.m. Available anytime ON DEMAND at KIRORadio.com.

Seattle Kitchen

Don’t bore your guests with the same old boring beers and cocktails. The Seattle Kitchen Show...

Jamie Skorheim

Seattle Kitchen suggests some ‘super’ brews, cocktails for game day

The Seattle Kitchen Show observes an interesting irony about Super Bowl celebrations when it comes to food: "On the most famous sports day in America, everyone reverts to worst things to eat and drink in America," says Seattle Kitchen host and chef Tom Douglas.

9 years ago

The Seattle Kitchen Show is helping you make your Super Bowl food a spread fit for champions. (AP P...

KIRO Radio Staff

Seattle Kitchen’s guide to Super Bowl Feast Mode

For the first Seahawks Super Bowl win, it might have been acceptable to throw together some chips and dip and call it a meal, but now the team is taking it to the next level and the 12s are going to have to step up and get into Feast Mode.

9 years ago

Mmm. If you’re feeling a little green on New Year’s Day, Tom and Thierry have a few goo...

Alyssa Kleven

Food and drink to chase away your New Year’s hangover

Seattle chef Tom Douglas says that a hangover is a "mistake" that shouldn't be piled on. He doesn't believe in "hair of the dog."

9 years ago

When you wake up a little out of sorts, or maybe with a headache or a touchy stomach, what should y...

Alyssa Kleven

Eating and drinking your hangover cures

Tom Douglas thinks says that hangover, a "mistake," shouldn't be piled on to: He doesn't believe in hair of the dog. "You should feed the dog, not take the dog to the bar."

9 years ago

During a special edition of The Seattle Kitchen Show recorded in Hawaii, the chefs do their best to...

Jamie Skorheim

Seattle Kitchen takes Spam from ordinary to extraordinary

The idea of a dish including Spam being "extraordinary" might seem a stretch for some, but if anyone can take this canned mean from ordinary to extraordinary it is the Seattle Kitchen crew of Tom Douglas, Theirry Rautureau and Katie O.

10 years ago

“I always say grilling is an art, barbecue is a religion,” says Tom Douglas. With barbe...

Jamie Skorheim

Grilling secrets from Seattle Kitchen

The Seattle Kitchen staff decided there was really only one cooking technique appropriate for the holiday weekend.

10 years ago

How to stock your spice rack