When you’re buying for the boat (or anywhere, really) should you buy big or little spice containers? I mean, if you want to stock up, why not really stock up and get the biggest one you have room for? Or are there times when smaller is better?
For most spices, smaller is better . . . within reason. Spices in general lose their flavor when exposed to heat and humidity and most boats have plenty of both. Things like chili powder, basil, oregano and garlic are particularly susceptible. My experience is that in the tropics they rarely keep their flavor more than three or four months, but your experience may be different depending on where you are and how you store your spices.
So for most of us, that rules out the monster restaurant-size containers or large containers filled from bulk. (Darn! They’re far cheaper per ounce.) And the large containers hold a LOT more than the regular sized bottles, making it unlikely that you’ll use up the contents before it has all the flavor of sawdust. Obviously, if you have a large family or substantial crew — or know that you use a lot of a particular spice — you may decide that the large container is right for you.
Spices that I use frequently I buy in the larger of the regular-sized bottles. I also buy this size for spices that I use in larger quantities when I do use them — such as chili powder where I use a couple of tablespoons when I make a pot of chili.
I get the little jars for things that I use less often and that typically aren’t used in great quantity. White pepper and cayenne are two of these — while I use them a couple of times a week, it’s typically only 1/8 teaspoon or less at a time, so a little jar lasts quite a while.
Admittedly, sometimes I can’t find a particular spice in a small-ish container, such as the time that I found caraway seed in Loreto on the Sea of Cortez. It was in a huge bottle that held a quart or more! I knew I’d never use it before it lost its taste, so I divided up with some friends who also liked to bake bread. We never did find rye flour, but we learned to make “Almost Rye” with whole wheat flour and the caraway!*
So the next time you’re tempted to reach for the big spice jar because it’s half the price per ounce of the smaller one, think whether you’ll really be able to use it all. Too often, I’ve discovered that the one that’s cheaper per ounce actually ends up costing me the most since I throw a large part of it away.
*If you have The Boat Galley Cookbook, the recipe for “Almost” Rye Bread is on page 394.
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Nicola says
Excellent point, Carolyn! (as usual!) I have been buying all of the spices that I can find in the teeny containers, and if it’s something I use a lot, I am buying multiples. Yes I am paying more per ounce, but it should be worth it in taste & not discarding sawdust. This is my first provisioning experience, for 4 months in the Caribbean this winter, so I am so incredibly grateful to you for sharing your wisdom, and even your spreadsheets!
Thanks for all you do!
Nicola
sue says
Yes smaller seems to be more economical in the end. Before each of our major cruises we have stocked up, My husband ( a bit scared of running out of anything) made my buy lots or bulk spices. Before I left the boat after 2 years of cruising we had to throw out much of that – hadn’t used it all, although I use lots of herbs and spices in my cooking. We are away for an extended time so I will have to restock just about everything when we get back. My cooking style has changed a lot since we left home, too, with many more Asian style dishes which require fresh herbs and they are so accessible everywhere we go in Asia too.
My suggestion is do your homework as to what is available where you are cruising. It is fun going to the markets and buying spices from the “spice man”.
S/V Dos Libras says
Oops! Gotta put chili powder on the list! Thanks for the reminder!
The Boat Galley says
Definitely don’t want to be without! It’s a staple for us.
Becky says
Would it work to vacuum pack smaller quantities of spices ? Amts. that can refill a small bottle –then you can buy an economy -size? Maybe those would store in cooler crannies in storage? You’d have to use paper towling to keep the powders from sucking thru the vacuum….I think the directions have hints for sealing powders.
Carolyn Shearlock says
It would depend on where you are. I think. Heat is as much of a problem as humidity, so it would only work if you’re in a cool location and not in the tropics — or summer heat almost anywhere.
Janis Arnold Dravenieks says
If you have room to store your spices in the freezer, the large, otherwise the small version – the shelf life on spices is very short for optimum flavor.
Iris Meredith says
The little! When buying big containers… if they are not in a controlled enviroment like air conditioning, they will go bad and groe fungus and get hard as a rock. I have thrown away lots of large spices. Now i stock up on several of the small spice containers and have very little problems.
Terry Bogart says
Dill always goes off so fast, and I can’t buy it here. Some cruisers from Norway laughed when I swung by the post office a
Terry Bogart says
…..and had received my tarragon from Bulgaria! Couldn’t find that in FL or PA while visiting.
Tina Collins-Boggs says
Even with the food saver vuccum pack it doesn’t last long. Go small
Michael Guelker-Cone says
Buying from the bulk aisle you can get a small amount at a much better price.
Dave Skolnick (S/V Auspicious) says
This article is, for me, a classic that has weathered the storms of time exceedingly well.
I’ll offer a related thought. Simply don’t buy spice mixes. Make your own. This has two substantial benefits: 1. it increases the turnover of your core spices so they are fresher and 2. it gives you control over the ingredients, particularly salt which is way over included in many mixes. We’ve more or less stabilized at about 26 core spices. We do carry garam masala (a mix) because I haven’t settled on a recipe yet and the closest to “right” has two spices I don’t often carry.
An example is taco seasoning. I started with the recipe from Holly at spendwithpennies:
1 Tablespoon Chili Powder
1/2 Tablespoon Cumin
1/2 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Red Pepper Flakes
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
1 Teaspoon Pepper
Pinch of cayenne pepper
This is enough for about a pound of ground beef. I’ll make four or five times as much and store it in a repurposed spice jar, labeled accordingly. I also tend to use fresh onion very finely diced and fresh garlic pureed by hand; “pureed” is fancy for schmoosed with the side of a knife. Lots of common mixes are very easy to assemble by hand (Italian seasoning, jerk seasoning, creole seasoning, etc.).
Carolyn Shearlock says
There’s also a recipe for taco seasoning right here on The Boat Galley: Make Your Own Taco Seasoning