Spices, Herbs, and Flavorings

Survival Cache, in this article, recommended 9 common and 5 "uncommon" spices, herbs, and flavorings to include in your food storage plans:

Common

1. Salt
2. Black Pepper
3. Chili Powder
4. Garlic Powder
5. Onion Powder
6. Cinnamon (also great on fruit)
7. Bay Leaves
8. Parsley
9. Oregano

Uncommon

These mostly include ingredients mentioned above and are way too high in sodium, but they sure can turn bland food into something great. You have to enjoy the little things.

1. Meat Spices ( those mixed spice things that are made for grilling)
2. Mrs. Dash
3. Cajun Seasoning
4. Wasabi Powder (admittedly not everyone will want this, but I usually feel if food is good making it spicy only makes it better and if the food is not good, well making it spicy still makes it better.)
5. Honey (I know, not a spice, but it is one of the best all around food additives for almost anything. Plus it has a virtually unlimited shelf life.)

This is a good selection, but the exact selection will depend on your eating habits.

First, and foremost, make sure that you include traditional flavorings--i.e., those that people have commonly used for thousands of years to flavor food: salt and sweeteners (e.g., honey, but also sugars, molasses, etc.).

I would recommend that you stock up on iodized salt to make sure that you get the iodine you need to prevent thyroid problems. Remember to store more salt than you think you need. Not only have the Federal health czars been wrong about how much salt you need to stay healthy (see, e.g., here and here)--you need more than what the government recommends--but in a SHTF situation, you won't be getting as much salt from processed foods, eating out, etc., as you do now. It also has uses as a preservative in addition to flavoring foods.

As I've mentioned in prior posts, make sure that you get honey that is NOT pasteurized. Raw honey has a lot of health benefits and healing properties--pasteurized honey is just another type of sugar.

Second, include those spices that drove the spice trade for hundreds, if not thousands, of years: black pepper and Cinnamon, primarily. I would also include onion powder and garlic powder (or however you prefer onion and garlic) in this category as well.


These first two categories will be the one's you will use a lot and will be valuable trading commodities in their own right.

Next consider what you use and like, taking into consideration the types of food you will be preparing. For instance, if you are storing a lot of beans with thoughts of making chili, you had better have chili powder. Rice and/or potatoes would call for stocking up on curry powder. You will probably want to include bullion cubes or canned bullion, for making broths and bases for stews, soups, casseroles, and gravies.


The list from the Survival Cache article is a good start for herbs, but substitute for what you like and use. For instance, if you like rosemary and thyme, but never use parsley or bay leaves, then stock up on what you will use. This may also be a good excuse to start an herb garden to grow some of the spices you use. (Another potential trade item).

Also look at storing up some small bottles of Tabasco sauce and save the packets of soy sauce you get at restaurants.

Finally, although not a flavoring, make sure you don't forget to stock up on cooking oils, always taking into consideration the shelf life (i.e., don't get a two-year supply of cooking oil because it won't last that long).