The Zero Waste Herb and Spice Cabinet
Visit any supermarket and you’ll see aisles and aisles of herbs and spices. Of course we all get tempted, buy a few jars, then they get left in the cupboard for months or years, until they have no taste left. Most of them are also sold in plastic pots.
These pretty toughened glass jars lets you decant herbs and spices from zero waste stores, and also keep the ingredients dry, with bamboo lids to secure, so they don’t lose taste. The curved edge matt labels are affixed for you.
Herbs and spices not only taste great, but also some have health benefits, though likely not in that great a ratio. But especially if you eat plant-based foods, adding some herbs and spices helps to make the food taste great. Use alongside natural sea salt.
Also read our post on growing your own organic herbs (in pet-friendly gardens). For instance, sage and chives (plus all onion family members) are not safe near animal friends.
Along with salt, some spices (cinnamon, nutmeg, mace along with garlic/onion herbs are toxic near pets. Read more on food safety for people and pets.
Jars with tight lids stop air and moisture from sneaking in. And glass jars are also inert, so won’t (unlike plastic) affect taste.
- Some herbs are best used fresh: parsley (to garnish) mint (good with peas and in desserts), rosemary and oregano (for southern European dishes), sage (more lemony) and basil (good to make vegan pesto).
- Dried thyme is often used in casseroles (as are bay leaves, which are removed after cooking, before eating).
- Black pepper is a staple, buy it as whole peppercorns and grind just before use, for best taste.
- Chilli & Cayenne & Paprika are all hot spices, for Mexican and Hungarian dishes.
- Cardamom is popular in Scandinavian dishes, as well as curry. Other popular Indian spices are cumin, coriander, turmeric (also used as yellow food dye) and garam masala (a blend). Saffron is too expensive for most people.
- Cinnamon and ginger are nice sweet spices, often used in fruit crumbles.
- Nutmeg/mace (toxic to pets) is used in desserts and vegan eggnog!
How to Use Up Leftover Herbs & Spices?
You can’t really. Once they are a few months old, most jarred herbs and spices have no flavour, and there’s not much you can do with them, other than throw them. So the best thing is to only buy ones you use, in small quantities.
Visit your local zero waste shop and take containers, to just buy what you need. Then decant into the jars above. A far better (and cheaper!) idea.
Don’t ‘use up leftover spices’ to deter critters or make sachets etc. They don’t work, could harm pets and also ‘harmless solutions’ like spicing floors can kill small creatures, not just deter. Instead, read our post on humane critter deterrence.
Annie’s Salt Seasonings (in zero waste tins)
Annie’s Salt Seasonings are sold in zero waste tins, prepared from beautiful Scotland, in rural Argyllshire. They are packed with locally-sourced fresh herbs and spices, to preserve aroma and flavour. Any inner bags are compostable.
Smoked Chilli Salt gives a kick to vegan chilli or marinade. It combines sea salt and smoked fresh chillies, in coarse or grind versions.
Italian Seasoning Salt is ideal for pasta, pizza or sauces. It blends sea salt with basil, oregano and thyme, in coarse or fine versions.
Wild Garlic Salt blends salt with fresh wild garlic (milder in flavour than traditional garlic). Perfect to create homemade vegan garlic butter, or add to pasta dishes. Also available as a fine garlic salt.
Organic Fair Trade Spices (in glass jars)
Steenbergs is a lovely little company from Yorkshire, which makes nice spice mixes in glass jars, with metal lids.
They are only a few pounds each, and ideal to replace dusty plastic pots of spices in the cupboard, which lose flavour over time.
- Choose unique options like apple pie spice, stollen spice mix and one for vegan hot cross buns!
- This is where you can also buy your Indian black salt (the secret ingredient for vegan scrambled eggs!)
- There is also beetroot powder, ideal for a stronger colour (and less mess) than beetroot juice, for bright pink cakes and bakes.
- There is also a better baking powder, free from aluminium, and in zero waste packaging.
- And also flower waters, ideal for Persian love cake and other Middle Eastern treats.
Spice Drops (alternative to dusty powders!)
Spice Drops are the alternative, for less waste and more flavour. Also available in catering sizes, these have a shelf life of around 3 years, and can be used for cooking and baking favourite recipes.
Made in a Fair Trade factory by women in India, just add a few drops, and that’s it! Choose from:
- Cardamom, Cinnamon, Cumin, Turmeric
- Ginger & Chai Spices
- Orange or Lemon Zest
- Lemongrass & Rose
- Pumpkin Spice & Nutmeg
- Rose, Lavender, Vanilla
- Saffron, Garam Masala
- Red Chilli, Garlic Oil
- Mulling Spices
- Mint or Peppermint
The Pickle House (artisan spice mixes from Hackney)
Hackney has a habit of keeping treasure in plain sight. Tucked among cafés and makers, The Pickle House stands out for those who love flavour and clean refreshment. It brings together two passions, spice and juice, and treats both with care. Bloody Mary (Crowded Kitchen) is made with vegan Worcestershire sauce.
This is a spot that takes its cues from old pickling traditions, then applies them to modern kitchens. The focus is small-batch, fresh, and honest. You taste it in the spice blends, and you feel it in the juices. Set in east London, it attracts locals on their weekly shop and visitors hunting for something with character.
Try these easy ideas:
- Quick pan pickle: Slice carrots thin, warm vinegar with a pinch of sugar and salt, add a dill and garlic blend, pour over and cool. Crunchy in an hour.
- Smoky roasted cauliflower: Toss florets with oil, smoked paprika blend, and lemon zest. Roast until golden and finish with a pinch of flaky salt.
- Speedy curry base: Sweat onions, add a house curry blend and tomato paste, then stir in coconut milk. Simmer, add veg or chickpeas, and serve with rice.
