How to Stock a Spice Rack .............................................................................................................................................................................................
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Allspice, ground Bay leaf Black peppercorns Cayenne pepper Celery seed Chile powder Cinnamon, ground and whole sticks Clove, ground and whole Coriander seed Cream of tartar Cumin, ground and whole Dill weed Fennel seed Ginger, ground Mustard, dried Nutmeg, whole and ground Oregano Paprika Red pepper flakes Rosemary Rubbed sage leaves Saffron threads
