What we eat is a reflection of who we are.

That’s not news-worthy as you know. We’re all too familiar with the cliche, “You are what you eat.”

This morning, I pulled out my spice drawer and absently reached for the all-to-familiar spices in the front of the drawer for my Chix-Mex crock-pot concoction. Am I in my comfort zone, or what?

So I decided to actually look at the first ten spices that I take for granted and use in my repertoire of daily cooking. In the order I plucked them from my drawer: 

Blackened Seasoning. Bold. Spicy. Used last night for a blackened tilapia caesar salad and for the last blog post recipe. This one’s going to the back burner.

Cumin. Nutty. Aromatic. Perfect for my Chix-Mex dinner, pumpkin squash and chili’s. A keeper.

Chipotle Chili. Hot. Smoky. Not much left, another keeper.

Thai Coconut Rub. Exotic. I could use a little more.

Black & White Sesame Seeds. (This counts as two) Nutty. Sweet. Used for searing fresh scallops. Keep.

Whole Nutmeg. Warm. Spicy. Sweet. A perfect complement for sauteed spinach, frittatas and pumpkin.

Tarragon. Anise. Distinctive. I have fresh in the garden, so I’ll push this one to the back.

Old Bay. Salty. Pepper. Mustard. A serious seafood companion. A must for shrimp and crab.

All -Spice Grinder. Need I write anything more? Larry loves it. I’m keeping it in the front.

I’ve summed up my current spice life and came to a few conclusions.

I’m often bold and spicy, but also sometimes soft and mellow with a dash of exotic. I’m occasionally predictable and content with what I have. But like the change of seasons, I like to toss out the old and shake things up with something fresh and new.

So while you check out your comfort zone and spice cabinet, I’m going shopping for saffron.

Happy Tuesday!