During a recent trip to the supermarket, I was making my way to the checkout with a handful of small bottles of spices. Garlic salt weighed in at something like $3.50 for a couple of ounces, and onion salt was even pricier. A tin of good Hungarian paprika teetered upwards of $5, the lemon-pepper cost another $4.
The total exceeded $20. That’s when I paused, and turned back. Returning to the spice racks I reconsidered the looming investment. And while there are no automatic, let alone authentic, substitutes for pure herbs and spices, there are a few corners that can be cut.
– Compare national brands and private labels. I saved $1.50 just by realizing that their ingredient rankings were identical.
– Never assume that the larger size is a better buy. You may pay several cents more per unit for perceived value or convenience.
– Some manufacturers produce product lines in both standard packaging and as part of a “gourmet” collection. They may claim that the higher-priced line consists of premium ingredients, pure leaves (rather than stems and dust) and so forth. It pays to compare. (And if you’re sold on pretty containers, you can always refill them with generics.)
– Don’t forget the old-timey virtues in “growing your own.” There’s still time to plant at least a small herb garden, featuring favorites. Garden shops and greenhouses can probably supply you with thriving, full-grown plants for very little green. You’ll enjoy the dual benefits of enjoying fresh herbs in season (many of which will flourish on an indoor sill come winter) and stock for drying to use later.
– Seasoning salts: Never mind for a moment the nutritional issues surrounding sodium. You can shoot several dollars on a product that frankly consists of little more than common table salt.
– Read those labels. Often you can formulate your own blend with generic ingredients from your pantry. Read the back panel, take note, and pull out your mortar and pestle or spice mill.
– Whether it’s onion-, celery-, garlic- or other herb-seasoned salt, don’t forget their common (and cheap) denominator. Upon rechecking prices I discovered that though I might pay a few nickels more for an equal weight of dried, granulated onion or whatever powder, when I added my own salt (even fine sea salt) I would be getting nearly twice the quantity for pennies more.
– Outdated stock: Always buy seasonings from a busy store. They’re apt to have greater product turnover (meaning fresher seasonings) and tend to be more competitively priced.
What if your own stock is stale? It’s painful throwing away dried herbs that are past their prime. But you may extract the last of fading flavors by placing them in a mortar, along with a little salt and pepper, and grind away. (And if you’re grilling over charcoal or good wood, there’ll be flavor aplenty. You’ll scarcely notice any subtle loss in freshness.)
– Substitute favorites: Yes, try something different–but who says you have to use, say, rosemary (unless you’re preparing “rosemary grilled chicken,” in which case belly up and pay the price). Experiment with substitutions. More often than not, your favorites will work fine (especially amid a mass of flavors) and please your palate.
– Don’t be bullied: Recipes routinely command the use of brand-name products. We each have our favorites, but “hot pepper sauce” doesn’t automatically translate to mean “top-shelf price.”
– Watch sales. Some stores reduce prices on seasonally appropriate seasonings in advance of grilling (or baking) season. Or they promote new lines of product with deep discounts.
– On the other hand, tread cautiously when substituting for favorite blends. When you’re about to try an unfamiliar spice or brand, buy the smallest, and preferably sale-priced, container. Give it a try and compare.
– Check out farmers markets, natural foods stores, cooperatives and other alternative sources. They often feature generic herbs for far less than grocers. Check for freshness, of course. Use your own jars and save.
