I'm working on a curry post, but my wee kids need extra attention today, so here's a quickie. Check out my herbs and spices.
This is the main shelf. It's got a ton of bay leaves, two different kinds of dried chilies, chili flakes, cayenne pepper, white, black, and Sichuan peppercorns, white and black sesame seeds, a few different curry spice blends, herbs, tamarind, Kaffir lime leaves, whole nutmegs, star anise, brown and green cardamom (don't substitute one for the other, they taste completely different), cloves, cassia sticks, and a bunch of other stuff, including this jar of fake cheese powder that I bought on a whim ages ago (I am not a fan of imitation cheese (I don't like real cheese, either), but it had some kind of weird novelty value at the time, I guess).
But wait, there's more.
Dried lemon thyme, dried sage, dill, ajwain seeds, cumin, coriander, anise seeds, delicious and pungent black nigella seeds, more dried thyme, powdered ginger, dried limes, and fenugreek. There's also a big tub of paprika (but it's not in the picture -- doh!). The dried limes and nigella seeds were the hardest for me to track down.
All the stuff I couldn't fit in the main shelf. Mostly overstock and extra bags of this and that. And some Hungarian saffron, which isn't saffron at all.
I buy all my spices and most of my herbs from Chinese and Indian shops and the Asian/Middle-Eastern section of grocery stores (and the Latino section when I lived in PDX). Basically, you are usually going to get ripped off if you buy spices marketed toward white people.
I should show you my tea shelves next! ;p