It’s always useful to have a few essential preserved items in your store cupboard or fridge ready on standby in case you run out of any of the fresh seasonings and flavourings that are so frequently used in everyday cooking – namely herbs, chilli, garlic and ginger. From a simple selection of dried herbs to a jar of pickled ginger or a tube of garlic puree or chilli paste these alternatives offer convenience and a longer shelf life than their fresh counterparts. Here is a quick guide to what’s worth buying …

Herbs:

While fresh herbs are punchy and full of flavour, they can be expensive to buy and don’t keep for long. A small selection of dried herbs is an essential for any kitchen to add that seasoning boost when fresh are unavailable. Don’t go mad and buy the whole shelf but choose ones you will use the most. Dried oregano, rosemary, mint, thyme, sage and bay leaves will give you a good flavour range. This is where the space-saving Cole & Mason Saunderton Herb & Spice Shaker comes in so handy – simply choose your favourite dried herbs and fill it up. 

Dried herbs have a more intense flavour than fresh so use in a 3:1 ratio, basically using 1/3 of the amount of fresh. And while fresh herbs are usually added towards the end of cooking, it’s best to add dried early on to allow them to hydrate and release their full flavour potential. Also, remember to check the use-by dates on the jars as they can lose their flavour intensity over time - if they are nearing the end of their shelf life you may need to add an extra sprinkle to the dish. 

Ginger:

Grated, minced or sliced fresh ginger is great for giving a real zing to many recipes, but sadly it does not keep for very long before drying out and losing its flavour oomph. To have a constant supply on hand it’s worth having a tube of ginger puree or a jar of minced ginger on standby in the fridge. Both are slightly less pungent than fresh, but as a general guide use in a 1:1 ratio as replacement or 1 tablespoon of puree or minced where a 2cm piece of fresh root ginger is called for. Pickled ginger can also be used as a replacement for fresh although it will add a little more acidity to the dish because of the pickling liquid. However, it’s a convenient ingredient to use as a tangy addition or garnish to salads, tacos and stir fries.

Garlic:

With its intense and pungent aroma, garlic forms the flavour base to many dishes from all over the world. A tube of puree, or a jar of paste or finely chopped garlic can be a culinary life saver if you run out of fresh. Because of the added salt, oil and preservatives the flavour isn’t as potent and intense as freshly crushed or chopped plump garlic cloves, but they will still fill the flavour gap when needed. As a rough guide use about 1 teaspoon of paste or puree to replace 1 large, crushed clove - although it really does come down to personal preference, so add more if you’re a real garlic lover. If using chopped garlic preserved in vinegar, drain well before using - any remaining vinegar will evaporate during cooking. 

Chilli

For adding a hit of heat to a recipe you can’t beat freshly chopped red or green chilli's, but there are plenty of preserved options to have on hand if you’re out of fresh. The one thing to remember when using any of these long-life versions - from whole dried chilli's to chilli flakes, chilli paste or chilli oil - is that the flavour is intensified and will give more concentrated heat to the dish. Use sparingly at first, taste then add more for a spicier flavour, if needed.

Add whole dried chilli's straight to dishes that need long and slow cooking or rehydrate first by soaking in just-boiled water for a few minutes. Alternatively, place in the Cole & Mason Stadhampton Chilli & Spice Mill and simply grind as much as you need during cooking or over the finished dish. A small jar of chilli oil is also a useful addition to your store cupboard - perfect for drizzling over pizzas, pasta and stir fries whenever you want an extra-hot chilli kick.