The Perfect Pantry®

REMIX: Red pepper flakes (recipes, stories and sources in The Perfect Pantry)

A fresh look at our favorite ingredients and recipes.

Ten years ago, my husband Ted and I bought our log house in the woods in Rhode Island. At the time we didn't know much about this part of the state, or the village where we now buy our milk and bread.

Rhode Island has its share of quirks, like any small place. And though I'll never be a native, I try hard to fit in.

I keep Autocrat coffee syrup in the pantry, to make the official state drink (coffee milk). I eat clam cakes and clear clam chowder (I know, I know, but I'm trying to do the right thing here). I smile when I pass the Del's Lemonade trucks on every street corner in the summertime. I haven't yet been able to manage New York System hot weiners, but I love Stanley's burgers, mixed with sauteed onions and so thin you wonder whether the Del's truck ran over them.

And I keep both hot and mild red pepper flakes on my spice rack at all times, a badge of honor in a state where every pizzeria puts a shaker jar of red pepper flakes on every table.

REMIX: Cinnamon (recipes, stories and sources in The Perfect Pantry)

A fresh look at our favorite ingredients and recipes.

In the best democracies, people enjoy freedom of movement, freedom of association, and freedom of expression.

My spice rack operates on the same principles. In fact, I'd venture to say it's the ultimate democracy. Except for salt and pepper, which have an assigned easy-to-grab-without-looking place on the shelf, everything else is free to hang out wherever, and with whatever, it wishes.

A spice like cinnamon needs its freedom. Some days, it wants to cuddle up with its baking friends, nutmeg and cloves and ginger. Other days, it prefers the company of the savories: paprika, turmeric, pepper.

No matter where it goes, I can always find it. I buy spices in bulk and transfer them to recycled jars of all shapes and sizes, from mustards and marmalades and mayonnaise. Cinnamon has its own uniquely-shaped jar with little winglets, from some fancy French condiment we received as a gift, so it stands out, wherever it is. The spice is a standout, too.

Cayenne pepper (Recipe: butternut squash macaroni and cheese)

One fun thing to know about cayenne pepper:

Native to Central and South America, cayenne pepper is also called cow horn pepper, but if you saw a jar of cow horn pepper sitting on your spice rack, you might not reach for it very often! The name cayenne comes from a small town in French Guiana, where the pepper is cultivated. An excellent source of Vitamin A, cayenne packs the same heat wallop as Tabasco® sauce, and makes a great substitute when you want pure heat without the added vinegar.

Cardamom pods (Recipe: mulling spices for wine or cider)

One lovely thing to know about cardamom pods:

In Arab cultures, cardamom pods placed in the spout of a coffee pot flavor the coffee, and guests are often shown the pods first as a sign of respect. The larger and greener and more plump the pods, the more highly revered the guest. The cuisines of many countries incorporate cardamom, which has been used in Indian cooking for more than 2,000 years. Thanks to the Vikings, cardamom found its way to Scandinavia, where it's very popular in baked goods like pulla bread.