Cooking spices for bartering

[budgetprepp-n]

I found a can of lard unopened the cheap stuff (dollar store clover valley) It was still good and had expiration date of 2012

[Maine-Marine]

I was in the shop and save and they have sugar $4 for two 4 pound bags. $.50 a pound.
I already have enough sugar put back for me and maybe even a little extra.
But .50 a pound? so for $50 I can get 100 lb of sugar for bartering? I think that sugar is
going to be hard to find. But it got me thinking ,, What other spices would be good to put back
for bartering? If it's going to be in demand after shtf and it's cheap now might as well get some.

what other spices should I get?

http://www.penncouponing.com/smartsource.htm

Save 75¢ on TWO (2) Domino® Sugar Products 2 lbs. or Larger ..it doubles to $1.50

I have so much sugar, my wife will not let me buy any more

[Medic33]

let's put it this way without spice food tastes blan -so for a barter item -yeah it will be more valuable than gold.

[Targetshooter]

I have read all the post on this thread ,,,, no one has said anything about yeast ? You will need it for making bread and baking ,.

[SOCOM42]

I have read all the post on this thread ,,,, no one has said anything about yeast ? You will need it for making bread and baking ,.

When the yeast runs out, sourdough.

[Mad Trapper]

Have been putting up homegrown when possible.

Garlic onion leeks sage rosemary thyme basil parsley oregano celery various peppers . For sugars maple syrup and honey.

Will need to stock up on black pepper. Need lots more salt for food and other uses.

Other things are tea and coffee. Can do teas with local wild stuff but no caffeine in those.

What of these spices not mentioned above can be grown in zones 5 or less?

[Kauboy]

I have read all the post on this thread ,,,, no one has said anything about yeast ? You will need it for making bread and baking ,.

Yeast is from a naturally occurring bacteria in the wild. It's everywhere. You can acquire it from various natural sources. Stockpiling it is not really all that necessary.
Once you have a good "mother", you just have to feed it water and sugar, and you'll have all the yeast you'll ever need.

[DadofTheFamily]

Don't forget to have a good supply for yourself as well. You can prepare beans, lentils, oatmeal and rice a gazillion ways with lots of spice combos. A good place to shop for spices is Asian or Indian grocery stores. They typically use much more spice in their food than most Americans and are generally thrifty. They won't pay $5.00 for some little jar in the grocery store. I found you can get 5-10x the spice for the same price at Indian/Asian stores. Also Amazon is good too. Storing spices is another good reason to have a vacuum sealer.

[Mad Trapper]

Yeast is from a naturally occurring bacteria in the wild. It's everywhere. You can acquire it from various natural sources. Stockpiling it is not really all that necessary.
Once you have a good "mother", you just have to feed it water and sugar, and you'll have all the yeast you'll ever need.

Don't forget various types of yeast too. Baking is a bit different than brewing but both are important in my preps.

I have done good home brew cider with natural yeast but it dies off/gets pickeled if you add sugars to increase alcohol content. For that I use champagne yeast and can get to 16-17%. I use the mother of that. Have access to orchards berry and other crops.

I need to look into building a still for brandies and grain for "medicinal" purposes. Have a good chemistry background so just need to settle on a design that uses inexpensive readily available materials.

For baking you keep some dough working in the frig and refresh it with each new batch.

P.S. yeast is not a bacterium, it's a eucaryote, the un-coli! They have a nucleus and higher genetics than procaryotic bacteria.

"God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation. ~ Ralph Waldo Emerson"

[Kauboy]

P.S. yeast is not a bacterium, it's a eucaryote, the un-coli! They have a nucleus and higher genetics than procaryotic bacteria.

Oh, so more like a fungus then.
Never knew that. Thanks!