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I am somewhat obsessed with spices: learning their properties, collecting them, using them, and of course drawing them. This, then, is the spice shelf of my dreams, and close enough to the one I made for my kitchen. Of the bewildering array of spices available on the market I picked out 38 primary ones (that are not a mixture of several spices) that are stored this way (as opposed to, say, garlic, which you really want fresh) and readily available almost anywhere. Faced with the dilemma of representing them whole or ground, I put the powder in the jars and the original form on the label.
I've never even heard of some of these, Mahlab and Sumac. Others I've not seen for sale like Asafoetida or Galangal. I love different spices and herbs too, though I HATE coriander (the leaves), it's ok ground (different flavour) and trying to eat mustard to me is like trying to eat bee stings and nettles (yeah I think I'm allergic) oh well. It's hard to pick favourites, though I like pretty much anything with ginger in and also love smoked paprika in anything tomatoey.
I love different spices and herbs too, though I HATE coriander (the leaves), it's ok ground (different flavour) and trying to eat mustard to me is like trying to eat bee stings and nettles (yeah I think I'm allergic) oh well. It's hard to pick favourites, though I like pretty much anything with ginger in and also love smoked paprika in anything tomatoey.