So it’s spices OR herbs and dozens of choices? For donating purposes keeping more basic in mind, I don’t think you can go wrong with spices like cinnamon or garlic powder. For herbs, oregano, rosemary, thyme or maybe bay leaves. Yes, the Italian Herb Blend could be good, too.

I agree with the herb blend for donating. People of limited means don't have a lot of different bottles of seasonings, and one nice one could be a real find for them. For a well stocked kitchen with no smoky things, the smoked paprika is a good choice.

But if you can choose from the whole line, what about something with a little more kick: Blends for the same reasoning, togarashi, chili powder, ras al hanout, or similar. Those pack a llot of flavor.

And while italian herbs are great if you're making spaghetti or other basic Italiany stuff, for general cooking it can be too specific, and I'd choose herbs de province or fines herbs if I only could have one.

And if it were for me, personally, with my overstuffed 6' tall spice pullout, I'd choose their Chipotle Honey Garlic. I like blends for quickies and that sounds great for sandwiches or eggs.

If I could get one free to donate, I would get garlic powder and buy onion powder and donate both.

Poor folks don't have a lot of different bottles of seasonings, and one nice one could be a real find for them.

I find that statement to be mildly offensive (no doubt it was not intended to be). Folks that frequent food pantries are not necessarily poor people but those with limited economic means to properly feed their families at regular grocery store prices. I also think it is a bit presumptuous to assume they do not have a decent selection of herbs and spices already on hand.

“I would get garlic powder and buy onion powder and donate both.”

Not a bad idea.👍🏻

I think the key is keep it basic for donating. Dried oregano is versatile (Italian, Mediterranean, Mexican dishes) and has a longer shelf life than some dried herbs. NiCOZ5, nice of you to want to donate it!

Of course it wasn't meant that way! I've changed it to your words, but I don't get the difference. When I was vegetarian mostly because vegetables and milk were subsidized where I was and I couldn't afford meat, my indulgence every couple of weeks was to use any leftover cash from the grocery kitty to buy a new spice or herb. We had a very limited kitchen, and not much variety of food we could afford. Being able to make different "cuisines" with the same foods and different spices was a boon! It's hard eating the same old stuff daily. But even so something like the Italian Herb blend, or Ras al Hanout would have seemed a gift. I certainly didn't have all the components of either, and made what I did have work overtime. If I'd had to buy fresh (subsidized) milk for kids, I could never have afforded any of those spices. Perhaps extending my own experience to people who shop in food pantries (in addition to the people I've known since who do, but are too busy working and acquiring food to put a lot of attention into cooking) was inaccurate but I think your reaction to it is far beyond what I said.

Chipolte Honey Garlic...hhhmmm.....that's one I don't have...yeah...it might be pretty good in egg salad...or crab salad...I make those often. :0) Something to consider....

The FREE offer is good until 9/1...so I'll get to look it ALL over on my next grocery shopping trip...I often donate those HUGE bags of dry cat food. They break it down to smaller portions. I'll probably wait until October. I made a BIG donation a few weeks back.

I was just at a store where there's a Morton and Basset display but they didn't have the more interesting of their offerings. I would have bought the Chipotle Honey Garlic....

I would get the saffron, if they had it, or the cardomon. If I was donating, I would consider something with broad usage besides the blends (adding poultry seasoning and garam masala) including thyme, rosemary, paprika (smoked or hot), tumeric, or chili powder. Although the former two may be too common or too easy to grow at home.

I'd get the sage because I use a lot of it turning ground pork into breakfast sausage. Or the fennel seeds for turning ground pork into Italian sausage.

Another blend that might be good for donating is Herbs de Provence. It’s more floral than Italian Seasoning but very good. I use it often.

My most used spices are; garlic powder, onion powder, basil, thyme leaves, chili powder, cumin, and bay leaves.

I also think a basic choice would be best for donating, like chili powder which can be used to dress up various beans and mixtures, or garlic powder which can be used in many dishes.

Annie

For donating, I would get something "all in one" such as Mrs. Dash.

I’d go with a versatile blend. Chili, steak, Italian seasoning, something like that.