Stock Up on Spices and Flavorings • May Prep Challenge #3

Our third preparedness challenge in May is to stock up on spices and flavorings for food storage and every day. Many spices and flavorings come from overseas and could be difficult to get because of storms, famine, and other disasters.

For example, over 80% of the world’s vanilla is grown in Madagascar. It takes 3 – 5 years for the vanilla orchid to produce. In 2017, a cyclone destroyed one third of the vanilla crop and prices skyrocketed. Be prepared.

Stock Up On Spices and Flavorings • May Prep Challenge #3

“The prophecies about the last days are unequivocal, and there is great wisdom in preparing for the future whether it be for possible famine, disaster, financial depression, or any other unforeseen adverse circumstance.”

Presiding Bishop Gérald Caussé, March 2, 2018


  • Take an inventory of the spices and flavorings you have at home. Decide which ones you use the most and buy larger containers of those, and smaller containers of those you use less often.
  • Because spices and flavoring are costly, buy a few this month and add what you didn’t buy to your ongoing grocery list.
  • Watch for grocery store sales or buy large containers at Costco or Sam’s Club.
  • Winco sells spices in bulk dispensers which is an inexpensive way to refill spice containers.
  • Most spices have a 2-3-year shelf life. When spices expire, they are generally still safe to consume, the flavor is just less potent.
  • Even though vanilla extract has an indefinite shelf life, for best flavoring use it within 5 years. Store in a dark cabinet.
  • Almond extract has about a 3 to 4 year shelf life. Check for other extract information.


  • The Latter-Day Saint Home Storage Centers sell a 30-year shelf life 2.1 lb. can of dehydrated onions for $8.95 (2023).
  • A recommended one-year adult onion supply is 1 #10 can. Adjust amounts for children: Age 3 and under, 50%; 4-6, 70%; 7-10, 90%; 11 and up 100%.
  • Re-hydrate dried onions by adding “one part dehydrated onions to four parts hot water. Drain off excess water after 15 minutes.”
  • Add dehydrated onions directly into to spaghetti sauce, soups, or casseroles if there is some moisture in the recipe.
  • Once opened, transfer onions into mason jars with an oxygen absorber.

I hope you stock up on the spices and flavorings you need this month. You CAN do it!

Best wishes and stay focused,

Valerie Albrechtsen
The Food Storage Organizer

Purchase my food storage and emergency preparedness items in my Etsy shop.

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