Spices add vigor, flavor, and passion to our recipes. Without spices our food would be bland and would lack the taste and subtle flavors that make eating enjoyable.
Spices generally come from three sources: leaves and flowers, seeds and barks, and roots. Ironically, the single most used spice, salt, is a natural mineral and does not fit into any of those categories.
The most common leaves and flowers are: basil, oregano, parsley, mint, saffron, and bay.
The most common seeds and barks are: cinnamon, cumin, mustard, fennel, poppy, pepper, vanilla, and sesame.
The most common roots are: ginger, ginseng, and arrowroot.
Spices do not age well and have surprisingly short shelf lives. Whole spices and herbs have about twice the life of their ground counterparts. Whole leaves and flowers are good for a year; once they are ground, they are good for about six months. Whole seeds and barks last two years, once they are ground they are good for one year. Whole roots last more than two years, once ground, one year. If you find that you have to increase the amount of a given spice in a dish to make it “come out right” then the spice is telling you that it is old and has lost its potency.
When spices get old, one of two things occurs: they lose potency or they become bitter. In either case, old spices can be worse than no spices because they can have an unpleasant impact on the outcome of your meal. Look for the loss of color, or color fading as a good indicator that a spice might be old. If the spice does not have a fresh odor or taste, it may be time for it to be replaced. If your spice begins to cake up, it is a good sign that moisture has gotten to it, and it should be replaced.
The way spices are stored and handled have a lot to do with how long they will last. Proper storage will not improve the life of spices, but improper storage will decrease their effective life. Spices need to be stored in dark dry locations. Never store spices in the refrigerator, as the high humidity is harmful. Similarly, never hold a container of spices over an open container on a hot stove, as the moisture and heat rising from the open containers can get into the spices remaining in the container. Similarly, always use a clean, dry spoon when scooping spices out of a container.
Store your spices in a cabinet or in a spice drawer. Cabinets are acceptable because they mostly keep the spices out of the direct light, but cabinets are not efficient places for spice storage unless one uses an in-cabinet rack to provide easy access and to minimize wasted space. Well-designed spice drawers are an excellent choice as they keep spices away from the heat, light and moisture that are commonly found in kitchens. In addition, spice drawers lend themselves to the user of screw-cap jars with rubber seals that will help further protect the contents.
As with cabinets, putting spices in a pantry keeps them out of the light, but can be a potentially inefficient use of the space. A pantry is a good place to use a countertop spice rack, or you can mount one to a wall or the inside of the door. An alternative idea is to put the spices on a small step shelf, which will help make the smaller containers easier to organize and see.
Countertop and wall-mounted spice racks are attractive and popular, but they are not ideal for storage because they expose the spices to light, especially sunlight. Yet, they are very popular, and some kitchen designs make them a necessity. If you decide to use a freestanding or wall-mounted spice rack, pay particular attention to where it is located. Keep it as far away from the sink and stove as possible, so as to minimize moisture. Try to locate it where it never gets hit by direct sunlight. If you can minimize the amount of direct fluorescent light it gets, so much the better.
Taking these basic precautions can ensure that your rack not only looks attractive and compliments the kitchen, but it also protects your investment in spices.
When you buy spices, be sure to buy them from stores that are likely to have a high enough volume, so that the shelf life of your new purchase did not run out in the back room before you made your purchase. If you buy spices in a disposable container, be sure to transfer the remaining contents to an airtight container. If the package of spices does not have a “use before” date, then write your own expiration date on the label of the container.
Following are some spice-related links that you may find useful:
www.spiceadvice.com Spice Advice is produced by the brands of ACH Food Companies, which includes such well-known brands as Durkee, Tone’s and French’s. It includes a spice history and encyclopedia.
www.fishermansexpress.com Alaska Seafoods produces the Fisherman’s Express website that includes recipes and a seafood spice guide.
www.epicurious.com Epicurious, known for its extensive recipe collection, includes a herb and spice chart that offers suggestions for foods that go with common seasonings.
Spice Advice
www.spiceadvice.com
Spices generally come from three sources: leaves and flowers, seeds and barks, and roots. Ironically, the single most used spice, salt, is a natural mineral and does not fit into any of those categories.
The most common leaves and flowers are: basil, oregano, parsley, mint, saffron, and bay.
The most common seeds and barks are: cinnamon, cumin, mustard, fennel, poppy, pepper, vanilla, and sesame.
The most common roots are: ginger, ginseng, and arrowroot.
Spices do not age well and have surprisingly short shelf lives. Whole spices and herbs have about twice the life of their ground counterparts. Whole leaves and flowers are good for a year; once they are ground, they are good for about six months. Whole seeds and barks last two years, once they are ground they are good for one year. Whole roots last more than two years, once ground, one year. If you find that you have to increase the amount of a given spice in a dish to make it “come out right” then the spice is telling you that it is old and has lost its potency.
When spices get old, one of two things occurs: they lose potency or they become bitter. In either case, old spices can be worse than no spices because they can have an unpleasant impact on the outcome of your meal. Look for the loss of color, or color fading as a good indicator that a spice might be old. If the spice does not have a fresh odor or taste, it may be time for it to be replaced. If your spice begins to cake up, it is a good sign that moisture has gotten to it, and it should be replaced.
The way spices are stored and handled have a lot to do with how long they will last. Proper storage will not improve the life of spices, but improper storage will decrease their effective life. Spices need to be stored in dark dry locations. Never store spices in the refrigerator, as the high humidity is harmful. Similarly, never hold a container of spices over an open container on a hot stove, as the moisture and heat rising from the open containers can get into the spices remaining in the container. Similarly, always use a clean, dry spoon when scooping spices out of a container.
Store your spices in a cabinet or in a spice drawer. Cabinets are acceptable because they mostly keep the spices out of the direct light, but cabinets are not efficient places for spice storage unless one uses an in-cabinet rack to provide easy access and to minimize wasted space. Well-designed spice drawers are an excellent choice as they keep spices away from the heat, light and moisture that are commonly found in kitchens. In addition, spice drawers lend themselves to the user of screw-cap jars with rubber seals that will help further protect the contents.
As with cabinets, putting spices in a pantry keeps them out of the light, but can be a potentially inefficient use of the space. A pantry is a good place to use a countertop spice rack, or you can mount one to a wall or the inside of the door. An alternative idea is to put the spices on a small step shelf, which will help make the smaller containers easier to organize and see.
Countertop and wall-mounted spice racks are attractive and popular, but they are not ideal for storage because they expose the spices to light, especially sunlight. Yet, they are very popular, and some kitchen designs make them a necessity. If you decide to use a freestanding or wall-mounted spice rack, pay particular attention to where it is located. Keep it as far away from the sink and stove as possible, so as to minimize moisture. Try to locate it where it never gets hit by direct sunlight. If you can minimize the amount of direct fluorescent light it gets, so much the better.
Taking these basic precautions can ensure that your rack not only looks attractive and compliments the kitchen, but it also protects your investment in spices.
When you buy spices, be sure to buy them from stores that are likely to have a high enough volume, so that the shelf life of your new purchase did not run out in the back room before you made your purchase. If you buy spices in a disposable container, be sure to transfer the remaining contents to an airtight container. If the package of spices does not have a “use before” date, then write your own expiration date on the label of the container.
Following are some spice-related links that you may find useful:
www.spiceadvice.com Spice Advice is produced by the brands of ACH Food Companies, which includes such well-known brands as Durkee, Tone’s and French’s. It includes a spice history and encyclopedia.
www.fishermansexpress.com Alaska Seafoods produces the Fisherman’s Express website that includes recipes and a seafood spice guide.
www.epicurious.com Epicurious, known for its extensive recipe collection, includes a herb and spice chart that offers suggestions for foods that go with common seasonings.
Spice Advice
www.spiceadvice.com
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