A Family Passionate About Premium Spices

Keeping Spices and Herbs Fresh

Whole spices and herbs maintain freshness longer than ground spices and herbs.  Spices and herbs do not spoil, but after time will lose strength, color and will not deliver taste.

 

 

Spices and herbs will keep their freshness longer in airtight bottles.  The shelf life for whole product is 3-4 years, ground product is 2-3 years, and leafy product is 1-3 years.

 

The three ways to verify freshness is look, smell and taste.  Check for color fading, smell for a fresh sharp odor, and taste for staleness.

 

 

Keep spices in a cool dry area away from direct sun light. Flavor is lost when spices are exposed to heat and even the slightest amount of moisture can cause caking.  Don't forget to close the container tightly after each use.  An open container promotes flavor loss.

Spice & Herb Tips

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Cooking with Spices and Herbs

Do not sprinkle spices directly from the bottle over the steaming pot.  Steam cakes the contents and hastens the loss of flavor and aroma.

 

 

Make sure your measuring spoon is completely dry when you dip into a spice bottle.  Any moisture will result in caking and flavor loss.

 

 

Ground spices release their flavor quicker than whole spices.  Use ground spices in recipes with short cooking time, or add near end of longer cooking recipes.  Whole spices need more than twice as long as ground spices to release their flavor.  Use whole product in soups and stews.

 

 

Robust herbs such as sage, thyme and bay leaves stand up well in long cooking recipes. Milder herbs such as basil, marjoram and parsley should be added at the last minute for best results.  Before adding to recipe, rub leafy herbs in the palm of your hand to release maximum flavor and aroma.

 

 

Essential oils are more concentrated in dried herbs.  To substitute dried for fresh, reduce tablespoons to teaspoons.  Example:  2 tbs. fresh basil = 2 tsp. dried basil

Scaling up recipes

Restaurants and institutions often need to size up recipes for larger than normal  gatherings.  Listed below are some suggestions for increasing spice in formulas.

 

 

 

Seasonings

Double the recipe, double the seasoning.

 

Herbs

For the first 100%, double the amount of herbs.  For each multiple thereafter, add only half the original amount of herbs.

 

Ground red pepper

This item deserves special attention as the intensity of the heat increases quickly.  Use the following formula:  For the first 100% increase in portions, double the amount of red pepper.  For each multiple of the original recipe, add 1/4 of the pepper originally called for.

Spices

Double the recipe, double the spice for the following items: Allspice, Cinnamon, Cloves, Black and White Pepper, etc.  Nutmeg and Mace are the only exception.

 

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