Spices

ypauls said:

Dear Food Experts Thank you for the info on not freezing
garlic (it is gone for good). It got me thinking though,
how often do serious chefs change their spice racks?

Every time I run out <g>. I think I have about a 2 year turn-
around on most of the spices I keep on hand.

Quoted message said:

I know I have many spices on the shelf that are priced at
79 cents (no expiration date). And would there be any
advantage to keeping them in the refrigerator?

I'm not sure if refridgerating them would have any impact on
extending their shelf life. On the contrary, it might lower
their shelf life since you let moisture in everytime you
open the container and that moisture's going to condense
within the container and adversely affect the spices (since
they're dry).

Just keep them in a cool, dry and shaded place (my
spice rack is in a cabinet away from any direct
sunlight) and they'll be fine. Just keep what you use
and use what you have.

ypauls said:

And would there be any advantage to keeping them in the
refrigerator?

Store them in a cool, dry, dark place like a cabinet. A
refrigerator would not be good because of condensation.

I recommend you buy fresh as you need it, and if you have to
buy dried herbs and spices, buy in small quantities. Time is
your worst enemy. You are better off buying enough to last a
month or two than a whole year, because the herbs and spices
will lose potency by the end of that year.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

"ypauls" <[email hidden]> wrote in message
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Quoted message said:

Dear Food Experts Thank you for the info on not
freezing garlic (it is gone for good). It got me
thinking though, how often do serious chefs change
their spice racks? I know I have many spices on the
shelf that are priced at 79 cents (no expiration date).
And would there be any advantage to keeping them in the
refrigerator? Cordially ypauls

Spices lose their freshness when essential (ie
aromatic) oils evaporate, so for maximum freshness (in
priority order):

(1) Grinding exposes the oils to the atmosphere. Buy whole
fresh spices and grind them yourself as required, a
small cheap electric coffee grinder will do fine. If you
have never done this you will be amazed how much better
freshly ground is compared to not.

(2) To reduce loss of oils, keep them in jars with
good seals.

(3) Keeping at lower temperature (ie in the fridge) will
assist by reducing the vapour pressure of oils.

(4) Discard and buy new when they are too old. How long this
is depends on the above as well as your rate of use.

David

"ypauls" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dear Food Experts Thank you for the info on not
freezing garlic (it is gone for good). It got me
thinking though, how often do serious chefs change
their spice racks? I know I have many spices on the
shelf that are priced at 79 cents (no expiration date).
And would there be any advantage to keeping them in the
refrigerator? Cordially ypauls

It depends on where you live or, rather, how close is the
nearest bulk spice merchant. If you have access to spice
merchant and can buy in whatever quantity, then buy three
to six months worth of your spices (this can be a pretty
small amount). You can keep your original labeled jars, and
just keep them partially filled with "fresh" spice.
Ideally, you want to buy fresh (rather than dried)
spices/herbs and only use the dried stuff when you can't
get fresh stuff. Admittedly this is pricier, but the
results are usually better. It's a bit like the difference
between the taste of pre-ground black pepper and freshly
cracked peppercorns -- big.

If you can't buy from a bulk spice merchant and you can't
get fresh herbs, then you are stuck with your bottles of
store spices. Taste your bottled herbs and spices. If the
color is starting to go off, then the flavor probably is,
too. If you crush the spice in your hand and can't smell an
intense aroma, then your spice needs to be replaced. A good
option is to not buy ground spices as they go tasteless more
quickly. Buy the whole spice if you can and use spice
grinders to grind your own (you can use a mortar and pestle
or a coffee grinder, too -- just make sure you clean them
well between spices). Whole spices can last for years and
still give good grounds.

Chili powder, cayenne pepper and paprikas actually should be
refrigerated, but you do need to watch out for condensation.
Measure them out and get the containers back in the 'frige.

-Matt

"ypauls" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dear Food Experts Thank you for the info on not
freezing garlic (it is gone for good). It got me
thinking though, how often do serious chefs change
their spice racks? I know I have many spices on the
shelf that are priced at 79 cents (no expiration date).
And would there be any advantage to keeping them in the
refrigerator? Cordially ypauls

I think the general consensus is about 6 months for most
spices. Use fresh if you can get them. Keep only what you
would use in 6 months. Some spices have a longer shelf-life,
such as ground pepper, salt, etc. If using pepper in a
recipe, use fresh ground-if using a lot, use the jar stuff.

"ypauls" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dear Food Experts Thank you for the info on not
freezing garlic (it is gone for good). It got me
thinking though, how often do serious chefs change
their spice racks? I know I have many spices on the
shelf that are priced at 79 cents (no expiration date).
And would there be any advantage to keeping them in the
refrigerator? Cordially ypauls

I keep some ground spices for a while, such as ground
mustard(which I use in salad dressing). I understand that
home dried herbs-basil, oregano, sage, etc., have a shorter
shelf life than others.

"ypauls" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dear Food Experts Thank you for the info on not
freezing garlic (it is gone for good). It got me
thinking though, how often do serious chefs change
their spice racks? I know I have many spices on the
shelf that are priced at 79 cents (no expiration date).
And would there be any advantage to keeping them in the
refrigerator? Cordially ypauls

Here is what the experts from Spice Islands say:

Dimitri

What is the shelf life of most spices? While dry spices
don't necessary spoil, we recommend for optimum flavor that
they be used within 2 years of packaging.

The recommended shelf life of some of our other products are
as follows: Pure and Imitation Extracts 2 years Dromedary
Box Mixes 1 year Durkee Lemon Pie Filling 18 months Durkee
Coconut 1 year Famous Sauce 1 year Dec A Cake icings and
gels 1 year Dec A Cake sprinkles 2 years Durkee or French's
Sauce and Gravy dry mixes 18 months Tone's Soup Base 6
months (after opening).

What is the best way to store spices?

Proper storage of spices will ensure maximum flavor and
color retention. Heat, light and moisture are all enemies of
dried spices. Heat causes flavor loss, light will fade the
naturally bright colors and moisture can cake ground and
powdered spices. Don't measure or shake spices over open
boiling pots. Keep spices in a cool, dry, and dark cupboard
away from the range or any source of intense heat. Any of
the red spices retain their color and are best protected
from insects if stored in the refrigerator or freezer. These
include paprika, chili powder and red pepper, among others.
If you are using the Tone's Chicken or Beef Soup Base, be
sure to store in the refrigerator, and use within 6 months
after opening. (HINT: Store in the freezer for a longer
shelf life. To use, simply let the jar sit on the kitchen
counter for 5 to 10 minutes to soften enough to spoon out
the desired amount. Then return to freezer.).

in article [email hidden], ypauls at
[email hidden] wrote on
3/17/04 2:35 PM:

Quoted message said:

Dear Food Experts Thank you for the info on not
freezing garlic (it is gone for good). It got me
thinking though, how often do serious chefs change
their spice racks? I know I have many spices on the
shelf that are priced at 79 cents (no expiration date).
And would there be any advantage to keeping them in the
refrigerator? Cordially ypauls

Not just serious chefs, anyone who likes their food to taste
good...you replace your spices (and herbs) when they no
longer smell (and therefore, taste) like they should. They
don't go bad, really, they just lose their essential oils
that give them flavoring power.

If you can't smell 'em, toss'em! They are worthless.

Those 79 cent bottles of spices are really not worth even
that small price to pay, they start out old and fading.

And the bottles are too big to use them up while they still
have any oomph left in them anyway.

Go to www.penzeys.com and replace your old worn spices
with the small jars of their stuff. You will realize the
stuff you've been buying have been a waste of money, as
you will actually TASTE the spices and herbs, probably for
the first time.

the only advantage to storing them in the fridge is if you
leave them there for long term storage only, and take them
out infrequently, and only for very brief periods.
Otherwise, it's the warming up to room temp, then re-cooling
in the fridge that causes condensation to form on the
contents, and that will RUIN them!

Heat and sunlight rob spices and herbs of their
flavoring power.

Buy only what you can use in a few month's time.

ypauls said:

Dear Food Experts Thank you for the info on not freezing
garlic (it is gone for good). It got me thinking though,
how often do serious chefs change their spice racks? I
know I have many spices on the shelf that are priced at 79
cents (no expiration date). And would there be any
advantage to keeping them in the refrigerator?

I don't keep mine in the fridge - just too much opening &
closing doors lets the coolth out. This year I've kept a
marker in the junk drawer and lable spices & such with the
month/yr I bought or dried it. Edrena

In article <[email hidden]>, "Kswck"

Quoted message said:

I think the general consensus is about 6 months for most
spices. Use fresh if you can get them. Keep only what you
would use in 6 months.

Penzeys points out that most spices are harvested yearly. If
you toss yours after six months and buy new, it's possible
that the new is actually just as old as what you tossed.

--
Dan Abel Sonoma State University AIS [email hidden]

The Joneses <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

ypauls said:

Dear Food Experts Thank you for the info on not freezing
garlic (it is gone for good). It got me thinking though,
how often do serious chefs change their spice racks? I
know I have many spices on the shelf that are priced at
79 cents (no expiration date). And would there be any
advantage to keeping them in the refrigerator?

I don't keep mine in the fridge - just too much opening &
closing doors lets the coolth out. This year I've kept a
marker in the junk drawer and lable spices & such with the
month/yr I bought or dried it. Edrena

Exactly what I do. The only thing I freeze is crushed
red pepper.

--
StocksRus®