Old spices, any good?

Ron G said:

I am a (very) novice cook, but I have a bunch of small spice jars, some fish
spice, some chicken spice, some beef, some Italian, whatever. It's the type
Walgreens sells.

They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
about "old" flower or rice, etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

Speaking from my own experience, and not as an authority on the subject,
spices (shades of brown or yellow, in powder form) tend to last a very long
time (at least for us non-gourmet types). Herbs (whole or chopped leaves)
lose their flavor more quickly than spices do.

I have a jar of tarragon that I grew myself in 1992. Far more fragrant and
flavorful than even Penzey's (www.penzeys.com) fresh stuff.

I didn't grow the jar, just the tarragon. 😉

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Ron G said:

Hi---
I am a (very) novice cook, but I have a bunch of small spice jars, some fish
spice, some chicken spice, some beef, some Italian, whatever. It's the type
Walgreens sells.

They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
about "old" flower or rice, etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

Thanks----
Ron :-)

I have a big can of mustard powder that's almost 30 years old, and it's
still good. I was gonna throw it out last year, but I mixed some up to
test it, and was surprised how hot and mustardy it still was.

Some herbs and spices hold up better than others. I wouldn't expect
cheap blends to have much taste left after more than a year or two. How
do they smell? They don't go bad as much as they just lose flavor.

Without really answering your question, I will recommend that you get a
pepper grinder and some whole Malabar black pepper. (you won't believe
the difference between store-bought ground pepper and freshly ground
whole pepper. Also, if you have any garden or flower bed space at all,
plant some basil seeds.

Best regards,
Bob

zxcvbob said:

I have a big can of mustard powder that's almost 30 years old, and it's
still good. I was gonna throw it out last year, but I mixed some up to
test it, and was surprised how hot and mustardy it still was.

I just remembered. A thousand years ago, I briefly sold Watkins products.
You'd think that an outfit that is in the business of selling herbs and
spices would advocate for buying new stuff every year, as many folks here
in RFC do.

Instead, they told us to instruct customers to put a little of the herb or
spice into their palms, then rub it. It's still good if rubbing brings out
the scent of the oils in the seasonings.

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

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

Quoted message said:

Hi---
I am a (very) novice cook, but I have a bunch of small spice jars, some
fish
spice, some chicken spice, some beef, some Italian, whatever. It's the
type
Walgreens sells.

They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
about "old" flower or rice, etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

Got a nose? Smell them. If they smell weak, use more. If they smell like
nothing, buy new stuff.

Ron G said:

Hi---
I am a (very) novice cook, but I have a bunch of small spice jars, some fish
spice, some chicken spice, some beef, some Italian, whatever. It's the type
Walgreens sells.

They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
about "old" flower or rice, etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

They should still be ok to use. I take it they are a blend of herbs or
spices since you refer to them by type of meat. Herbs and spices tend
to decrease in potency over time so you might have to use more to
compensate. My rule of thumb is 6 to 12 months storage for herbs and
spices depending on what they are. I likely have some older though if
it is a herb or spice I don't use very often. IME, I've never had bugs
in flour, rice, herbs, or spices. In general these things are used up
pretty fast here. However, you can end up buying a bag of flour with
critters already in it. DD had weavils in a bag of flour she bought.
She was not impressed! Many recommend freezing flour to kill off any
weavils.

Quoted message said:

Thanks----
Ron :-)

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zxcvbob said:

Ron G said:

Hi---
I am a (very) novice cook, but I have a bunch of small spice jars,
some fish
spice, some chicken spice, some beef, some Italian, whatever. It's the
type
Walgreens sells.

They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
about "old" flower or rice, etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

Thanks----
Ron :-)

I have a big can of mustard powder that's almost 30 years old, and it's
still good. I was gonna throw it out last year, but I mixed some up to
test it, and was surprised how hot and mustardy it still was.

I haven't got the knack of this even though I know it should be easy. I
keep mustard powder on hand for mustard packs and as an ingredient when
needed.

Quoted message said:

Some herbs and spices hold up better than others. I wouldn't expect
cheap blends to have much taste left after more than a year or two. How
do they smell? They don't go bad as much as they just lose flavor.

Without really answering your question, I will recommend that you get a
pepper grinder and some whole Malabar black pepper. (you won't believe
the difference between store-bought ground pepper and freshly ground
whole pepper. Also, if you have any garden or flower bed space at all,
plant some basil seeds.

Oh, I will second the pepper grinder! It's worth every penny! I have
two, a battery operated salt and pepper mill and a manual pepper mill.
The battery operated one is not worth anything, IMO but the manual one
is well worth it!

Quoted message said:

Best regards,
Bob

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

Quoted message said:

Hi---
I am a (very) novice cook, but I have a bunch of small spice jars, some

fish

Quoted message said:

spice, some chicken spice, some beef, some Italian, whatever. It's the

type

Quoted message said:

Walgreens sells.

They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
about "old" flower or rice, etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

Thanks----
Ron :-)

In my experience, in a sealed jar - no bugs. However, also IME, spices do
tend to lose flavour and aroma over time, the more highly scented/aromatic
ones most so.

If they still taste ok, smell ok, and look ok, then, well, I guess they are
ok - no real news, eh? ',;~}~

Shaun aRe

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

Quoted message said:

I haven't got the knack of this even though I know it should be easy.

What 'brand'? As you said, it should be easy - just put however much powder
you want into a little bowl, add cold water slowly while stirring up into a
thick paste, get any lumps out and thin down to the consistency you want.
Leave for about 10 minutes and the flavour should be nicely developed. You
can add salt if you wish, or use part vinegar if that kind of flavour is
your kick - (best IME to make the thick smooth paste with just water,
thinning down with the vinegar once the favours have developed after about
10 mins).

Personally we get the Coleman's brand English mustard powder, and if I just
I follow the pack instructions it works every time - powerful, hot, tasty
yellow mustard = just add water.

Cheers!

Shaun aRe

Damsel wrote on 18 May 2005 in rec.food.cooking

Quoted message said:

I didn't grow the jar, just the tarragon. 😉

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Try harder next time.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"Ron G" <[email hidden]> wrote in message news:[email hidden]...
: Hi---
: I am a (very) novice cook, but I have a bunch of small spice jars, some fish
: spice, some chicken spice, some beef, some Italian, whatever. It's the type
: Walgreens sells.
:
: They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
: about "old" flower or rice, etc, that ends up full of bugs and such.
:
: I need your opinions if this happens to spices too?
: Are these ok to use?
:

what you have are spice mixes, which could contain anything, including a
'filler'. As others have said, more spices and all herbs lose their flavour over
time as the aromatic chemicals in them either breakdown, or undergo browning
reactions, or are converted by bacteria, yeasts and moulds. The mixes you have
(had) could contain anything!
Some pure whole spices could last for years (with reduced pungency) but nearly
all ground spices should be slung after a couple of years, tops. Some do grow
mould, like paprika, fennel and fenugreek.
I recommend
1) you sling the lot
2) read up on spices and the art of spicing
3) tend towards buying whole spices, they last longer, and have a much stronger
aroma.
4) if you want mixes, then mix your own, they have better flavour, and you know
what is in them, and in the short term and long term, are cheaper.
cheers
Wazza

In article <[email hidden]>, "Ron G" <[email hidden]>

Quoted message said:

Hi--- I am a (very) novice cook, but I have a bunch of small spice
jars, some fish spice, some chicken spice, some beef, some Italian,
whatever. It's the type Walgreens sells.

Quoted message said:

They are easily 3 or 4 years old, and as I browse the newsgroup, I hear
about "old" flower or rice, etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

Thanks----
Ron :-)

If they don't smell of their spice or herb, they've lost their oomph.
Don't store them near heat (above the range) or light. As with most
food storage, cool and dark are best. Replace them if you can, with the
smallest quantity available if you don't use them frequently enough to
use them up within a year. Less problem with bugs than with The
Dreaded and Evil Oomph Loss.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Melba's Jammin said:

Ron G said:

I have a bunch of small spice jars.
They are easily 3 or 4 years old.
I hear about "old" flower or rice,
etc, that ends up full of bugs and such.

I need your opinions if this happens to spices too?
Are these ok to use?

If they don't smell of their spice or herb, they've lost their oomph.

Quoted message said:

Don't store them near heat (above the range) or light. As with most
food storage, cool and dark are best. Replace them if you can, with

the

Quoted message said:

smallest quantity available if you don't use them frequently enough

to

Quoted message said:

use them up within a year. Less problem with bugs than with The
Dreaded and Evil Oomph Loss.
--
-Barb

I guess living like mushrooms is how we've maintained our Oomph. 😉

Sheldon

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cool and dark are best.

But never refrigerated!!! The moment they're opened, they'll attract
condensation.

I started dating spices when I buy them years ago. Just put the month
and year on the label with a Sharpie. At least I know how old they are.
I throw them out when they get more than a year or 2 old or lose their
smell.

Damsel wrote:
nstead, they told us to instruct customers to put a little of the herb
or
spice into their palms, then rub it. It's still good if rubbing brings
out
the scent of the oils in the seasonings.

I like this idea! Think I'll start doing it this way in the future, for
spices I keep a long time. But I'm doing less of that since I
discovered "fresh-ground" spices at a nearby Asian market. They are
mostly cheaper than the jars of "Spice Island" or the others and,
better yet, I can buy as little as I want! I don't like having to buy a
3 or 4 oz jar of Chinese 5 spices because it'll lose it's freshness
before I can use half of it up. Now I can buy an ounce at a time. If
you can find a local market that sells spices this way, I highly
reccommend it. Of course, you have to be careful that they are freshly
ground. The market near me is right in downtown Denver, and a lot of
locals, Asians and others, go there, so the turnover is pretty fast.
This might not be so at other markets.

In article <[email hidden]>, zxcvbob <[email hidden]> wrote:
[snip]

Quoted message said:

I have a big can of mustard powder that's almost 30 years old, and it's
still good. I was gonna throw it out last year, but I mixed some up to
test it, and was surprised how hot and mustardy it still was.

And I thought I was doing well with a few small bottles of stuff
labelled "... 1979"! (But, of course, mine have been kept in the
fridge. 🙂

Quoted message said:

Some herbs and spices hold up better than others. I wouldn't expect
cheap blends to have much taste left after more than a year or two. How
do they smell? They don't go bad as much as they just lose flavor.

Without really answering your question, I will recommend that you get a
pepper grinder and some whole Malabar black pepper. (you won't believe
the difference between store-bought ground pepper and freshly ground
whole pepper. Also, if you have any garden or flower bed space at all,
plant some basil seeds.

And keep the Roundup handy... Basil has got to be one of the better
weeds around here. (Good god, the damn stuff has not only survived my
negligence, it has reproduced!)

Cheers, Phred.

--
[email hidden]

salgud said:

I started dating spices when I buy them years ago. Just put the month
and year on the label with a Sharpie. At least I know how old they

are.

Quoted message said:

I throw them out when they get more than a year or 2 old or lose

their

Quoted message said:

smell.

When you date spices do they put out?

Totally unnecessary to toss out old spices, if (1) you buy whole
spices, and (2) those not used often be kept in the freezer.

Whole spices will last practically indefinitely, and freezing ensures
even longer life. Ground spice/herb blends will keep well in the
freezer for many years... only leave out what will be consumed within
say 3-4 months.

Do not, I repeat, DO NOT use those stupid spice racks.... (1)they
typically expose spices to excessive light and (2) they are highly
indicative that you can't cook... no different from the kitchen frauds
who have every fercocktah designer pot made hanging from their ceiling.
all dusty like they haven't been used for at least a year, probably
never, because of fear they'll get blemishes. The more cooking
paraphenalia one has exposed/displayed the least likely they know how
to cook. Like how the truly *hot* women don't typically display their
wares... they're confident.

Sheldon

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

Quoted message said:

In article <[email hidden]>, zxcvbob <[email hidden]>
wrote:
[snip]

Quoted message said:

I have a big can of mustard powder that's almost 30 years old, and it's
still good. I was gonna throw it out last year, but I mixed some up to
test it, and was surprised how hot and mustardy it still was.

And I thought I was doing well with a few small bottles of stuff
labelled "... 1979"! (But, of course, mine have been kept in the
fridge. 🙂

Quoted message said:

Some herbs and spices hold up better than others. I wouldn't expect
cheap blends to have much taste left after more than a year or two. How
do they smell? They don't go bad as much as they just lose flavor.

Without really answering your question, I will recommend that you get a
pepper grinder and some whole Malabar black pepper. (you won't believe
the difference between store-bought ground pepper and freshly ground
whole pepper. Also, if you have any garden or flower bed space at all,
plant some basil seeds.

And keep the Roundup handy... Basil has got to be one of the better
weeds around here. (Good god, the damn stuff has not only survived my
negligence, it has reproduced!)

Cheers, Phred.

You're supposed to pick off the flowers so it doesn't go to seed. You don't
actually use Roundup anywhere near edible food crops, do you?

In article <[email hidden]>,

Doug Kanter said:

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

Quoted message said:

In article <[email hidden]>, zxcvbob <[email hidden]>
wrote:
[snip]

Quoted message said:

I have a big can of mustard powder that's almost 30 years old, and it's
still good. I was gonna throw it out last year, but I mixed some up to
test it, and was surprised how hot and mustardy it still was.

And I thought I was doing well with a few small bottles of stuff
labelled "... 1979"! (But, of course, mine have been kept in the
fridge. 🙂

Quoted message said:

Some herbs and spices hold up better than others. I wouldn't expect
cheap blends to have much taste left after more than a year or two. How
do they smell? They don't go bad as much as they just lose flavor.

Without really answering your question, I will recommend that you get a
pepper grinder and some whole Malabar black pepper. (you won't believe
the difference between store-bought ground pepper and freshly ground
whole pepper. Also, if you have any garden or flower bed space at all,
plant some basil seeds.

And keep the Roundup handy... Basil has got to be one of the better
weeds around here. (Good god, the damn stuff has not only survived my
negligence, it has reproduced!)

You're supposed to pick off the flowers so it doesn't go to seed.

You must have missed my use of the word "negligence". 🙂 [However, I
have to admit I do *try* to keep the flowers off. But here in the
tropics the damn things are impossible! Go away for a week or 10
days and you've got *seed*.]

Quoted message said:

You don't actually use Roundup anywhere near edible food crops, do you?

Nah. Just a manner of speaking. Roundup doesn't work too well on
most dicots; you need something like "Clover and Bindi Killer". ;-)

Cheers, Phred.

--
[email hidden]

In article <[email hidden]>,
"salgud" <[email hidden]> wrote:
(snip)

Quoted message said:

I like this idea! Think I'll start doing it this way in the future, for
spices I keep a long time. But I'm doing less of that since I
discovered "fresh-ground" spices at a nearby Asian market. They are
mostly cheaper than the jars of "Spice Island" or the others and,
better yet, I can buy as little as I want!

I buy my spices in bulk at my food co-op. I can buy the tablespoon of
ground cardamom I need for bread without spending a fortune, only to
have to toss it because of the missing oomph.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton