Instructions for storing & using your spices
Tips for storing your spices
• The freshness of spices and herbs can be maintained longer if they are stored in airtight containers.
• Keep away from heat, humidity and direct sunlight. These elements accelerate the loss of flavor and aroma of spices and herbs. Avoid storing above radiators, dishwashers, sinks or near windows.
• Spices should not be stored in the freezer. Freezing does not extend the shelf life of dried spices and herbs that are used regularly. If they are stored in the freezer, and repeatedly removed for use, the condensation that will form inside the containers will accelerate the loss of flavor and aroma.
• Always close spice containers tightly after each use.
Average shelf life of Spices - Aromatic plants:
• Spices: Ground - 3 years Whole - 4 years
• Aromatic plants: 1-3 years
• Seeds: 4 years, except poppy and sesame seeds: 2 years
• Extracts: 4 years, except vanilla extract, which has an unlimited shelf life
• Seasonings/mixtures: 1-2 years
How to preserve and check the freshness of spices
• Whole spices and herbs retain their freshness longer than those that are ground.
• Spices and herbs do not spoil, but they lose their potency. Old and weak spices will not produce the flavor they should.
• Spices and Herbs will stay fresh for longer if stored in airtight containers.
• There are three methods you will use when checking for freshness - appearance, smell and taste. Visual inspection - fading of color is a good indicator of loss of flavor. Taste and smell your spices - if they do not smell or taste fresh, they should be replaced.
• Do not pour your spices and herbs directly from the bottle over a steaming pot. The vapors introduced into the bottle will accelerate the loss of flavor and aroma. The steam can also muddy the contents.
• Make sure your measuring spoon is completely dry when it is dipped into your spice container. Moisture introduced into your container also results in loss of flavor and spoilage of the contents.