Herbs and Spices 101

At the Co-op, you may have noticed that we have downsized our herb and spice jars. Not our overall spice selection, mind you, but just the jars themselves. One of the benefits of this maneuver is that we can restock the spices sooner, which means they will be fresher. Fresher herbs and spices mean getting the most out of the flavors that your favorite spices contain.

Plus, bulk herbs, spices are really a great way to go. In our spice department, you can get as little or as much as you like. You also save a bundle as well on high quality organic spices. At least half of our herbs and spices are USDA Certified Organic, and most of the teas are USDA Certified Organic and Fair Trade, too.

Here’s a few tips that may help you maximize your spice life once you bring those spices home.

Storage

 A spice jar over the stove might be handy, but because herbs and spices deteriorate when exposed to heat, light, and moisture, it’s not a good place to keep them.

The best storage temperature for herbs and spices is one that is fairly constant and below 70° F. This means you need to stock them away from the furnace, stove, and the heat of the sun. Temperature fluctuations can cause condensation, and eventually mold, so if you store spices in the freezer or refrigerator, return them promptly after use.

A good storage system keeps herbs and spices dry and in the dark, too. Amber glass jars with airtight lids are ideal. You might also keep them in a cupboard or drawer, cover the jars with large opaque labels, or use a curtain to cover them when not in use.

In a nutshell, store your herbs and spices in clean, airtight containers, away from heat and light, and handle them thoughtfully.

Shelf Life 

How can you tell if your seasoning is past its prime? The shelf life of each herb and spice is different, and all age, even under the best conditions. Check your herbs and spices—and those you consider purchasing—to see that they look fresh, not faded, and are distinctly aromatic. Replace them as soon as you detect deterioration.

The shelf life of herbs and spices will vary according to the form and plant part, too. (Those that have been cut or powdered have more surface area exposed to the air and so lose their flavor more rapidly than whole herbs and spices, for example.) Here are some guidelines:

WHOLE SPICES AND HERBS:

Leaves and flowers                       1 to 2 years

Seeds and barks                           2 to 3 years

Roots                                             3 years

GROUND SPICES AND HERBS:

Leaves                                           1 year

Seeds and barks                           1 year

Roots                                             2 years

Source: frontiercoop.com