Spices and Dried Herbs
Shelf Life: Whole spices 2 years; Ground spices and dried herbs 1 year.
Do
buy spices whole, versus ground, whenever possible and grind them just before
using. Grinding releases the volatile compounds
that give a spice its flavor and aroma.
The longer the spice sits around (or is stored) the more compounds
disappear.
Don't
store spices and herbs on the counter close to the stove. Heat, light, and moisture shorten their
life.
Checking
for freshness - crumble a small amount of the dried herb between your fingers
and take a whif. If it releases a lively
aroma, it's still good to go. If the
aroma and color of the spice have faded, it's time to restock.
Info from Cooking Illustrated Magazine
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