Essential Dried Herb & Spice Tips
ESSENTIAL BASICS:
- Store away from heat, light, and humidity in a cool, dry place (never above your stove when you're making that hot, steamy pasta).
- Store in airtight containers.
- Invest in a good pestle and mortar, spice grinder, or a dedicated coffee grinder for whole spices and seeds to extract their aromas and oils.
FOUR GREAT REASONS TO "86" WHAT'S IN YOUR CUPBOARD AND RESTOCK:
- You have no idea where it came from, or possibly even what it is.
- You have no idea when you bought it.
- You hate the flavor and have hated it since you bought it. You are never going to use it and it's o.k. not to like everything. Toss it.
- It no longer smells or tastes like much of anything.
DRIED VS. FRESH HERBS:
Dried herbs are more potent than fresh herbs. If you're swapping one for the other, use this simple 3-to-1 rule:
1 tablespoon fresh herbs = 1 teaspoon dried herbs
This ratio helps ensure your dish stays balanced - without overpowering the other flavors. And remember, dried herbs work best in slow-cooked or baked dishes, while fresh herbs are ideal for garnishes and quickly cooked meals.
SHELF LIFE:
Dried herbs and spices don't spoil, but they do lose their flavor, color, and potency over time. Here are our shelf life recommendations:
- Seasoning Blends - Best within 12-18 Months
- Dried Herbs - Best within 1-2 Years
- Ground Spices - Best within 1-2 Years
- Whole Spices and Seeds - Best within 2-3 Years
We give our Spice Craze® products "Best Before" dates based on industry research, ingredient type, and how often we blend and replenish stock - so you're always cooking with the good stuff. You can also ensure peak freshness by closing lids and seals properly after each use and following the recommendations above.
Happy Cooking!
More from
>
Tips and Tricks
Leave a comment