Tips for Using & Storing Herbs & Spices
Storage Tips (top)
- Whole herbs and spices last longer than crushed or ground versions
- Test freshness by moving some around in your hand and sniffing to see if spice gives off flavorful aroma
- Store spices in a dark, dry, cool place. Keep them in containers with a tight seal for longer storage
- Replace spices at least once a year and test for freshness every 3 to 6 months
- Avoid storing them by refrigerators, stoves, heat vents and sunlight
- Refrigerate them for longer shelf life and to retain color of spices like chili pepper
- Most spices are harvested once a year so with proper storage they will last at least 3 to 6 months and many will last an entire year or two. The more pungent the spice generally the longer it will last
Tips for Using Herbs and Spices (top)
- Different people like different amounts of spice. Start with ¼ teaspoon to 2 cups of sauce and add more if you like more flavor
- Add whole spices and those used in sauces, stews, and soups at the beginning. Some recipes will call for you to add a little more after cooking to enhance the aroma such as you do with basil which looses its aromatic property when heated
- Crushed and ground spices are best added 10 to 20 minutes prior to serving as their flavors are released quickly
- For dips and other cold products using spice, add the spice or herb 2 or more hours ahead of serving, allowing the flavors to bloom in the cold
- If marinating meat or mixing ground meats add spice when you add the marinade or mix the recipe
Substitutions (top)
- Generally speaking 1 cup fresh = 1/3 cup dried as the dried spices have more intense flavor
- Some of the master spices like garlic, onion, parsley and bell peppers are closer to 1 cup fresh = ½ cup dried or ground or minced
- Dried ginger is quite a bit more potent than fresh, 1 tsp is equal to about 1 cup
- Replace spices at least once a year and test for freshness every 3 to 6 month
- Orange and lemon peel are closer to ½ cup dried to 1 cup fresh
1 clove of garlic is about 1/8 teaspoon of garlic powder or minced garlic
