| Herbs are mostly used fresh and green while spices are mostly used dry; therefore the shelf life for herbs is obviously way shorter than for spices.
Herbs are mostly used fresh and green while spices are mostly used dry; therefore the shelf life for herbs is obviously way shorter than for spices.
Heat, light and age are the three enemies of herbs and spices so don’t store them in glass jars out on display in your kitchen, as they lose their potency. Dedicate a small cupboard or drawer to them instead, keeping them as cool and dark as possible. Spices such as turmeric, curry powders, ground cloves and paprika should always be stored in glass or metal containers as there is a danger they will erode their original packaging over time. Ideally, all herbs and spices should be transferred to airtight containers once opened (a paperclip over the packet top doesn’t count).
Buy and store your spices in whole form, if possible. Grind or powder them in a grinder or mortar & pestle just prior to using because they rapidly lose their freshness and flavor once ground.
Always replace your spices every six months or so. Individual herbs and spices have widely varying keeping times. A badly cared for Vanilla Pod probably has the shortest shelf life and seeds, like sesame and poppy, don’t keep as long as spices. As a general rule follow the following guideline for storing the spices: Whole Amchur, Amchoor and Mango powder, corns: 5 years. Other whole spices: 2 years Ground spices: 6 months to 1 year. Spices kept beyond these times lose their flavor and potency.
When green herbs lose their color and scent, they are not exactly bad but have lost their power and they should go. Do not store spices & herbs in refrigerator, humidity will destroy them. You can store them in the freezer in tightly sealed containers.
Keep a note of the use-by date when you transfer herbs and spices to other containers by writing it in pencil on the label, so it can be rubbed out and re-written when you refill. It might sound obvious, but never top up partly used containers with new stock, and always wash and thoroughly dry containers before refilling.
The best way to avoid waste (and save money) is to buy SMALL packets of the herbs and spices you rarely use.
|
