Dear Food Experts
Thank you for the info on not freezing garlic (it is gone for good). It
got me thinking though, how often do serious chefs change their spice
racks? I know I have many spices on the shelf that are priced at 79 cents
(no expiration date). And would there be any advantage to keeping them in
the refrigerator?
Cordially
ypauls

ypauls wrote:

> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks?

Every time I run out <g>. I think I have about a 2 year turn-around on most
of the spices I keep on hand.

> I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?

I'm not sure if refridgerating them would have any impact on extending their
shelf life. On the contrary, it might lower their shelf life since you let
moisture in everytime you open the container and that moisture's going to
condense within the container and adversely affect the spices (since
they're dry).

Just keep them in a cool, dry and shaded place (my spice rack is in a
cabinet away from any direct sunlight) and they'll be fine. Just keep what
you use and use what you have.

ypauls wrote:

> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks?

Every time I run out <g>. I think I have about a 2 year turn-around on most
of the spices I keep on hand.

> I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?

I'm not sure if refridgerating them would have any impact on extending their
shelf life. On the contrary, it might lower their shelf life since you let
moisture in everytime you open the container and that moisture's going to
condense within the container and adversely affect the spices (since
they're dry).

Just keep them in a cool, dry and shaded place (my spice rack is in a
cabinet away from any direct sunlight) and they'll be fine. Just keep what
you use and use what you have.

ypauls wrote:
> And would there be any advantage to keeping them in
> the refrigerator?

Store them in a cool, dry, dark place like a cabinet. A refrigerator
would not be good because of condensation.

I recommend you buy fresh as you need it, and if you have to buy dried
herbs and spices, buy in small quantities. Time is your worst enemy. You
are better off buying enough to last a month or two than a whole year,
because the herbs and spices will lose potency by the end of that year.

--
John Gaughan
http://www.johngaughan.net/

ypauls wrote:
> And would there be any advantage to keeping them in
> the refrigerator?

Store them in a cool, dry, dark place like a cabinet. A refrigerator
would not be good because of condensation.

I recommend you buy fresh as you need it, and if you have to buy dried
herbs and spices, buy in small quantities. Time is your worst enemy. You
are better off buying enough to last a month or two than a whole year,
because the herbs and spices will lose potency by the end of that year.

--
John Gaughan
http://www.johngaughan.net/

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>

Spices lose their freshness when essential (ie aromatic) oils evaporate, so
for maximum freshness (in priority order):

(1) Grinding exposes the oils to the atmosphere. Buy whole fresh spices and
grind them yourself as required, a small cheap electric coffee grinder will
do fine. If you have never done this you will be amazed how much better
freshly ground is compared to not.

(2) To reduce loss of oils, keep them in jars with good seals.

(3) Keeping at lower temperature (ie in the fridge) will assist by reducing
the vapour pressure of oils.

(4) Discard and buy new when they are too old. How long this is depends on
the above as well as your rate of use.

David

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>

Spices lose their freshness when essential (ie aromatic) oils evaporate, so
for maximum freshness (in priority order):

(1) Grinding exposes the oils to the atmosphere. Buy whole fresh spices and
grind them yourself as required, a small cheap electric coffee grinder will
do fine. If you have never done this you will be amazed how much better
freshly ground is compared to not.

(2) To reduce loss of oils, keep them in jars with good seals.

(3) Keeping at lower temperature (ie in the fridge) will assist by reducing
the vapour pressure of oils.

(4) Discard and buy new when they are too old. How long this is depends on
the above as well as your rate of use.

David

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>

It depends on where you live or, rather, how close is the nearest bulk spice
merchant. If you have access to spice merchant and can buy in whatever
quantity, then buy three to six months worth of your spices (this can be a
pretty small amount). You can keep your original labeled jars, and just
keep them partially filled with "fresh" spice. Ideally, you want to buy
fresh (rather than dried) spices/herbs and only use the dried stuff when you
can't get fresh stuff. Admittedly this is pricier, but the results are
usually better. It's a bit like the difference between the taste of
pre-ground black pepper and freshly cracked peppercorns -- big.

If you can't buy from a bulk spice merchant and you can't get fresh herbs,
then you are stuck with your bottles of store spices. Taste your bottled
herbs and spices. If the color is starting to go off, then the flavor
probably is, too. If you crush the spice in your hand and can't smell an
intense aroma, then your spice needs to be replaced. A good option is to
not buy ground spices as they go tasteless more quickly. Buy the whole
spice if you can and use spice grinders to grind your own (you can use a
mortar and pestle or a coffee grinder, too -- just make sure you clean them
well between spices). Whole spices can last for years and still give good
grounds.

Chili powder, cayenne pepper and paprikas actually should be refrigerated,
but you do need to watch out for condensation. Measure them out and get the
containers back in the 'frige.

-Matt

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>

It depends on where you live or, rather, how close is the nearest bulk spice
merchant. If you have access to spice merchant and can buy in whatever
quantity, then buy three to six months worth of your spices (this can be a
pretty small amount). You can keep your original labeled jars, and just
keep them partially filled with "fresh" spice. Ideally, you want to buy
fresh (rather than dried) spices/herbs and only use the dried stuff when you
can't get fresh stuff. Admittedly this is pricier, but the results are
usually better. It's a bit like the difference between the taste of
pre-ground black pepper and freshly cracked peppercorns -- big.

If you can't buy from a bulk spice merchant and you can't get fresh herbs,
then you are stuck with your bottles of store spices. Taste your bottled
herbs and spices. If the color is starting to go off, then the flavor
probably is, too. If you crush the spice in your hand and can't smell an
intense aroma, then your spice needs to be replaced. A good option is to
not buy ground spices as they go tasteless more quickly. Buy the whole
spice if you can and use spice grinders to grind your own (you can use a
mortar and pestle or a coffee grinder, too -- just make sure you clean them
well between spices). Whole spices can last for years and still give good
grounds.

Chili powder, cayenne pepper and paprikas actually should be refrigerated,
but you do need to watch out for condensation. Measure them out and get the
containers back in the 'frige.

-Matt

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>


I think the general consensus is about 6 months for most spices. Use fresh
if you can get them. Keep only what you would use in 6 months.
Some spices have a longer shelf-life, such as ground pepper, salt, etc. If
using pepper in a recipe, use fresh ground-if using a lot, use the jar
stuff.

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>


I think the general consensus is about 6 months for most spices. Use fresh
if you can get them. Keep only what you would use in 6 months.
Some spices have a longer shelf-life, such as ground pepper, salt, etc. If
using pepper in a recipe, use fresh ground-if using a lot, use the jar
stuff.

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>


I keep some ground spices for a while, such as ground mustard(which I use in
salad dressing).
I understand that home dried herbs-basil, oregano, sage, etc., have a
shorter shelf life than others.

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>


I keep some ground spices for a while, such as ground mustard(which I use in
salad dressing).
I understand that home dried herbs-basil, oregano, sage, etc., have a
shorter shelf life than others.

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls

Here is what the experts from Spice Islands say:

Dimitri


What is the shelf life of most spices?
While dry spices don't necessary spoil, we recommend for optimum flavor that
they be used within 2 years of packaging.

The recommended shelf life of some of our other products are as follows:
Pure and Imitation Extracts 2 years
Dromedary Box Mixes 1 year
Durkee Lemon Pie Filling 18 months
Durkee Coconut 1 year
Famous Sauce 1 year
Dec A Cake icings and gels 1 year
Dec A Cake sprinkles 2 years
Durkee or French's Sauce and Gravy dry mixes 18 months
Tone's Soup Base 6 months (after opening).


What is the best way to store spices?


Proper storage of spices will ensure maximum flavor and color retention.
Heat, light and moisture are all enemies of dried spices. Heat causes flavor
loss, light will fade the naturally bright colors and moisture can cake
ground and powdered spices. Don't measure or shake spices over open boiling
pots. Keep spices in a cool, dry, and dark cupboard away from the range or
any source of intense heat. Any of the red spices retain their color and are
best protected from insects if stored in the refrigerator or freezer. These
include paprika, chili powder and red pepper, among others. If you are using
the Tone's Chicken or Beef Soup Base, be sure to store in the refrigerator,
and use within 6 months after opening. (HINT: Store in the freezer for a
longer shelf life. To use, simply let the jar sit on the kitchen counter for
5 to 10 minutes to soften enough to spoon out the desired amount. Then
return to freezer.).

"ypauls" > wrote in message
...
> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls

Here is what the experts from Spice Islands say:

Dimitri


What is the shelf life of most spices?
While dry spices don't necessary spoil, we recommend for optimum flavor that
they be used within 2 years of packaging.

The recommended shelf life of some of our other products are as follows:
Pure and Imitation Extracts 2 years
Dromedary Box Mixes 1 year
Durkee Lemon Pie Filling 18 months
Durkee Coconut 1 year
Famous Sauce 1 year
Dec A Cake icings and gels 1 year
Dec A Cake sprinkles 2 years
Durkee or French's Sauce and Gravy dry mixes 18 months
Tone's Soup Base 6 months (after opening).


What is the best way to store spices?


Proper storage of spices will ensure maximum flavor and color retention.
Heat, light and moisture are all enemies of dried spices. Heat causes flavor
loss, light will fade the naturally bright colors and moisture can cake
ground and powdered spices. Don't measure or shake spices over open boiling
pots. Keep spices in a cool, dry, and dark cupboard away from the range or
any source of intense heat. Any of the red spices retain their color and are
best protected from insects if stored in the refrigerator or freezer. These
include paprika, chili powder and red pepper, among others. If you are using
the Tone's Chicken or Beef Soup Base, be sure to store in the refrigerator,
and use within 6 months after opening. (HINT: Store in the freezer for a
longer shelf life. To use, simply let the jar sit on the kitchen counter for
5 to 10 minutes to soften enough to spoon out the desired amount. Then
return to freezer.).

In article >, "Kswck"
> wrote:


> I think the general consensus is about 6 months for most spices. Use fresh
> if you can get them. Keep only what you would use in 6 months.


Penzeys points out that most spices are harvested yearly. If you toss
yours after six months and buy new, it's possible that the new is actually
just as old as what you tossed.

--
Dan Abel
Sonoma State University
AIS

In article >, "Kswck"
> wrote:


> I think the general consensus is about 6 months for most spices. Use fresh
> if you can get them. Keep only what you would use in 6 months.


Penzeys points out that most spices are harvested yearly. If you toss
yours after six months and buy new, it's possible that the new is actually
just as old as what you tossed.

--
Dan Abel
Sonoma State University
AIS

in article , ypauls at wrote on
3/17/04 2:35 PM:

> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>

Not just serious chefs, anyone who likes their food to taste good...you
replace your spices (and herbs) when they no longer smell (and therefore,
taste) like they should. They don't go bad, really, they just lose their
essential oils that give them flavoring power.

If you can't smell 'em, toss'em! They are worthless.

Those 79 cent bottles of spices are really not worth even that small price
to pay, they start out old and fading.

And the bottles are too big to use them up while they still have any oomph
left in them anyway.

Go to www.penzeys.com and replace your old worn spices with the small jars
of their stuff. You will realize the stuff you've been buying have been a
waste of money, as you will actually TASTE the spices and herbs, probably
for the first time.

the only advantage to storing them in the fridge is if you leave them there
for long term storage only, and take them out infrequently, and only for
very brief periods. Otherwise, it's the warming up to room temp, then
re-cooling in the fridge that causes condensation to form on the contents,
and that will RUIN them!

Heat and sunlight rob spices and herbs of their flavoring power.

Buy only what you can use in a few month's time.

in article , ypauls at wrote on
3/17/04 2:35 PM:

> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?
> Cordially
> ypauls
>
>

Not just serious chefs, anyone who likes their food to taste good...you
replace your spices (and herbs) when they no longer smell (and therefore,
taste) like they should. They don't go bad, really, they just lose their
essential oils that give them flavoring power.

If you can't smell 'em, toss'em! They are worthless.

Those 79 cent bottles of spices are really not worth even that small price
to pay, they start out old and fading.

And the bottles are too big to use them up while they still have any oomph
left in them anyway.

Go to www.penzeys.com and replace your old worn spices with the small jars
of their stuff. You will realize the stuff you've been buying have been a
waste of money, as you will actually TASTE the spices and herbs, probably
for the first time.

the only advantage to storing them in the fridge is if you leave them there
for long term storage only, and take them out infrequently, and only for
very brief periods. Otherwise, it's the warming up to room temp, then
re-cooling in the fridge that causes condensation to form on the contents,
and that will RUIN them!

Heat and sunlight rob spices and herbs of their flavoring power.

Buy only what you can use in a few month's time.

ypauls wrote:

> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?

I don't keep mine in the fridge - just too much opening & closing doors lets
the coolth out. This year I've kept a marker in the junk drawer and lable
spices & such with the month/yr I bought or dried it.
Edrena

ypauls wrote:

> Dear Food Experts
> Thank you for the info on not freezing garlic (it is gone for good). It
> got me thinking though, how often do serious chefs change their spice
> racks? I know I have many spices on the shelf that are priced at 79 cents
> (no expiration date). And would there be any advantage to keeping them in
> the refrigerator?

I don't keep mine in the fridge - just too much opening & closing doors lets
the coolth out. This year I've kept a marker in the junk drawer and lable
spices & such with the month/yr I bought or dried it.
Edrena

The Joneses > wrote in
:

> ypauls wrote:
>
>> Dear Food Experts
>> Thank you for the info on not freezing garlic (it is gone for good).
>> It got me thinking though, how often do serious chefs change their
>> spice racks? I know I have many spices on the shelf that are priced
>> at 79 cents (no expiration date). And would there be any advantage
>> to keeping them in the refrigerator?
>
> I don't keep mine in the fridge - just too much opening & closing
> doors lets the coolth out. This year I've kept a marker in the junk
> drawer and lable spices & such with the month/yr I bought or dried it.
> Edrena

Exactly what I do. The only thing I freeze is crushed red pepper.

--
StocksRus®

The Joneses > wrote in
:

> ypauls wrote:
>
>> Dear Food Experts
>> Thank you for the info on not freezing garlic (it is gone for good).
>> It got me thinking though, how often do serious chefs change their
>> spice racks? I know I have many spices on the shelf that are priced
>> at 79 cents (no expiration date). And would there be any advantage
>> to keeping them in the refrigerator?
>
> I don't keep mine in the fridge - just too much opening & closing
> doors lets the coolth out. This year I've kept a marker in the junk
> drawer and lable spices & such with the month/yr I bought or dried it.
> Edrena

Exactly what I do. The only thing I freeze is crushed red pepper.

--
StocksRus®