The Spice of Life!

Thyme, Curry, Pepper, Rosemary, these are not your Gramma's golf ladies, these are allspices (see what I did there? ha! cooking humor) we use frequently to add spice to every dish as it touches part of your life.  Life craves flavor and variety, so why shouldn't your food?!  I am sure many of you are thinking, we get it out with the bland in with the flavor! And you are exactly right! IN with the FLAVOR!!

via google images

Did you know that most spices expire between one and two years after they are purchased?  Well it's true! So the next time you are making Gramma's award winning chili or your ninos favorite fajitas, think of how flavorful those spices might be.  I know the absolute ideal would be that everyone has their own garden out back full of lovely, aromatic spices, but that is just not real life for busy moms, dads and families!  That is why I want to teach you a better way to preserve those special spices of life!!!

Next time you purchase new spices for a recipe, date them.  Not tomorrow, not a month from now, TODAY!  This will help you control flavor and valuable cupboard space.  Not only does this control flavor, but it can help control budget too!  Some spices can be quite expensive (ahem! Ms. Saffron!!)  While others are quite inexpensive (pepper, garlic salt).  But we want them to taste as flavorful as possible for as long as possible, right?  Also, as you are cooking/cleaning in your kitchen, check the pigment of the spices you have.  As pigment fades so does flavor.  Think of how bright a banana that is just off of the tree is compared to a few days later when it has been sitting on your drainboard.  The same goes for spices, not as quickly as a ripening banana, but you get the picture.  Pigment is a direct reflection of the flavor quality.  It is a great visual queue to know when a spices life may be coming to an end.

Buying fresh herbs & spices not only ups the nutritional level of the spice, but also the flavor.  Thus you can (potentially) get away with using less, that is until the spices begins to age.  As the spice ages, you will need to evaluate if you are OK with using more spice for maximum flavor or purchasing new.  That is up to you and not for me to dictate or tell you what choice is best.  Cooking is personal, you have to do what feels right by you, and sometimes your wallet.

Now, on to storing these flavor game changers!!  Many people tend to store spices nearest their stove or oven.  I would kindly advise against this.  Heat can change the flavor of spices.  Most spices beg to be stored in a cool, dry environment.  (That is unless you are a Martha wannabe and have your own herb/spice garden/shop, if you do snaps for you!!)  In the vain of your own personal herb garden, the best place to store spices is nearest the coolest, driest place in your kitchen.  Yes you may have to walk a bit further while cooking, but think of how great that food will taste!!!  If you have a wine cellar or wine rack I recommend storing spices as closely to this place as possible.  (Wine is generally stored in the coolest place in your living quarters or kitchen)  These places are also, generally, furthest from heat or sudden exposure to heat.  Very different environment than next to or above your stove or oven.

Happy spice hunting!

xo
-J-