What was the last time you use that jar of you-name-it spice or herb that has been sitting at the back of your cabin? Or the one that was only called for in few recipes. Go check them out because they are probably expired, at least according to the date on the package. In fact, dried spices and herbs generally do not go rancid like dairy and fresh produce do. Unless they rot or mold, people do not get sick after eating them. But dried spices and herbs do have a prime period when their potency persists. The length of the period depends on the form and type of seasonings. Salt is an exception to the pattern with no doubt.
- Whole spices (peppercorns, cumin seeds, whole nutmeg, cinnamon sticks, etc.): 3-4 years
- Ground spices (onion, chili, and paprika powder, etc.): 2-4 years
- Ground and whole leafy herbs (basil, rosemary, Italian seasoning, etc.): 1-3 years
So what can I do to make them last longer?
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