Have you ever wondered why spices come in such small containers?  Although the larger containers may be a better value, unless you do a great deal of cooking – and use a lot of spice, you will be throwing your money away!  That’s because ground spices are at their best and most potent flavor only for about 6 months after being opened.  Once the natural oils in the plant are exposed to air, they begin to dissipate, losing their taste and aroma as well. With their potency compromised, it will take greater amounts of herbs/spices to achieve the desired taste.  So – that ground ginger, or nutmeg, or cinnamon you bought last year to make your holiday pies, will not give your baked goods the same great flavor that they did last year.  This holds true for all ground spices.

Whole spices, leaf type as well as nut/bark/pod types, hold their flavor much longer, with nut and pod types lasting the longest.

Kind of frightening to consider what might be lurking in your spice cabinet – waiting to be added to your holiday baking or cooking – isn’t it?!

What a shame it is to spend time and money preparing a meal – only to miss out on maximum available flavor because you used herbs and spices that had long ago passed their prime .

If you are able to grow fresh herbs, do it!  The flavor of fresh can’t be beat! Just remember, when using fresh herbs in a recipe that calls for dried herbs, you will need to triple the amount of herbs you use.  For example:  If your recipe calls for 1 Tablespoon of dried parsley, you will need to use 3 Tablespoons of finely chopped fresh parsley to replace it.  The same holds true for all leaf-type herbs.

The reverse is also true.  If your recipe calls for 3 Tablespoons of chopped fresh parsley, and all you have is dried parsley – you would need to use only 1 Tablespoon of dried parsley, as dried herbs are more potent than fresh.

When using dried leaf herbs, such as cilantro, marjoram, oregano, parsley, thyme, after measuring the amount called for in your recipe, put the herbs into the palm of your hand and crush them with your thumb before adding them to the pot.  (Breathe deeply and smile!)

 

With the holidays fast approaching, it is time to take stock of your spice cabinet!

Here are a few suggestions to help you achieve the maximum flavor in your holiday dishes, be they sweet or savory:

Make sure that your spices, especially the ground spices, are fresh!  Toss out those containers of spices that are well past their prime and replace them.

Purchase spices in appropriately sized containers – something that you will use in 6 months or less.  There are some spices that you will use rarely – but still have in your inventory.  Buy them in the smallest container available and be prepared to toss and replace them regularly.

Purchase and use dried herbs in leaf or whole form whenever possible.

If you have access to fresh herbs, use them!

Now, get to it!  The holidays are nearly here!

 

And now you know!

Kathy