One of our long put-off, spring projects is cleaning out the spice cabinet. We have way too many mystery jars of miscellaneous spices that have accumulated from visiting gift and specialty food shops. I am guilty of bringing home exotic spices from Penzeys that never get fully used.
The consensus for how long to keep spices/herbs is as follows: fresh herbs: about 1-2 weeks, dried: 1-3 years, ground spices: 2-3 years and whole spices: 3-5 years. Whole spices last longer than ground.
It鈥檚 a good idea to note the purchase date on the bottle. Ultimately, the best gauge of spice freshness will always be appearance, scent and taste. If a spice no longer seems fragrant or flavorful, or if the color seems off, just toss it.
Here are some tips on storing spices. All the experts agree that exposure to air will cause spices to lose their flavor. Keep spice containers tightly closed. One foodie said she stores spices in commercial-grade plastic bags, which allow excess air to be expelled to preserve freshness. An array of artisan spice jars on a windowsill might look pretty, but direct sunlight hastens the loss of flavor. Keep jars in the dark, in a drawer or cupboard. If you can鈥檛 resist the decorative spice collection aesthetics, buy your seasonings in small quantities, use them up quickly and then restock. Keep spices away from the stove and microwave, for heat quickly degrades their taste. Moisture also threatens spice shelf life. Never throw spices in the freezer, and always make sure measuring spoons are completely dry before dipping them into a spice or herb container.
Everyone鈥檚 favorite foodie, Martha Stewart, has ideas on what to do with expired spices. One is making potpourri by simmering water with your favorite expired herbs and spices. To help keep animals out of your garden, sprinkle expired pepper spices such as chili pepper, cayenne pepper or crushed red pepper.
When it comes to the most commons spices 鈥 those are salt and pepper. First let鈥檚 talk about pepper.
There are black, green and white peppercorns. Harvesting and processing dictate the type or color of pepper. Black peppercorns are harvested while the berries are still green. They are then sun-dried, which causes the outer layer to wrinkle and darken. Green peppercorns are harvested young when the fruit is unripe. White peppercorns are black peppercorns that are soaked to remove their outer casing.
Peppercorn flavors complement different dishes. For every day, use black peppercorns. They have a sharp bite and add a touch of heat. Black peppercorns lend depth to stews, sauces, vegetables, meats and salad dressings. For milder heat, white peppercorns impart a milder, softer heat. Often used in French cuisine, white peppercorns boost the visual effect of white and lighter-colored sauces. Green peppercorns tend to be fruitier and enhance French and Asian recipes and sauces.
We must also talk about whole versus ground. There鈥檚 no comparison when it comes to flavor. Freshly-ground peppercorns beat pre-ground pepper every time. Locked into each peppercorn are volatile oils that once ground, dissipate and the flavor is lost.
Now, let鈥檚 talk about salt. Table salt is the most commonly used form in American households. It is highly refined salt with small, uniform sized white crystals. It is often iodized, which means that iodine is added to prevent iodine deficiency. Most table salt is mined from ancient underground salt deposits almost worldwide. It enhances the natural flavor of meat and other savory dishes. My doctor reminds me that salt is very heavy in sodium and most Americans consume too much. Kosher salt has larger, coarser and flakier crystals, is less refined and doesn鈥檛 contain any additives like iodine. The name 鈥渒osher鈥 comes from its traditional use in the koshering process of meat. Many chefs prefer kosher salt for its texture. Remember, it generally takes 1录 tsp of kosher salt to replace 1 tsp of table salt. I recommend starting with less salt and tasting before adding more.
There is also sea salt. Sea salt is made by evaporating sea (or ocean) water. As the water evaporates, salt crystals are left behind. It can vary in both color and texture and is coarser than table salt. It is made worldwide, and two of the common brands are French Fleur de Sel and Himalayan Pink. Sea salt is probably most commonly used in lieu of table salt as a finishing salt, i.e., put on right before serving. It is also used in marinades and brining.
To spice up your cooking, give thought to creating your own spice mixture by combing some of your favorites from the spice drawer. Below is an easy mixture from the New York Times that will add a slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or, use it as a condiment to season the meat once you鈥檝e carved and portioned it.
Coffee-chile dry rub
Time: 5 minutes
Yield: 69风流 1 cup, enough for 4 to 6 large steaks
Ingredients
- 1/4 cup finely ground dark-roast coffee
- 1/4 cup ancho chile powder
- 1/4 cup dark brown sugar, tightly packed
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 1 tablespoon ground cumin
Preparation
- In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
- Liberally sprinkle a thin layer of the rub onto the steak, and then pat it in with your fingers so it adheres.
69风流
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through 69风流 Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.