Time to Throw out those Old Spices?

With the holidays rapidly approaching there will be alot of "weekend warrior chefs" getting back into the kitchen.  I know there are certain spices that I only use once or twice a year.  Knowing that, I also know that those spices can go rancid and really need to be thrown out.  Here are a few tips I found that have a lot of valuable information on how to treat your spices.  I hope you find this helpful. 

Sage -- and other -- spice advice

STORING AND ORGANIZING YOUR SPICES CORRECTLY CAN HELP YOU GET THE MOST FLAVOR FROM THEM.

Is it time to pitch your thyme?

If it is older than a year, the answer is yes. The same goes for most other spices. And major-league foodies say spices should be used within six months for optimum flavor.

To keep track of your spices, you need a winning storage strategy.

Step 1: Purge old spices.

Not all store-bought spices have expiration dates, and chances are you don't remember when you bought each spice in your cabinet. But you can give them the color test. If your dill isn't bright green, lose it. Keep in mind some spices look muted from the get-go -- thyme, for example, is gray-green.

If you're still unsure whether the spice is at peak performance, smell it. The stronger the aroma, the fresher the spice.

Step 2: Locate wisely.

To keep spices as fresh as possible, store them in a dark, cool place. The best spice-storage options are in a kitchen cabinet or drawer within the cooking prep area, 2 feet to 3 feet from the stove.

Step 3: Consider containers.

Although bulk spices come in plastic bags, it's best to transfer them to airtight containers. The glass and plastic containers most spices come in work fine. Metal containers look sleek and help keep spices fresh, but you can't see what's inside.

If you keep bulk spices in a cabinet, you can transfer them to stackable containers. The downside: You have to label the jars.

Storing spices in a drawer can be tricky, too. Tilted inserts take up a lot of space, so you can't fit many spices in one drawer. A better solution is to transfer spices to jars with see-through lids that take up less drawer space. Again, there's the downside of labeling containers.

Step 4: Organize from adobo to zatar.

Sure, arranging a spice cabinet alphabetically seems excessive, but it's arguably necessary because everyday cooking has become so global.

Step 5: Buy spices effectively.

Because spices should have a short shelf life, it's best to buy in small quantities. Consider dividing seasonal and expensive spices among family members and foodie friends.

After you buy a spice, label the bottom of the jar with the date of purchase.

Special storage

• Refrigerate red spices and seeds. This includes chili powder and paprika, plus celery, poppy and sesame seeds. They'll keep one year.

• Wrap saffron threads in foil before putting them in a container. They're best if used within six months.

• Keep vanilla beans in a container only four to six months.

• Check soup bases for animal fat. If they contain it, they should be discarded after six months.

Sources: Margie Gibbons, Penzeys Spices; Debi Myer, Planters Seed & Spices

Problem products

• Countertop organizers. Light will break down the spices' essential oils.

• Lazy Susans. Spice jars easily fall off and get lost. But heavy-duty turntables are good for large bulk spices from wholesalers.

• Magnetic spice boards. Clear-lidded magnetic canisters on a stainless-steel board look sleek, but light will damage the spices unless you hide the setup in the pantry. If you're going to do that, why bother?

• Shelves above stoves. Heat will zap the flavor.

• Wall-mounted spice racks. They're exposed to heat and light and collect dust.

Comments

[Spice Rack]

I like steps 4 and 5. Organizing them and buying spices effectively would really mean a lot. great post!

[air jordans]

The Antarctic penguins are dying, we will go to save it