Tips on the Best Ways to Buy, Store & Use Herbs and Spices

Tips on the Best Ways to Buy, Store & Use Herbs and Spices
Page content

Introduction

Remember the movie “Gremlins,” with the cute fuzzballs that can’t be exposed to water or light? Your herbs and spices are kind of like Gremlins. They won’t turn into monsters or terrorize grandma, but they will go bad faster under the wrong conditions.

Spices are sensitive to light, heat and moisture. That means some of the most convenient storage methods are out. Also, some standard cooking practices may need to be reconsidered. Here are a few tips for having delicious herbs and spices.

Buying Spices & Herbs

• Buy whole spices and grind a small amount when needed. A cheap coffee grinder will do the job nicely.

• Likewise, grow or buy fresh herbs and dry them or freeze them in ice cube trays. You’ll know you have the freshest herbs.

• Check ethnic markets in your area. They sometimes carry unusual spices, and may have better quality and better prices than the standard supermarket brands.

• Careful with bulk spices. They can be cost-effective because you can buy small quantities, but check with the store on the turnover rate and make sure they don’t just mix the new stock with the old.

• If you get your herbs and spices in bags, move them into a sealed glass container to keep them fresh.

Storing Herbs & Spices

• Keep your spices in jars with tight-fitting lids. Avoid the handy jars with rotating lids that let you pour or sprinkle the spices.

• Keep the spices in a cupboard, but not the one above or next to the stove. Ditch the countertop spice rack.

• If you buy in bulk, write the purchase date on the container. In general, ground herbs and spices last about six months. Most pre-packaged herbs have expiration dates. Whole herbs and spices last about one year, but some last much longer.

• Refrigerate colorful spices, such as chili pepper or paprika. Freeze oily seeds, such as sesame seeds and poppy seeds.

• Don’t freeze containers of dried herbs. They can spoil faster if they are regularly opened and defrosted.

Using Spices & Herbs

• Crush dried herbs with your fingers while you are adding them to recipes to release more flavor.

• Toast whole spices before crushing them for a more intense flavor.

• Don’t sprinkle herbs and spices directly into a steaming pot. The moisture will deteriorate the herbs and spices.

• Fresh, full-flavored herbs and spices should each have a distinct, strong taste and aroma. Avoid mixing too many in each dish.

• Check the color, smell and taste of spices regularly and replace tasteless, faded spices.