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How long spices and condiments last

How long spices and condiments last – do you know? Fresh and raw spices cannot be stored for long time. Dried spices, herbs and other condiments can be stored for long time. Two critical points one must remember while storing spices and condiments. It depends on how much water content is left in the dried item. Good drying and removal of water is essential to store spices for longer term. Storage container is another key factor. It should be air tight and material inside cannot be exposed to moisture. Once a while check the status – appearance, fragrance of the stored spices and condiments to make sure no insects or fungus has entered in to spoil stored materials. Store materials in cool, dark places helps to keep optimum flavor and keeping away from sun light helps to avoid color fading for longer time.

General tips to remember while storing spices and condiments:

  1. Store in air tight container
  2. Store in dark, cool places
  3. Never store above store where heat reaches the container
  4. Do not store above sink or dish washer to avoid humidity condition
  5. Ideal temperature storage for spices and condiments is 70F
  6. One can use amber color bottles to store. If not store them in dark cabinets or drawers in air tight jars/containers.

So, how long spices and condiments can last?

  1. Dry herbs: Basil, oregano, parsley: 1 to 3 years
  2. Whole spices: Clove, pepper, cinnamon stick: 4 years
  3. Cinnamon powder: 4 years
  4. Seasoning blends: 1 to 2 years – This include curry powder, chili powder, herbs (curry leaves) garlic salt and other seasoned salts.
  5. Ground dry ginger: 3 to 4 years
  6. Dry bay leaves: 1 to 3 years
  7. Lemon grass – 2 to 3 years
  8. Thyme – 2 to 3 years
  9. Wasabi – 1 or 2 years
  10. Nutmeg powder: 2 to 3 years
  11. Turmeric powder: 2 to 3 years
  12. Chilli powder: 3 to 4 years
  13. Crushed red chilli: 2 to 3 years
  14. Whole Nutmeg: 4 years
  15. Fennel seeds – 3 years
  16. Curry powder – 3 years
  17. Lemon zest – 2 years
  18. Saffron – 2 years
  19. Coriander seeds – 2 to 3 years
  20. Dry roots: whole roots ginger root, turmeric or galangal root: 3 years.
  21. Salt: keeps indefinitely (if not exposed to water)

Once a while remove cap and test aroma of the spices and if you feel it is good then your spice is good to use for more days.

 

 

 

 


Published by: Sumana Rao | Posted on: August 10, 2018

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