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Spicy Tips and Frequently Asked Questions Need some spice information. Check it out here.
If you can't find the answer to your question here, or elsewhere in our SpiceRack, feel free to contact the FareShare Staff. Hopefully we can find an answer to your question. If you would like to add your own tips to our list, we will be glad to add them and provide you credit. Just contact the FareShare Staff. |
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Can I freeze spices and herbs? Freezing does not extend the shelf life of dried Spices and Herbs. If Spices and Herbs are stored in the freezer and are repeatedly removed for use, condensation may form in the package and accelerate loss of flavor and aroma. However, you can prepare fresh herbs for use, and freeze them in an ice cube tray. The cubes can then be dropped into chili, soup, or other dish and you have the taste of fresh herbs. Also see, Storing Spices and Preserving Herbs.
Do spices and herbs spoil? Spices and Herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should. Here are some handling tips which will help preserve their flavors longer.
Also see, Shelf Life/
How can I tell if my spices and herbs are fresh? There are three ways to determine whether or not Spices and Herbs are fresh -- sight, smell and taste.
What's the nutritional value of spices and herbs? Generally, Spices and Herbs have no nutritional significance. Therefore, the NUTRITION FACTS panel does not appear on the label. Exceptions to this guideline are Paprika and Chili Powder, which contain Vitamin A, and many Seasoning Blends, which may contain other ingredients that contribute nutritional value, like sodium.
Which is stronger: dried or fresh herbs? Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitute 1/3 the amount called for in the recipe. When using dried herbs, crush them in the palm of your hand or between your fingers. This will release the flavor quicker. Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavor longer in storage; pulverize just before using.
What about whole spices versus ground? When adding whole spices to a recipe that calls for ground spices, use 1-1/2 times as much as the recipe calls for. When doubling a recipe, do not double the herbs and spices. Increase them by 1-1/2 times and then taste, adding more if necessary.
What dishes should I season? Don't season more than one dish in a meal with the same herb. Also, every dish on the menu does not need to be herbed - two or three at the most is enough. Use only one strong-flavored herb (rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc.) in a dish at a time. However, a strong-flavored herb may be combined with several mild-flavored ones (chervil, chives, parsley, savory, etc.) for delightful dishes. Also see, Which to Use.
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