February 26, 2021 at 6:38 pm #34020Matt In OklahomaModerator
I’ve seen a few posts on here where folks are putting back spices which is great.
I’ve seen some misinformation on the web about it stating it won’t last. I’ve used stuff in the pantry that’s 10 years old with zero issues. So knowing that I also know there’s no way that stored in Mylar away from them environment it won’t last longer.
Could it lose strength? Yes however hunger will rapidly overcome any issues you’ve got with that.
The oldest I’ve got in Mylar is red pepper which is 14yrs old and just fine.
I’d really like to hear your results or thoughts
- This topic was modified 9 months, 2 weeks ago by Matt In Oklahoma.
February 26, 2021 at 9:06 pm #34023
If its dried spices with non oils you should be fine the oils go rancid..
For shorter term we freeze things like crushed garlic.
We used dry and vacuum pack for whole spices. Tried 10 year old stuff lost alot of it flavor compared to fresh. To mitigate the loss we found cooking with the spices you start with oil and cook spices first then add the meat and veggies or take the oil.cooke d veggies and add to the dish.
February 27, 2021 at 9:58 am #34027Crow BarKeymaster
Good information gents, thank you for posting that.
We have grown spices and herbs in the past, but want to expand this year.
I have saved some oregano in the past, and used it off and on during the winter (saved in a large plastic aip lock bag in a cool dry space). I can say did I not find a difference between our stuff and store bought stuff.
March 1, 2021 at 8:52 pm #34083Osito ArelanoParticipant
I’ve got dried dill that’s 3 years old, still very fragrant. Stored in a mason jar with a plastic lid in the cupboard. Nothing special. I dip into it maybe once a month, so it will probably take another 3 years to go through it.
July 1, 2021 at 9:21 am #38354Matt In OklahomaModerator
I put up Taco Seasoning for each household in my group this morning
July 1, 2021 at 9:47 am #38357Josefina ArenasParticipant
Nice–having seasoned food sure makes a difference in enjoyment. I’d be like the Israelites who didn’t want to leave Egypt and their leeks, onions, and garlic! At the beginning of the pandemic, I purchased large restaurant sizes of spices and seasonings I use a lot of. It’s actually cheaper than buying the small sizes.
July 1, 2021 at 4:46 pm #38367
It does but spices flavor decays over time….. using a fat heat up and add to recipe helps .. ie toast the spices in butter then use.
Right now the we buy just bulk single spices and do all the seasoning mixes ourselves. Better quality control and the kitchen people here are top rate lol.
Anyone having chimichurri with thier steak this weekend?
November 10, 2021 at 11:46 am #41998viola rosanParticipant
I have a little remaining Indian chile mix that has got to be close to 10 years old that I only use for one particular dish… I bought it when I lived in another country that had a much bigger Indian population so I’m scared of trying to replace it. It was a great blend, and it still has some heat, but it takes a ton more of it to hit the same heat levels, and the flavor is just not there anymore.
November 10, 2021 at 2:24 pm #42001
To reignite some of the flavors on old spices put them in a pan with some fats and slow cook for 5 to 10 mins while gently stirring then add to meal.
- You must be logged in to reply to this topic.