http://www.azcentral.com/home/food/articles/0419chef0419.html

eep the zip in herbs, spices - here's how

Karen Fernau The Arizona Republic Apr. 19, 2006 12:00 AM

Has your chili ever turned out bland as oatmeal?

If so, chances are the cumin and chili powder had gone flat. Spices and herbs never spoil, but they do lose their color, taste and aroma over time.

"People buy a spice for a certain recipe, and not use it again for a few years. By then, it's lost all its potency. Unfortunately, spices do not last forever," said Gerri Perriello, manager of Penzeys Spices in Scottsdale.

The U.S. Department of Agriculture recommends keeping ground spices up to two years and whole spices up to four years.

Penzeys, a Wisconsin-based chain of spice stores and a catalog, recommends half that time.

Follow these tips so that your spices always pack punch:

The best way to check for freshness is to look, smell and taste. Toss spices with faded color and diminished smell or flavor.

Store in an airtight container away from heat, moisture and sunlight. This means avoid storing over the oven, dishwasher or sink, or near a window. Spice storage racks might look good on your countertop but expose spices to harmful elements.

Close spice containers tightly after each use.

Unless you use a spice frequently, avoid buying in bulk. Stock your spice collection with small jars, 2 ounces or less.

Avoid sprinkling spices and herbs directly from the bottle into a steaming pot or pan. The steam likely will seep into the bottle and hasten the loss of flavor and aroma. Steam also causes spices to cake.

For the same reason, use a completely dry measuring spoon when dipping into the bottle.

Because the flavors in spices and herbs are held in the volatile oils, buy only those packaged in good-quality materials. Buy spices in plastic bags, cellophane packs and cardboard canisters in small quantities only if you plan on using immediately.

If you buy fresh and grind your own spices, make sure to clean your grinder and eliminate residue between uses. To clean, run soft, fresh bread through the grinder. Be aware, however, that even after cleaning, spice flavors can linger.

When experimenting with spices, start with a pinch. Taste and add more as desired. It's easy to add spice, but almost impossible to dilute the punch once added.

Reach the reporter at karen .fernau@arizonarepublic.com or (602) 444-4779.


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