Tips about dried spices                     

 

• To test for freshness, check the color of a spice; dull colors can mean old spices.
• Also, crush a small amount of the spice or herb in your hand and smell it. If the aroma is not full and immediate, the spice probably has lost much of its potency.
• Label new spices with the date purchased to eliminate guesswork.
• Whole herbs and spices last longer than their ground counterparts.
• Store herbs and spices away from light and heat.
• Store them in airtight containers, such as glass jars, plastic containers or tins, to protect against moisture and preserve oils that give spices rich flavor and aroma.
• Be sure to close containers tightly after each use.
• Refrigerate red-colored spices, such as chili powder, cayenne pepper and paprika, to prevent loss of color and flavor.
• Refrigerate or freeze oil-rich seeds such as poppy and sesame, to prevent them from becoming rancid.
• Don't shake spices directly over pots and pans simmering on the stove. Heat and moisture can affect the quality.