Spring Cleaning - Spices Edition

If you are anything like me, you may not remember the last time you bought a particular spice for a specific recipe. You just know that you have it hiding in your cupboard of spices somewhere. As I have become a more experienced cook, I have realized that changing out those lovely meal accents is a necessary assignment for good food.

Spices don’t keep forever. In fact, you may have heard of the 6-month rule, having you clean out your spices after 6 months. However, not all spices lose flavor in 6 months. Whole spices such as, mustard seed, can keep good for years.

So how do you know when to change them? Use your senses.

1. Smell your spices. Take some and rub it in your fingers and smell.  If they have a faint scent or none at all, it is time to change them.
2. Taste your spices. Do you find you need a larger amount of the spice to get the flavor? That is probably a good indicator that it is time to change them.
3. Look at your spices. Have their colors faded? If the color has faded, the flavor probably has too.

Those are all good indicators that it is time to clean out those spices.

Want more life out of your spices? 

Buy more of them whole and grind them when you need to use them. They will last longer and the flavor will be stronger in your dish.

Pro-Tip: 

Store your spices in labeled jars in a cool and dry place. Measure out your spices into a small bowl instead of pouring your spices directly into a steaming pot. This will keep them fresh by lessening the amount of time the jars are open, and keeping your ground spices from lumping together from the steam of the stove.

Need some jars, labels, spice funnel, grinders or spice racks? 

Check cheftools.com for all the spice jar supplies you need.

Spice it up!

We've added 10 new & exotic spices from India Tree! Love Pho? Try making your own by adding fresh veggies, rice noodles and your preferred cooked meat to broth flavored with India Tree's Pho Mix. Don't forget the basil, lime, bean sprouts and your favorite hot pepper slices to add to your delicious pho. I can't think of any meal that's more enjoyable and hearty on a cold winter or spring day.   I love a delicious heap of chicken curry paired with whit basmati rice and a side of garlic naan (flatbread). And nothing helps you make curry at home easier than India Tree's Curry Powder. Combine some cooked vegetables, broth or water, your preferred cooked meat and some curry powder to a pot, heat through and you've got yourself a quick, delicious curry. Try substituting coconut milk for the broth or water to make an amazing coconut curry. You can also season your meat with curry powder to enhance its flavor.   The Szechuan Pepper is a very common spice in Sichuan, China, a region with a reputation for its spicy cuisine. Szechuan Peppers are not related to black peppercorns or chili peppers, they come from the outer pods of a number of different tiny fruits. They can be lightly fried and added to oil to make a spicy oil infusion. In China, Szechuan Peppers are commonly mixed with salt, roasted and browned in a wok and served as a condiment accompanying chicken, pork and duck dishes. Szechuan Peppers are also one of the traditional ingredients in the famed Chinese five spice. Garam Masala Panch Phoron Ras el Hanout Chinese Five Spice   Candied Thai Ginger Tandoori Masala Star Anise