Are you one of those enthusiastic cooks who enjoy using herbs and spices in their foods but detest the fact that they tend to go bad easily? Storing dried herbs and spices is however somewhat a difficult task owing to which they do not stay fresh and do not have that original feel of taste and smell.
Here are the 10 best ideas on how to store your dried herbs and spices so they will remain as fresh as when you bought them. For professional cooks, as well as people who are just starting cooking, these recommendations will help you to cook with spices and herbs even better. Find out how to use and prolong your herbs and spices in the following paragraphs and enrich your dishes with magnificent tastes!
Best Ways to Store Dried Herbs and Spices
1. Use Airtight Containers
Some of the important herbs and spices that may be required in a household are normally dried and the most appropriate procedure in the storage of these spices and herbs is by putting them in an airtight jar. Airtight glass storage—best in glass containers with lids such as glass jars, especially those with screw-lids such as the Mason jars. Because they protect foods from the aggressive air that actually causes oxidation and fading of the foods’ tastes. Other acceptable containers include metal tins and very well quality plastic containers that are almost hermetic in nature.
Airtight storage ensures that the herbs and spices do not get damp, or get ruined through exposure to air which in essence preserves the quality of the herbs and spices. Added to that, they prevent the food from coming into contact with moisture which causes mold, and ensures the food contained in the containers spoils almost immediately.
When selecting the correct containers for storing the herbs and spices, some that have been used to store other substances with smells should not be used, because the original smells of the herbs and spices will be affected.
2. Store in a Cool, Dark Place
Light and heat from the sources of sunlight are some of the factors that can affect the quality of dried herbs and spices. To avoid this, store them in a cool dry area of the house such as a pantry or cupboard far from the heat sources like stoves, ovens,
or fires. Products should ideally be stored at a constant temperature of about 60-70°F or 15- 21°C to enhance the taste and smell of the products.
Heat also affects the degradation of essential oils in herbs and spices and contributes to the reduction of their taste and smell. Another factor in the deterioration of these oils is light, especially sunlight, for it tends to damage them. By keeping your herbs and spices in a cool, dark location, you help preserve their potency and extend their shelf life.
3. Use Dark-Colored Glass Jars
If the place where you are storing your herbs and spices requires some form of exposure to light, it will be beneficial that you use dark colored glass jars. Amber or cobalt blue jars protect much of the light and help against the deterioration of light effect, therefore using them is an added advantage. Moreover, these jars are visually attractive; at the same time, they provide practical value since they can limit light exposure.
Specifically, black glass jars are most appropriate when used for storing herbs and spices on the countertops, or in areas where the items are exposed to light. It seems to be a very affordable and basic product that can help to prevent any adverse effects of light on your ingredients and keep them fresh.
Also read: Spice Blends and Powders for Flavorful Meals
4. Vacuum Sealing
Another exceptional technique applicable to storage services is vacuum sealing. Besides, vacuum sealing reduces the chances of oxidation that leads to the spoiling of herbs and spices and therefore reduces their efficiency. As for mass storage, vacuum-sealed bags or jars are ideal since they will help you store a great variety of herbs and spices in a mass and still ensure they remain fresh and high-quality.
It also creates a barrier against moisture that can get into the packaging develop mold and spoil the food. This method is most suitable for people who purchase large quantities at a time, or those who cultivate the herb and have a surplus, to store it for the long term.
5. Use Desiccants
Desiccants are those materials that are useful in removing moisture from the surrounding and therefore will be useful in retaining the dry nature of the herbs and spices. Western people put a small desiccant packet to keep their herbs and spices sets dry and fresh for use. Silica gel packets are a popular product and are fairly readily available in online stores or retail shops. Check that the desiccant is food safe and doesn’t directly come into contact with the herbs and spices.
Desiccants are especially helpful when there are humidity variations in the environment where an item is stored or used. Desiccants are very useful in maintaining the dryness of herbs and spices, which in turn enhances their flavor, aroma, and overall quality.
6. Avoid Storing Near Heat Sources
Heat affects herbs and spices negatively as it speeds up the spoiling process, and therefore, refrigerator doors, stoves, and ovens are places to be avoided. Thus, it is important to rent the space in a region that does not fluctuate greatly in temperature, preferably one that is on a cooler side the whole year. It assists in preserving the efficacy and the freshness of your herbs and spices for some time.
Heat can spoil a food because the oils within the herbs and spices evaporate and this leads to food losing its taste. To avoid any contact with heat, they should be stored in the right areas, so your herbs and spices are fresh and potent.
7. Keep Away from Strong Odors
Spices and herbs are susceptible to picking up odors from their environment and this affects their quality. Ensure you store them in a location that does not come in contact with strong vapors such as those coming from detergents, fragrances, or even the stinking onions and garlic. As a result of this practice, the essence of their flavors is well preserved, and they will present an excellent, or better compliment to your foods.
To prevent your herbs and spices from acquiring new smells that they should not have, it is recommended that you store them in airtight containers or vacuum packed bags. These methods ensure that fresh air and other unpleasant smells from the environment are unable to penetrate and mess up with your ingredients.
8. Store Whole Spices When Possible
Whole spices last much longer than ground ones; this is because the flavor and aroma are not compromised in any way. The best option is to purchase whole spices, and grind them to use or whenever preparing new recipes. For this purpose, it is possible to use a special small coffee grinder, or if this is unavailable, a mortar and pestle. Whole spices can be used even up to three years, while ground spices can only last for one year up to a year and a half at most.
Spices need to be ground because grinding activates their oils; these are responsible for taste and smell. What is important to remember is that spices should be stored whole and should be ground only when you are prepared to use them in a dish.
9. Label and Date Your Containers
Don’t forget to write the name of the spice or herb and the drying or purchase date on your containers. By following this procedure, you may monitor freshness and make sure that older stock is used before fresher goods. Frequently rotate your inventory to finish up the oldest goods first.
10. Freeze to Store for a Long Time
Freezing can be a good choice for long-term storage, especially if you buy herbs and spices in bulk. To avoid freezer burn, use vacuum-sealed bags or airtight, freezer-safe containers. While it may somewhat change the texture of herbs and spices, freezing maintains the essential oils that give them their flavor.
Conclusion
In conclusion, it becomes essential for dried herbs and spices meant to be used to be stored correctly since otherwise, they will lose their flavor, aroma, and potency. These ten best practices will help to ensure that your recipes always leverage these concepts to the maximum. As you know herbs and spices cannot be exposed to air, light, heat, and moisture in order to maximize their shelf-life.
With a little attention, your dried herbs and spices will retain their taste and goodness for months and in some cases, years. Employ these techniques in your kitchen to bring out the great tastes of your foods as well you learn to preserve the great taste that comes with the correct method of preparing the herbs and spices.
FAQ
1. How long can herbs and spices that have been dried be preserved?
A. Herbs and spices that have been dried can last for a long time especially if they have been stored properly. Whole spices on the other hand can go for up to 3-4 years but ground spices should be used within 1-2 years. Again, dried herbs are normally employed, and they can last up to three years. The portions of all cooked dishes should be kept in sealed containers and should not be placed near a source of heat or light or where they can be exposed to moisture.
2. How do I know that my herbs and spices have gone bad?
A. If one wants to be sure that they are fresh herbs and spices, then they can do a smelling and tasting test on the said products. When the aroma is weak, and the flavor is lost, most probably them are not as useful anymore and have probably decomposed. However, they should be disposed of if there are cases when mold is observed or simply the color of the filter changes or agglomerates.
3. Will it be safe to pack my dried herbs and spices in plastic bags?
A. Plastic bags are suitable for short term use because if you place food in plastic bags, it allows in air and hence causes the loss of flavor. If the use of plastic bags is to continue, then the best type to be utilized is quality plastic bags that are usually hermetic. If possible better glass jars, metal, or vacuum sealed bags for the vegetables are preferred.