publish date 1970-01-01 03:00:00
Whether you are a skilled cook or prepare food in the ordinary way, you probably know that keeping a spice cabinet is one of the secrets to improving the flavor of your dishes, and creating delicious and distinctive dishes. More harmful when used and they are not valid or expired.
In the culinary world, spices are the roots, bark, or stem of a dry plant, while herbs are the dried or fresh leaves of the plant, as Chef Rania Qassem explained in her speech to “The Seventh Day” that when determining the shelf life of dried herbs and spices, you must take into account several points. , including whether they are herbs or spices, as a list of the types and the expiration date for each type clarified as follows:
Dried herbs have a shelf life of one to three years, including basil, thyme, rosemary, dill, parsley, coriander, and sage.
Ground spices have a shelf life of 2-3 years, including ginger, dried garlic, dried onions, cinnamon, chili, turmeric, cardamom, paprika, and a mixture of spices of all kinds.
If the spices are healthy and not ground, they can be kept in the freezer for 5 years without worrying, away from heat and moisture.
She continued about table salt, as it has no validity unless moisture reaches it, so it turns into rotten crystals that are not suitable for use.
Signs of spoilage of spices and seasonings
And the chef added about the signs of spoilage of spices and spices that there are several important points that help you know whether these spices are usable or not, and if these signs or one of them appears, these spices must be disposed of immediately as follows:
- When it loses its flavor and texture.
- Its smell has changed.
- The appearance of mites.
Spices expiration date
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Source : اخبار الاردن