Home of The Spice Rack Spice History Spice Book:   A to Z Which to Use Seasoning Mixes Storing Spices Shelf Life Preserving Herbs Spicy Tips & FAQs Spicy Wedding? Spice Links	Spicy Tips and Frequently Asked Questions Need some spice information. Check it out here. Can I freeze spices and herbs? Do spices and herbs spoil? How can I tell if my spices and herbs are fresh? What's the nutritional value of spices and herbs? Which is stronger: dried or fresh herbs? What about whole spices versus ground? What dishes should I season?   If you can't find the answer to your question here, or elsewhere in our SpiceRack, feel free to contact the FareShare Staff. Hopefully we can find an answer to your question. If you would like to add your own tips to our list, we will be glad to add them and provide you credit. Just contact the FareShare Staff.	Ask a question or send us your spice tip.
	Can I freeze spices and herbs? Freezing does not extend the shelf life of dried Spices and Herbs. If Spices and Herbs are stored in the freezer and are repeatedly removed for use, condensation may form in the package and accelerate loss of flavor and aroma. However, you can prepare fresh herbs for use, and freeze them in an ice cube tray. The cubes can then be dropped into chili, soup, or other dish and you have the taste of fresh herbs. Also see, Storing Spices and Preserving Herbs.   Back to Top Ask a question or send us your spice tip.   Do spices and herbs spoil? Spices and Herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should. Here are some handling tips which will help preserve their flavors longer. Replace the lid on bottles right after use. Do not sprinkle spices and herbs directly from the bottle over a steaming pot. Measure seasonings in a bowl, then add seasonings to pot. Steam introduced into a bottle will hasten the loss of flavor and aromas. Steam will also result in caking. Make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture introduced into the bottle will also result in deterioration of contents. Also see, Shelf Life/ Back to Top   How can I tell if my spices and herbs are fresh? There are three ways to determine whether or not Spices and Herbs are fresh -- sight, smell and taste. Sight - check Spices and Herbs to make sure the color has not faded. If color is faded, this is an indication of flavor loss. Smell - fresh Spices and Herbs should have a fragrant and intense aroma. Crush the Spices and Herbs in your hand to release aroma. Taste - taste Spices and Herbs. If the flavor is not apparent, it's time to replace them. Back to Top Ask a question or send us your spice tip.   What's the nutritional value of spices and herbs? Generally, Spices and Herbs have no nutritional significance. Therefore, the NUTRITION FACTS panel does not appear on the label. Exceptions to this guideline are Paprika and Chili Powder, which contain Vitamin A, and many Seasoning Blends, which may contain other ingredients that contribute nutritional value, like sodium. Back to Top   Which is stronger: dried or fresh herbs? Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitute 1/3 the amount called for in the recipe. When using dried herbs, crush them in the palm of your hand or between your fingers. This will release the flavor quicker. Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavor longer in storage; pulverize just before using. Back to Top Ask a question or send us your spice tip.   What about whole spices versus ground? When adding whole spices to a recipe that calls for ground spices, use 1-1/2 times as much as the recipe calls for. When doubling a recipe, do not double the herbs and spices. Increase them by 1-1/2 times and then taste, adding more if necessary. Back to Top   What dishes should I season? Don't season more than one dish in a meal with the same herb. Also, every dish on the menu does not need to be herbed - two or three at the most is enough. Use only one strong-flavored herb (rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc.) in a dish at a time. However, a strong-flavored herb may be combined with several mild-flavored ones (chervil, chives, parsley, savory, etc.) for delightful dishes. Also see, Which to Use. Back to Top Ask a question or send us your spice tip.