When asked if dry spices expire, the expert authors of this blog stated:
” If you season your dishes with spices that are several years old, you may not achieve the flavor you were looking for.”#TheAuthors @Webstaurantstore
Do spices expire?
The answer to the question is not be answered with a simple yes or no. Expired spices do not pose the health risk like expired eggs or milk. Dry spices are considered a shelf-stable product and do not have an actual expiration date, but will lose their flavor potency with time. Here is a general list to use as a reference to figure out when to replace old dry spices.
- Allspice: 2-3 years (ground or dried)
- Basil: 5-7 days (fresh), 2-3 years (ground or dried)
- Bay leaves: 5-7 days (fresh), 2-3 years (ground or dried)
- Black pepper: 2-3 years (ground), 5-6 years (whole)
- Cayenne pepper: 2-3 years (ground), refrigerate for maximum freshness
- Chili powder: 2-3 years (ground)
- Cinnamon: 2-3 years (ground), 4-5 years (whole)
- Cloves: 5-7 days (fresh), 2-3 years (ground or dried), 4-5 years (whole)
- Cream of Tartar: 2-3 years (ground or dried)
- Cumin: 2-3 years (ground)
- Garlic: 4-6 months (fresh), 2-3 years (ground or dried)
- Nutmeg: 2-3 years (ground or dried)
- Onion powder: 2-3 years (ground or dried)
- Oregano: 5-7 days (fresh), 2-3 years (ground or dried)
- Paprika: 2-3 years (ground), refrigerate for maximum freshness
- Poppy seeds: 2-3 years (ground, whole, or dried)
- Rosemary: 1-2 weeks (fresh- refrigerated), 2-3 years (ground), 3-5 years (whole)
- Sage: 1-2 weeks (fresh- refrigerated), 1-3 years (dried), 3-4 years (ground)
- Salt: indefinite
- Thyme: 1-2 weeks (fresh- refrigerated), 2-3 years (ground), 3-5 years (whole)
- Turmeric: 2-3 years (ground)
Read more at: http://bit.ly/bake-spice-bread
Simply Subtle & Delicious: Homemade Zucchini Bread
With the weather turning cold, I always begin craving comfort foods like soups, pasta, chili, and bread. I love it all! What is better on a cold day than a warm bowl of soup or homemade bread fresh out of the oven?
One of the most comforting foods from my childhood was homemade bread. Is there anything more wonderful than a warm slice of bread fresh from the oven with butter slathered on it so that it sinks perfectly into all the nooks and crannies? I think not! (Well, maybe add a nice hot cup of pumpkin spice latte & a book too!)
I don’t eat much zucchini bread during the year, but warm zucchini bread would be perfect for any winter holiday event!
Winter is a natural time to bake bread. The heat from the oven heats up the kitchen and makes it smell wonderful. Baking zucchini bread also helps to conserve energy too, so let’s get baking because “Baby, it’s cold outside!”
2 cups grated zucchini
3 cups almond flour
1 tablespoon raw sugar
1 teaspoon cinnamon
6 pasture raised eggs, beaten
1 cup melted coconut oil
1/2 cup honey or raw maple syrup
2 teaspoon baking soda
Optional: one cup walnuts or dark chocolate chips
- Preheat oven to 350 degrees F. Line two bread pans with parchment paper.
- Squeeze the excess liquid from the zucchini.
- Place the zucchini in a bowl. Add in the eggs and coconut oil, then blend.
- Add in all the dry ingredients and mix well.
- At this point, add optional ingredients such as walnuts or chocolate chips.
- Bake for 45 minutes.
Note: Don’t like coconut oil? Substitute half of the oil for applesauce or one banana.
Have extra zucchini? Try out these zucchini pasta dishes too!
(Recipes provided by TruFoods Nutrition Colorado)
The best education I have ever received was through travel.”Lisa Ling