Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
 
 

Storing Spices and Herbs

Bay LeavesUse the following guidelines for storing your spices and herbs to maintain maximum quality. To prevent flavor and color loss, avoid moisture, light, heat and air.

  • Store in tightly covered containers.
  • Store in a dark place away from sunlight, such as inside a cupboard or drawer.
  • Avoid storage above the dishwasher, microwave, stove or refrigerator, or near a sink or heating vent.
  • If storing in an open spice rack, store in a site away from heat, light and moisture.
  • Avoid sprinkling dried spices and herbs directly from container into a steaming pot to prevent moisture from entering the container.
  • Use a dry spoon to measure spices and herbs from a container.
  • Keep these points in mind regarding refrigerator/ freezer storage:
  • Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates.
  • Spices and herbs can get wet if condensation forms when a cold container from a refrigerator or freezer is left open in a humid kitchen.

Spice Jars

How Long To Keep Spices And Herbs

Here are some guidelines to help you determine when it's time to toss your spices and herbs .

  • As general rule, keep:
    - 1 year for herbs or ground spices .
    - 2 years for whole spices .
  • Buy a smaller container until you determine how fast you'll use a particular spice or herb.
  • If a spice or herb smells strong and flavorful, it's probably still potent.
    - Check an herb or a ground spice by rubbing a small amount in your hand. If the aroma is fresh, rich and immediate, it can still flavor foods.
    - Check a whole spice - such as a clove or cinnamon stick - by breaking, crushing or scraping it before smelling it.
    - Avoid smelling PEPPER or CHILI POWDER as they can irritate your nose.
  • Initial quality will influence shelf life.
  • Label date of purchase on container with a permanent marking pen.

More cooking guide

GO TO TOP


 
   

Custom Search
Bookmark and Share
Today's Tip/Quote
NEW ARTICLES
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2022 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.