Six Ways to Knowing How Long Your Spices Will Keep

This is the $64,000,000 question in the spice world and the THE most common one I get asked so it was time to post about this.

Most spices naturally have a long shelf life but there is no real way to audit this as a consumer.  To define spices as fresh is a little odd given the reality of the process involved from growing them to getting them to your pantry. Freshness is, therefore, better used to describe how long the spices will keep their volatile oils for and this is dependent on what happens to the spices at every stage in their journey. Think of it as a bus journey and the number of stops it has to make to get you from A to B, the journey time in between stops and how long you stop and what happens at each stop too.

The next time you go to the grocery store or are thinking of replenishing your spice cupboard, here are the 6 questions you should be asking yourself or the grocery store:

1. Does the package tell you whether the spices are irradiated and fumigated or not?

2. Are the spices certified organic?

3. Are the organic spices certified to the standard of your country?

4. Are the spices packaged in your country?

5. Does the spice company directly import the spices into your country or do they source from intermediary suppliers?

6. How many times have the spices you buy been packed and re-packed?

Why you should be asking these questions and what impact they has on the longevity of your spices is discussed in the table below. Click on the image to view in larger format.Please note this does not speak to quality of the spices as, needless to say, the better the quality, the better your spices.

That was the long answer! The short answer is, assuming the spices are non-irradiated, of high quality and delivered to you from Farm to Pantry in as short a supply chain as possible,  and, once opened, you store your spices appropriately, seeds should maintain a good level of volatile oil and aroma for between 1-2 years and the ground spices 6-8 months.

The Bulk v Packaged Spice Debate

Going to a spice market to buy your spices from bulk bags is a great experience and one reminiscent of many Asian and North African cultures but for the majority of us, this is not reality when it comes to buying spices for our everyday cooking.

So, which is the better way of buying spices - bulk or in pre-packaged form? This is a debate I have been having with myself for a while now and as you will see from the pros and cons I have outlined below, I have finally reached a conclusion. 

 

Why Buying Bulk Spices can be good

1. You buy only as much as you need at a time.

2. Minimal packaging and therefore, it is arguably more environmentally friendly.

3. Cheaper.

4. Better for experimenting - if you just want to try a little of a particular spice before buying more.

Why Buyers should beware of Bulk spices

1. There may be no brand attached to the jars and so consumers do not know which company is behind the spices they buy.

2. It is not so easy for consumers to know when the spices in the bins or jars have been replenished, is it a swap out or first in, first out basis? How are batches and lots separated and identified in case of a recall?

3. There is unlikely to be any information on the spices themselves.

4. The spices oxidise each and every time the jar is opened, scoops are taken in and out. The oxidisation compromises whatever quality the spices had in the first place.

5. It is not so easy for consumers to know how the stores receive and store the bulk spices. If they part open bags to put into bins or jars, how are the remaining spices stored and is their quality compromised?

6. There is a risk of cross contamination from not just other bulk spices or products but bacteria from different consumers.

Why Pre-Packaged spices can be good

1. These are always branded and so there is consumer confidence in the quality associated with different brands.

2. The packages cannot be opened or tampered with and so oxidisation is not an issue.

3. There is more likely to be a wider selection of spices available.

4. Labelling on the packaging has to be government and regulatory compliant and so if spices are labelled as "organic", in almost all cases, consumers can take comfort that the company is compliant and has met all certification requirements.

5. Buying quantity spices may inspire you to cook more with them which is a great thing!

6. Some spices or spice mix packages may come with recipe ideas which you would not get with buying bulk.

7. You don't need to have separate spice containers at home as usually if you buy spices in re-useable packaging, they can be stored as is.

Where Pre-Packaged spices may fall short

1. Arguably more packaging is required and so there is more of a negative carbon footprint impact.

2. There may be more wastage if people do not use the spices as regularly as they would like.

3. More expensive than bulk.

4. Depending on the length of the supply chain, there is no guarantee that pre-packaged spices are any fresher or older than their bulk counterparts.

My conclusion?

As biased as it may sound, my preference is in favour of pre-packaged spices. While the environmental impact does not sit entirely well with me, the issue of quality of spices prevails over all else in my mind. I wouldn't go and buy good quality wine from a bin and so this is no different.

Even though I still don't think there is nearly as much transparency to the consumer from most pre-packaged brands as there should be, it is better than not having any information at all. Accountability is more likely to be better with branded products than bulk.

"There is a greater appreciation and awareness for packaged products for health and sanitary reasons, and a recognition of the value of what a brand brings to products. If we look out over the next five to 20 years, we are confident that we are going to see more of a migration from bulk spice to the packaged branded product" Keith Gibbons, CEO McCormicks Canada.

This is by no means a right and wrong debate and so let us know how you prefer to buy your spices and why!

Spicy Christmas Beverages

When we think of the Holiday Season, food always comes to mind but it's always a good idea to have a couple of drink recipes to hand to toast the festivities. I have created the following two recipes which can be served hot after dinner or late evening in front of the fireplace or made in advance and chilled to be sipped as an aperitif or as part of an alcoholic cocktail.

Click on the recipe sheet below to view in larger format. Try them out and let us know what other ways you served them!

Improving Digestion with Spices

Now the Holiday Season is upon us, we need to be extra vigilant about taking care of our gut and digestive system. Here are three commonly used spices that have been long used to aid digestion, together with some tips on how to use them in easy every day ways. As always, the quality and frequency of use is paramount in seeing if these spices help in the way they have traditionally been used for. For Coriander, Fennel and Cardamom, the more volatile oil content there is, if they have been hand harvested and the higher the grade (respectively), the more potent the spices will be and if organic, the better they will be in taste and for our bodies.

CORIANDER

Did you know that approximately 85% of Coriander Seeds is in the form of various volatile oils, two of which (linalool and gernayl acetate) are antioxidants and digestive aids. Among other things, coriander seems to work as an anti-spasmodic, laxative, stomach lining protector and to alleviate bloating. 

Since the seeds contain most of the oil, it is better to buy the seeds and then grind them to ensure you capture as much of their goodness as possible. 

Here are 5 easy ways to incorporate Coriander seeds more into your daily diet or after meals:

1. Create a zesty seasoning in your peppermill with one part mixture of Malabar or Tellicherry black pepper and half part our coriander seeds.
2. Garnish lightly roasted and crushed coriander seeds to carrot, lentil or root vegetable soups.
3. Excellent  when a little ground coriander is added to any tomato dish: try it in a pasta sauce or curries.
4. Add a few lightly crushed seeds to your nut or trail mix for a lemon layer to your healthy snacks!
5. Add an equal part of ground coriander to ANY dish where you are using ground cumin.

FENNEL

Fennel seeds and powder both have significant anti-inflammatory properties which is what is thought to help relax the lining of the stomach and intestines and aiding in digestion.  Excessive use of fennel when pregnant should be avoided. While both Fennel and Coriander are thought to be useful aids for Chrohns disease or Irritable Bowel Syndrome, Fennel is often used in gripe water as an effective ingredient to alleviate colic.

Here are 5 easy ways to incorporate Fennel more into your daily diet or after meals:

1. Steep 1/2 tsp of the seeds in boiling water for a digestive tea.
2. Make a seasoning rub of equal parts fennel seeds, cumin seeds, brown mustard seeds, nigella seeds, lightly roast and grind for use on leaner proteins like pork or lamb.
3. Add 1/8 tsp of fennel powder to your tomato based pasta sauce.
4. Combine 1/8 tsp fennel powder with 1/4 tsp turmeric and paprika. Mix in a little heated butter and use as a spooning sauce over steamed fish.
5. Make an after dinner mint by rolling 1/4 tsp fennel seeds, 1/8 tsp ground cardamom seeds inside one fresh mint leaf and chewing on it after dinner.

CARDAMOM

Cardamom contains a volatile oil called cineole which, apart from being an antioxidant, is also thought to contain anti-inflammatory and anti-spasmodic agents which work together to provide digestive aid for a variety of complaints such as bloating, stomach cramps and gas. 

Here are 5 easy ways to incorporate Cardamom more into your daily diet or after meals:

1. Add 1/4 tsp of ground cardamom seeds to your morning smoothie, tea, granola
2. Sprinkle a little over root vegetables before roasting
3. Mix 1/4 tsp into some yoghurt and fruit for a great after dinner dessert.
4. Steep 1/8 tsp or a couple of whole pods in boiling water for a few minutes as an after dinner tea.
5. Add a little to your cinnamon for a more exotic touch to your baking or other uses.

Why not try our Inspirit Taster Collection to make a home made digestive tea from some of these and other of our organic spices?

The Value of True Cinnamon

Ahh..Cinnamon. The warming, sweet and delicious spice that is known for its potential to help balance blood sugar levels, lower cholesterol and fight against yeast infections among other conditions.

Like with most things, the better the quality, the more effective and functional it will be. Cinnamon is no different. In North America, there is no need to distinguish true cinnamon from another variety of cinnamon which is more inferior. The quality difference also defines the potential impact on health. Studies have consistently found that Cassia cinnamon has significantly more couramin levels than True or Ceylon Cinnamon. Couramin in high doses can cause liver damage and potentially issues for blood clotting. In one study, On average, cassia cinnamon powder contained up to 63 times more coumarin than Ceylon cinnamon powder and cassia cinnamon sticks contained 18 times more coumarin than Ceylon sticks.

Sadly, you only need a little bit of Cassia to reach your tolerable daily limit (TDI). A more recent study in Germany found that, for an adult with a body weight of 60 kg, the TDI is reached, if 2 g of Cassia cinnamon with average coumarin content are consumed per day. For an infant with a body weight of 15 kg, this is the case if 0.5 g of Cassia cinnamon with average coumarin content are consumed per day. Consumers who frequently eat large quantities of cinnamon as a spice should therefore opt for the low-coumarin True cinnamon. True Cinnamon is more expensive but clearly better for you.

 Here are some ways to tell the difference:

Name

The real Cinnamon is more commonly known and sold as True Cinnamon or Ceylon Cinnamon to differentiate it from all other varieties.

 Botanical Name

True Cinnamon is derived from Cinnamom Zeylanicum or Verum  and is usually grown in Sri Lanka or India whereas other Cinnamon could be from China, Indonesia or Vietnam is usually a derivative of Cassia, often known as Saigon Cinnamon or Chinese Cinnamon. In North America, Cassia can be called Cinnamon, hence the consumer confusion that arises.

Colour

True Cinnamon (below top) is usually light brown to pale tan whereas Cassia (below bottom) is usually much darker, verging on a reddish brown colour. Both forms of Cinnamon can be bought in quills, bark or ground form.

Categorization & Taste

If you look at our grades of taste profiles for spices (hot, pungent, tangy, sweet & mild), the true cinnamon would be a sweet spice. True Cinnamon in its ground form is very dusty in texture and still light in colour. It is sweet smelling and has woody undertones with no lingering bitterness or pungency. By comparison, Cassia is slightly coarser in texture and does have a slight bitterness to it and the powder is darker and redder.

Quick Tips for Everyday Use

Here are some ways to incorporate True Cinnamon into your diet:

1. Breakfast: Add 1/2 teaspoon to smoothies, spread on toast, add to granola
2. Snacks: Sprinkle a little on fruits like apples, pears, bananas,
3. Treats: Sprinkle a little over ice-cream or in a chocolate sauce
4. Savoury: Cinnamon pairs really well with Chili so try adding a little bit to curries and any Mexican dish!

Know what you buy and why you are buying it before you buy it.

Let's Chat about Chaat

As I prepare for our  Indian Street Food booth (with a healthy twist of course!) at the Canmore Folk Fest, it is only appropriate to about the most common form of street food in India - the Chaat!

Chaat (meaning "taste" or "lick") is the umbrella name given to savoury snacks and appetizers in Indian and Pakistani cuisine. Most Chaat dishes originated in my state of Gujarat or Uttar Pradesh but it is widely popular all over the Indian & Asian Sub-continent now. It usually comprises of something crunchy, a vegetable or bean layer, chutneys or sauces and of course special spice mixes! Many are eaten cold and some hot. In India, these are typically offered by food carts or specialist restaurants and in the West, in most Indian restaurants. Just as there is so much diversity within Indian food (other than Butter Chicken!), there is just as much in the different types of Chaats.

What I love about Chaat is that it encompasses a real balance in flavours . Take the Chaat I will be making for the Folk Fest: a Healthy Chickpea Chaat. The crunch will be kale (and hemp seeds), the bean: chickpea to be served in a tamarind sauce and also a coconut yoghurt chutney as an optional. The organic spice mix will include cayenne, cumin, mango powder (amchur), coriander, salt and other spices This is quite a tangy dish given the tamarind and yoghurt chutney but the spice mix is well balanced with the hot, pungent, tangy, sweet and mild. Refreshing, gluten free and so good for you!

Other examples of Chaat are:

PAPDI CHAAT

(small, fried, wheat flour disk piled with potato or chickpeas, tamarind sauce, mint sauce and yoghurt)

 

BHEL

(puffed rice to which onions, green chilies, herbs and various sauces are added)

and of course the more popular Samosas and Pakoras!

If you haven't tasted Chaat, add this to your bucket list for sure! If you have, what's your favourite?

Will the Real Saffron please stand up?

Ahead of the imminent launch of our own organic saffron, I came across something quite disturbing. It seems the practice of selling fake or adulterated spices continues even in the 21st century and Saffron is the biggest victim of them all.

Knowing what you buy is just as important for food as it is for anything else. When you buy a computer, you would want to know the memory space, speed, processor details so why not know where your spices come from and what grade they are?

How to tell the True Saffron from the Fake?  Here are some ways to tell the difference:

Name

The fake saffron is commonly known as American Saffron or Mexican Saffron. True saffron is Greek Saffron, Spanish Saffron or true Saffron.

 Botanical Name

Fake saffron is derived from the dried petals of Safflower (or Carthamus tinctorius), a stiff thistle plant (bottom). In India, true saffron is sometimes replaced or mixed with turmeric as another form of adulteration. Strands of dyed gelatin or corn silk have also been used. True saffron is derived from the stigmas of the crocus sativus plant (top).

Colour

As you will see from the photos below, fake saffron (top) is much lighter in colour than true saffron (bottom).

Shape

The fake saffron strands are straighter and coarser. True saffron strands are finer and usually have trumpet like shape ends.

Pigmentation

American Saffron or other fake saffrons do not contain crocin which is the colouring agent found in true saffron and which has the potential brain health benefits of saffron. Fake saffron usually releases a red-orange colour and pretty quickly too whereas true saffron should release its colour slowly to a beautiful golden yellow colour. Some fake saffrons even dissolve in the water or leach the dye colour to leave behind different coloured strands.

Grading

True saffron is usually graded to ISO standards and any good manufacturer or supplier should provide this information on the labeling.

Category I details

 The higher the colouring strength (crocin) the better the saffron and its other attributes: aroma (safranal) and flavour (picocrocin)

Price

True Saffron costs considerably more than its fake counterpart. This is not surprising when it takes  stigmas of approximately 200,000 saffron flowers to produce 1kg of saffron.

Categorization & Taste

If you look at our grades of taste profiles for spices (hot, pungent, tangy, sweet & mild), the true saffron would be pungent and the fake, mild. The true saffron has a woody aroma with a slight honey taste. The fake saffron often has no taste or if it derived from safflower, a bitter sweetness.

Moral of the story:

I was once asked in a cooking class why you couldn't just buy lots of the American Saffron and use more of it instead of spending so much on the real stuff. The answer is simple: quality over quantity. It is the quality that provides the potential health benefits and superior taste.

In short, Know what you buy and why you are buying it before you buy it!