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Have you ever had a time when you noticed that a favorite family recipe simply did not know how it used to, although you used exactly the similar ingredients and the similar spices and herbs? The reason might be that they have just lost their power. In this article I will explain how and when herbs and spices expire and how to store them to optimize shelf life.

1) Whole Spices: 4 Years

Whenever they are stored in a cool, dry place and in a strong container, the spices retain their potency and flavor for much longer than you think, sometimes equal to 4 years. When it comes to principally potent whole spices like nutmeg, cinnamon sticks, whole peppercorns, cloves, cardamom and cumin, they will be preserved for a long, long time.

2) Ground Spices: 2-3 Years

To determine if the ground spices are still ready for your culinary task, shake the bottle or jar, allow the contents settle and smell. Whether you smell nothing or almost nothing, you should throw the spice into the garbage can. When you still have a bit of fragrance left on the ground, although it may not be that powerful anymore, you could still provide it one more chance. Whether you disappoint, add it and get a new batch.

3) Herbs: 1-3 Years

When it comes to shelf life, herbs usually lose their flavor and fragrance faster than spicely organics. If the dried herbs have lost their color and crumble lifeless in your hand, they are likely very old and you will not get more joy from them. Whether they still have some life when they crumble in your hand, although they look pale, you may still be able to use them, but just trying them out will tell you once again. See more.

4) Proper Storage Is the Key

To obtain the highest value, flavor and potency of your spices and seasonings, store them correctly. They must be kept as far away as possible from the heat like the dishwasher or the oven; humidity like cooking pots and smoking faucets; and bright fluorescent light or open sunlight. Keep your culinary miraculous workers cool, but not frozen, keep in mind that this would make condensation troubles and cause moisture in the containers that could damage them. In addition, avoid shaking herbs or spices frankly from the package or bottle in the recipe you are cooking, as this will cause them to fog up and spoil, certainly. Shake them in your hand or on a plate first, and then add them to your recipe.


While the spices do not expire, actually, they lose their quality and potency. Check your spices and herbs on a regular basis and if they no longer bring you the culinary joy you used to have, remove them and get a new batch. A good general practice to follow is to buy only high quality dried spices and herbs, from trustworthy suppliers, in small quantities in order that you can use them easily within a reasonable period of time. To find out more, check out https://mykitchenpantry.com/

What's the deal with citric acid: the one ingredient found in almost every food product you buyEver wondered why citric acid is outlined in almost every food or drink ingredient label? This little product is situated in from iced tea to hummus and organic and natural salsa. Let's look into what citric acid is and what it's used for so universally in the meals industries.

Citric acid solution defined

When I first scanned an ingredient label and observed citric acid, I pictured lime or lemon juice draw out or something benign and citrus. But actually, modern-day citric acid solution is manufactured by fermenting sugar. Citric acid looks as a white, powdery product which tastes very much like lemon juice. It is made by fermenting Aspergillus niger mildew, which produces citric acid as a byproduct of metabolism. This peculiar and cheap approach to acquiring inexpensive citric acid solution (instead of squeezing actual lemons and limes which is too expensive) was found out in 1917 by American food chemist Wayne Currie.

Exactly why is it found in so many foods?

Citric acid is used as both a taste enhancer and a preservative component. It provides a tart, citrus style to foods to give a more strong flavor, while at the same time balancing the pH of foods and increasing acidity levels to preserve it for much longer. In short, it increases the acidity of your microbe's environment, so that it is harder for mold or bacterias to survive and reproduce. So that it makes sense that citric acid is situated in so many modern products considering the positive traits it offers. But these positives don't come with out a price, as you will see below.

The issues with citric acid

The condition with citric acid solution is that it can potentially be produced with GMOs. Acid Citricis made with the use of sweets beets or corn, which, if you follow the GMO concern, you know these two are some of the largest offenders of GMO foods in america. There are also some GM types of an. niger which are used to produce citric acid.

There are also other health implications that can come up from consuming citric acid independent from the GMO issue. Citric acid has been recognized to irritate the digestive system (ascorbic acidity has similar qualities), causing heartburn symptoms and harm to the mucous membrane of the abdomen. The eyes, skin and respiratory body organs can also suffer scratchy, itchy sensations from overconsumption of citric acid solution. There are also European studies which suggest that citric acid could be accountable for promoting tooth decay as well.

And so significantly you won't find cautionary claims of any sort on any products caution you about citric acidity. If you choose to try to avoid citric acid solution, good luck; its in nearly every food product imaginable, organic or not.