Tag Archives: Piper nigrum

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/

Pepper is one of the most commonly used spices in the entire world and both the black pepper and white varieties come from the very same plant, the Piper nigrum, which produces small berries known as peppercorns.

Black pepper is made from the berries that have not quite ripened which are cooked and then dried before being ground and sprinkled in and on foods. You can get black pepper in a few different forms, cracked, ground, or whole but whole peppercorns are the preferred type when it comes to providing the most flavor like pure spice Portland.

For the strongest black pepper, grind the peppercorns as needed just before using with a pepper mill. After pepper is cracked or ground it loses some of its flavor faster than if it would have been left in its original form.
Pepper is such an important and flavorful spice that it is often the only one called for in many different recipes. Pepper like black pepper offers the ultimate in versatility as it can be used in just about any type of dish.

Coarsely ground black pepper is a primary ingredient in marinades and used finely ground to season all kinds of vegetables, salads, potatoes, casseroles, and a host of various other foods and dishes.View site on whole foods Fremont at https://jivaorganicfoods.com/ for more tips.

Slightly milder although a bit more distinctive tasting than black pepper is the white variety, which is available in all of the same forms and also used in many of the same ways for flavoring foods. White pepper is made from peppercorns that are picked when fully ripe. The outer layer of the peppercorn is removed leaving the dried, whitish kernel inside.

Some chefs prefer using white pepper simply for color reasons as black pepper "taints" certain foods like creamy white soups and sauces with the dark, visible flecks. Others prefer this type of peppercorn for its slightly lighter taste than the black version. White pepper is also used in marinades in addition to flavoring white colored foods.

Store whole peppercorns in a cool, dark, and dry spot for up to two years while cracked or ground will keep fresh for anywhere from three to six months.

Orange Marmalade Chicken Salad Recipe

What You Need

• 12 ounce bag mixed baby salad greens
• 4 Clementine oranges, peeled, separated into segments
• 1 pound boneless, skinless chicken breast, cooked, cut into strips
• 1 cup chow mein noodles
• 2 tablespoons orange marmalade
• 6 tablespoons orange juice
• 2 tablespoons canola oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons scallions, minced
• Salt and black pepper to taste

How to Make It

Salads With PepperIn a large salad or mixing bowl, combine the mixed greens with the orange segments, the strips of chicken breast, and the chow mein noodles.

Toss lightly to coat well.

In a small mixing bowl, combine the orange marmalade, orange juice, canola oil, vinegar, mustard, minced scallions, spicy spice, and the salt and black pepper to taste. Stir to mix well.

Pour the dressing over the orange marmalade chicken salad and toss gently before serving immediately.
It can Serves 4.