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herbs &
spices —
frequently asked questions
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The following are
answers to the most frequently asked questions
we
receive about our flavored herbs, spices and ingredients.
Be
sure
to visit the herbs,
spices & ingredients section in our
eBay store to explore the wide range of products available.
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| What's
the difference between an herb and a spice? |
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Herbs
are the leaves of low-growing shrubs. Examples include
parsley, thyme, rosemary, sage and dill.
Spices
come from the bark, root, buds, seed, berries, or fruit of tropical
trees and plants.
Examples include cinnamon, ginger, cloves, poppy seed, pepper, allspice
and paprika.
We
also
offer a number of ingredients that do not meet the technical definition
of herb or spice but are great
for adding delicious flavor to food. Examples include orange
& lemon zest, lime juice and shitake mushrooms.
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| How
do you package your herbs & spices?
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When
storing herbs and spices packaging is an important
consideration. Plastic zip seal bags
allow aroma and taste to escape and shorten the flavor life of your
herbs and spices.
We
package our herbs and spices in food grade PET plastic jars.
These clear, dense jars allow you to see
your herbs and spices while still sealing in all the aroma and flavor
so you get maximum life from your ingredients.
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| How
long do herbs & spices last?
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Whole
spices can last up to three years. Ground spices can
last up to a year.
Herbs are best used within 6 months to a year. We recommend
not buying a larger amount
of an individual herb or spice than you expect to use within a year.
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| How
do I know if my herbs & spices are still good?
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Smell
them. If you don't get an aroma, it's time to replace
it. |
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| Where
should I store my herbs & spices?
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Herbs
and spices will do best when stored away from direct sunlight and
extreme temperatures.
The worst place to keep your spices is above the stove because the heat
from the oven will destroy
the essential oils in the spices.
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Should
I keep spices in the refrigerator?
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Because
the refrigerator is a somewhat humid environment, storing
spices there is not recommended.
The freezer is a better choice for storing large quantities of spices
as long as they are kept in sealed containers.
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How
do I substitute a dried herb for a fresh herb?
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In
general, you use one third the amount of dried as you would
fresh. If your
recipe calls for a tablespoon of fresh parsley then you would use 1/3
of a tablespoon (1 teaspoon)
of dried parsley. Basil is an exception; you use half as much
dried as you would fresh. |
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