May 15, 2003

Prairie Fare: Spice It Up!

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

While teaching a food safety workshop a few years ago, I was asked a memorable question. The participant raised her hand and asked how long spices stayed fresh. I teasingly responded, "So, how long have your spices been in your cupboard?"

She grinned and said, "They were a wedding gift."

She didn’t appear to be a recent bride. I asked her the logical follow-up question, "How long have you been married?"

"It’s been 40 years now," she replied to loud laughter from the rest of the participants.

Spices have a shelf life that’s probably shorter than most people think, but that shelf life is related more to food quality standpoint than food safety. Herbs and ground spices are at best quality for one year, while whole spices retain their quality for about two years.

To help keep track of spice shelf life, label them with the date of purchase. It’s usually wisest to purchase smaller quantities of spices, rather than the "jumbo-size" economy container, unless the spice is regularly used.

To check if herbs and spices are still flavorful, try the "sniff test." Put a small amount in your hand or break and crush a whole spice, such as a clove or cinnamon stick, and smell it. If the spice still has a flavorful aroma, chances are it will provide flavor to your food.

While it may be tempting to store your spices above the stove within easy reach, that’s probably not the best place. Humidity and heat can cause flavor loss. Keep the containers tightly covered in a cool, dark place away from the sink, stove or other warm, humid spot.

Measuring spices above a steaming kettle of food is not your wisest option, either. The humidity that enters the container can lead to flavor loss. And always use a dry spoon to dip into containers.

While sometimes used interchangeably, spices and herbs are two different things. Spices are from roots (onion, garlic), seeds (poppy), berries (pepper), bark (cinnamon) or fruits (paprika) of trees and plants. Herbs are leaves of shrubs and include basil, chives, parsley and many others.

Spices and herbs are a good way to retain flavor while cutting back on calories, fat and salt. If you’re watching your sodium intake, remember that spices without "salt" in their name, such as "lemon pepper," can be fairly high in sodium. Try powdered onion or garlic instead of onion or garlic salt.

When adding spices or herbs to uncooked foods, remember to allow several hours for the flavors to blend. Ground spices are best added near the end of cooking. Whole spices take longer to release their flavor so they work well in simmered soups.

Here’s a tasty and healthy recipe from the American Institute for Cancer Research (AICR). Visit their Web site at www.aicr.org

Tarragon and Turkey Salad

3 c. cooked brown, white or wild rice
2 c. cubed cooked turkey or chicken breast
1 c. seedless green grapes, halved
1/2 c. chopped red bell pepper
1/3 c. sliced green onions

Dressing

1 1/2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 tsp. dried tarragon leaves
2 tsp. spicy mustard
1 tsp. sugar

Whisk together dressing ingredients. Add the rice and remaining salad ingredients, mixing well. Season with salt if desired.

Makes 4 servings. Each serving contains 360 calories, 9 grams fat, 100 grams carbohydrate and 8.5 grams fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu

[Editors: We’ve updated the illustrated column identifier for Julie Garden-Robinson’s Prairie Fare column. If you’re using an older version or if you would like to use the identifier, please download this printable EPS file. Prairie Fare (142 Kb eps file)]