Getting To Know Spices And Seasonings

Education can often be the key to gaining increased business. Questions often asked are:

• How should spices be stored? (light, heat, air and moisture are the “enemy”)
• How long will spices remain fresh? (six months to four years, depending on a wide range of circumstances)
• What is the best package? (that depends on use, shipping and handling methods, etc.)
• Where do certain items come from? (literally from around the world ... pepper, cinnamon, cloves from tropical zones; oregano, basil, sage from temperate zones; items from both the Northern Hemisphere and the Southern parts of the globe)
  

SPICES

DEHYDRATED FRUIT (Red Pepper), ROOTS (Ginger), BERRIES (Pepper), SEEDS (Sesame, caraway),
 BARK (Cinnamon), BUDS (Cloves)

Whole spices provide flavor and aroma, but are used mostly for visual effect and texture.
Ground Spices allow for more uniform flavor distribution and more rapid flavor release.

HERBS

DEHYDRATED LEAVES OF PLANTS (Sage, Rosemary, Oregano, Basil)

BLENDS

A MIXTURE OF SPICES, HERBS, EXTRACTS
(Chili Powder, Curry, Italian Seasoning, Seasoned Salt, Poultry Seasoning)

SPICE EXTRACTIVES ... EXTRACTS
(The essential oils and oleoresins)

OILS... 4 LB. = 100 LB. OF SPICE

20,000 ONIONS = 1 LB OF ONION OIL = $400/LB.

OLEORESINS ... Contain non-volatile fraction responsible for heat
VISCOUS EXTRACTS OF SPICE; HAS BODY AND FLAVOR

ESSENTIAL OIL ... The distilled fraction of spice; soluble in oil
HAS ALL THE FLAVOR, BUT VERY LITTLE BODY

DEHYDRATED VEGETABLES
(Onion, Garlic)

BULKING AGENTS
(Dextrose, Maltodextrin, Starch ... Take up space with little taste or flavor)

FLAVOR ENHANCERS
(MSG, HVP)

ANTICAKING AGENTS
(Silicon Dioxide, Calcium Silicate)
                                                                                                                                                               

STORAGE OF SPICES

Storage conditions, age, type of spice, source all effect the product, as well as the flow and color.

Always store spice and seasoning in a closed container in a dry cool place. never near a stove or window.

50-60 degrees temperature
35-45 degrees for capsicums & high volatile oils
(paprika, red pepper & allspice, cloves, etc.)
20-40% relative humidity
Away from any light source

HEAT AND LIGHT ROB SPICE OF THEIR FLAVOR