In message <8plqt3d5gftmvihumm5qrqbl4j02dnl7k4@[EMAIL PROTECTED]
>, Halla
<halla@[EMAIL PROTECTED]
> writes
>I currently have a poor selection of spices in the house.
And I have too many :-)
>What sorts of things would be good to have around when buying fresh,
Many of the spices are made from *dried* seeds (or seed pods);
so they're not fresh ... they can be *ground* "fresh" from the dry state
and they will taste better for it than a stored powder, months old ...
e.g. coriander, cardamom, fenugreek, mustard, pepper
fenugreek is im****tant to the "meaty" flavour of some recipes;
took me some time to discover that
these seeds will last months whole; if kept in closed containers
away from moisture, light, heat ... but avoid cold where water might
condense *in* the container
If a container doesn't rattle if you shake it ... time to
investigate why and probably bin the contents
>and what sort of realistic cupboard lifespan do they have?
Fresh ginger will last maybe a few days in a cupboard; a large
piece maybe a week in the 'fridge ... but it can also be put in a
shallow saucer of water and it will *grow* (if you are lucky) ... and
might last months then; I see no reason why you couldn't freeze it ...
Dried whole chili will last months in a sealed, dark, container;
fresh chili a few days in a cupboard and again, about a week in the
'fridge (longer if the 'fridge is cooler and the chili isn't deep red;
red is ripe, many chillies start green ... have a longer life if bought
green and they *can* ripen in the 'fridge)
Cinnamon bark looks as though it's a "keeper" but grinding it is
a real pain ... a strong, hand-crank, grinder could work ... most coffee
grinders have tiny, fast-spinning, blades and these can break; doing the
job on a nutmeg grater is *long* and *hard* as is a pestle and mortar
--
Rex M F Smith
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