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It’s all about the cloves. (#letsblogoff)

by becky last modified Jan 04, 2012 03:04 AM
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by becky last modified Nov 16, 2010

Thanksgiving To be completely frank, I’ve never been all that big a fan of the holiday season.  If it weren’t for football, hikes in the woods with our dogs, and movies, it’d pass me by. Nom nom nom I generally refer to the period between Halloween & Valentine’s Day as “Fat Season,”  for obvious reasons. [...]




 

 

Thanksgiving

To be completely frank, I’ve never been all that big a fan of the holiday season.  If it weren’t for football, hikes in the woods with our dogs, and movies, it’d pass me by.

Nom nom nom

I generally refer to the period between Halloween & Valentine’s Day as “Fat Season,”  for obvious reasons.  Of all flavors, I really love the warmth & homeyness of cloves, cinnamon & ginger.  Especially in pumpkin pie, & butternut squash soup.  They even liven up a sweet potato nicely.

spicesSpices are ancient: by some estimates, the use of spices is 50,000 years old.  Not that any in your kitchen are that old, when was the last time you replaced your spices?

Humidity + spices = flavor zapper

The basic rule of thumb for whether spices are still useful is how strong their smell is.  Spices don’t spoil – but they do lose their flavor.

Depending on whether they are whole, ground, or leafy, their shelf life varies, though all are best stored in an airtight container  in a cool dry place:

  • Whole spices last about 4 years
  • Ground spices keep their mojo for about 2 – 3 years.
  • Leafy herbs like oregano and parsley hold out for about 1 – 3 years.

Ok, I *am* looking forward to the pumpkin pie.

a #letsblogoff participant


 

 

 
 
 

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