Hey, you spicy babies! Before I dive into this week’s question, I have been admonished to tell you that you are very much invited to send me questions! Just think, you could motivate an endless ramble! What fun! The link to do that is here, or you can write me at jj@csindie.com
Now, to this week’s spicy question.
From Cambridge, Nora asks: How do you know it’s time to throw out spices?
Good question, Nora!
First, we are talking about spices here, not herbs. Spices are ground-up seeds, rhizomes, sticks, dried peppers and roots. (For the most part. I am looking at you, saffron). Herbs are leaves and needles and other green things, whether dry or fresh. Assume they will not last as long as spices. Herbs really poop out after a few months.
So how often do you throw out spices? If you are my mother, the answer is never. At one point I created a shelf for her vintage containers and labeled it “Les Epices Anciens.” I will be so sad when these spices get discarded; the bottles and cans are a vision of spice packaging past. They are lovely, but after decades, when I take a whiff they pretty much smell of nothing.
Would I cook with them? Nope. They will impart no flavor. They are tapped out. I think there are arts and crafts you can make with spices – those kinds of picture-frame folk art things.
The rule of thumb is to discard spices after a year. Do I do that? Again, nope, but I do not keep them around for more than about two, and I do notice when they stop having enough oomph to warrant replacing them.
There are a few spices in my cabinet that we go through very quickly. Cumin, coriander, paprika, garlic powder (I’m actually not sure if this is a spice, but let’s let it slide). Those I buy in the standard jars you find in the market, which are generally 3 to 4 ounces depending on the ingredient. For things I use less, such as turmeric, I buy 1- to 2-ounce jars. This ensures that less sits around for a long time.
I also have a guilty secret: I love high-quality spice blends. I read the ingredients before I buy and choose based on ingredients I know I like.
My favorites come from Curio Spice on Huron Avenue in Cambridge. Check out the Kandy Spice Mix, a blend of cinnamon, star anise, black pepper and other “warm spices.” It’s great on a pork roast or roasted cauliflower.
You can get some bangers at Penzey Spices, known far and wide but conveniently in Arlington. We cannot keep its Sandwich Sprinkle around in our house for long.
I am sure there are great spice companies all over, and if you look there is probably one near you. If you live far away, though, no sweat: These fine companies will be happy to ship. I’m far from the salt blends I love made by The Meadow in Portland, Oregon. Many are herb enhancements in salt bases. Like rosemary salt. Or truffle. I do love truffle salt, and The Meadow’s is A++. Plenty of online options here too.
Honestly, these blends are not hard to make at home. Have spices you find yourself mixing on the regular? Or have a blend you like and feel confident you can replicate? Make your life easier: Mix and bottle ’em in advance. I like garlic powder, cumin, salt and oregano, for example. Another one is a spice mix for dry rubbing meat I talked about in this story. Here it is:
4 parts paprika
4 parts brown sugar or maple sugar (Yum!)
1 part ground cumin
1 part ground coriander
1 part garlic powder
1 part dry marjoram
1 part salt
Have fun with it, make up your own and get spicy!
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