Rub - How long will it last?
- Thread starter Dave A
- Start date
Mike Draper
TVWBB Super Fan
yes
Jim Schmidike
TVWBB Member
I will third that.
What's the difference if it's mixed in a tupperware or separated in spice shakers for over who knows how many years.
I think I have some chile powder that is older then my two kids. (One of those crazy sales at Meijer -think local Wal-mart-) It still puts hair on everyone's chest!
What's the difference if it's mixed in a tupperware or separated in spice shakers for over who knows how many years.
I think I have some chile powder that is older then my two kids. (One of those crazy sales at Meijer -think local Wal-mart-) It still puts hair on everyone's chest!
The spice might have lost a little of their flavor but this happens when they sit in their individual containers too.
I found these guidelines at the University of Nebraska Lancaster web site.
"Follow these tips to help you use spices and herbs when flavor and quality are best:
As a general rule, keep:
1 year for herbs or ground spices;
2 years for whole spices.
Buy a smaller container until you determine how fast you'll use a particular herb or spice.
To test freshness:
If it smells strong and flavorful, it's probably still potent.
To smell whole spices, such as peppercorns and cinnamon sticks, crush or break them to release their aroma.
Initial quality will influence shelf life.
Label date of purchase on container with a permanent marking pen."
I found these guidelines at the University of Nebraska Lancaster web site.
"Follow these tips to help you use spices and herbs when flavor and quality are best:
As a general rule, keep:
1 year for herbs or ground spices;
2 years for whole spices.
Buy a smaller container until you determine how fast you'll use a particular herb or spice.
To test freshness:
If it smells strong and flavorful, it's probably still potent.
To smell whole spices, such as peppercorns and cinnamon sticks, crush or break them to release their aroma.
Initial quality will influence shelf life.
Label date of purchase on container with a permanent marking pen."
K Kruger
TVWBB 1-Star Olympian
Much depends on whether the flavor volatiles are predominently water soluble or fat soluble. For example, in the equally old, more flavor loss seems to occur is herbs that have significant quantities of water soluble flavors (some of the mints, sage, parsley--which, to me, is horrid in dried form, galangal, savory, basil, et al.) than with those that have predominently fat soluble volatiles (bay, peppercorns, allspice, thyme, et al.). As herbs and spices age the flavors become less dimensional and flatten as the most time-, light-, and air-sensitive volatiles are affected.
Storing excess bulk spices/herbs or rubs you make in bulk vac-sealed and in the freezer will extend shelf life significantly.
Storing excess bulk spices/herbs or rubs you make in bulk vac-sealed and in the freezer will extend shelf life significantly.
Mike Willis
TVWBB All-Star
I LOVE the search function here! I was looking for storage suggestions for storing bulk rubs and found this! Thanks for the original post Kevin! I hope you haven't changed your opinion in the past 6 years
