Storage of Spices

[Eric Aarseth]

So I'm about to drop a large sum on spices from Penzey's and I'm thinking, maybe I should check on the best way to store these spices to keep them fresh as possible. I'm about to post and ask the question when I sez to myself, "self, what would Kevin and Chris say"?

Here's what they say - before Kevin was an Olympian:

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Kevin K TVWBB Member

Posted August 07, 2002 08:56 AM

Here's a little trick I picked up recently for those of you without a vacuum sealer:

If you want to make large batches of rub to store, you'll want to remove as much air as you can from the container you store it in to prevent clumping, and flavor loss.

Put your rub in a ziploc bag, and dunk it in a container of water (up to the seal of course!). The water pressure will force the air out of the bag and you can seal it tight! If you want, you can put the ziploc in a plastic shopping bag, so you can get the entire ziploc underwater without letting any moisture in, then seal through the shopping bag.

This works with any dense items (bags of brown sugar, bulk spices, etc).

Of course, if you BBQ a lot, you can always make enough rub to fill a container to the very top!

k
Posts: 127 | Registered: February 08, 2000

Chris Allingham
Moderator
TVWBB Hall of Fame

Posted August 07, 2002 12:44 PM Hide Post

Kevin,

What are you dunking this in? Kitchen sink? Wash tub? 55 gallon drum?

Chris
Posts: 5297 | Location: San Jose, CA | Registered: November 10, 1999

Ignored post by Chris Allingham posted August 07, 2002 12:44 PM Show Post

Kevin K
TVWBB Member

Posted August 07, 2002 03:08 PM Hide Post
I just take it into the tub with me when I bathe every week. Coincedentally, it is a 55 gallon drum.

Actually, since I own a vacuum sealer, I don't do this, but my Aunt whom I observed doing this just uses a mixing bowl full of water.

k
Posts: 127 | Registered: February 08, 2000

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So even back in the day, Kevin was providing knowledge.

 

[mike tu]

I use a magnetic white board mounted on inside of closet out of direct light. Just google spice rack 2.0 for all the details..I love mine.

 

[Paul K]

Eric,

I pretty much just use zip lock style bags and keep those in the pantry or fridge(low light and stable temps). I don't buy in bulk so storage of large quantities is not an issue (thus no vac sealing). When I purchase spices/dried herbs, it is from a store that sells in bulk and provides zip locks to package the product in. I then weigh it and print out a label from the in-store scale. This gives me name of product, weight, and date purchased. I've used Kevin's trick (water forcing air out) before but most of the time just lay the bag on the counter and roll it up towards the top then zip lock it. Not as thorough as the water method but very quick.

Paul

 

[K Kruger]

Eric-- That was a different Kevin. I wasn't around in 2002 and am hard pressed to recall a time Chris ever responded to a post of mine, but I have written about forcing air out of bags with water pressure as well; that's something more for hot items though.

I do the same as Paul, plus I use jars, except that I do vac stuff like some chilies and the least used spices, as well as the only blend I make in bulk in advance, ras el hanout. I don't make rubs in bulk.

 

[Eric Aarseth]

Guess I'm fretting about it too much. There is so much emphasis placed on "fresh" spices that its a balancing decision on how much to buy up front (hate shopping) and how long the spice will be "fresh" enough. Keep the spices exposed to the least amount of air and BBQ a lot.

Thanks for the feedback.