First I'd like to say that membership in this community has increased to 72 members and 86 watching in just two days. I'd like to welcome all the new people, especially the ones I don't recognize any which way. Seriously, I don't get how some of you found this place
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So prepare to bounce some more!! :)
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Whole spices, less so, though I've been known to use up old peppercorns, old cloves, etc to clear them out to get new before the flurry of fall baking. I've not had sea salt get stale, but some, like particularly cinnamon, age badly.
My opinion, of course, and I've been told that I'm unecessarily fussy about such things. But I'd try very hard to cycle spices within a year.
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I can't suggest anything other than, if you're going to use orange or lemon (or cinnamon...*sigh*) extracts that you use them up quickly...or find funnny little empty bottles in your fridge.
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In contrast, my mother keeps hers on a shelf with a glass door, and hers don't keep longer than three years; my sister has her spice rack beside her stove, and hers are gone in a year (fortunately she uses them regularly so they're not wasted). So that table's a good rule of thumb but there are things you can do to help it along. I'd never dream of putting my spices near heat (the stove) or cold (in the fridge).
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