A spice is a dried seed, fruit, root, bark or vegetative substance used in small quantities as a flavour in cooking. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form. Ironically, the single most used spice, salt, is a natural mineral and does not fit into any of those categories. Typical examples of the types of spices are: Seed: Mustard, Dill, Fennel, Coriander Fruit: Black Pepper Root: Garlic, Onion, Turmeric, Ginger Bark: Cinnamon, Cassia Back to Top

Herbs are the leafy, green parts of plants used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh or dried, and are commonly chopped into smaller pieces. Back to Top

Spices and herbs contain aromatic substances called "essential oils", which are responsible for the aroma and much of the flavour. Some of these flavours are evident in the fresh spice whilst other spices change or only acquire their true flavour on drying. Back to Top

When spices have aged, one of two things happens: they lose potency or they become bitter. In either case, old spices can be worse than no spices because they can have an unpleasant impact on the outcome of your meal. Check to see that the colour of your spices and herbs is vibrant. If the colour has faded, chances are so has the flavour. Rub or crush the spice or herb in your hand. If the aroma is weak and flavour is not apparent, it's time to replace it. The way spices are stored and handled have a lot to do with how long they will last. Proper storage will not improve the life of spices, but improper storage will decrease their effective life. Spices should to be stored in dark, dry locations, in the pantry is best. If you have a spice rack make sure it is not placed in direct sunlight, a darker position away from heat and light is best. Ensure spices are stored in an airtight container. Store away from any sources of moisture as dampness will cause caking and loss of quality. Spices should not be stored in the refrigerator, as the high humidity is harmful. Avoid holding a container of spices over an open pan on a hot stove, as the moisture and heat rising from the pan can get into the spices remaining in the container. Always use a clean, dry spoon when scooping spices out of a container. Back to Top