h a l f b a k e r yBaker Street Irregulars
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I like but what about spices that are still sealed and unopened, they are still OK even after extended storage. How do you keep the label from changing until the spice is opened? Also what if you keep your spices in a drawer or cabinet where there is no light? |
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isn't it mostly the light which damages the
herbs and spices? ergo, if you store them
in a cupboard, then it won't be exposed to
UV so it won't destroy the label or jar
contents. |
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Sunlight also ruins olive oil, you could apply the labels there too. Though you would have to guarantee that they only change colour when kept in light - not when stored, and at the same rate as the change occurs in whatever is in the jar. |
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It's usually not light, but air that causes them to go stale. |
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is it all light, or just sunlight which presents the problem ? and I think it does matter whether the package has been opened - I reckon they're probably nitrogen packed nowadays. |
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if it IS any kind of light, I'm guessing most herbs and spices would be dodgy by the time you bought them from the supermarket. |
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I am growing my own herbs now. (Not THAT kind of herbs!), but it still takes some time to harvest, wash, & dry them. (well, mostly the drying part) After drying, they, the herbs, are supposed to be only good for 6 mo's. |
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Is there any strip (non radioactive, please,) that will chemicaly respond to time? Keep in mind that herbs are normally stored in cool, dry, dark places. |
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I suspect most are oxygen packed. The labels could be on the inside of the jar, and could oxidize. Simpler: a colored paper strip could be placed in each jar with the spice. When it oxidized, the spice was old. Different strips would be put in for different spices - a short lived one for savory, a long lived one for nutmeg. |
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Although I just throw
them out after a certain date no matter
what. Yeah, also exposure to air makes
them go bad as well. This is why I
freeze my coffee in an air tight
container. + |
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//I suspect most are oxygen packed.// |
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Why on earth would you think that. That would cause extremely rapid oxidation and deterioration of the product. Probably before the product is even sold. When used packing gas is generally Nitrogen. It is minimally reactive, does not support Oxidation and easily generated. It also has a lower transport potential(meaning it is less likly to leak out of the container than other gases that might be used.) |
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When I open my spices, I often find that
my cigarette bursts into flame and
burns down. That is why I suspected
oxygen. I have had to set aside my long
cigarette holder when I cook to keep the
ciggy clear of the spice. |
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Actually I just typed the wrong word.
[nelip] up there brought up the nitrogen
thing which I am sure is true. |
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