How long do the spices last? How long can I keep the spices?
It depends on how they are stored. If the spices are stored in a cool, dark, area free from moisture, they can last a very long time. Most manufacturers will guarantee quality for one year, however, most spices will stay good for years and years if stored properly.
Which of your blends are sodium free?
Madras Curry, Garam Masala, Chat Masala, Chana Masala, Panch Phora, Herbes de Province, Italian Feast, Quatre Epices, Baharat, La Kama, West African Bird Pepper, Mexican Fiesta, Apple Pies Spice, Mulling Spice
Why don’t your products come with a shaker top?
Typically, spices aren’t shaken. Salt and pepper are generally shaken. Spices are measured in teaspoon or tablespoon measurements. Our traditional Ubhi Dabba stainless steel containers are wide enough to accommodate both teaspoon and tablespoon measurements.
What is the difference between Cassia and Ceylon Cinnamon? How are they used?
Whole Ceylon Cinnamon is more commonly used throughout southeast Asia and has a much milder color and aroma. Whole Cassia is more commonly used in its ground form in the US because of its stronger, more intense flavor. It has a higher oil content and is darker.
How should ground and whole spices be used in recipes?
Ground spices release their flavor more quickly than whole spices. Ground spices such as ground cumin can be used in recipes with short cooking times or can be added near the end of cooking for longer cooking recipes. Whole spices need a longer time to release their flavor. They work well in longer cooking recipes like soups and stews. However, often consumers choose to purchase whole spices and grind them themselves for bolder flavors.
How much dry herb do I substitute for fresh?
Depending on the herb, it is either a 3/1 or 2/1 fresh to dried ratio. If your recipe calls for 3 teaspoons (or 1 tablespoon) of fresh basil, dill, tarragon or thyme, substitute 1 teaspoon of the dried herb. If your recipe calls for 2 teaspoons of fresh marjoram, mint, oregano, rosemary or sage, substitute 1 teaspoon of the dried herb.
What type of spices are recommended for what type of food?
Beans: cumin, cayenne, chile, parsley, pepper, sage, thyme
Beef: basil, bay, chile, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, thyme
Breads: anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme
Cheese: basil, caraway, celery seed, chile, chives, coriander, cumin, dill, garlic, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme
Corn: chile, curry, dill, marjoram, parsley, thyme
Eggs: basil, chile, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme
Fish: anise, basil, bay, cayenne, celery seed, chives, curry, dill, fennel, garlic, ginger, lemon peel, marjoram, mustard, oregano, parsley, rosemary, thyme, saffron, sage, tarragon
Fruits: allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint
Lamb: basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, tarragon, thyme
Potatoes: basil, caraway, celery seed, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme