Frequently Asked Questions

See also Tips for Storing and Using Herbs and Spices

How long do herbs and spices last?

As a general rule, herbs and ground spices will retain freshness for about 1 year before beginning to deteriorate. Whole spices will last up to 3 years. Always store spices and herbs in a cool, dark, dry place.

Should I keep spices in the refrigerator?

Because the refrigerator is a somewhat humid environment, storing spices there is not recommended. The freezer is a better choice for storing large quantities of spices as long as they are kept in sealed containers.

I want to buy cinnamon sticks for crafts. How many will I get?

There are approximately 10 sticks per ounce of the 3" sticks. The 10" sticks are about 40 to a pound.

I bought bay leaves from you, but they are brownish in color and not very pretty. Are they old?

We stock Mediterranean bay leaf as well as the more expensive California variety. Although California Bay leaves are prettier and a beautiful deep green color, the flavor of the Mediterranean variety is just as good, despite the color and "old" appearance. For crafters, we stock the California bay as well (at about triple the price!), but for cooking, stick with the Mediterranean.

Do you sell wholesale?

All of our bulk products (herbs, spices, teas, etc.) are sold in containers up to a gallon size. For quantities of 50 lbs or more of any spice, we will be happy to quote at current market prices. Sorry, the sauces, books, grinders, etc. are not available at wholesale prices.

I bought garlic and onion powder, and it's not the same as what I get in the grocery store. Why?

Often the product called "powder" in the grocery store is similar to our "granulated". Products listed here as powder are very fine (like powdered sugar or flour.) Our "granulated" is a free flowing grind with a consistency like salt or sugar.


Tips for Storing and Using Herbs



Storage Tips:

• Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
• As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.
• When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn them!
• Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

Usage Tips:

• Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish!
• For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
• Use restraint! In general, ¼ teaspoon of spice is enough for 4 servings.
• Finely crush dried herbs before adding to your dishafter measuring.
• Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 to ¼ the amount in dried as is called for fresh.
• Keep it simple. Unless the recipe specifically calls for it, don't use more than 3 herbs and spices in any one dish. The exception to this rule is Indian cooking, which often calls for 10 or more different spices in one curry dish!
• Black pepper, garlic powder, salt and cayenne pepper are excellent "after cooking" seasonings. Allow guests to season dishes with these spices at the table.
• Experiment!
• Although spice blends are readily available, many cookbooks have recipes for curry powder, chili powder, Cajun seasoning and others. Blend just enough for a few weeks and store your blends in a tightly sealed container.
• Onion, garlic and black pepper are almost universal seasonings. Adding these seasonings can enhance almost any dish.
• If you're feeling adventuresome, try replacing herbs and spices called for in recipes with something different! Marjoram instead of oregano, savory instead of thyme, cilantro instead of parsley, anise seed instead of fennel, etc.
• Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.

Seasoning food is an art, not a science. Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household.

Happy cooking!