Storing spices and herbs for emergency storage

George Harrison of the Beatles recently quipped to a member of the younger generation, uhh, "we were like the Spice Guys".

Introduction

Spices are dried seeds, fruit, roots, or bark of plants that are used for flavoring or coloring foods².  Herbs are considered leafy parts of plants used for the same purpose².  Most spices and herbs contain essential oils that are responsible for the fantastic flavors and aromas they provide.  Spices are considered a comfort food with respect to an emergency food supply.  They are certainly not a priority, but they can add needed flavors and colors to foods during a long term emergency replicating the foods cooked on a daily basis.    

Quality and Purchase

Spices and herbs are available in several forms: fresh, whole dried, or dried and ground. Only dried spices are used in emergency food storage.  Purchase commercial grade spice at the grocery store.  Keep in mind that sale spices are often already old.  Some spices can be stored in oil, but these products should be commercially purchased or be dried spices or herbs added to oils.  Fresh spices or herbs added to oils may be a risk for botulism.   Spices or herbs can be purchased as single varieties or blends.  Generally screw-cap containers are better than flip tops because they have a tighter seal³.  Exotic seasonings are available at most international markets or order online.

Packaging

The majority of the active components of spices and herbs are plant oils.  And as oils, they can oxidize to lose flavor and color.  Thus, spices and herbs should be stored in air tight containers, such as jars or Mylar-type foil bags.  Often the entire spice container can be sealed up in jars or foil lined bags.  Oxygen absorbers should be used to remove oxygen and prevent oxidation.    

Storage Conditions

The best place to store spices or herbs is the freezer.  Frozen spices or herbs will last considerably longer than those cold or at room temperature provided they are packaged to prevent moisture intrusion⁴.    Storing spices or herbs in a hot place will significantly shorten their quality shelf life.  Expect to reduce shelf life by at least 50% in hot environments (e.g. garages or attics).

Nutrition and Allergies

Spices offer little nutritive value as a food source and allergies are generally rare.  However, if they do occur they are most often fairly mild.  Spices that cause the most reactions are mustard, coriander, caraway, fennel, paprika, and saffron¹.  Less frequently do people react to onions, garlic, and chives¹. 

Shelf Life

Whole spices store best.  Both ground spices and herbs (whole or ground) have a much shorter shelf life.  Ground spices are exposed to air and tend to lose their quality much faster than the whole variety.  When possible, whole, intact seasoning should be purchased and crushed just prior to using.  This is easily done with a mortar and pestle or everyday coffee grinder³. Ground spices and herbs should be checked for freshness every year, at least once.  If there is no apparent aroma then the seasoning should be replaced³.

Use from Storage

Stored spices should be used exactly the same as spice for regular meals.  If stored for long periods some of the potency may have diminished and adding more of that spice may compensate.  Once opened and exposed to air use the spice quickly within 1-4 months.

References

(1)Food Standards Agency - Eat well, be well - Spice allergy. (n.d.). Retrieved February 5, 2009, from http://www.eatwell.gov.uk/healthissues/foodintolerance/foodintolerancetypes/spiceallergy. 

(2) Herbs, Spices, Vinegars, Seasonings, Flavor Enhancers, Flavorings. (n.d.). Retrieved January 30, 2009, from http://www.whatscookingamerica.net/herbs.htm.

(3) How To Store Spices. (n.d.). Retrieved January 30, 2009, from http://www.spicebarn.com/storing_spices.htm.

(4) Tips on Storing & Using Spices..... Made Easy on CuisineCuisine.com. (n.d.). Retrieved January 30,2009, from http://www.cuisinecuisine.com/StoringSpices.htm.