Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Cardamom starts to lose flavor soon after it's ground. This is why I like to grind pods with the mortar and pestle. If you try ground in a jar after it's been opened a few months and then grind a few pods you will see what I mean. I always notice dried basil doesn't hold up as long as other dried herbs. If you have any jars of spice add a few grains of rice, it will keep it from clumping and hardening. Dried shallots start to rehydrate themselves and I had such bad luck with shallot salt until I tossed some rice grains into the jar. Donna " Tolerance of other opinions builds thy inner peace " Source: Dalai Lama --- On Mon, 10/27/08, TendrMoon <TendrMoon wrote: TendrMoon <TendrMoon Re: Smoked Paprika Monday, October 27, 2008, 8:55 AM Googled this query and came up with this. I have used spices that I've had for a very long time. " Stored in an airtight container, in a cool, dry place, spices retain their potency longer than you'd think — as long as 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb. Whole peppercorns, nutmegs and cinnamon sticks hold on to their flavor for ages. Particularly potent whole spices, such as cloves, cumin, and cardamom will also last for a long, long time. Herbs lose their flavor faster than spices. Dried herbs that have no color and no or very little smell when crumbled in the palm of your hand are probably too old for practical use. Yet even if they don't look all that green anymore, but still have some oomph when crumbled in your hand, use them freely. " Quote Link to comment Share on other sites More sharing options...
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