We supply spices and herbs for use in cookery; some of these may also be used medicinally, but we do not have the expertise to advise on such uses. All of our spices are safe used in culinary quantities, but medicinal dosages should only be taken under the direction of a qualified practitioner. Large quantities of some spices and herbs can have harmful effects; rue and juniper berries, for example, should be avoided by pregnant women, and some people are sensitive to pennyroyal.
If possible, buy and store your spices in whole form, grinding or powdering them only as needed. Once ground they rapidly lose their freshness and flavour.
A general rule of thumb for storing spices is:
| Whole peppercorns: | 5 years or more |
| Other whole spices: | 2 years |
| Ground spices: | 6 months to 1 year |
Spices kept beyond these times do not go bad or become harmful, but their potency drops off, and greatly increased quantities will be needed to get the same strength of flavour. Some of the more delicate elements of the flavour may be lost entirely.
Spices should be stored in airtight containers in a cool dark place, because heat, light, and air all promote the breakdown of the essential oils which give spices their potency
Author: David Dendy © 1997-2002
This page was last updated on 17/02/02.
