Long Term Spices

[Matt In Oklahoma]

Okay team I'm putting up spices in mylar, oxy absorbers and the ole bucket. I am starting with red pepper, black pepper, onion and garlic powder, cinnamon, chili powder, paprika and oregano. Anyone have experience with spices? It seems to be forgotten area with little to no data. It appears from what I have gathered oxygen and light are the 2 major enemies as with most food. It appears that most lose strength and color with time but still are good.
I'm really hoping for some positive news from you all cause from my experiences bland rice gets real old real quick.

[Lowdown3]

Many of the spices in our cabinet range from 1 year to as many as 6 years old.

Many spice blends, like Tony C's, are SALT based. Salt is a preservative. The next two ingredients are garlic and red peper- both can be used in the medicinal roles. Garlic was called "Russian Penicillin" for years.

I noticed yesterday the 2lb. container of garlic salt purchased at Sam's in 07 only had roughly 1/5 of it left. Some of it will clump from time to time, but a good shaking normally breaks it up.

[Lowdown3]

Many of the spices in our cabinet range from 1 year to as many as 6 years old.

Many spice blends, like Tony C's, are SALT based. Salt is a preservative. The next two ingredients are garlic and red peper- both can be used in the medicinal roles. Garlic was called "Russian Penicillin" for years.

I noticed yesterday the 2lb. container of garlic salt purchased at Sam's in 07 only had roughly 1/5 of it left. Some of it will clump from time to time, but a good shaking normally breaks it up.

[jackburton]

As a kid growing up in GA and VA, we kept whole spices in glass canning jars in root cellars. We kept those jars for several years before opening to use and I never noticed any issue. My wife also tells me whole spice last longer than ground spice. My family

[Triple-sod]

[QUOTE=jackburton;9211]As a kid growing up in GA and VA, we kept whole spices in glass canning jars in root cellars. We kept those jars for several years before opening to use and I never noticed any issue. My wife also tells me whole spice last longer than ground spice. My family

[Klayton]

@jacburton: "you may have a tablespoon instead of a teaspoon" ??? you got some sort of multiplying canned spices somewhere? hehe i think you meant teaspoon instead of a tablespoon?

As part of my previous job, we often inspected spices in dry storage. There is one more thing not mentioned: infestation. Bugs do eat spices (especially dried parsley) so make sure if storing for long term, glass or mylar is being used. :)

[Matt In Oklahoma]

[QUOTE=Klayton;9223As part of my previous job, we often inspected spices in dry storage. There is one more thing not mentioned: infestation. Bugs do eat spices (especially dried parsley) so make sure if storing for long term, glass or mylar is being used. :)[/QUOTE]
I used mylar, oxy absorbers and the bucket just like evrything else. I found out about them spice eating bugs in my manper last year when I was camping, suckers made a mess.
Thanks everyone!

[jackburton]

Klayton, what I was going for was if there was flavor decay someone would just up the amount since expired spices doesn't have negative effects. If it called for 1 teaspoon and the garlic powder wasn

[Jerry D Young]

If you don't want to put them up yourselves, here are the prepackaged spices/herbs I plan to add to my food stocks eventually.

http://www.healthyharvest.com/herbsandspices.aspx

[Matt In Oklahoma]

If you don't want to put them up yourselves, here are the prepackaged spices/herbs I plan to add to my food stocks eventually.

I dont see what you are trying to show there brother

[Klayton]

ah ok jackburton, I gotya now...

Ya that would suck having to add 1Tbls for a recipe of 1tsp. Could you imagine what would happen if you had to add all your small ingredients by that much to compensate for a devalue in strength/flavor? WOW

[Jerry D Young]

Just call me an idiot. I won't object. I added the link in the original post, but here it is again: http://www.healthyharvest.com/herbsandspices.aspx

[Davar]

Along with storing ready to use spices, it would be prudent to obtain seeds, and the skill to plant, harvest, dry, and grind the spices. Onions and Garlic are two major players for medicinal uses, as Lowdown previously said.

[Bull]

How much advantage to you suppose there would be in leaving the spices in there original container? It seems like it would be nice to have that way, but then it isn't as simple or small as just bagging in the small mylars. I'm thinking of using a 6 gallon mylar in a bucket, and fit as many unopened spice containers as possible in there before dropping in o2 absorbers and sealing. I guess you would probably be better off just putting them in small bags.

[Matt In Oklahoma]

How much advantage to you suppose there would be in leaving the spices in there original container? It seems like it would be nice to have that way, but then it isn't as simple or small as just bagging in the small mylars. I'm thinking of using a 6 gallon mylar in a bucket, and fit as many unopened spice containers as possible in there before dropping in o2 absorbers and sealing. I guess you would probably be better off just putting them in small bags.

I left mine in the containers and put them in 1 gal bags on this batch. My plan is to check in 5yrs and see whats up.
@ Davar I'm working on seeds too but I think I will need a jumpstart SHTF