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FREQUENTLY ASKED QUESTIONS
What occurs over time is that the flavor and potency of that flavor wanes. Whole spices will stay fresh for about four years, while ground spices run between three and four years. For dried herbs, many will last from one to three years, but it varies depending on the type.
Spices and herbs should be kept in airtight, dark, and cool places. Ensure the pouch bag is well sealed if you plan to store your spices in a cupboard. The pantry is also a great place to store your packs of QRIST Spices. Just make sure they are not too close to any heat sources (fridge, oven, or dishwasher).
Some people insist that a refrigerator provides an ideal environment to store spices due to its dark and cold nature. Unfortunately, humidity can cause the flavor of various spices to alter or for the spices to even grow mold or bacteria. For this reason, we do not encourage storing spices in a freezer or refrigerator.
Yes. Most of our seasoning blends contain salt.
The leaf of a plant used in cooking is known as an herb. Any other part of the plant, often dried, including buds (cloves), bark (cinnamon), roots (ginger), aromatic seeds (cumin), or even the stigma of a flower (saffron) are all spices.
We do not make any health claims concerning the use of any herbs and spices – we are not qualified to give medical advice. However, if you wish to consume herbs and spices for their beneficial properties, only ever consume them in normal culinary quantities, never use more than you’d normally add to flavor food. For further advice, you should consult a medical practitioner or qualified naturopath.
The role of spices is to enhance the flavors of the food, not to overwhelm them. Spices can elevate the flavors to new levels of complexity and allow some more of the nuances of the natural flavors of the food you are cooking to come through.