This guide is a basic overview concerning the usage, storage, and blending of herbs, spices, and tea.    We have tried to address all of the frequently asked questions that we receive from our clients and hope that you find the information both informative and helpful. Thank you for stopping by!

The Dyad Moons Team


Seasoning Storage and Shelf Life

Herbs and spices are best stored at a fairly constant temperature that is below  70° F. They should be stocked in an area away from the furnace, stove, and the heat of the sun. Temperature fluctuations can destroy the quality of your herbs and spices by the following means:

    * condensation
    * mold
    * evaporation of oil content

If you store spices in the freezer or refrigerator, be sure and return them promptly after use in order to avoid condensation.

The ideal storage system keeps herbs and spices dry and in the dark. Glass jars with airtight lids are suitable containers to store your spices and herbs in. You could also keep them in a cupboard or drawer, cover the jars with large opaque labels, or use a curtain to cover them when not in use. Find storage solutions

Good storage can be achieved by storing your herbs and spices in clean, airtight containers, away from heat and light, and remember to handle them thoughtfully.

The shelf life of herbs and spices will vary according to the form and plant part used. Herbs and spices that have been cut or powdered have more surface area exposed to the air.  Therefore they will lose their flavor more rapidly than whole herbs and spices.

Here are some guidelines:

Whole Spices and Herbs:

Leaves and flowers                               1 to 2 years

Seeds and barks                                   2 to 3 years

Roots                                                     3 years

Ground Spices and Herbs:

Leaves                                                   1 year

Seeds and barks                                   1 year

Roots                                                     2 years

Teas

Black, green, white and oolong               1 year

*Are you a tea connoisseur? We offer bulk package tea at great prices!  See what Teas are currently available at Dyad Moons



Complimentary Herbs Reference List

Until you are more comfortable and confident in your selections, you may want to stick with herbs and spices that are known to complement each other and belong to common flavor families..

Common flavor families include:

Bouquet Garnis — basil, bay, oregano, parsley
Herbal — basil, marjoram, rosemary, thyme
Hot — chili peppers, cilantro, cumin, garlic
Pungent — celery, chili peppers, cumin, curry, ginger, black pepper
Spicy — cinnamon, ginger, black pepper, star anise
Sweet — allspice, anise, cinnamon, cloves, nutmeg


Quick Reference Spice Guide for Cooking with herbs and Spices

Beans (dried) — cumin, cayenne, chili, parsley, pepper, sage, savory, thyme

Beef — basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

Breads — anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Cheese — basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

Chicken — allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme,

Corn — chili, curry, dill, marjoram, parsley, savory, thyme

Eggs — basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

Fish — anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram

Fruits — allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint

Lamb — basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme

Potatoes — basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salad Dressings — basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme

Salads — basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme

Soups — basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme

Sweets — allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary

Tomatoes — basil, bay, celery seed, cinnamon, chili, curry, dill, fennel,  garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Find the perfect seasoning

Seasoning Primer

Here are a few tips to help you feel like a seasoned pro:
          

    * With a few exceptions, use herbs and spices sparingly, to enhance and accent other flavors rather than dominate them. For starters, try1/2 teaspoon of spice for a dish that serves four to six. (For herbs, use  1/2 teaspoon powdered, 1-1/2  teaspoon dried, chopped, or 1 tablespoon fresh chopped.) Did you know that because oils are concentrated in the drying process, it takes about half the quantity of dried herbs as fresh?

    * To release the flavor of dried herbs, crumble them in your palm—or grind with a mortar and pestle—before adding them to your dish.  Crumbling the herbs releases the oils stored within the herbs.

    * Add whole spices during cooking to allow their flavors to permeate the food.  Timing really is key.

    * When you use whole dried spices in cooking, tie them in a cheesecloth or metal tea strainer for easy removal.  There are several items designed specifically for this means.  By using this method you will be able to remove the bouquet before serving the meal.

    * Add ground or cut herbs and spices midway or towards the end of your cooking time, so their flavors won’t dissipate.  If they are added too early the flavor will change before you are ready to serve the meal.

    * When preparing salad dressings, blend the seasonings with the other ingredients a few hours before needed and refrigerate.  This allows the flavors to meld, creating a better end result.

    * Allow for the buildup of pungency with red pepper or any spice blends containing red pepper. First taste tests often seem mild so start with a little bit!  You can always add more to suite your tastes.

    * Season vegetables with herb butters. Simply add herbs or spices to melted butter (or butter whipped with oil) and pour over vegetables, or refrigerate for later use. Good herb butter seasonings include parsley, lemon pepper, thyme, marjoram, garlic, basil, oregano, chervil, tarragon and dill weed.

    * Marinate fish in lemon juice and herbs several hours before cooking. Or lay herbs across fish before steaming.

    * Substitute cinnamon, cloves, allspice, ginger, anise or fennel for some of the sweetener in fruit and dessert recipes.

    * To reduce your salt intake, substitute strong, flavorful spices such as black pepper, curry, cumin, basil and oregano. Experiment with blends in your salt shaker.  Make sure to keep good notes because when you discover a winning blend you will probably want to duplicate it!

Visit our store for more herbs, spices, and accessories. We have taken the time to provide additional  information on each product page for your enjoyment!  We hope that you have enjoyed this guide and found the information useful.