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Q. What is the shelf life of most spices?
A. Whilst dry spices don't necessarily spoil, we recommend for optimum flavour that they be used within two years of packaging.
Q. What are herbs and spices?
A. Spices are the buds, bark, root, berries and aromatic seeds that are gathered for their flavour. Herbs are the leaves of plants, so when we use coriander leaf we refer to it as an herb, however when we use coriander seed we categorise it as a spice.
Q. Where do herbs and spices come from?
A. Herbs and spices come from all over the world including Northern India, Africa, South Australia and Western New South Wales. In general Herbs come from cooler climates than spices.
Q. How are herbs and spices harvested?
A. The majority of herb and spices are still harvested by hand. Developments in the spice industry now have post harvest treatment such as grading and cleaning.
Q. What gives spices their flavour?
A. The flavour's in spices are found in their oils. Some of these flavours can be detected in the fresh spice, for example ginger. Other spices develop their flavour on drying. For instance, vanilla is a green tasteless bean from a tropical- climbing orchid. When vanilla is dried and cured a reaction takes place that releases the flavour.
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