When Do Spices Give Up The Ghost?

How long can bottled spices be kept; what is the shelf life? The good news is, spices typically do not spoil. The bad news is, they lose their strength. What is interesting is that a lot of cookbook writers tell you to purge your pantry once an herb or spice is about 6 months old. But most spice
companies are not so reckless. They tell you to keep and use the spices as long as they appear to have flavor—and they trust you to be able to tell! Stored in an airtight container, in a cool, dry place, spices retain their potency longer than you’d think — as long as 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb. Whole peppercorns, nutmegs and cinnamon sticks hold on to their flavor for ages. Particularly potent whole spices, such as cloves, cumin, and cardamom will also last for a long time. For ground spices, shake the jar, let it settle, and give a sniff. If there’s essentially no smell, it should be tossed out. If the spices have a bit of fragrance left but are not as potent as you remember or think they should be, just use more in the recipe. Then you’ll run out sooner and have a reason to start fresh with a new batch. Of paramount importance in getting the most flavor and value out of your herbs and spices is to store them well — nowhere near the heat of the stove, nowhere near the humidity of the stove or dishwasher, nowhere bright and sunny. But don’t get the idea that putting them in the freezer is ideal, either. Condensation will be a problem each time the bottle comes out of the freezer and is likely to introduce moisture in the
spices. Similarly, don’t ever shake herbs or spices out of the bottle directly into something you’re cooking — that’s the quickest way possible to steam and despoil your spices.

As Watkins associates, realize that most people have spices on their kitchen shelf that they’ve had for 5, sometimes 10 or more years. Compare the smell of a new Watkins spice to one that is years old. What a difference! Almost everyone needs a new set of spices. And guess what? We have the best!!

Information taken from oChef.com.

Natural and Organic Flavors

Staying Organic Is Spice Of Life For Watkins

Often times, consumers may question what exactly is organic and how does it differ from natural? When referring to natural, or all natural, generally the product does not contain artificial or synthetic material and has sustained very minimal processing. Organic on the other hand signifies the way a product is actually grown and processed.

Organically grown products are farmed using only natural processing methods, free from pesticides, herbicides and chemical fertilizers. For a product to be labeled organic, it must pass a certification process, with national standards set forth by The United States Department of Agriculture (USDA). Whether domestic or international, individual farms and manufacturing facilities are supervised by USDA agencies that carefully scrutinize each step before passing certification.

Trends in America today show the consumer’s demand for natural and organic products is on the rise. According to the Organic Trade Association, sales in the organic category will increase 18 percent annually through 2008. Mainstream supermarkets are expanding their natural and organic selections to include fruits, vegetables, meat, and poultry to accommodate this growing need.

It is clear consumers are looking for ways to introduce more natural, healthy and organic products into their lifestyles. Consumers take more time to educate themselves on what they put into their bodies. And as many are now looking to add organic foods to their daily meals, often times they find organics to be costlier than traditional foods. Watkins offers a full line of spices at every day prices. Giving the consumer the comfort of adding organics to their diet, without denting their pocket book.

Watkins organic spices do not contain fillers like sugar, synthetic anti-caking agents, artificial colors, flavors or preservatives that may be found in conventional spices. The line of USDA Certified 100% Organic Spices includes: black pepper, nutmeg, chili powder, cumin, paprika, oregano, ginger, dry mustard, cinnamon, garlic powder, onion powder, thyme, basil, rosemary, curry powder, sage, ground cloves, parsley, and dill along with beef seasoning blend and chicken seasoning blend. Each spice is packaged in colorful, premium Watkins trademark gold medal tins both functional and decorative.

Founded in 1868, America’s original natural products company has been the pioneer in spices and extracts for over 100 years. To this day, Watkins adheres strictly to the same quality standards pioneered by its founder, J.R. Watkins, generations ago. Buying only the highest grades of herbs and spices possible around the world, Watkins gives the consumer the option of natural and organic, without compromising flavor.

Watkins Oil And Spice Represents All Things Nice

For more than 140 years, Watkins Incorporated has been America’s pioneer in natural living, utilizing the finest natural ingredients in its products. To this day, Watkins adheres strictly to the same quality standards set forth by company founder, J.R. Watkins in 1868. Through its natural and organic gourmet herbs and spices to its extracts and flavors, Watkins continues to provide award-winning products that are good for the earth, good for others and good for you.

All-Natural Pure Extracts

In 2008, Watkins will launch a new line of all-natural pure extracts free of artificial coloring and made from all-natural oils. The new products includes:

• All-Natural Pure Almond
• All-Natural Pure Lemon
• All-Natural Pure Orange
• All-Natural Pure Peppermint

Organic Spices

Also Watkins will expand the line of all-natural spices with its signature 2 oz. gold medal tins to protect from light and preserve natural oils and freshness. The line expansion includes:

• Garlic Powder
• Onion Powder
• Sage
• Thyme
• Rosemary
• Parsley
• Ground Cloves
• Basil
• Dill
• Curry Powder
• Beef Seasoning
• Chicken Seasoning

For more than 140 years, Watkins, Incorporated has been America’s pioneer in natural living, utilizing only the finest natural ingredients. Watkins provides quality brands to meet consumer’s needs for environmentally friendly and sustainable products — to help people feel better and live healthy lives.

Natural and Organic Flavors

No fillers. No preservatives. No synthetic agents. People should feel good about all aspects of their cooking and eating. That’s why Watkins will be rolling out a new line of all-natural pure extracts and organic spices — without the “other” stuff. From natural and organic gourmet herbs and spices like sage and basil to extracts and flavors like all-natural pure almond oil, Watkins’ award-winning products are more than just good for the earth — even better, they’re good for you

Simple tips to experience the health benefits!

Try these simple tips to experience the health benefits Watkins array of spices have to offer.

• Sprinkle Watkins Cinnamon on oatmeal, yogurt, French toast or in muffin batter.
• Add a dash of Watkins Thyme to scrambled eggs, omelets or soufflés.
• Stir Watkins Oregano into your favorite soup base, chicken, tuna salad or dressing.
• Try a sprinkle of Watkins Ground Ginger over fresh fruit for a refreshing dessert.
• Add Watkins Rosemary Leaves to mashed or roasted potatoes.
• Curry Powder can be added to rice dishes.

Mmmmm Watkins spices make everything taste so much better!

Did you know this about Rosemary?

The name “rosemary” is derived from Latin, and means “dew of the sea”—appropriate because the herb thrives in the dry climate and salty sea spray of the Mediterranean shores. Its pungent minty/evergreen flavor is a favorite in Italy and Provence, especially with poultry and pork and in dishes simmered with wine, olive oil and garlic. Its high place in the world’s most romantic
cuisines is no surprise when one considers the effects of its essence on the human mind. Rosemary is beneficial for the mind and the body. It stimulates the heart and brain, helping to improve vitality and memory, and may help to fight afternoon fatigue. Rosemary is credited with arousing ambition and drive, balancing intense emotions and controlling mood swings, and
can also help to prevent some vasoconstrictor headaches because it can help keep blood vessels
dilated. It aids in digestion and contains a high amount of antioxidants which researchers believe
may help to slow the aging process...so, if you want to stay young and vibrant, eat rosemary and
other herbs and spices on a regular basis.

What is curry powder?

Curry powder is one of the world’s oldest spice blends. The version known to most Western cooks originated in England and was designed to approximate the characteristic flavor of Indian curry cookery, which became popular during the British colonization of India. There are many curry blends used in India (such as Madras), and most Indian cooks vary the blend according to each separate dish. Curry powder has grown to be used as a single spice in Western kitchens, and is also very popular in the Caribbean. Use curry powder generously in Indian and Caribbean curries, and sparingly in Western dishes such as deviled eggs, fish, shrimp, meats, vegetables, rice, French dressing, white sauce, fish chowders and soups.

Newest seasonings are available immediately!

Barbecue Seasoning
Garlic Herb Seasoning


Meet the newest members to the Natural Gourmet Seasoning Blend line! Spice up your cuisine with these convenient, pre-mixed blends. Our garlic herb blend boasts a combination of savory herbs with a splash of garlic. Use as a rub for chicken, pork, and turkey.

Our new barbecue blend combines all the smoky, sweet flavors you've come to expect from a backyard barbecue. Rub generously on chicken, beef and steak — enjoy!

Both offer the perfect complement to your mouth–watering beef, chicken pork or turkey recipes.

Watkins Natural Organic Spices & Extracts

Spice Rack — New!

Free up your cupboard space and display your Watkins spices where they can be seen!Complement any kitchen decor with this custom chrome plated wire rack that holds 16 of your favorite Watkins Organic spices.

GOooOO Organic!

Did you know? Organic spice sales are growing by 30% annually, compared to less than 2% for regular spices, and the growth shows no signs of slowing anytime soon. According to the American Spice Trade Association, organic spice sales have jumped 20% over the last decade with Americans consuming close to a billion pounds of these spices — that's almost four pounds per person!

Watkins Organic Spices are USDA certified one-hundred percent organic and come to you in a beautiful gold tin, reminiscent of the Gold Medals we've received for highest quality spices.

Twelve Common Spices

Spices make the difference between an okay meal and simply delicious dinner.

There is a whole world of spices to flavor food and they can be confusing. You see a recipe, buy the special spice and very likely never use it again. Let's review the twelve common spices you may want to keep on hand.


Bay Leaf -- primarily for fish dishes, meats, veggies, soups, stews, marinades and sauces, even custards

Basil -- for sauces, particularly tomato based

Black Pepper or Peppercorns -- Use fresh peppercorns and a good pepper mill over already ground black pepper.
(Watkins Black Pepper is not ground)

Cayenne Pepper -- ground chili pepper; adds some heat when needed; adds a sparkling of piquancy

Cumin -- common in Mexican, Tex-Mex and Indian dishes

Curry Powder -- Indian/Asian blend of spices; used for flavoring soups, rice salads, tacos and certain meat dishes

Dill -- potato salads, cream sauces, fish dishes

Nutmeg -- versatile basic from stews to baking cakes, cookies, pies

Oregano -- pungent, spicy flavor perfect for tomato based sauces, eggplant, seafood and grilled meats

Rosemary -- for marinating fish or meat; sprinkle on roasted chicken or lamb and in stews

Sage -- for stuffings, roasts, vegetables

Thyme -- very basic; brings an earthy flavor to meat, poultry, veggies; also used in sauces, soups, stuffings and seafood

All spices (herbs) should be stored in small airtight jars in a cool, dark place as heat, moisture and sunlight reduce their flavor. For instance, do not keep them on top or on the side of the stove. Spices should be kept in tightly closed jars to preserve freshness, and use dried spices with a light touch. You always can add more, but you can't take it away.

The "A" Spices

Allspice

(Jamaica)
Ground from the dried berries of an evergreen
tree growing in Jamaica, Mexico, Guatemala and
Honduras. It takes its name from its flavor, which
is said to be a combination of cloves, nutmeg,
cinnamon and pepper. Excellent in baking or in
Caribbean or Middle Eastern meat dishes; also
great in puddings, baked fruits, cakes, cranberries,
barbecue and brown sauces, cooked vegetables,
cookies, pickles and relishes.

The "B" Spices

Basil

(California)
Basil’s light licorice/clove/mint-like taste is important
in most areas of the Mediterranean, but it is
also highly prized in Thailand, where a similar
variety is called “holy basil.” Blends well with all
other herbs. Use in all Italian and tomato dishes,
scrambled eggs, soufflés, omelets, Welsh rarebits,
roast beef, pork or veal, meat pies, casseroles, and
stews, herb stuffings, vegetable juices, seafood
cocktails, tomato, orange, or butter sauces, French
and Russian dressings.

Bay Leaves

(Turkey, Greece)
The leaves of the bay laurel tree. The main sources
are California and Turkey. Watkins uses Turkish
bay leaves (also grown in surrounding countries),
generally considered to be more flavorful than the
larger California variety. Essential for soups, stews,
poaching liquids, casseroles and sauces.

The "C" Spices

Cayenne (Red) Pepper

(China, India, Mexico, Pakistan)
Unlike black or white pepper, Cayenne (or Red)
Pepper comes from chile peppers, or capsicums.
Prepared from one of the hottest chile pods, it is
always a ground product. Its ancestral home was
Cayenne, in South America, but the hottest
cayenne peppers are now grown in Africa and Asia.
Use in Italian and Mexican dishes, curries,
deviled eggs, seafood, cottage and cream cheeses,
cooked green vegetables, Welsh rarebit, cheese
soufflés, many meats and sauces. In Cajun cooking,
it is frequently blended with black and white
pepper to make an “all-purpose pepper.”

Celery Seed

(France, India, United States)
The dried seed of a member of the parsley family
called smallage or wild celery; produces a more
pronounced flavor than fresh celery.
Use in stews, egg dishes, sandwich spreads,
cooked vegetables, grilled tomatoes, oyster and
fish stews, hot and cold cream soups, sauces,
gravies, salad dressings, marinades, stuffings,
tomato juice, potato salad.

Chili Powder

(blend)
Although many associate this product with Mexican
cooking, chili powder originated in Texas for use in
chile con carne. A salt-free, balanced blend of ground
mild chile peppers, cumin, garlic and oregano.
Use in chili, Mexican dishes, eggs, omelets,
sauces, soups, cottage cheese, rice, meat, fish,
cocktail sauce, gravies, stews, vegetables.

Cilantro

(Mexico, California)
The leaves of the coriander plant, cilantro is also
known as “Mexican parsley” or “Chinese parsley.”
Its flavor is totally different from the seeds, which
are used as a spice, mostly in curry powders.
Cilantro is a popular flavoring herb and garnish
essential to salsas, Latin, Indian, Middle Eastern
and Asian dishes; great in vegetable dishes, with
meats and fish, and most tomato dishes.

Cinnamon (Korintje)

(Indonesia)
Cinnamomum cassia, grown primarily in China
and southeast Asia, has a characteristically intense
aroma and much more flavor than Ceylon cinnamon,
which is why it is greatly preferred here.
The best cassia available today is Korintje, from
the Indonesian island of Sumatra.
Use in all types of baked goods, such as pies,
cakes, rolls and cookies. Excellent with fruit
desserts, especially apples and peaches. Use sparingly
in meat, poultry and game dishes, lamb or
beef stew, Mexican dishes and mashed sweet potatoes.
Also excellent in many savory foods, such as
tomato sauce, beef stew, chili and Mexican dishes,
and curries.

Cinnamon (Saigon)

(Vietnam)
From the jungles of Vietnam comes a rare and
powerful variety of cassia cinnamon. Vietnamese
cassia, otherwise known as Saigon cinnamon
(Cinnamomum lourerii), was unavailable for many
years because of war and trade restrictions. Now
that relations have been re-established with
Vietnam, Saigon cinnamon is once again available.
Whereas our famous Korintje cinnamon gives
you the outstanding flavor you’ve come to expect
in your favorite baked goods, this intense spice
seems best at home in exotic, spicy foods. Saigon
cinnamon, which is considered stronger, sweeter
and more aromatic than Korintje, should be used
more sparingly or when a very prominent
cinnamon flavor is desired; it will overpower
other spices like ginger or allspice when used
in place of Korintje cassia.

Cloves (Ground)

Cloves (Whole)

(Madagascar, Zanzibar, Indonesia)
The name for this spice comes from the Latin
clavus, meaning “nail,” which is what the whole
spice resembles. One of the world’s most aromatic
and important spices, cloves originated in the
Moluccas, or Spice Islands, and now grow in many
tropical maritime locations.
Use in baked goods, confections, liqueurs, pickles,
chili sauce, catsup, meats, vegetables, mincemeat,
beverages, sauces, marinades, pork roast, green or
yellow vegetables, jams, jellies, fruit cakes, pumpkin
or fruit pies, marmalades, chutney, and puddings.
Whole cloves add flavor and visual appeal when
stuck in a whole ham for roasting; they are also
excellent stuck in an onion half for simmering in
a pot of soup.

Cumin

(Mexico, Turkey, India)
Known in Mexico as comino, cumin is indispensable
to Mexican and Southwestern cooking, and is
widely used in Indian, Middle Eastern, and North
African cuisines. It is a primary ingredient of chili
powder and curry powder.Excellent in cheese dishes, with rice and corn
dishes such as curries or tamales; use in soups,
stews, salad dressings, barbecue sauces, ground
meat dishes; also good with sauerkraut, lentils,
potatoes, cabbage, and dried beans of all kinds.

Curry Powder

(blend)
A ground blend of as many as 20 spices, Curry
Powder is one of the world’s oldest spice blends.
It originated in England and was designed to give
the characteristic flavor of Indian curry cookery,
which became popular during the British colonization
of India. It has grown to be used as a single
spice in Western kitchens, and is very popular in
the Caribbean as well.
Use generously in Indian and Caribbean curries,
and sparingly in Western dishes such as eggs, deviled
eggs, fish, shrimp, parsley, meats, vegetables,
rice, French dressing, white sauce, fish chowders,
soups, salted nuts, and sweet pickles.

The "D" Spices

Dill

(United States)
The bright green leaf of an annual plant related to
anise, fennel, cumin and caraway. Like fennel, dill
has a great reputation as a digestive herb, and is
most popular in the cuisines of Scandinavia,
Germany, and Central and Eastern Europe.
Excellent with fish and seafood, in salads,
dressings and sandwich fillings; marries well with
mustard and lemon.

The "G" Spices

Garlic Flakes

Garlic Granules

(California)
Garlic has long been credited with numerous
medicinal qualities, such as boosting the immune
system. Its reputation for providing strength was
the reason it was fed to the Egyptian slaves who
built the pyramids.
In the kitchen, it is used in nearly every world
cuisine for enhancing most savory dishes, including
meat, fowl and seafood, salad dressings, soups,
sauces and appetizers.


Ginger

(China, India, Jamaica)
The root of a tuberous perennial which flourishes
in the tropics. One of the first true Oriental spices to
make its way westward from its native southern Asia.
Used primarily for baking in the West and for
savory dishes in the East. Gingerbread, cookies,
cakes, pumpkin pie, orange/yellow vegetables,
baked, stewed and preserved fruits, applesauce,
custard, meats, pickles and conserves, baked beans,
Asian stir-fries. Many people put powdered ginger
in capsules as a natural remedy for motion sickness.

The "L" Spices

Lemon Peel

(California)
Lemons came westward from India and China over
2,000 years ago. The ancient Greeks valued them for
medicine as well as cooking, and lemons remain a
favorite there today. Unlike the juice, which is acidic
(sour), lemon peel contains the pleasantly bitter
essential oil, and lends a totally different flavor.
Add to cakes, puddings, cookies and fruit dishes,
as well as in meat sauces and vegetables.

The "M" Spices

Marjoram

(France, Spain, Egypt, Chile)
This member of the mint family is closely related to
oregano; in fact, oregano is a wild version of marjoram.
The gentler, sweeter marjoram is preferred in
the cuisines of France and parts of Italy, as well as
in traditional American dishes like corn chowder.
Excellent with chicken and turkey, stuffings,
vegetables, beans and bean soup, corn chowder,
and most tomato dishes. Use in place of oregano
for a milder taste, or combine with it for balance
on pizza or in sauces. Also blends well with basil,
thyme, and most Mediterranean herbs.

Minced Green Onion

(United States)
Made from the crushed green tops of scallions;
used in place of chives to impart a more delicate
taste than onion flakes.
Use with steaks, chops, roasts, soups, salads,
stuffings, stews, casseroles, barbecue sauces, tomato
sauces, eggs, marmalades, salad dressings, garnishes.

Mustard (Dry)

(Canada, United States)
The ground seed of a plant grown extensively in
Canada and the northern U.S. Pale yellow, with a
flavor ranging from mildly sharp to pungently hot.
Use in white sauces for macaroni, corn, seafood,
potato or egg dishes, salad dressings, butter sauces,
omelets, soufflés, meats, gravies, cheese sauces,
creamed and stewed oysters, dips, most protein
and starchy foods, hot English mustard, Chinese
hot mustard sauce, deviled eggs, and pickles.

The "N" Spices

Nutmeg

(Indonesia, Trinidad)
The hard seed of the peach-like fruit of an evergreen
tree native to the Moluccas, or Spice Islands.
Watkins selects the seeds from Penang and
Singapore because they are the richest in oils and
impart an exotic nut-like flavor.
Use in baked goods, eggnogs, custards, cheese,
egg, fish and poultry dishes, whipped cream toppings,
doughnuts, fruits, spinach and boiled
vegetables, cream soups, fruit soups, ice cream,
sweet potatoes, hot milk drinks, hot alcoholic
drinks, sweet doughs, muffins, coffee cakes, cakes
and fruit cakes, frostings, applesauce, crêpes,
stewed fruits, beef, ham, and sausages.