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Spice Matters

Spice Matters 5/8/20

 

Spices are a great low sodium way to add flavor to foods and recipes.  For best quality, use ground spices within two to three years and whole spices within three to four years. With longer storage, spices lose flavor, but are still safe to use. 

Spices should be stored in a cool, dry, dark place away from the oven, stovetop, microwave and dishwasher. 

NDSU Extension recipes for homemade spice mixes can be found online at www.tinyurl.com/NDSUExtensionSpice.  Here’s a sample of one of the recipes:

 

Mexican Seasoning Blend for Taco Filling

½ tsp. parsley, dried

½ tsp. garlic powder

½ tsp. onion powder

1 tsp. oregano, dried

1 tsp. black pepper

1 Tbsp. chili powder

1 tsp. paprika

1½ tsp. cumin

Store homemade spice mixes in a zip-top plastic bag or jar labeled with the contents and the date you made it.  

The May issue of “The Family Table” e-newsletter from NDSU Extension includes this recipe, plus other practical tips for families who want to eat, connect and savor.  

Subscribe to the monthly e-newsletter for free at www.ag.ndsu.edu/familytable.

Photo Source: https://pixabay.com/photos/spices-jar-cooking-rustic-pepper-2548653/ (downloaded 5/12/20)

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