A) Say you're going to try a blend, herb, or spice you've never used
before. Are you likely to purchase the small plastic pot or the
next-size-up glass jar? In terms of cost alone, the glass jar is more
economical.

B) How do you purchase the seasoning (blend, spice, or herb) that you
use ONLY one or two times each year? Small plastic pot, mentioned glass
jar, or from another source entirely where you can purchase only the
amount you'll need for the recipe.

For me and my house:

A) I buy the small plastic pot on the theory that if I've got it
around for too long, it's lost something and is no economy if I pitch
it. If it has proven to be a popular item, next time I'll likely get
the larger jar unless it's been more than about 12 months (I mark the
jar with purchase date) since the purchase.

B) The only spice that comes to mind for me is cardamom. I may make a
cardamom bread at Christmastime. It's the only thing I use cardamom in
and I buy the tablespoon I need at my local food co-op where I can
purchase any quantity I want. And do,

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

"Melba's Jammin'" > wrote

> A) Say you're going to try a blend, herb, or spice you've never used
> before. Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? In terms of cost alone, the glass jar is more
> economical.

I do buy the smaller plastic jar, usually. Truth is, only a couple
of times have I gone on to order the larger glass jar.

> B) How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? Small plastic pot, mentioned glass
> jar, or from another source entirely where you can purchase only the
> amount you'll need for the recipe.

I pretty much buy all my spices/etc from Penzeys. I don't have a
bulk store near me, that I know of, and I don't know how much I
would save driving over there. Prices of the jars in the stores is no
bargain.

> For me and my house:
>
> A) I buy the small plastic pot on the theory that if I've got it
> around for too long, it's lost something and is no economy if I pitch
> it. If it has proven to be a popular item, next time I'll likely get
> the larger jar unless it's been more than about 12 months (I mark the
> jar with purchase date) since the purchase.

Some things I go on to buy both the glass jar and purchase
it in the bags after that. In other words, the glass jar to refill.
Those little plastic jars get lost in the shuffle, sometimes.

> B) The only spice that comes to mind for me is cardamom. I may make a
> cardamom bread at Christmastime. It's the only thing I use cardamom in
> and I buy the tablespoon I need at my local food co-op where I can
> purchase any quantity I want. And do,

That's a great option, if you have it. Maybe I am clueless and they have
that at Whole Foods. I'm just oblivious enough to have missed it.

nancy

Melba's Jammin' wrote:
> A) *Say you're going to try a blend, herb, or spice you've never used
> before. *Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? *In terms of cost alone, the glass jar is more
> economical.

With items I'm not sure of and I'd like to try for the first time I
ask for a sample when placing my regular order, I've never been
refused. Then again with some new blends I know I will use it just
from reading the list of ingredients so I will just order like at
least a four ounce bag. I always phone my orders in, and I typically
strike up a dialogue and so take the opportunity to mention items I've
not tried and so they will almost always include a sample without my
even asking.

> B) *How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? *Small plastic pot, mentioned glass
> jar, or from another source entirely where you can purchase only the
> amount you'll need for the recipe. *
> For me and my house:

With items I use rarely I typically order a specific quantity based on
the cost of said item, with most I order the 4 ounce bag, with the
more expensive items I order the smallest size... I also take into
account whether it's a whole spice, those keep well frozen so I am
likely to order the 4 ounce size to take advantage of the price break
for quantity even if I'm pretty sure it may last me ten years... we're
not talking a lot of money here ya know.

> A) * I buy the small plastic pot on the theory that if I've got it
> around for too long, it's lost something and is no economy if I pitch
> it. *If it has proven to be a popular item, next time I'll likely get
> the larger jar unless it's been more than about 12 months (I mark the
> jar with purchase date) since the purchase. *

I keep the packages in my freezer and fill my small spice jars from
those... the Penzeys bags sit flat and take up very little freezer
space.

> B) *The only spice that comes to mind for me is cardamom. *I may make a
> cardamom bread at Christmastime. *It's the only thing I use cardamom in
> and I buy the tablespoon I need at my local food co-op where I can
> purchase any quantity I want. *And do,

Cardamom pods last indefinitely in the freezer (certainly longer than
a lifetime). I bought a 4 ounce bag some ten years ago and they're
still as potent as when they first arrived, and they cost half as much
back then too so they were a good investment, I still have about half
left. If you buy ground cardamom (or any other ground spice) those
don't hold their potency too long, but I don't buy ground items except
for those I use frequently.

My spice space:


I devote substantial space for seasonings, I don't like clutter, and
most of many items are sitting on lazy susans.

Sheldon

On Tue, 17 Apr 2007 07:59:28 -0500, Melba's Jammin'
> wrote:

>For me and my house:
>
>A) I buy the small plastic pot on the theory that if I've got it
>around for too long, it's lost something and is no economy if I pitch
>it. If it has proven to be a popular item, next time I'll likely get
>the larger jar unless it's been more than about 12 months (I mark the
>jar with purchase date) since the purchase.
>
>B) The only spice that comes to mind for me is cardamom. I may make a
>cardamom bread at Christmastime. It's the only thing I use cardamom in
>and I buy the tablespoon I need at my local food co-op where I can
>purchase any quantity I want. And do,


Where do you store these things? I find refrigerated items stay
fresher longer.

--
See return address to reply by email

we buy the smallest of jars to experiment with..........................if
we like it, we go the larger one.






"Melba's Jammin'" > wrote in message
...
> A) Say you're going to try a blend, herb, or spice you've never used
> before. Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? In terms of cost alone, the glass jar is more
> economical.
>
> B) How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? Small plastic pot, mentioned glass
> jar, or from another source entirely where you can purchase only the
> amount you'll need for the recipe.
>
> For me and my house:
>
> A) I buy the small plastic pot on the theory that if I've got it
> around for too long, it's lost something and is no economy if I pitch
> it. If it has proven to be a popular item, next time I'll likely get
> the larger jar unless it's been more than about 12 months (I mark the
> jar with purchase date) since the purchase.
>
> B) The only spice that comes to mind for me is cardamom. I may make a
> cardamom bread at Christmastime. It's the only thing I use cardamom in
> and I buy the tablespoon I need at my local food co-op where I can
> purchase any quantity I want. And do,
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
> 3-16-2007
> http://web.mac.com/barbschaller - blahblahblog - Orange Honey
> Garlic Chicken, 3-29-2007
> http://www.caringbridge.org/visit/amytaylor

On Apr 17, 2007, Nancy Young wrote:

> That's a great option, if you have it. *Maybe I am clueless
> and they have that at Whole Foods. *I'm just oblivious
> enough to have missed it.

Of the four Whole Foods I've shopped, they have all
had bulk herbs/spices - not as extensive as Penzey's,
but certainly all the basics. Just trying to picture the
WF I shop most often, I'd guess there are 30 to 40
choices.

In article >,
"Nancy Young" > wrote:

> Some things I go on to buy both the glass jar and purchase
> it in the bags after that. In other words, the glass jar to refill.
> Those little plastic jars get lost in the shuffle, sometimes.

> nancy

Yes, I do that, too. I have bags of parsley flakes, chili seasoning
blend, basil.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> A) Say you're going to try a blend, herb, or spice you've never used
> before. Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? In terms of cost alone, the glass jar is more
> economical.
>
> B) How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? Small plastic pot, mentioned glass
> jar, or from another source entirely where you can purchase only the
> amount you'll need for the recipe.
>
> For me and my house:
>
> A) I buy the small plastic pot on the theory that if I've got it
> around for too long, it's lost something and is no economy if I pitch
> it. If it has proven to be a popular item, next time I'll likely get
> the larger jar unless it's been more than about 12 months (I mark the
> jar with purchase date) since the purchase.
>
> B) The only spice that comes to mind for me is cardamom. I may make a
> cardamom bread at Christmastime. It's the only thing I use cardamom in
> and I buy the tablespoon I need at my local food co-op where I can
> purchase any quantity I want. And do,
>


If I;m trying something for the first time, I'll buy the smallest
amount, in the most disposable container, Unless I am pretty sure I will
like it, then I'll buy the small glass jar. But I don't use Penzeys
very often. We have a couple of Asian markets where I can buy spices in
bulk. I bring them home and put some of them in a small jar to use and
the rest I put in mason jars with the wide mouth. Then I use the jar
Foodsaver attachment and suck them empty. That will keep them in great
shape for a long time. I usually refill my jars about once a month or
every other month. What I like to do with Penzeys catalog is get ideas
for mixes and combinations and try to make something at home similar. If
I like it, I'll note that and it's a keeper. But we aren't much into
pre-made combos or mixes. That usually takes place in or on the food.

Melondy

In article >,
jay > wrote:

> On Tue, 17 Apr 2007 07:59:28 -0500, Melba's Jammin' wrote:
>
> > and I buy the tablespoon I need at my local food co-op where I can
> > purchase any quantity I want. And do,
>
> I still have not ordered anything from Penzeys (for me) so delete my post.

Mercy, no!

> I have purchased gifts however. We have great bulk sources locally and at
> a fraction of the cost of Penzeys.
(snip)
> It is good to run out of things and start fresh. There is rumor that
> Penzeys is going to open here and if they do I will go. I want to try
> their adobo. Sheldon gives it great reviews.
> jay

I had a very small hand in starting up our local co-op some 25-30 years
ago. I buy a lot of my stuff in bulk from them, sometimes a tablespoon
or two at a time, sometimes (black peppercorns) by the quarter-pound. I
love buying a tablespoon of something that's marked $22/lb. And I
shudder to imagine what a pound of dried parsley flakes looks like. :-)

If you have need and can get past the Alexawful price, Penzeys' soup
bases are very nice - at least the beef and the shicken.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> A) Say you're going to try a blend, herb, or spice you've never used
> before. Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? In terms of cost alone, the glass jar is more
> economical.
>
> B) How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? Small plastic pot, mentioned glass
> jar, or from another source entirely where you can purchase only the
> amount you'll need for the recipe.

>
I would buy the small plastic pot to try, and wait to see how often I'll
use it as well as how much I enjoy it before upsizing.

I'll still buy that small pot from Penzey's where I know I'm getting
fresh rather than buying less from a local source where I don't.

Now that you've mentioned cardamom, I've got a craving for my cardamom
spiced meatloaf which is sooooooooo good!! Now I know what's for dinner
tonight!!

> * Exported from MasterCook *
>
> Cardamom Spiced Meatloaf
>
> Recipe By : Amy Finnerty in Southern Living, March 2004.
> Serving Size : 8 Preparation Time :0:15
> Categories : Beef Main Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons butter
> 2 carrots, finely diced
> 1 large onion, finely diced
> 1 zucchini, finely diced
> 2 cloves garlic, crushed into a paste
> 2 teaspoons ground cardamom
> 1 teaspoon cumin
> 1/2 teaspoon cinnamon
> 1/4 teaspoon cayenne
> 1/4 teaspoon black pepper
> 1 pound ground chuck
> 1 pound ground lamb, or additional beef
> 2 eggs
> 1 cup fresh bread crumbs
> 1/2 cup Ketchup
> 1/3 cup plain yogurt
> 2 teaspoons salt
> 2 tablespoons ketchup for topping loaves
>
> In 12 inch nonstick skillet, melt the butter over medium heat. Add the
> carrots, onion and zucchini and cook, stirring occasionally, until the
> vegetables are tender. About 15 minutes. Add the garlic and cook 1
> minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black
> pepper and cook 30 seconds. Set aside to cool slightly.
>
> Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs,
> bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just
> until well blended but not over mixed.
>
> Shape into meatloaf in baking dish and spread the top with the remaining
> 2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before
> carving.

On Tue, 17 Apr 2007 12:56:59 -0400, Goomba38 >
wrote:


>Now that you've mentioned cardamom, I've got a craving for my cardamom
>spiced meatloaf which is sooooooooo good!! Now I know what's for dinner
>tonight!!
>

Thanks for mentioning this again, Goomba!!!! I just looked it up
again, and I have almost everything I need for this, minus the meat.

Do you know if this makes great sandwiches, like many meat loaves do?
I am thinking sandwiches for work these days, as I am now working in a
crazy busy NICU (at MCV). Not much time to grab something to eat, so
I need grab and eat meals.

Christine

sf wrote:

> Where do you store these things? I find refrigerated items stay
> fresher longer.
>
I keep mine in my freezer door. My entire door (freezer over fridge) is
dedicated to my spices. It is at reach, eye level and out of the heat
and light which damages spices and herbs.

Christine Dabney wrote:
> On Tue, 17 Apr 2007 12:56:59 -0400, Goomba38 >
> wrote:
>
>
>> Now that you've mentioned cardamom, I've got a craving for my cardamom
>> spiced meatloaf which is sooooooooo good!! Now I know what's for dinner
>> tonight!!
>>
>
> Thanks for mentioning this again, Goomba!!!! I just looked it up
> again, and I have almost everything I need for this, minus the meat.
>
> Do you know if this makes great sandwiches, like many meat loaves do?
> I am thinking sandwiches for work these days, as I am now working in a
> crazy busy NICU (at MCV). Not much time to grab something to eat, so
> I need grab and eat meals.
>
> Christine

My husband raved about it in his sandwich but I've not tried it in a
sandwich myself. I just love the stuff hot. I love using the half
lamb, half beef mixture but have also done it entirely in beef and loved
it too! It is a winner no matter how you make it.

Goomba38 wrote on Tue, 17 Apr 2007 13:14:47 -0400:

??>> Where do you store these things? I find refrigerated
??>> items stay fresher longer.
??>>
>I keep mine in my freezer door. My entire door (freezer over
>fridge) is dedicated to my spices. It is at reach, eye level
>and out of the heat and light which damages spices and herbs.

Don't you find that frequently opeing a freezer door has an
adverse effect on the rest of the stuff?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Melba's Jammin' wrote:
> A) Say you're going to try a blend, herb, or spice you've never used
> before. Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? In terms of cost alone, the glass jar is more
> economical.
>
If I've never tried it I go with the small plastic jobber. If I like it I
can buy the glass jar when I run out.

I like some of their herbs so well I buy the big bag and store them in the
freezer (Parisien Bonnes Herbs blend comes to mind, I love this stuff in
scrambled eggs & omelets and on baked chicken; ditto tarragon leaves and the
dried parsley). You can take a pinch out of the ziplock bag as needed or
use it to refill empty spice jars.

> B) How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? Small plastic pot, mentioned
> glass jar, or from another source entirely where you can purchase
> only the amount you'll need for the recipe.
>
I can't think of anything I only use once or twice a year. No food co-ops
around here.

Jill

"KevinS" > wrote

On Apr 17, 2007, Nancy Young wrote:

> That's a great option, if you have it. Maybe I am clueless
> and they have that at Whole Foods. I'm just oblivious
> enough to have missed it.

Of the four Whole Foods I've shopped, they have all
had bulk herbs/spices - not as extensive as Penzey's,
but certainly all the basics. Just trying to picture the
WF I shop most often, I'd guess there are 30 to 40
choices.

I will certainly look more closely next time. I did look at
all the kinds of rice and flour and sugar. Nuts, etc. Most
assuredly did not see, say, oregano. Too bad I just went
yesterday, I won't be back for a few weeks.

nancy

On Apr 17, 8:59 am, Melba's Jammin' >
wrote:
> A) Say you're going to try a blend, herb, or spice you've never used
> before. Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? In terms of cost alone, the glass jar is more
> economical.

The little pot. Especially when it's something I'm leary of, such as
hot peppers or curry.

> B) How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? Small plastic pot, mentioned glass
> jar, or from another source entirely where you can purchase only the
> amount you'll need for the recipe.

Outside of Mrs Dash, I don't buy seasoning blends, but prefer to make
my own, and rarely the same one twice<g>. Oh, wait. I do have
Penzey's Garam Masala.

> For me and my house:
>
> A) I buy the small plastic pot on the theory that if I've got it
> around for too long, it's lost something and is no economy if I pitch
> it. If it has proven to be a popular item, next time I'll likely get
> the larger jar unless it's been more than about 12 months (I mark the
> jar with purchase date) since the purchase.
>
> B) The only spice that comes to mind for me is cardamom. I may make a
> cardamom bread at Christmastime. It's the only thing I use cardamom in
> and I buy the tablespoon I need at my local food co-op where I can
> purchase any quantity I want. And do,

Cardamom is (to me) an essential part of Indian cooking, and it's not
half bad in Swedish cookies and the like, either<g>.

A list I'm on (that originates from VT. Veery quiet at the moment) a
lady suggests adding cardamom to your coffee, ala MiddleEastern
coffee. White and green are fairly similar, with the black having
more bottom, IIRC.

maxine in ri

jay wrote:
> On Tue, 17 Apr 2007 07:59:28 -0500, Melba's Jammin' wrote:
>
>> and I buy the tablespoon I need at my local food co-op where I can
>> purchase any quantity I want. And do,
>
> I still have not ordered anything from Penzeys (for me) so delete my
> post. I have purchased gifts however. We have great bulk sources
> locally and at a fraction of the cost of Penzeys. I like the
> catalogue and the collection but can't get past the price... and as
> you stated some things are used so seldom that purchasing in the
> smallest quantities makes sense. It is good to run out of things and
> start fresh. There is rumor that Penzeys is going to open here and
> if they do I will go. I want to try their adobo. Sheldon gives it
> great reviews.
>
> jay

I love the adobo! It's great on chicken and pork.

Goomba38 wrote:
> sf wrote:
>
>> Where do you store these things? I find refrigerated items stay
>> fresher longer.
>>
> I keep mine in my freezer door. My entire door (freezer over fridge) is
> dedicated to my spices. It is at reach, eye level and out of the heat
> and light which damages spices and herbs.

I keep mine in small quantities in screw-top jars magnet-attached to
the side of the fridge. I use what I use so quickly, and buy in
such small quantities (at bulk prices) that I don't worry much about
the light and warmth.

Serene

James Silverton wrote:
> Goomba38 wrote on Tue, 17 Apr 2007 13:14:47 -0400:
>
>>> Where do you store these things? I find refrigerated
>>> items stay fresher longer.
>>>
>> I keep mine in my freezer door. My entire door (freezer over
>> fridge) is dedicated to my spices. It is at reach, eye level
>> and out of the heat and light which damages spices and herbs.
>
> Don't you find that frequently opeing a freezer door has an
> adverse effect on the rest of the stuff?
>
I'm not Goomba but who says you have to open the freezer door frequently? I
store a lot of herbs in the freezer. If I'm planning to make a particular
dish I take out what I need for that dish. Open the door, remove items,
close door. My frozen herbs are the bags from Penzey's; if I haven't
already refilled an empty spice bottle with said ingredient I simply dole
out how much of each I'll need. Then open door, put back in the freezer,
close door. I can't see it would have any adverse effect on the other
contents in the freezer.

Jill

maxine in ri wrote:
> On Apr 17, 8:59 am, Melba's Jammin' >
> wrote:
>> A) Say you're going to try a blend, herb, or spice you've never used
>> before. Are you likely to purchase the small plastic pot or the
>> next-size-up glass jar? In terms of cost alone, the glass jar is
>> more economical.
>
> The little pot. Especially when it's something I'm leary of, such as
> hot peppers or curry.
>
> Outside of Mrs Dash, I don't buy seasoning blends, but prefer to make
> my own, and rarely the same one twice<g>. Oh, wait. I do have
> Penzey's Garam Masala.
>
Many of their seasoning blends are completely sodium free (I'm just guessing
that's why you buy Mrs. Dash products, although I love the garlic and herb
Mrs. Dash blend just for the taste!).

>> For me and my house:
>>
>> B) The only spice that comes to mind for me is cardamom. I may
>> make a cardamom bread at Christmastime. It's the only thing I use
>> cardamom in and I buy the tablespoon I need at my local food co-op
>> where I can purchase any quantity I want. And do,
>
> Cardamom is (to me) an essential part of Indian cooking, and it's not
> half bad in Swedish cookies and the like, either<g>.
>
> A list I'm on (that originates from VT. Veery quiet at the moment) a
> lady suggests adding cardamom to your coffee, ala MiddleEastern
> coffee. White and green are fairly similar, with the black having
> more bottom, IIRC.
>
> maxine in ri

I used to make tea for my parents in the evenings and I'd add cardamom pods
to the tea pot. Since you mentioned it's popular in Indian dishes, and
since tea is very popular in Britain, and since India was once a British
province...

Jill

James Silverton wrote:
> Goomba38 wrote on Tue, 17 Apr 2007 13:14:47 -0400:
>
> ??>> Where do you store these things? I find refrigerated
> ??>> items stay fresher longer.
> ??>>
>> I keep mine in my freezer door. My entire door (freezer over fridge)
>> is dedicated to my spices. It is at reach, eye level and out of the
>> heat and light which damages spices and herbs.
>
> Don't you find that frequently opeing a freezer door has an adverse
> effect on the rest of the stuff?

The rest of what stuff? My inside freezer is basically an ice maker and
a spice storage spot. Perhaps some ice cream and bread crumbs I've
collected, but nothing else really. I keep everything else I freeze in
my stand alone freezer out in the garage.

Melba's Jammin' wrote on 17 Apr 2007 in rec.food.cooking

> A) Say you're going to try a blend, herb, or spice you've never used
> before. Are you likely to purchase the small plastic pot or the
> next-size-up glass jar? In terms of cost alone, the glass jar is more
> economical.
>
> B) How do you purchase the seasoning (blend, spice, or herb) that you
> use ONLY one or two times each year? Small plastic pot, mentioned glass
> jar, or from another source entirely where you can purchase only the
> amount you'll need for the recipe.
>
> For me and my house:
>
> A) I buy the small plastic pot on the theory that if I've got it
> around for too long, it's lost something and is no economy if I pitch
> it. If it has proven to be a popular item, next time I'll likely get
> the larger jar unless it's been more than about 12 months (I mark the
> jar with purchase date) since the purchase.
>
> B) The only spice that comes to mind for me is cardamom. I may make a
> cardamom bread at Christmastime. It's the only thing I use cardamom in
> and I buy the tablespoon I need at my local food co-op where I can
> purchase any quantity I want. And do,
>

A. I start out with the small container (taste test)...graduate to the
glass bottle and bulk bag if I like and use enough of the spice.

B. I too buy locally stuff I use once or twice a year.

jmcquown wrote:
> James Silverton wrote:
>> Goomba38 wrote on Tue, 17 Apr 2007 13:14:47 -0400:
>>
>>>> Where do you store these things? I find refrigerated
>>>> items stay fresher longer.
>>>>
>>> I keep mine in my freezer door. My entire door (freezer over
>>> fridge) is dedicated to my spices. It is at reach, eye level
>>> and out of the heat and light which damages spices and herbs.
>> Don't you find that frequently opeing a freezer door has an
>> adverse effect on the rest of the stuff?
>>
> I'm not Goomba but who says you have to open the freezer door frequently? I
> store a lot of herbs in the freezer.

<snip>

And Barb, the freezer is where I keep the cardamom seed I have yet to use.
I use cardamom a lot, but a little goes a long way and as I have no
option but to buy it in large-ish bottles, it remains in the freezer
between uses.

Note: that's cardamom seed, not ground cardamom.

In article >,
Goomba38 > wrote:

> I would buy the small plastic pot to try, and wait to see how often I'll
> use it as well as how much I enjoy it before upsizing.
>
> I'll still buy that small pot from Penzey's where I know I'm getting
> fresh rather than buying less from a local source where I don't.

Understood. My food co-op is a going concern and I am confident of high
turnover in the herbs and spices section.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

On Apr 17, 2007, Nancy Young wrote:

> I will certainly look more closely next time. *I did look at
> all the kinds of rice and flour and sugar. *Nuts, etc. *Most
> assuredly did not see, say, oregano. *Too bad I just went
> yesterday, I won't be back for a few weeks.

I stopped at WF coming home from work. I counted 72
items in the spice/herb area. It was located around the
corner from the bulk products. When I go into WF in
Portland (OR), the bulk spices/herbs are mixed in with
the bulk products. I guess that the WF floor plans are
not so uniform as larger chains.

By the way, I've never had a problem with freshness
of the bulk seasonings I've bought at WF. For that
matter I've never had a problem with freshness of
Fred Meyer (a Kroger Company) bulk herb/spices.

Pennyaline wrote:
> jmcquown wrote:
>> James Silverton wrote:
>>> Goomba38 wrote on Tue, 17 Apr 2007 13:14:47 -0400:
>>>
>>>>> Where do you store these things? I find refrigerated
>>>>> items stay fresher longer.
>>>>>
>>>> I keep mine in my freezer door. My entire door (freezer over
>>>> fridge) is dedicated to my spices. It is at reach, eye level
>>>> and out of the heat and light which damages spices and herbs.
>>> Don't you find that frequently opeing a freezer door has an
>>> adverse effect on the rest of the stuff?
>>>
>> I'm not Goomba but who says you have to open the freezer door
>> frequently? I store a lot of herbs in the freezer.
>
> <snip>
>
> And Barb,

I was replying to James, not to Barb.

the freezer is where I keep the cardamom seed I have yet to
> use. I use cardamom a lot, but a little goes a long way and as I have
> no option but to buy it in large-ish bottles, it remains in the
> freezer between uses.
>
> Note: that's cardamom seed, not ground cardamom.