Seasoning Combinations

POULTRY: Rosemary and thyme Tarragon, marjoram, and onion and garlic powders Cumin, bay leaf, and saffron or turmeric Ginger, cinnamon, and allspice Curry powder, thyme, and onion powder RICE: Chili powder and cumin Curry powder, ginger, and coriander (cilantro) Cinnamon, cardamom, and cloves POTATOES: Nutmeg and chives Dill, onion powder, and parsley flakes Caraway seed and onion powder PASTA: Oregano and thyme Basil, rosemary, and parsley flakes Cumin, turmeric, and red pepper

BEEF: Dill, nutmeg, and allspice Thyme, bay leaf, and instant minced onion Ginger, dry mustard, and garlic powder Black pepper, bay leaf, and cloves Chili powder, cinnamon, and oregano PORK: Oregano and bay leaf Caraway seed, red pepper, and paprika Thyme, dry mustard, and sage Anise, ginger, and sesame seed Tarragon, bay leaf, and instant minced garlic FISH and SEAFOOD: Cumin and oregano Tarragon, thyme, parsley flakes, garlic powder Thyme, fennel, saffron, and red pepper Ginger, sesame seed, and white pepper Coriander (cilantro), parsley flakes, cumin, and garlic powder

VEGETABLES: GREEN BEANS: marjoram and rosemary; caraway seed and dry mustard BROCCOLI: ginger and garlic powder; sesame seed and nutmeg CABBAGE: celery seed and dill; curry powder and nutmeg CARROTS: cinnamon and nutmeg; ginger and onion powder CORN: chili powder and cumin; dill and onion powder PEAS: anise and onion powder; rosemary and marjoram SPINACH: curry powder and ginger; nutmeg and garlic powder SUMMER SQUASH: mint and parsley flakes, tarragon and garlic powder WINTER SQUASH: cinnamon and nutmeg; allspice and red pepper TOMATOES: basil and rosemary; cinnamon and ginger

How Old is Too Old?

....Even with the best preservation methods, herbs and spices eventually lose their flavor. When should you throw them out? Let's begin with some time limits. According to the McCormick Spice Company (no relation to the author), the following are general shelf life guidelines when the herb or spice is under ideal conditions:

Ground Spices -- 1-3 years

Whole Spices -- 4 years

Green, Leafy Herbs -- 1-3 years

Whole Seeds -- 3-4 years

Herb or Spice Extracts -- 4 years

Seasoning Blends -- 1-2 years

....Notice that ground spices have a shorter shelf life than whole spices and seasoning blends have the shortest shelf life of all. The smaller the herb or spice is ground or crushed before storing, the shorter the life will be. This is because it exposes more surface of the vegetative material, which increases the speed at which essential oils will evaporate.

Bigger is better.