Got a kitchen conundrum? You ask, we answer!
Send your query to spiceadvice@worldspice.com and our Culinary Committee will get back to you as soon as they can.
And who knows — you might even see your question featured in a future edition of Spice-11!
📬 How old is too old for spices? Not like Y2K old — more like Obama’s-first term old. Asking for a friend.
Sounds like it might be time to refresh your spice pantry. Give those old jars a sniff — chances are they don’t smell like much. And if they don’t smell like anything, they won’t taste like anything either. The nose knows!
Spices don’t “go bad” in a way that will make you sick, but they do lose their punch and complex flavors over time. For peak flavor, we recommend using your spices within a year of purchase.
📬 My green tea is always bitter! I use loose-leaf (because, duh, I know better) and steep the leaves in boiling water. I love the green tea my local barista makes — it’s smooth and delicate — but when I try to make it at home, it tastes harsh. What gives?
A lot of people struggle with this, so you're not alone! The trick to brewing a delicious cup of green tea is hot — but not boiling — water. Boiling water scalds the leaves, causing that bitter taste that gives green tea a bad rap. Turns out it’s just misunderstood.
To brew a teashop-worthy cup of green tea, heat your water to 165°F - 170°F and steep for three to four minutes (over-steeping can also make tea bitter).
Pro Tip: No fancy kettle with a temperature gauge? No problem! Use a cooking thermometer — or bring the water to a boil, take it off the heat, and let it sit for about eight minutes.
📬 Help! I think I live with a vampire — or maybe they just can't eat garlic. What should I do?!
While we can't vouch for its vampire-fighting abilities, Asafoetida is an incredible garlic substitute that delivers allium flavor without the alliums. Use a pinch anywhere you'd typically use garlic.
