This end of year, have you decided to go to the sun to celebrate Christmas? Nice idea. Once back, you wonder about the possible toxicity of the memories brought back from these exotic lands. Are spices in particular, bought at markets, as safe as they seem? Julie Boët, dietitian-nutritionist, disentangles the truth from the falsehood on this subject.
Spices exposed to open air, dust and insects
Abroad, spices are often exposed in the open air, in bulk, in souks or markets. However, dust and insects are not their only enemies: light and humidity also accelerate their oxidation.
“An oxidized spice loses taste, nutrients, and “stability” because certain molds can appear, and, in the worst cases, mycotoxins develop,” warns Julie Boët.
In addition, when they are stored in large fabric bags or in open jars, it is difficult to know how long they have been there (many are mixed with other herbs or spices, making any traceability of the product impossible).
Despite everything, bringing back quality spices from a trip remains possible: the ideal is to favor specialized shops rather than roadside stands. A good seller also knows the origin, date of purchase and often date of roasting (or grinding) of the spice. Ask your questions and trust him!
“The more the spice is processed on site, the more the seller must master – and apply – hygiene rules. For example, if the spices remain in direct sunlight or if the humidity in the market is high, the risks of deterioration increase considerably, and the trader must act accordingly”, specifies the specialist.
As a precaution, it is therefore better to choose your spices whole (coriander seeds, cardamom pods, cloves, peppercorns, etc.) when possible: they oxidize much less quickly than those sold in powder form.
Store your spices correctly: instructions for use
Once you get home, how you store the spices will also be important.
The first good reflex? Place your spices in an airtight, dry, opaque container or protected from light. A glass jar can be perfectly suitable if kept in a closed cupboard, far from the oven or a heat source.
“Be careful though: if your spices come from plastic or paper bags, transfer them to an airtight jar as soon as you get home,” advises Julie Boët.
And once perfectly stored, how long can we keep them?
If whole spices keep for two to three years without problem, ground spices, on the other hand, begin to lose their aromas from the first months. “In general, one year is a reasonable maximum. As for those you bought while traveling, since you don’t necessarily have any clue as to their “age”, it is better to consume them quickly, within three to six months”, advises the dietitian.
Finally, trust your senses. A spice that no longer smells of anything has certainly lost its qualities, but it does not necessarily become dangerous. “On the other hand, a rancid odor, a damp texture, small agglomerates or a color that changes (and becomes dull) should alert you. These are signs of degradation, sometimes linked to micro-organisms”, concludes the nutritionist.