Last year, it was all the craze about dried spices, especially those spices that are from overseas, were making people sick. Salmonella danger with dried spices. Not the best combination!
REALLY CHEF? I DIDN’T HEAR ABOUT THAT!
No? Well studies were done by the FDA and others and here’s the overview of what they found after extensive testing:
USA Today said: “The U.S. Food and Drug Administration says that almost 7 percent of imported spices over a three-year period were contaminated with salmonella. (The articles confirm that the FDA found more than 80 different types of salmonella).
“The study looked at spices imported from several countries, with many of the shipments coming from India, Mexico, Thailand and Vietnam”.
So, if you have a friend going overseas wanting to bring you back spices? Think again!
The next question is: What spices are grown in the United States and sold in stores? I’ve made some calls and done some research. Imports are big. And unless and if you are growing your own and drying them yourself? Don’t count on it coming from America. Yes. It is true that there are some small patches of California growing Paprika. But according to what I have read, the systems are not in place here for massive growing and distribution of spices.
But here’s the good news:
YES CHEF?
You and I live in California where the weather is always fine (especially San Diego). There are so many options open to growing a small patch or in small containers. Parsley, Sage, Rosemary and Thyme (yes, just like the song) plus Basil, Cilantro and a few others grow really well on a balcony or in a small space.
Now let’s look for some other good solutions everyone in America can think about.
Care2.com commented: “Salmonella prevalence was larger for shipments of ground/cracked capsicum and coriander than for shipments of their whole spice counterparts”.
Ok. I agree here. Grinding your own spices seems to be a better way to go. I don’t drink coffee but in my last life (lol) the people around me did. Once I got on my own again, I cleaned out the grinder and it instead became my ‘spice grinder’. Pretty cool huh? A couple of buzzes, and you’ve got your own medley of spices using whole seeds! Now, we’re talking in most cases about 4%. Not a high rate. But do you want to be the one who gets sick from something they ate?
NO CHEF!
So, now you’re up to speed.
While I always talk about the benefits of spices, the benefits of people who grow and sell their own, I think we have all got to be careful of how we get our spices. And apparently unpackaged barrels at the Farmer’s Markets, or any of the stores that sell spices in bulk with those little scoopers are not the best choice.
In 2014, Medical Daily has this to say: “Patrick Williams, a research assistant professor at Kansas State Olathe, decided to study the food safety of spices.
Let’s narrow it down, so there doesn’t have to be this big, bad scare about all dried spices:
“Our research has found that some of the spices we’ve purchased from farmers’ markets and bulk spice vendors are positive for Salmonella,” Williams said.
Back to bulk buying and Medical Daily’s article:
“The researchers studies spices that were purchased in bulk, like those sold at farmer’s markets, but not the individually packed spices sold in stores.
Well, we have to listen and keep our ears to the ground so we don’t miss the conversation. The point is being made to remind us that it can be a problem when you are buying from people not providing packaged goods.
Please, don’t forget one thing… ?
WHAT’S THAT CHEF?
Your dried spices are good for about 6 months. I’m not saying automatically toss ’em. But smell them and if it smells like nothing, rub them between your two fingers and smell again (sort of like a scratch and sniff test – lol) and if you are not smelling the spice? It’s certainly not going to flavor your food or have any real value!
Happy Eating,
Chef Marian