Spices & Seasonings

Ground spices keep their flavour for about 2 to 3 years, whole spices about 3 to 4 years, and dried leafy herbs about 1 to 3 years. Spices do not spoil the way fresh food does, but they lose aroma and colour over time. Store them in tightly closed containers away from the stove, sunlight and humidity, and never shake jars over steaming pots. To check freshness, rub a little between your fingers: if the smell is faint, replace it.

Yes. Club House is the Canadian spice and seasoning brand of McCormick Canada, the Canadian arm of McCormick & Company, and is produced in London, Ontario. In Canada, grocery products are sold under the Club House name, while many food service and professional lines use the McCormick and McCormick Imperial names. The spices themselves come from the same company, so kitchens can mix the two brands freely.

Salt crystals differ in size, so the same spoonful holds different amounts of salt. One teaspoon of table salt equals about 2 teaspoons of Diamond Crystal kosher salt, or about 1 1/4 teaspoons of Morton kosher salt. Weighing salt removes the guesswork, since salt is salt by weight. Chefs prefer kosher salt for seasoning by hand because the larger flakes are easier to pinch, and flaky salt such as Maldon is used for finishing.

Use one-third as much dried herb as fresh: 1 teaspoon of dried equals about 1 tablespoon of fresh. Dried herbs are stronger by volume because the water has been removed. Add dried herbs early in cooking so they can soften and release flavour, and add fresh herbs at the end. Woody herbs such as oregano, thyme and rosemary dry well; delicate herbs such as basil, cilantro and parsley lose more flavour when dried.

Yes. Health Canada considers monosodium glutamate (MSG) a safe food ingredient, and it must be listed by name on product labels when added. MSG is the sodium salt of glutamate, an amino acid found naturally in tomatoes, parmesan cheese and mushrooms. It adds a savoury umami taste and contains about one-third of the sodium of table salt, so it can help reduce total sodium in a recipe. A small amount, about 1/2 teaspoon per 500 g of food, is enough.

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