Americans Like Their Spices Hot

With consumption predicted to reach 1 billion pounds a year by 2000, spices are hotter than ever literally.

The American Spice Trade Association in New York reports that consumption of “hot” spices (such as black and red pepper, mustard and ginger) has increased more than 73 percent in the last 20 years. They now make up 41 percent of U.S. spice consumption; red pepper alone has had a 169 percent increase since the mid-‘70s.

The U.S. supplies about 38 percent of spices Americans consume - mostly dehydrated onion and garlic, paprika, chili peppers and mustard seed. The rest comes from throughout the world - paprika from Morocco and Spain and oregano from Greece and Turkey.

McCormick & Co., one of the country’s largest spice suppliers, advises that spices and herbs keep best in airtight containers, away from heat, moisture and light. Avoid storing them over a stove or sink, or near a window.

Shelf life, when properly stored, is five years for whole spices, one to two years for ground spices, and six months to one year for leafy herbs. To verify freshness, check spices for color fading. Also taste and smell them to make sure they have a fresh, typical aroma.

Freshness dates are often on jars, but it might be useful to write the purchase date on each jar you bring home.