Other than the local supermarkets (Dominion, Loblaws, No Frills), where can I find some nice dried spices? I live in the east end of Toronto, but don’t mind to drive. I’m looking in particular for garlic powder, chili... (7 replies, last updated by panko November 5, 2007)

What is the shelf life for most dry spices? Is refrigeration a good idea? Does chilling extend the life of spices? How about freezing? How can you tell when dry spices are old? (8 replies, last updated by glazebrookgirl September 18, 2006)

I have dried spices — who doesn’t? — but they start to get drier and drier, and lose their flavour. Any ideas or suggestions? How long do dried spices last, retaining their potency? Does the method of storage... (4 replies, last updated by mbb December 5, 2004)

Makes sense to me, dried spices & herbs are best kept at cool dry places. Nothing is cooler & dryer than the fridge. (6 replies, last updated by Funwithfood December 18, 2004)

Hello! I recently moved, and am buying a large quantity of dried spices and herbs from the fabulous shop near where I used to live because I can not get them at stores here. I thought that freezing them would extend their... (4 replies, last updated by LadyCook61 October 27, 2008)

Are there any stores where I can buy a wide variety of freshly ground/dried spices in Connecticut? The grocery stores are so expensive, and I’m sure that the usual brands in the grocery are not that fresh anyway. I... (21 replies, last updated by ntuitive1 February 3, 2008)

I picked up a jar of Lebanese “Green Zaatar” and now have no idea what to do with it. It has too strong a taste to consume by itself. I’ve found a lot of references online for “zaatar”, but they seem... (6 replies, last updated by ursarvr October 23, 2006)

Check out www.deathsauce.com — for Blair’s Death Rain, which appears to be made out of dried and crushed cayenne, chipotle, habeneros and garlic. Its a dry rub that can be used for barbecuing or in place of cayenne... (0 replies, last updated by Jason Perlow September 6, 2000)

Only thing you can do is open the jar, grab a pinch and rub it between your fingers...still smell like you would want it in your food? General rule of thumb is 6 months for spices, 3 for herbs, I think – or maybe that is... (8 replies, last updated by Mr. Taster February 2, 2005)

I’m traveling to Albququerque for a week starting Sunday. Since I have no good spice shops where I live I would like to do some spice shopping, get some dried chili’s to make my own chili spice mix (maybe), go... (2 replies, last updated by DebitNM November 15, 2008)

I am looking to for a killer dry rub recipe, and for any hints on where to purchase good quality AND inexpensive spices, by the truckload (kidding...but bulk is a must.) I am in the Hamilton, and can venture to the GTA. The rub... (10 replies, last updated by EFER August 12, 2008)

I was buying some last-minute spices at the Vons a couple of days ago and was AMAZED how expensive they were. Wondering if anyone has any good tips in LA for herbs and spices (fresh but especially dried). I will occasionally buy... (14 replies, last updated by morris June 3, 2003)

on this one. The fried tofu served with dried chilis is awesome too. They cook the tofu at such a high temp that the texture is like nothing on earth. The orange beef is good for a light spiced dish and the braised pork shoulder... (3 replies, last updated by The Culinary Edge January 4, 2006)

Dont pitch your old spices. I allso once in a while replace all my spices but I use the old ones in potpori I use sweet spices (cin, nutmeg, clove) mixrd with small pinecones and bits of dried lemmon or orange peel. (all the... (13 replies, last updated by squid-kun December 17, 2002)

I want to get some dried herbs, but I’ve had mixed experiences with them in the past. In particular I’ve gotten some expensive small bottles of dried herbs from the supermarket that were flavorless. How do you get... (7 replies, last updated by kc girl September 4, 2004)