2 Types of Spices That Need to Be Refrigerated
– Soy Sauce
Soy sauce is a dark brown sauce commonly used for stir-fries or as a marinade for soups. This sauce is made from oysters combined with other ingredients and has a unique sweet and salty taste. Soy sauce is high in protein, so once opened, it should be stored in the refrigerator. If left at room temperature, mold and bacteria can quickly grow, causing health issues for consumers.
Consuming moldy foods can lead to acute food poisoning. Additionally, the long-term intake of toxic mold can cause liver and kidney damage and stimulate the growth of cancer cells.
– Fermented Spices
Fermented spices such as shrimp paste, fermented chili peppers, fermented ginger, fermented soybean paste, and fermented tofu are created through microbial fermentation. In reality, there are no guarantees that these microorganisms will be completely inactivated once the product is opened and used.
Therefore, it is best to store these spices in the refrigerator after opening. This helps to slow down the growth of microorganisms. If left at room temperature, the strong growth of microorganisms can alter the flavor of the product and increase the risk of food poisoning.
Additionally, fatty spices such as peanut butter and natural seed oils like olive oil, almond oil, and cashew oil, as well as tomato sauce, should be refrigerated after opening to prevent bacterial contamination, alteration of flavor, and to extend their shelf life.
Soy sauce is a spice that should be refrigerated.
Always read the usage and storage instructions on the product’s packaging.
Shelf Life of Some Spices
Each spice has its own shelf life. Herbal spices and dried spices like marjoram, sage, dill, parsley, mint, and coriander can last between one and three years. Dried powdered spices such as garlic powder, onion powder, ginger powder, turmeric, chili powder, and cinnamon can be stored and used for up to two to three years.
Whole spices, such as dried whole peppers or cinnamon sticks, can retain their aroma and flavor for the longest period.
Salt is a unique spice with an indefinite shelf life.
When herbal and dried spices lose their flavor and color, it is best to discard them. While they may still be safe to consume, they will no longer add taste to your dishes.
To properly store spices, use airtight glass or ceramic containers. Plastic containers are also a common choice for spice storage.
Tin or stainless steel containers can be used, but keep in mind that metal conducts heat well, so they should be kept away from heat sources.
Store spices in a cool, dark, and dry place, away from heat and direct sunlight, to maintain their quality and flavor.
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