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Spices
Which spices are lowest in sodium? We're often asked which spices are lowest in sodium. In its "Spice World" bulletin, the American Spice Trade Association reported that those lowest in sodium, at 10 mg per 100 grams, include pepper - black, white, hot red, and chili - cinnamon, nutmeg, mustard powder, garlic powder, dill seed, sage, poppy seed, turmeric, and cardamom seed. In second place, at 20 mg per 100 grams, are: bay leaves, caraway seed, oregano, paprika, and savory. Ginger and sesame measure 30 mg per 100 grams, and basil, onion powder, and rosemary contain 40 mg per 100 grams. According to ASTA, this is really a negligible source of sodium, considering that 100 grams of ground black pepper is enough to season your breakfast eggs daily for seven years. Spice Market Report - The life expectancy of seasonings How long can you keep your spices and herbs before the flavor is lost? It actually depends on the particular spice or herb. Volatile oils are the keys to the lifespan of spices and herbs. Whole spices, in general, last the longest because their volatile oils are sealed within a tight cell structure. Grinding promotes the release of volatile oils, and the finer the grind, the quicker the flavor and aroma fade. Herbs do not retain their volatile oils for as long as spices do. Of course, as with spices, whole herbs hold their flavor longer than chopped or crushed herbs (herb flakes). Your best bet is to buy your herbs in whole (leaf) form. Freshness is measured by taste, aroma and good color. There are steps you can take to prolong the life of all three. Lock the freshness into your spices by storing them in an airtight container. Be sure to reseal the container immediately after every use. Heat promotes flavor loss. Spices and herbs should be stored in a cool place. The colder you keep them (including freezing), the longer they'll last. Refrigeration, especially of capsicums (paprika, cayenne, and red peppers), safeguards against infestation in hot climates. Always store your seasonings in a dry place; moisture promotes caking. Protect them from bright light to keep their color from fading. When stored under good conditions, such as those covered above, your spices and herbs will retain their flavor and aroma for a long time. Pepper: Worth its weight in gold The history of black pepper spans over 4000 years. Throughout ancient history, pepper was considered the most precious of spices. It was the prime goal of Columbus as he sought the Spice Islands of the Orient. In biblical times, taxes and dowries included levies of pepper. It was so valuable, in fact, that it was used as money. At times, pepper was said to be worth its weight in silver and gold. When he conquered Rome in 408 AD, Alaric the Goth's ransom demands included: 5,000 pounds of gold, 30,000 pounds of silver, and 3,000 pounds of pepper. Pepper, likewise, has played a vital role in modern history. It was instrumental in the establishment of early America's Merchant Marine, and was behind the fortune that founded Yale University. Can hot peppers block pain? It's long been known that some people have a greater tolerance for spicy hot food and that people who've been eating it all their lives (i.e., Mexicans, Indians, Thais, etc.) seem to have a special tolerance. Now, scientists are going a step further, asking the question, "Is capsaicin (the heat factor in hot peppers) possibly a pain blocker?" A study is being conducted as part of an exchange program between Rutgers University and the Center for Investigation and Advanced Studies in Mexico City. So far, tests on rats indicate that capsaicin does have a desensitizing effect on pain-carrying nerves. Now the researchers are checking to see if this correlates to humans. Source -- "Spice World," the bulletin of the American Spice Trade Association. Spice Market Report - Black or White Pepper? Pepper comes from the dried berries of a climbing vine (Piper nigrum L.). Growing in oblong clusters of fifty or more berries, the berries ripen from green to yellow to red. For black pepper, the berries are picked before they ripen, and then are left to dry. The skin of the dried berries wrinkles and darkens to a deep brown or black. The whole dried berry is known as a peppercorn. When ground, the particles of the black skin and light-colored core combine to produce ground black pepper. Because only the core of the pepper berry is used to produce white pepper, a different process is used. The berries are left to ripen on the vine because the skin of the mature pepper berry is easier to remove. Soaking the berries loosens the skin even more, and any remaining skin is then buffed off. Finally, the cores are placed in the sun to dry. Black pepper has a bolder flavor than white pepper, but white is slightly more aromatic. A third type of pepper, known as decorticated black pepper, combines the color characteristics of white pepper with the flavor of black pepper. Decorticated black pepper (also known as decorticated white pepper) is produced by using a machine to remove the skin of dried black peppercorns. Americans are accustomed to using black pepper, but white pepper is customarily used in many European countries. White pepper is preferred in sausages and canned meats because its flavor holds up better than black pepper. It is particularly well suited to light-colored foods and dishes because it doesn't detract from their appearance, and its finer grind blends well in sauces, soups and mayonnaise.
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Our experts scour the world to deliver the highest quality spices for import to Wixon. Upon delivery, our Quality Control team inspects each shipment, verifying that Wixon's exacting standards are met consistently. Following sterilizing and purifying, spices are processed in our sophisticated custom-designed grinder and then packaged in our modern facility. An efficient production and delivery schedule places spice orders in customers' hands at the height of freshness and flavor. Because we are more streamlined than many of our national competitors, Wixon can respond rapidly to customer orders. We fill large or smaller shipments with the same quality, accuracy, and customer service for which we have become known and respected throughout the industry. We also advise customers when certain raw materials are either abundant or scarce so they can anticipate