SC - transporting ingredients

[Elaine Koogler]

Interesting.  I guess maybe the reason mine haven't (and I've had them this way
for at least 8 - 10 years) is that they are stored in a dark place.  They only
time they see sunshine or light is when I bring them out to use them.

However, on your advice, I'll try to see if I can find brown bottles!

Kiri

CBlackwill at aol.com wrote:

> In a message dated 5/1/00 12:22:26 PM Pacific Daylight Time,
> ekoogler at chesapeake.net writes:
>
> > By the way, on the subject of storage, I have found that my spices last
> > longer
> >  when stored in colored bottles.  To that end, (and with a great deal of
> > protest
> >  from my lord) I have used Mickey beer bottles (barrel-shaped, large mouth,
> > green
> >  in color) and found corks to fit the mouths.  They really have worked well
> > over
> >  the years.  Phillip keeps asking me if I don't need more!
> >
>
> You may want to consider changing the bottles you store your spices in, and
> see if a brown bottle doesn't keep them longer... It is my experience that
> when sunlight passes through green glass, it can cause some kind of reaction.
>  I know this to be the case with beer (from scholarly research only, you
> understand, and never any practical experience with the stuff).  My
> coriander, powdered ginger and cardamom pods all went rancid after about a
> week in green glass.
>
> Balthazar of Blackmoor
>
> Words are Trains for moving past what really has no Name.
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