[Sca-cooks] Favorite Spice Containers

Susan Fox selene at earthlink.net
Thu Oct 5 23:26:17 PDT 2006

Hmmmm. Good point.  The oregano I had in a corked bottle like that dried out
too darn fast.  Maybe we should make angled-in cylindrical tops to
gravity-fit, maybe with a bit of bee's wax around the edge to hold it in
place?  Just a thought.


On 10/5/06 10:32 PM, "Saint Phlip" <phlip at 99main.com> wrote:

> I would be very hesitant about using cork covered jars for spices and
> the like. Corks, by their nature, allow an exchange of the air within
> and without the bottle, thus allowing the essential oils, the
> flavoring agents, of most spices to escape. Corks work very well for
> wine bottles, where you want a certain amount of exchange, albeit a
> very limited amount, so the wines can age, but wine bottles are also
> kept on their sides so that they remain wet, thus swelling the corks
> and keeping the exchange very limited.A dry cork, however, will allow
> considerably more air exchange, and aging is NOT very good for spices,
> particularly powdered ones.
> On 10/5/06, Lynn Hunter <rohanna1 at hotmail.com> wrote:
>> I have little, eensy-weensy pottery jars that seal with corks for mine for
>> spices not used regularly, or for stuff like ginger and cinnamon, I have a
>> set of green glass jars that also seal with corks.  I tend to buy in the
>> smallest amounts I can, since the strength to do any cooking can be iffy.
>> Lately tho, energy has been MUCH better, and The Crusader is complaining
>> that his jean are getting tight...
>> Ro

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