— Durkee Foodservice —

Spice 101

How To Read The Durkee® Date Code

The following is an example of the product code date printed on every bottle produced. The code number is found towards the bottom on one side of each bottle; black ink jet in all caps.

EXAMPLE: 128A2B

Day

128A2B

The day of the year the product was packed.

Example: 128 = May 7th

Letter

128A2B

Manufacturing location.

Example: A = Ankeny

Year

128A2B

The last digit of the year of the decade the product was packed.

Example: 2 = 2012

Shift

128A2B

The shift on which the product was packed.

Example: B = Day Shift

Shelf Life

The recommended shelf life of our products is defined as the length of time we believe the product you purchase to be at optimal freshness. This does not mean that these products are not usable and safe past this time period, they simply will not be at their optimum freshness.

For optimum quality, store unopened in cool, dry conditions. Store the "red " spices (paprika, chili pepper, cayenne pepper) refrigerated to maximize their shelf life.

  • Spices, Whole Seeds
  • Pure & Imitation Extracts
  • Baking Soda
3 years
  • Spices, Whole Herbs
  • Spices, Ground
  • Dehydrated Garlic/Onion
  • Dehydrated Vegetables-Other
  • Chives
  • Parsley
  • Seasonings*
  • Food Colors
  • Liquid Smoke
  • Bouillon Cubes
  • Dec A Cake - other
2 years
  • Soup Bases
  • Baking Powder
  • Dromedary Box Mixes
  • Dec A Cake Rainbow Decors (tubs)
  • Bacon Bits, Real & Imitation
  • Famous Sauce
1 year
  • Sauce & Gravy dry mixes
18 months

*Some Seasoning blends, due to the nature of their ingredients, may have a shorter shelf life. For more detailed information on specific Seasoning Blends you purchase, please contact your Durkee Sales Manager.


Onion or Garlic Powder: Is it hard or caked?

Garlic and onion products (especially garlic and onion powder) are prone to clumping. This is because garlic and onion will absorb moisture very readily. We do not put anti-caking agents in these products. Clumping does not diminish the quality - just break up the clumps with a knife or fork, or whirl in the blender.


Dried vs. Fresh Conversion Table

USE THESE CONVERSIONS
FRESH
DRIED
BASIL
1 tbsp
1 tsp
CILANTRO
1 tbsp
1 tsp
GARLIC
1 tbsp
3/4 tsp
GARLIC CLOVE
1 tbsp
1/4 tsp
ONION
1/3 cup
2 tsp
PARSLEY
1 tbsp
1 tsp

Recipe Multiplication Guidelines

Recipe Multiplication Guide

Black pepper, cinnamon, ginger, curry powder, chili powder, allspice and cloves can usually be increased proportionally, (double the recipe, double the spice or blend of spices).

Herbs are best increased by this simple formula. For the first 100% increase in the number of portions, the herbs can also be doubled. After that, for each multiple of the original recipe, add only half the original amount.

Remember red hot pepper builds up in recipes. For the first doubling of the recipe, the red pepper can still be doubled. But after that, use only 1/4 the original amount of pepper for each multiple of the original recipe.


Volume to Weight Conversion Table

The Volume To Weight Conversion Table shows how many teaspoons of a dried herb or spice make up an ounce. This allows you to easily convert from volume to weight. When accurate measurements are required, it is almost always better to measure by weight rather than volume.

DESCRIPTION
Tsps./oz.
Allspice, Ground
14.9oz
Anise Seed
13.5oz
Basil, Ground
20.2oz
Bay Leaf, Crumbled
47.2oz
Caraway Seed
13.5oz
Cardamom, Ground
14.2oz

Food Color Chart

Each dot represents the number of "parts" for each food color. For example, one unit could equal one drop, or one teaspoon, etc., of food color, depending on how much of the custom color you desire.

DESIRED COLOR
COLOR MIXES
Orange
Light Orange
Dark Blue
Green Blue
Brown
Violet
Olive Green
Blue Green
Dark Yellow
AS NEEDED
Orchid

Basic Marinade Recipe

STEP 1:

Combine:

  • 1/2 cup water
  • 1/2 cup vegetable OR olive oil
  • 1/4 cup lemon juice OR red or white wine OR any flavor vinegar
  • 2 tablespoons any spice blend

STEP 2:

Mix with 1 pound meat OR 3 cups fresh vegetables (sliced).

STEP 3:

Marinate in refrigerator 2 to 24 hours.

STEP 4:

Remove meat or vegetables from marinade; discard marinade. Grill, broil, bake or roast as desired.

Miscellaneous Spice Substitutions and Conversions

Anise
1 star anise = 1/2 teaspoon anise or fennel seed
Apple Pie Spice
To make apple pie spice, combine: 2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Use 1 teaspoon apple pie spice per 9" pie
Bacon Bits
1 tablespoon bacon bits = 1 slice bacon, crumbled
Baking Powder
To test baking powder: mix 1/2 teaspoon baking powder in1/2 cup hot tap water. If it bubbles, it is still effective. Emergency substitution: 1 teaspoon baking powder = 1/4 teaspoon baking soda PLUS 1/2 teaspoon cream of tartar.
Bay Leaf
1/8 to 1/4 tsp. ground bay leaf = 1 whole bay leaf
Cloves
1/8 to 1/4 tsp. ground bay leaf = 1 whole bay leaf
Dill Seed
1/2 tablespoon dried dill seed = 1 head fresh dill
Pumpkin Pie Spice
Use 1 tablespoon pumpkin pie spice per 2 cups pumpkin pie filling (enough for a 9-inch pie). Use 6 tablespoons per #10 can pumpkin.
Turmeric
In most recipes, curry powder can be used as an emergency substitution.
Vanilla
1 teaspoon extract = 1 inch of vanilla bean
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