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Quick Seasoning And Flavor Tips

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: 1C21B

Decoded: 1 C 21 B
  Year Month Day Shift
  2011 March 21 Afternoon

Year: The number represents the last digit of the year. - Example: For 2011, the "1" is the last number used
Month: Letters of the alphabet are used to represent the months - Beginning with "A" for January and on through "L" for December.
Day: This number represents the day of the month the product was packed
Shift: This letter represents the shift on which product was packed

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

*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 1Tbsp 1 tsp
Cilantro 1 Tbsp 1 tsp
Garlic* 1 Tbsp 3/4 tsp
Garlic Clove 1 clove 1/4 tsp
Onion* 1/3 cup 2 tsp
Parsley 1 Tbsp 1 tsp

Recipe Multiplication Guidelines

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 14.9 oz.
Anise Seed 13.5
Basil, Ground 20.2
Bay Leaf, Crumbled 47.2
Caraway Seed 13.5
Cardamom, Ground 14.2
Celery Seed 14.2
Chervil, Dried 47.2
Chili Powder 13.5
Cinnamon, Ground 12.3
Cloves, Ground 13.5
Coriander Leaf (Cilantro) 47.2
Coriander Seed 15.7
Cumin Seed 13.5
Curry Powder 14.2
Dill Seed 13.5
Dill Weed, Dried 28.3
Fennel Seed 14.2
Fenugreek Seed 7.7
Garlic Powder 10.1
Ginger, Ground 15.7
Mace, Ground 16.7
Marjoram, Dried 47.2
Mustard Seed, Yellow 8.6
Nutmeg, Ground 13.9
Onion Powder 13.5
Oregano, Ground 18.9
Paprika 13.5
Parsley Flakes 94.5
Pepper, Black, Ground 13.5
Pepper, Red Ground 15.7
Pepper, White Ground 11.8
Poppy Seed 10.1
Poultry Seasoning 18.9
Pumpkin Pie Spice 16.7
Rosemary, Dried 23.6
Saffron 40.5
Sage, Ground 40.5
Savory, Ground 20.2
Sesame Seed 10.5
Tarragon, Ground 17.7
Thyme, Ground 20.2
Turmeric, Ground 12.9

Source: American Spice Trading Association (ASTA)

Basic Marinade Recipe

Step 1
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 1/4 teaspoon ground = 3 whole cloves
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

Food Color Chart

Each "X" 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 Red Blue Green Yellow
Orange x           xxxx
Light Orange x           xxxxx
Dark Blue x xxxxxx          
Green Blue      x xx     
Brown xx      x x
Violet xx x               
Olive Green           x x
Blue Green      xxxx x     
Dark Yellow                as needed
Orchid xxx x          

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