Organic Rosemary Leaf Powder - 1 lb
Organic Rosemary Leaf Powder - 1 lb
Common Uses: Rosemary is used primarily in lamb, pork, chicken, and rabbit dishes.
Qualities & Properties: Carminative, anti-spasmodic, anti-depressive, rubefacient, anti-microbial, emmenagogue, stimulant, cephalic, tonic, astringent, diaphoretic, nervine, aromatic.
HOW TO REPACKAGE SPICES FOR LONG TERM STORAGE
Spices will need to be repackaged if purchased for long term storage. The 3 things that cause deterioration in quality is light, heat and oxidation. There are 2 recommended methods to prevent these things from happening.
The first is putting the spice into a pint (half liter) canning jar along with a 50cc oxygen absorber, label and date the lid, then put the jars back into the box so they are in the dark. Store the boxes in a cool place.
The second method is to use mylar foil oxygen barrier bags and oxygen absorbers. You can put the whole pound of spice into a one gallon mylar bag or you can use the 1 quart size mylar bag (8"x8") along with the 50cc oxygen absorber. Always label and date any food storage. You would then put the mylar bags of spices into 5 or 6 gallon buckets. While you can use a normal household iron to seal the bags, it is much easier to use our Optimum Hot Jaw Heat Sealer which is the correct temperature to seal mylar bags and creates a solid 1/2" seal.
Common Uses: Rosemary is used primarily in lamb, pork, chicken, and rabbit dishes.
Qualities & Properties: Carminative, anti-spasmodic, anti-depressive, rubefacient, anti-microbial, emmenagogue, stimulant, cephalic, tonic, astringent, diaphoretic, nervine, aromatic.
HOW TO REPACKAGE SPICES FOR LONG TERM STORAGE
Spices will need to be repackaged if purchased for long term storage. The 3 things that cause deterioration in quality is light, heat and oxidation. There are 2 recommended methods to prevent these things from happening.
The first is putting the spice into a pint (half liter) canning jar along with a 50cc oxygen absorber, label and date the lid, then put the jars back into the box so they are in the dark. Store the boxes in a cool place.
The second method is to use mylar foil oxygen barrier bags and oxygen absorbers. You can put the whole pound of spice into a one gallon mylar bag or you can use the 1 quart size mylar bag (8"x8") along with the 50cc oxygen absorber. Always label and date any food storage. You would then put the mylar bags of spices into 5 or 6 gallon buckets. While you can use a normal household iron to seal the bags, it is much easier to use our Optimum Hot Jaw Heat Sealer which is the correct temperature to seal mylar bags and creates a solid 1/2" seal.
