Spice

==Handling==
[[File:Spice-shelf.jpg|thumb|upright=1.00|A shelf of common spices for a home kitchen in Canada or the United States]]
<!--[[File: Kitchen utensils hanging below a spice rack.jpg|thumb|upright|A spice rack with cooking utensils]]-->

{{Anchor|Ground spices}}

[[File:Peugeot pepper mill.jpg|thumb|left|upright=.50|Pepper mill]]
A [[mortar and pestle]] is the classic set of tools for grinding a whole spice. Less labor-intensive tools are more common now: a [[microplane]] or fine [[grater]] can be used to grind small amounts; a [[blade grinder|coffee grinder]]<ref group=note>Other types of coffee grinders, such as a [[burr mill]], can grind spices just as well as coffee beans.</ref> is useful for larger amounts. A frequently used spice such as black pepper may merit storage in its own hand grinder or [[Burr mill#Manual burr grinders|mill]].

The flavor of a spice is derived in part from compounds (volatile oils) that [[oxidize]] or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, the flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole dry spice is roughly two years; of a ground spice roughly six months.<ref name=GE714>{{Cite episode |title=Spice Capades |episode-link=List of Good Eats episodes#Season 7 |series=Good Eats |series-link=Good Eats |credits=Host: [[Alton Brown]] |network=Food Network |airdate=January 14, 2004 |season=7 |number=14 |ref=GE714}}</ref> The "flavor life" of a ground spice can be much shorter.<ref group=note>[[Nutmeg]], in particular, suffers from grinding and the flavor will degrade noticeably in a matter of days.</ref> Ground spices are better stored away from light.<ref group=note>Light contributes to oxidation processes.</ref>

Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation. This contrasts to [[herb]]s which are usually added late in preparation.<ref name=GE714/>
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===Salmonella contamination===
A study by the [[Food and Drug Administration]] of shipments of spices to the United States during fiscal years 2007–2009 showed about 7% of the shipments were contaminated by ''[[Salmonella]]'' bacteria, some of it antibiotic-resistant.<ref>{{cite journal|last=Van Dorena|first=Jane M.|author2=Daria Kleinmeiera|author3=Thomas S. Hammack|author4=Ann Westerman|title=Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007–FY2009|journal=Food Microbiology|date=June 2013|volume=34|issue=2|pages=239–251|doi=10.1016/j.fm.2012.10.002|pmid=23541190|quote=Shipments of imported spices offered for entry to the United States were sampled during the fiscal years 2007–2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057–0.076)|url=https://zenodo.org/record/1258953|access-date=June 16, 2019|archive-date=June 16, 2019|archive-url=https://web.archive.org/web/20190616194240/https://zenodo.org/record/1258953|url-status=live}}</ref> As most spices are cooked before being served salmonella contamination often has no effect, but some spices, particularly pepper, are often eaten raw and are present at the table for convenient use. Shipments from Mexico and India, a major producer, were the most frequently contaminated.<ref name=NYT82713>{{cite news |title=Salmonella in Spices Prompts Changes in Farming |url=https://www.nytimes.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html |access-date=August 28, 2013 |newspaper=The New York Times |date=August 27, 2013 |author=Gardiner Harris |archive-date=August 29, 2013 |archive-url=https://web.archive.org/web/20130829170450/http://www.nytimes.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html |url-status=live }}</ref> [[Food irradiation]] is said to minimize this risk.<ref>{{Cite journal|title=Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices.|year = 2003|pmid = 12568551|last1 = Calucci|first1 = L.|last2 = Pinzino|first2 = C.|last3 = Zandomeneghi|first3 = M.|last4 = Capocchi|first4 = A.|last5 = Ghiringhelli|first5 = S.|last6 = Saviozzi|first6 = F.|last7 = Tozzi|first7 = S.|last8 = Galleschi|first8 = L.|journal = Journal of Agricultural and Food Chemistry|volume = 51|issue = 4|pages = 927–34|doi = 10.1021/jf020739n}}</ref><ref>{{Cite web |date=June 28, 2017 |title=Myths about Food Irradiation |url=https://ccr.ucdavis.edu/food-irradiation/myths-about-food-irradiation |access-date=July 30, 2022 |website=Center for Consumer Research |language=en |archive-date=July 30, 2022 |archive-url=https://web.archive.org/web/20220730162900/https://ccr.ucdavis.edu/food-irradiation/myths-about-food-irradiation |url-status=live }}</ref>