Salts/spices/herbs And Age/bacteria/mycotoxins
last night i found myself in a weird position: utterly incapable of defending a significant change to my kitchen.
when someone went to season something, and found my (typically-full) cabinet of spices to be a ghost-town, i explained that i had tossed the majority as they were cess-pools of bacteria and fungus, and that my new spices are all in teh fridge (where i've got my small-serving containers of spices- i figure it's smarter than big containers, since i'll replace smaller ones more frequently)
after the laughter died down, i was informed i had thrown away a ton of perfectly good spices. that is *usually* the time in a discussion where i enlighten everyone with some lesser-known data and convincing arguments. I was completely unprepared and now i feel foolish for, well, basically just taking dave's word w/o exercising a thought of my own.
they were telling me:
- while potency of ingredients/flavor goes away (over LONGer amounts of time), they do not become the cesspools i was asserting; in fact, if they were, people would likely get sick, or FDA would intervene in restaurant scenarios (wherein the salt/pepper shakers are, surely, nuclear wastelands compared to the shakers in your home)
- w/o nutrients, there's only so much bacteria/fungus that could *ever* take hold in such containers, and it is so minimal that it's below what we accept everyday just doing things like, say, walking past a dumpster
it's usually not in my nature to take someone at their word, but dave's got enough that i know is accurate, that i subconsciously made certain exceptions. now that i'm kind of 'out of the honeymoon' and about a month on bp, i'm trying to learn so *I* know why i do what i do. Could anybody explain, and hopefully point me to references, on why my pepper and oregano were, contrary to popular thought, deserving of going to the trash?