May harbor infestation due to prolonged storage. Should be checked before use.
Spices in seed form e.g., caraway seeds
A. Strain over a white surface through a medium-sized mesh strainer with holes that are a bit smaller than the size of the seeds. Check whether small insects fell through (Illustration 421). If the seeds are smaller than the holes, just check between the seeds as explained in B.
B. Spread out seeds, a small amount at a time, on a solid white surface and check for insects among them or holes in the seeds. Continue in this way, checking the entire amount you want to use (Illustrations 184, 422).
If definite infestation is found, do not use the spice.
Whole spices e.g., vanilla sticks, whole ginger
A. Place the spice in a strainer with relatively large holes such as a noodle strainer and shake over a solid-white surface. Check if small insects fall through (Illustration 423).
B. Look at the spice to see if there are any holes.
C. Break a few of the whole spices . Look for deposits, sticky webbing, or insects. If definite infestation is found in one of the steps, the spice should not be used.
Ground spices e.g., paprika
Method 1. Straining.
Strain through a fine strainer such as a tea strainer. Pour what remains in the strainer onto a solid white surface and check for: worms, sticky webbing, small insects, or clumps of spice. If clumps are found, crumble them to make sure there is not a bug inside them, and that they are not the result of webbing (Illustrations 367, 368, 424).
The entire container can be checked in advance and then stored in the refrigerator or freezer, ready for further use.
Method 2. Spreading out.
Spread out a thin layer of the powdered spice on a solid white surface and check for insects, worms, or webbing. If there are clumps of the spice, crumble them to make sure there is not a bug inside them, and that they are not the result of webbing. Continue checking in this way until you’ve checked as much of the spice as is needed.
If signs of infestation are found in either method, the product should not be used.
In institutional kitchens, our recommendation is that the containers of spices be kept refrigerated. The amount of spices needed for that day should be transferred to small, closed containers and placed on a small wagon which can be wheeled around the kitchen. At the end of the day, the spices should be wheeled into the refrigerator.
