Dried Methi - Shelf Life

[MonsieurBadgerCheese]

Due to an 'administrative error' (me pressing the wrong button during an online order) - I am now the proud owner of what could be the 'biggest box of methi in the world!'

Just wondering - once opened - any special requirements for storage, and does it have a limited shelf-life or last indefinitely?

Otherwise look out for my new thread - '101 Methi-Based BIR Curries'! Might even be a splinter e-book in it!

Methi - Lots of.jpeg (67.34 KiB) Viewed 13937 times

MBC

[Cory Ander]

I store mine in its original packaging (I try and buy stuff that comes in its own sealable bag), inside a snap/zip lock bag, inside a sealable Tupperware box, inside a cool(ish), dark, cupboard.

It's good for a few months. Sample some, by crushing a few leaves, between your fingers, and smelling it. If it doesn't release a pungent, fragrant, savoury smell, ditch it and buy some more.

[MonsieurBadgerCheese]

OK - Thanks for the advice. In the meantime might be trying some on pizza, sandwiches, toast.......ice-cream.....methi-tea??

[spiceyokooko]

Whoops—that is a pretty big box!

As CA said basically—store in a (preferably sealable) container in a cool, dark, dry place. Heat, light and moisture are the three primary degraders of all spices and herbs. Keeping them correctly will ensure a maximum shelf life. The test for freshness (or continued usability) is also as CA said—crumble some in your fingers and smell it, if it's still pungent and gives off a distinctive aroma it's still good to use.

I wouldn't worry too much, depending on how many dishes you make you'll probably get through a lot of it before it starts degrading to the point of not being useable any more. Having plenty of it gives you an ideal opportunity to experiment a little with it and use it in different ways. You can try crumbling it and adding as is but also soaking in water, straining and using that and also mixing into pastes.

I often find experimenting is the best way to learn and understand herbs and spices and the flavours they impart.

[Currier]

Fat kilner jar will do the job on it.

[king prawn]

you could also grind to a powder and store or freeze.

Powder means less air in the container (preferably a tightly sealed bag with all the air squished out and sealed. You can also freeze the powder too.

There should be a date on the box, that will give you a clue.

KP

[MonsieurBadgerCheese]

Fat kilner jar will do the job on it.

I'll Google that. thanks........!

[MonsieurBadgerCheese]

Spicey...........thanks for the advice. Hadn't thought of the soaking in water and straining angle. Guess you're right though.........experimentation must be the way to go!

You're right about a big box! It's a Kilo! Which is a load of something that doesn't weigh anything!!

[MonsieurBadgerCheese]

KP,

Good idea re grinding into powder, but due to my overzealous ordering, I also have ground Methi. Have definitely become a bit obsessed straight away and over-done it! Guess I'm going to have to spread the BIR word here in Lyon and share my 'spoils'.

MBC

[king prawn]

Ah, but powdered leaf (which is what I was suggesting) and powdered methi bought in a shop are NOT the same thing!

Methi powder should be whiteish/cream in colour and is made from ground methi seeds (seeds which you can grow methi at home from). This is used like other ground spices in cooking whereas the leaf (or powdered leaf) can be sprinkled as a garnish at the end of cooking or added at any time in the process.

KP

[MonsieurBadgerCheese]

Ah right. Understood, thanks.

MBC

[Cory Ander]

I would just add that, for me, powdered fenugreek leaves just does not seem to impart the same flavour as coarsely crushed fenugreek leaves (for whatever reason).

[king prawn]

Any idea why that might be CA?

KP

[charliebir]

Hi Mb,

Have you used up that methi yet.

I bought a big batch a couple of years ago. A bout a 1/2 a large Douwe Egberts jar left now. Still pungent !

[MonsieurBadgerCheese]

Hi charliebir,

Never got a chance. Before I had even made a dent in it, it somehow became infested with small creepy-crawlies, and so had to be binned. Bought myself a new (much smaller) box, which is now stored in a Kilner jar.

MBC

[kempe60]

i keep mine in a glass coffee jar and probably had it over a year and i still use it but im no expert it might of gone off ,my curries still taste nice though

[NotVeryNice]

..it somehow became infested with small creepy-crawlies, and so had to be binned.

I've recently come across this same problem. I was lazy and just kept mine in it's original box, with the interior bag folded over.

Looks like an air tight jar is essential.

[charliebir]

I bought a big batch a couple of years ago. A bout a 1/2 a large Douwe Egberts jar left now. Still pungent !

Down to about 1/5 jar now. Still fresh and stinks the kitchen when cooking.

[charliebir]

NVN,

Could it be these Aphids ?

http://tsucheta-dailyliving.blogspot.co ... id-of.html

Probably not if the bag was folded !

So were they in the bag all the time?

[Chris1962]

I pay just over £1 for 200g box it's the smallest they do at the supermarket where I shop. I only ever get a 1/3 used before it goes cardboardey. Seems like a big waste but it's cheap enough