How To Read The Durkee® Date Code
The following is an example of the product code date printed on every bottle
produced. The code number is found towards the bottom on one side of each bottle;
black ink jet in all caps.
Example: 8C21B
| Decoded: |
8 |
C |
21 |
B |
| |
Year |
Month |
Day |
Shift |
| |
2008 |
March |
21 |
Afternoon |
| Year: |
The number represents the last digit of the year.
- Example: For 2008, the "8"
is the last number used
|
 |
| Month: |
Letters of the alphabet are used to represent the
months - Beginning with "A" for January and on through "L" for
December.
|
| Day: |
This number represents the day of the month the
product was packed
|
| Shift: |
This letter represents the shift on which product
was packed |
Shelf Life
The
recommended shelf life of our products is defined as the length of time we believe
the product you purchase to be at optimal freshness. This does not mean that
these products are not usable and safe past this time period, they simply will
not be at their optimum freshness.
For optimum quality, store unopened in cool,
dry conditions. Store the "red " spices (paprika, chili pepper, cayenne
pepper) refrigerated to maximize their shelf life.
| Spices,
Whole Seeds |
3
years |
| Spices,
Whole Herbs |
2
years |
| Spices,
Ground |
2
years |
| Dehydrated
Garlic/Onion |
2
years |
| Dehydrated
Vegetables-Other |
2
years |
| Chives |
2
years |
| Parsley |
2
years |
| Seasonings* |
2
years |
| Sauce & Gravy
dry mixes |
18
months |
| Pure & Imitation
Extracts |
3
years |
| Food
Colors |
2
years |
| Liquid
Smoke |
2
years |
| Bouillon
Cubes |
2
years |
| Soup
Bases |
1
year |
| Baking
Powder |
1
year |
| Baking
Soda |
3
years |
| Dromedary
Box Mixes |
1
year |
| Dromedary
Date Nut Roll |
2
years |
| Dec
A Cake Rainbow Decors (tubs) |
1
year |
| Dec
A Cake - other |
2
years |
| Bacon
Bits, Real & Imitation |
1
year |
| Durkee
Hot Sauce |
1
year |
| Famous
Sauce |
1
year |
*Some Seasoning
blends, due to the nature of their ingredients, may have a shorter shelf life.
For more detailed information on specific Seasoning Blends you purchase, please
contact your Durkee Sales Manager.
Onion
or Garlic Powder: Is it hard or caked?
Garlic and
onion products (especially garlic and onion powder) are prone to clumping. This
is because garlic and onion will absorb moisture very readily. We do not put
anti-caking agents in these products. Clumping does not diminish the quality
- just break up the clumps with a knife or fork, or whirl in the blender.
Dried vs. Fresh Conversion Table
| Use These
Conversions |
Fresh |
Dried |
| Basil |
1Tbsp |
1
tsp |
| Cilantro |
1 Tbsp |
1
tsp |
| Garlic* |
1 Tbsp |
3/4
tsp |
| Garlic Clove |
1 clove |
1/4
tsp |
| Onion* |
1/3 cup |
2
tsp |
| Parsley |
1 Tbsp |
1
tsp |
Recipe Multiplication Guidelines
Black
pepper, cinnamon, ginger, curry powder, chili powder, allspice and cloves can
usually be increased proportionally, (double the recipe, double the spice or
blend of spices).
Herbs are
best increased by this simple formula. For the first 100% increase in the number
of portions, the herbs can also be doubled. After that, for each multiple of
the original recipe, add only half the original amount.
Remember
red hot pepper builds up in recipes. For the first doubling of the recipe, the
red pepper can still be doubled. But after that, use only 1/4 the original amount
of pepper for each multiple of the original recipe. |
 |
Volume
to Weight Conversion Table
The
Volume To Weight Conversion Table shows how many teaspoons of a dried herb or
spice make up an ounce. This allows you to easily convert from volume to weight.
When accurate measurements are required, it is almost always better to measure
by weight rather than volume.
| Description |
Tsps./oz. |
| Allspice,
Ground |
14.9
oz. |
| Anise
Seed |
13.5 |
| Basil,
Ground |
20.2 |
| Bay
Leaf, Crumbled |
47.2 |
| Caraway
Seed |
13.5 |
| Cardamom,
Ground |
14.2 |
| Celery
Seed |
14.2 |
| Chervil,
Dried |
47.2 |
| Chili
Powder |
13.5 |
| Cinnamon,
Ground |
12.3 |
| Cloves,
Ground |
13.5 |
| Coriander
Leaf (Cilantro) |
47.2 |
| Coriander
Seed |
15.7 |
| Cumin
Seed |
13.5 |
| Curry
Powder |
14.2 |
| Dill
Seed |
13.5 |
| Dill
Weed, Dried |
28.3 |
| Fennel
Seed |
14.2 |
| Fenugreek
Seed |
7.7 |
| Garlic
Powder |
10.1 |
| Ginger,
Ground |
15.7 |
| Mace,
Ground |
16.7 |
| Marjoram,
Dried |
47.2 |
| Mustard
Seed, Yellow |
8.6 |
| Nutmeg,
Ground |
13.9 |
| Onion
Powder |
13.5 |
| Oregano,
Ground |
18.9 |
| Paprika |
13.5 |
| Parsley
Flakes |
94.5 |
| Pepper,
Black, Ground |
13.5 |
| Pepper,
Red Ground |
15.7 |
| Pepper,
White Ground |
11.8 |
| Poppy
Seed |
10.1 |
| Poultry
Seasoning |
18.9 |
| Pumpkin
Pie Spice |
16.7 |
| Rosemary,
Dried |
23.6 |
| Saffron |
40.5 |
| Sage,
Ground |
40.5 |
| Savory,
Ground |
20.2 |
| Sesame
Seed |
10.5 |
| Tarragon,
Ground |
17.7 |
| Thyme,
Ground |
20.2 |
| Turmeric,
Ground |
12.9 |
Source: American
Spice Trading Association (ASTA)
Basic Marinade Recipe
Step
1
Combine: |
| 1/2
cup water |
+ |
1/2
cup vegetable
OR olive oil |
+ |
1/4
cup lemon juice
OR red or white wine
OR any flavor vinegar |
+ |
2
tablespoons
any spice blend |
| |
Step
2
Mix with 1 pound meat OR 3 cups fresh vegetables (sliced). |
| |
Step
3
Marinate in refrigerator 2 to 24 hours. |
| |
Step
4
Remove meat or vegetables from marinade; discard marinade.
Grill, broil, bake or roast as desired. |
Miscellaneous
Spice Substitutions and
Conversions
| Anise |
1
star anise = 1/2 teaspoon anise or fennel seed |
| Apple
Pie Spice |
To
make apple pie spice, combine: 2 teaspoons ground cinnamon, 3/4 teaspoon ground
nutmeg and 1/4 teaspoon ground cloves. Use 1 teaspoon apple pie spice per 9" pie |
| Bacon
Bits |
1
tablespoon bacon bits = 1 slice bacon, crumbled |
| Baking
Powder |
To
test baking powder: mix 1/2 teaspoon baking powder in1/2 cup hot tap water. If
it bubbles, it is still effective. Emergency substitution: 1 teaspoon baking
powder = 1/4 teaspoon baking soda PLUS 1/2 teaspoon cream of tartar |
| Bay
Leaf |
1/8
to 1/4 tsp. ground bay leaf = 1 whole bay leaf |
| Cloves |
1/4
teaspoon ground = 3 whole cloves |
| Dill
Seed |
1/2
tablespoon dried dill seed = 1 head fresh dill |
| Pumpkin
Pie Spice |
Use
1 tablespoon pumpkin pie spice per 2 cups pumpkin pie filling (enough for a 9-inch
pie). Use 6 tablespoons per #10 can pumpkin. |
| Turmeric |
In
most recipes, curry powder can be used as an emergency substitution. |
| Vanilla |
1
teaspoon extract = 1 inch of vanilla bean |
Food Color Chart
Each "X" represents
the number of "parts" for each food color. For example, one unit could
equal one drop, or one teaspoon, etc., of food color, depending on how much of
the custom color you desire.
| Desired
Color |
Red |
Blue |
Green |
Yellow |
| Orange |
x |
|
|
xxxx |
| Light
Orange |
x |
|
|
xxxxx |
| Dark
Blue |
x |
xxxxxx |
|
|
| Green
Blue |
|
x |
xx |
|
| Brown |
xx |
|
x |
x |
| Violet |
xx |
x |
|
|
| Olive
Green |
|
|
x |
x |
| Blue
Green |
|
xxxx |
x |
|
| Dark
Yellow |
|
|
|
as
needed |
| Orchid |
xxx |
x |
|
|
|
