Old Stale Spices can Ruin your Meal!

Here’s a little bit of bbq humor to kick off this month’s Dizzy Tip article:

Q:Why did the chicken cross the road?

A:To go to his Dizzy Pig dealer and replace his old jar of seasoning!

“What?” you say.

“That doesn’t even really make sense, and is actually a little bit silly.”

True. But you know what else is a little bit silly and doesn’t really make sense?

Spending an ever-increasing amount of hard-earned dollars for quality food only to add a spice or seasoning, regardless of brand, that’s lost its punch and flavor due to an extended shelf life!

Don’t Use Old Stale Spices

What we’re talking about here folks, are the ingredients in your cupboards, pantry and fridge that undermine an otherwise great meal creation by being used after their prime has passed. Anyone who’s ever:

• Baked with old chopped walnuts or pecans and regretted the decision when tasting the off/rancid nut oil in their end result
• Baked bread with old yeast and cursed the lethargic loaf
• Spun a salad with wilted greens, or
• Created a shortcake with sad and sorry strawberries

Knows the detriment of using old ingredients — disappointment.

The same is true for the spice blends you use.

Top quality meats and seafood deserve fresh spice flavors to coax out the most in your meal. That means replacing older, flacid flavored spice blends with new, fresh ground seasonings.

Getting the Most Out of Seasonings

No one knows more about getting the most out of seasonings than the team at Dizzy Pig, and they take every step to ensure the herbs, spices and peppercorns that make up their blends are the freshest and best available. Then, once blended together, a ‘best if used by’ date is affixed to each jar of rub.

Q:Why does Dizzy Pig take this step, among other quality control measures?

A:We can sum it up in two words. Essential Oils.

The Role of Essential Oils