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.
The day of the year the product was packed.
Example: 128 = May 7th
Example: A = Ankeny
The last digit of the year of the decade the product was packed.
Example: 2 = 2012
The shift on which the product was packed.
Example: B = Day Shift
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.
*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.
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.
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.
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.
Each dot 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.
Mix with 1 pound meat OR 3 cups fresh vegetables (sliced).
Marinate in refrigerator 2 to 24 hours.
Remove meat or vegetables from marinade; discard marinade. Grill, broil, bake or roast as desired.