Culinary Spice Article: Curious Green Chorizo & Storing Herbs & Spices.

Q: I saw chorizo in the grocery store that was green! Can you tell me what it is made of and how it’s used?

Mattie, Mexico City

A: Chorizo Verde is originally from Toluca, but now can be found in many parts of Mexico. It gets its distinctive green color from a mixture of chile poblano, spinach, chard, cilantro and parsley. The loud neon green chorizo usually found in supermarkets in Mexico City also contains food coloring. The traditional style has a darker green hue and can easily be found in local markets throughout the city, such as Mercado Medellin in Colonia Roma. Along with the added herbs, chorizo verde tastes similar to the regular red variety and the two types can be used interchangeably.

Q: What is the best way to store my dried spices and fresh herbs?

Jenna, Mexico City

A: Three factors affect the quality of spices: light, humidity and oxygen. The goal is to retain potency as long as possible, so store spices in tightly sealed containers away from light and heat. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location will keep them fresh much longer.

Whole herbs and spices last much longer than crushed or ground. Ground spices, with greater surface exposed, tend to lose their aromatic oils quickly. They also deteriorate faster than whole spices, so it’s best to buy the whole form and crush or grind just before using. This can be done with a mortar and pestle or a coffee grinder that is used only for this purpose. Lightly toasting spices in a dry pan before you grind them will freshen and release their natural oils.

Check spices for freshness regularly. The simplest way to do this is to smell them. The spice needs to be replaced if it lacks a strong aroma. If stored properly, ground spices will retain their flavor for six months to one year, and whole spices can last up to two years. Do not buy more than you will use within that time. A good tip is to write the date of purchase on the container so you can replace it as needed.

Refrigerating paprika, chili powder, and red pepper will preserve their vibrant colors. Buy from a purveyor with high turnover of product in order to get the freshest spice possible. Remember that high quality spices will last longer than cheaper varieties, and a screw-cap container is better than a flip-top box because it can be tightly resealed.

There are several methods to store fresh herbs. You can place them in a reseal-able plastic freezer bag and place in the refrigerator vegetable drawer. Avoid overly cold spots in the refrigerator, as the herbs will get damaged. Basil will turn black if it gets too cold.

You can store leafy herbs such as cilantro, parsley, and mint like fresh cut flowers. Trim off the bottom of the stems and place them in a glass with water. Cover the bunch of herbs with a perforated plastic bag to allow for some air circulation. If not using right away, change the water every couple of days. If treated carefully, most herbs should remain in good shape for about one week, although their flavor will diminish the longer they are stored.