When stored in optimum conditions (see next question for storage recommendations) your products may remain usable for several years. However, see the list below for our general recommendations by product group.
The life of all our spices, extracts, flavorings, food colors, seasoning envelopes and baking bags can best be preserved by storing them in ideal conditions. These include dark, dry, and cool locations with limited exposure to light, moisture, and heat. Extended light exposure will cause your green herbs to fade to a tan color and your red spices to darken to a brown color. Avoid shaking spices out of the jar directly over a steaming pot - moisture and heat can cause clumping. We suggest shaking the spices into your palm before adding to food that is being cooked, as this keeps your spice jar away from heat and moisture. Also avoid storing spices over the stove, sink, or other heat and/or steam producing kitchen appliances.
We use a Julian date for our production codes. If the code has four numbers followed by a letter, then the first number is the year and the next three are the day of the year. The letter stands for which plant it was produced in. A code of 6212R means it was produced on July 31, 2006 in our Richmond plant. If the code has five numbers followed by a letter, then the first two numbers are the year and the next three are the day of the year. The letter stands for which plant it was produced in. A code of 10027R means it was produced on January 27, 2010 in our Richmond plant.
Keep in mind that you use seasonings to impart flavor to your recipes. Many spices should have very distinct aroma when opened. The proper flavor will not be in your completed dish if the aroma is not present (this is particularly true of "baking" spices such as cinnamon, nutmeg, cloves and allspice). Spices lose their flavor and aroma with time. If you are unsure of available flavor in your dried spices (Dill Weed, Italian Seasoning, Onion Powder, etc.), it is recommended that you hydrate in a teaspoon of warm water for 5 minutes, then taste or smell the product to check for flavor and freshness. Also, you can place some spice between your thumb and index finger and rub gently to see if it releases the fragrance that you are seeking. Fresh spices will have the proper color, taste, and smell.
Always check for these characteristics before adding to your favorite family recipes. Without the proper color, taste and smell in the spice, your recipe will not taste the way you expect.
There is a $6.00 shipping charge added to all orders totaling less than $25.00. All orders totaling more than $25.00 (excluding mayonnaise, mustard and barbecue sauce) include free shipping. Prices for mayonnaise, mustard and barbecue sauce include shipping. All orders shipped via UPS Ground.
The C.F. Sauer Company is committed to responsible business practices and exploring ways we can make our business more sustainable, including
Most all of Sauer's products, with a few exceptions, have been certified kosher
by the Orthodox Union. All Sauer’s products certified as kosher include the
kosher “circle U” symbol on the label. Please contact us if you have questions
about a particular product.
There are a variety of colors that can be created based on the amount of egg
dye used in a particular recipe. A few suggestions we have are:
Add one teaspoon of vinegar to half cup of boiling water. Drop enough food color into mixture to obtain desired shade. Immerse egg and remove when brightly colored.
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