How long spices retain their aroma depends on whether they are ground or dried. Unfortunately, unlike herbs, they cannot be frozen well to preserve their aroma because they lose quality through this process. However, if you make a paste from the spices, you can easily store it in the freezer.
Can you freeze spices without losing their flavor?
Spices such as broth base, goulash seasoning paste and herb seasoning pastes can be stored in the freezer in the form of frozen pastes in good portions without losing their aroma. Oil and high s alt content prevent them from freezing completely, so they can be removed with a spoon.
Make spice pastes
The following seasoning pastes are a great alternative to purchased bouillon cubes. In addition, it does not contain yeast extract or flavor enhancers.
Broth base:
Ingredients:
- 1 large onion
- 2 leek stalks
- 2 sticks of celery with greens
- ½ Celery tuber
- 6 carrots
- 1 parsley root
- 2 garlic cloves
- 1 large bunch of parsley
- 1 tsp pepper
- 1 tsp sweet paprika
- 1 tsp fresh lovage
- 1 tsp fresh marjoram
- 250 g s alt
Of course you can also use dried herbs. Then dose less accordingly.
Preparation
- Clean, peel and cut vegetables.
- Put in portions into a blender or food processor with a chopper.
- Pour into a large bowl and mix with the s alt and spices.
- If the consistency is too coarse for you, you can puree the mixture again with the hand blender.
- Pour into sterilized twist-off jars. Compact it with a spoon so that no air bubbles remain.
Spice paste for goulash
You can also make a fiery goulash seasoning in the same way.
Ingredients:
- 4 onions
- 2 garlic cloves
- 1 red chili
- 2 tsp tomato paste
- 1 tbsp ground caraway
- 1 tbsp sweet paprika
- 1/2 tsp hot paprika
- 1 splash of vinegar
- 1 splash of oil
- S alt to taste
Preparation
- Peel the onions, chop finely and fry in the oil.
- Add some water and simmer on a low heat until soft.
- After about 10 minutes, mix in the chopped chili pepper and sauté briefly. Add garlic through the press and add all the spices and tomato paste.
- Let it reduce for 45 minutes until the paste has become creamy.
- Mix with a hand blender.
Into the freezer
You can now easily freeze the prepared spice mixture. Due to the high s alt content of the base for vegetable broth, it does not freeze, but can be removed in portions with a spoon. Add about a tablespoon to half a liter of water.
Put the seasoning paste for goulash in a freezer bag and smooth it out before putting it in the freezer. This allows you to break off a piece of the frozen plate if necessary. An ice cube maker is also suitable for freezing the paste in portions.
Tip
You can put together fine herbal seasoning pastes from your favorite herbs. Chop the spices into small pieces and fill them into jars. Fill with oil until everything is covered and put in the freezer. Since the oil does not freeze completely, the seasoning mixture can be easily dosed with a spoon.
