Food: Packaging: Labeling
Photosensitive Herb & Spice labels   (+10)  [vote for, against]

Simply, when the colour of the label changes, your herbs and spices need changing.
-- jonthegeologist, Jul 29 2006

Light on olive oil http://www.oilinthe...eful-hints-c62.html
//sunlight is probably the most harmful element for your lovely olive oil// [fridge duck, Jul 29 2006]

I like but what about spices that are still sealed and unopened, they are still OK even after extended storage. How do you keep the label from changing until the spice is opened? Also what if you keep your spices in a drawer or cabinet where there is no light?
-- jhomrighaus, Jul 29 2006

isn't it mostly the light which damages the herbs and spices? ergo, if you store them in a cupboard, then it won't be exposed to UV so it won't destroy the label or jar contents.
-- jonthegeologist, Jul 29 2006

Sunlight also ruins olive oil, you could apply the labels there too. Though you would have to guarantee that they only change colour when kept in light - not when stored, and at the same rate as the change occurs in whatever is in the jar.
-- fridge duck, Jul 29 2006

It's usually not light, but air that causes them to go stale.
-- jmvw, Jul 29 2006

is it all light, or just sunlight which presents the problem ? and I think it does matter whether the package has been opened - I reckon they're probably nitrogen packed nowadays.

if it IS any kind of light, I'm guessing most herbs and spices would be dodgy by the time you bought them from the supermarket.
-- neilp, Jul 30 2006

I am growing my own herbs now. (Not THAT kind of herbs!), but it still takes some time to harvest, wash, & dry them. (well, mostly the drying part) After drying, they, the herbs, are supposed to be only good for 6 mo's.

Is there any strip (non radioactive, please,) that will chemicaly respond to time? Keep in mind that herbs are normally stored in cool, dry, dark places.
-- Zimmy, Jul 30 2006

I suspect most are oxygen packed. The labels could be on the inside of the jar, and could oxidize. Simpler: a colored paper strip could be placed in each jar with the spice. When it oxidized, the spice was old. Different strips would be put in for different spices - a short lived one for savory, a long lived one for nutmeg.
-- bungston, Jul 30 2006

Although I just throw them out after a certain date no matter what. Yeah, also exposure to air makes them go bad as well. This is why I freeze my coffee in an air tight container. +
-- sartep, Jul 30 2006

//I suspect most are oxygen packed.//

Why on earth would you think that. That would cause extremely rapid oxidation and deterioration of the product. Probably before the product is even sold. When used packing gas is generally Nitrogen. It is minimally reactive, does not support Oxidation and easily generated. It also has a lower transport potential(meaning it is less likly to leak out of the container than other gases that might be used.)
-- jhomrighaus, Jul 30 2006

When I open my spices, I often find that my cigarette bursts into flame and burns down. That is why I suspected oxygen. I have had to set aside my long cigarette holder when I cook to keep the ciggy clear of the spice.

Actually I just typed the wrong word. [nelip] up there brought up the nitrogen thing which I am sure is true.
-- bungston, Jul 30 2006

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