Herbs are leafy parts of plants, which are gathered and dried. When herbs are properly dried, most of the moisture is removed, leaving slightly shriveled leaves. These dried leaves still contain the essential natural oils that give them flavor.

Spices refer to barks, roots, berries, and aromatic seeds that are gathered from various plants and dried. Some examples are ginger, which is a root, peppercorns, which are berries, and cinnamon, which is a bark. Spices are higher in essential oils than herbs, and generally are more flavorful.

Blends are made from combinations of herbs and spices, blended to complement each other and impart a well-balanced flavor. They are generally designed for use with specific foods (vegetables, chicken, seafood) or certain styles of cooking (Indian, Spanish)

We are an independent family owned Food Company in Central Florida. At Jayshree we manufacture, market, sell and distribute a complete range of aromatic all natural spices and seasonings to restaurant and catering establishments.

Several spices are freshly ground using traditional stone grinders and are packed in-house as with all spices and seasonings in our new and modern manufacturing facility in Groveland, Florida.

All commercial kitchens in hotels, cafés, restaurants, and institutions.

At Jayshree we never base our purchasing decisions solely on price; rather we always look for quality, vendor reliability and competitive pricing. In fact, we build strong relationships with fewer vendors, resulting in greater loyalty to us, and guaranteed availability of product to you the customer all the time.

Another benefit of streamlined procurement is that it ensures consistency of product. That's especially important for our restaurant customers, who can rely on the knowledge that the product they order for their Orlando restaurant will portion out as well and taste as good in a Boston unit. Our strong relationships with vendors also mean you can count on consistent product quality throughout the year, in June as well as December.

Another benefit of streamlined procurement is that it ensures consistency of product. That's especially important for our restaurant customers, who can rely on the knowledge that the product they order for their Orlando restaurant will portion out as well and taste as good in a Boston unit. Our strong relationships with vendors also mean you can count on consistent product quality throughout the year, in June as well as December.

At Jayshree we understand the customer's overriding concern for complete and on time orders. That is why all our efforts are devoted to deliver on that expectation. We will always endeavor to attain the best on-time performance record, and virtually error-free order delivery! With Jayshree there are never any surprises when the delivery arrives at your door.

Mediterranean). Blends are a convenient way to get the benefits of a number of herbs and spices without having to mix them yourself.

Spices and herbs will stay fresh for a longer time if they are stored in airtight jars, away from heat, light, and moisture. The shelf life of properly stored spices and herbs are approximately (number) years for whole spices, and (number) years for ground spices and herbs.

The freshness of spices and herbs can be retained longer if they are stored in airtight containers. Keep these containers away from heat, moisture, and direct sunlight. These elements expedite the loss of essential oils, resulting in loss of flavors and aroma of the spices and herbs.

There are three checks to use when verifying freshness; color, aroma, and taste. A visual check for color fading is a good indication of age. Taste and smell your spices, if it does not contain a fresh aroma or taste, the spices and herbs should be replaced.

Spices and herbs do not spoil but they do lose their strength. Older seasonings will have little to no impact on flavor and aroma. A few tips to consider when working with spices are:

• Replace the lid to the jar immediately after using them to avoid the evaporation of essential oils.
  
• Do not sprinkle spices and herbs directly from the jar into a steaming pot. The steam will cause moisture inside the jar, severely reducing the useful life of the product.
  
• Make sure your measuring utensil is dry before inserting it into the jar. Like steam, the spoon will leave traces of moisture inside the jar, reducing the useful life of the product.

Freezing herbs and spices does not extend its useful life. If spices and herbs are stored in a freezer, and are repeatedly removed for use, condensation will form and reduce the useful life of the product.

A general rule of thumb is to use one-third the amount called for in a recipe. As the herbs join the rest of the ingredients, they will start to disperse their flavors.

When cooking with dry herbs they should be added early in the cooking process. The flavor in dry herbs is derived from the essential oils, which are concentrated in the herbs after the excess moisture has been removed from them. Adding the herbs at the beginning helps to draw the oils out of the herbs and provide maximum flavor.

Yes, by crushing herbs with the side of a chef's knife you break down the cells of the herbs, allowing it to release the natural oils.