Frequently Asked Questions

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.

At Jayshree we never base our purchasing decisions solely on price; rather we always look for quality. Jayshree is a quality-driven company. We have a complete emphasis on fresh products. In most cases our full line of products is available throughout the year, however, market conditions sometimes make products difficult to source. We work directly with farms, exporters and importers to reduce the amount of time a product may be out of stock.

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.

Jayshree offers multiple delivery options. Usually customers will want to purchase their items with ground delivery as it is the most affordable. Sometimes, customers just cant wait to have our products in their kitchen. For these customers we offer air shipping.

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.

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, etc)

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.

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.

Absolutely! The amount of herbs needed changes, however. 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.