These days, availability of fresh produce, meat, dairy, and seasonings allow us the ability to prepare nearly any meal we want, any time of the year. But there's still nothing like the smells of certain spices wafting through a house during the cold months. Cinnamon invokes cider, cakes, or breads for a breakfast on a chilly Saturday morning; thyme and sage make you think of simmering soups or roasting poultry on a cold, blustery night.

Part of our ability to buy and sell year-round is due to irradiation. Irradiation is a controversial process in which food is exposed to high levels of radiation in order to disrupt the DNA of bacteria so that they cannot reproduce, thus extending the shelf-life of the food. If the food is irradiated properly, it does not become radioactive. However, when food is irradiated, the radiation breaks up the molecular structure of the food and creates new chemicals, known as unique radiolytic products (URPs). These URPs include benzene, formaldehyde and a host of known mutagens and carcinogens. Irradiation kills vitamins, friendly bacteria and enzymes, effectively rendering the food dead and therefore useless to your body. In addition, some of the friendly bacteria killed in this process naturally control the growth of harmful bacteria.

Those in the organic and health-conscious communities are concerned with irradiation, claiming that the money and time would be better spent by seeing to cleaner food processing facilities, and preventing contaminations like e-coli and salmonella in the first place, rather than irradiating after contamination has taken place. They also claim the shelf-life extension is negligible, at best, and are concerned about exposing people, as well as the animals and animal products we consume (animals eat irradiated food as well) to URPs.

Many herb and spice manufacturers have taken the lead to produce and market non-irradiated products. The big reason for this is that many people who purchase herbs do so for their potential medicinal benefits. Irradiated herbs and spices are said to be rendered useless when used for health reasons. Furthermore, many cooks who use seasonings are usually very knowledgeable about blending of flavors; in a culinary sense, irradiated seasonings lack the flavor and complexity of the non-irradiated seasonings.

Fresh, frozen and dried seasonings are big sellers this time of year for casseroles, pies and more. By promoting non-irradiated herbs and spices this year, you'll appeal to a segment of consumers who are knowledgeable about the issue, generally want something very specific, and will usually pay a bit more for what they want.

For more information about Haddon House's natural and organic seasonings,consult our Natural Catalog, or speak with your sales representative.

Photo by Dena O'Hara.