Spices are a key player in the kitchen! Therefore, it is important to store them properly, according to simplyrecipes.com. If this is not done, they will lose their sharpness and will not perform their main function - to give a rich taste to the dish. It is best to store dried herbs and spices in an airtight container in a cool, dark, dry place such as a barn, drawer, or closet.
Air, light, moisture and heat are the four elements that cause spices to quickly lose their aroma and flavor and shorten their shelf life. It is also wise to buy and store spices in small quantities. If you don’t use dried herbs or spices often, buying them in a large jar or in bulk, you will likely not have time to use them before they become “boring” in taste.
It would seem convenient to store dried herbs and spices next to the stove or oven, because then they will be within easy reach of almost any dish you cook. Unfortunately, this is one of the worst places to store them. Exposure to heat leads to the fact that spices prematurely lose their unique qualities. Therefore, it is better to keep them away from the stove and oven. Be aware that the inside of the drawers on both sides of the oven can become hot when the oven is on, as well as the inside of the drawers next to the dishwasher when it is running.
Light also spoils spices, so countertops or window sills in a sunny kitchen are another bad place to store spices. Especially if they are on the table in transparent glass or plastic jars that easily transmit light. It may seem like a smart idea to store dried herbs and spices in the refrigerator or freezer, but it’s too humid. Moisture can cause spices to spoil quickly, as well as caking, so it’s best to store them in a dry environment.
Dried herbs and ground spices will stay fresh and aromatic for up to about six months from purchase, while whole spices can last up to one to two years. It is also important to consider where you purchased your spices. Spice shops are a great place to shop as they tend to stock spices at their freshest point and sell out quickly. Grocery store jars often last much longer on the shelves, so they may not be as fresh when you bring them home. This means that they may lose their aroma and taste even earlier.
Buying dried herbs and spices in small quantities rather than large jars or in bulk is a great way to keep their shelf life short. Spice shops often sell products in ½ or ¼ cup servings. You can use them before they go bad.
Store spices in jars and tins (not breathable) in rows in a special box, which is located quite far from the stove and oven. Label your jars so you can quickly find what you need.
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Source: Fakty
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