Many people complain that the spices they buy soon become unusable.
In most cases, the reason for this is improper storage.
If you follow simple rules for storing spices, there will be no problems. They will stay fresh for a long time.
Humidity and light
First of all, it is worth understanding the following: it is unacceptable to place spices in places with high humidity and where they can be exposed to sunlight.
This product should not be left near a stove or sink, i.e. where it may be constantly exposed to steam.
Experts say that the optimal storage location is a closed cabinet (or pull-out compartment).
The main thing is that such locations are protected from sudden temperature fluctuations and drafts.
Capacities
The second key factor is choosing the right containers for storing spices.
The best in this regard, according to experienced people, are containers made of frosted glass, ceramics or food grade steel with tight-fitting lids.
These containers do not allow air and moisture to penetrate inside, thereby ensuring the “longevity” of the spices.
In addition, they do not allow the penetration of foreign odors, which means that your spices will retain their original aromas.
Sanitation and recommendations
It is important to observe sanitary standards when working with spices.
Under no circumstances should they be added to food being prepared directly from the factory packaging, and contact with wet hands should not be allowed.
And don't forget to stick to the recommended shelf life of spices.
Each manufacturer specifies different terms, but there are common ones for all. For example, uncrushed spices can be stored for up to 36 months.
Crushed herbs can be stored without losing their qualities for about 1.5 years, and dried herbs can be stored for a year.
