Spices can be a considerable investment in your food shopping budget that you will want to make the most of. Here are some handy tips for how to store spices to preserve their best quality.
The Price of Spice
Spices are no longer worth more than their weight in gold the way they were a thousand years ago when Europeans first started to discover the wonders of the Far East and the Spice Islands (now Indonesia). But, there are some that are still quite pricey! Yes, you want to get good quality. But sometimes prices does not equal quality. For more basic spices, find a brand that you like and that’s readily available to you, meaning you don’t need to go on a scavenger hunt to restock.
Don’t forget that the store that sells “everything for a buck” also has spices! It’s a great alternative for the very basics like black pepper, garlic salt, and the like. If you’re in need of more exotic spices, check out specialty retailers, ethnic stores, or hop online. In fact, I’m more apt to hop online for some of my less common spices (remember, I’m in Green Bay, WI and there isn’t a lot of ethnic infusion here unfortunately!).
Regardless of where you buy, it’s important to protect your spice investment so it has the longest possible potency. Here are some storage tips that can help you get the most out of them.
Go whole
Whole spices like nutmeg stay fresher longer compared with ground ones, which absorb a lot of moisture and lose their potency. Buy whole and grate with a rasp as you need it. Be sure to store the remaining nut in an airtight container or zip bag to preserve freshness.
Use a separate grinder for spices than for your coffee
Seems obvious, but maybe not. Buy a grinder to be used only for your spices when you need to use them. You don’t want any coffee taste to transfer to your food, or food to your coffee. This is similar to the grinder I use. Mine is so old, they don’t even make it anymore! A small marble mortar and pestle will also work well to grind most whole spices. You can also use it to lightly pound dried herbs to freshen up their taste. This is similar to the mortar and pestle I use.
Store carefully
Keep your herbs and spices in a cool, dry place away from the stove and out of direct sunlight. Store them in the original jars or tins they came in. If you buy in bulk, fill your jars and then put remainder in the freezer to preserve freshness. Tuck them all the way inside away from the door so they don’t get a lot of moisture.
Spices can last for up to three years. Dried herbs can last about a year provided you store them properly. Over time, they will lose their potency, so you might have to add more. But be careful – remember that dried herbs are three times more potent than fresh. Add and taste.
Look at the color
If the herbs and spices have changed color and are looking a bit anemic, they are fading in freshness and therefore in potency. Taste a small amount. If it doesn’t make your tastebuds sing, it’s time to replace it.
Don’t hold your spice bottle over a cooking pot
Steam can get into the bottle and sap the strength of your spice or herb. Put some in your hand, rub it to release its flavor, and add to your recipe. Screw the cap back on tightly or close the tin carefully.
If you are using a measuring spoon, don’t dip it in
Sprinkle if you can, or “guesstimate” into the palm of your hand. A wet or dirty spoon can harm your spices.
Put foil over bottles with a grinder top
It’s fun to have freshly ground black pepper with just a twist of the cap, but the caps don’t form a good airtight seal. Use a piece of foil to cover it and to keep air and moisture out. Ideally, buy whole spices like peppercorns and grind or pulverize in a mortar with a pestle as needed.
Those are my best tips for how to store spices. I hope you find them helpful. Can you think of others? Comment below, I’d love to learn from you!
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